Ingredients

• 100 g salted peppers
• 200 g potatoes
• dried wild fennel
• salt
• extra virgin olive oil

To prepare the recipe for potatoes and salted peppers, rinse the salted peppers under running water for a few minutes or leave them immersed in a bowl of water.
Strain and dab them with kitchen paper. In a large pan, brown them in 4-5 tablespoons of oil for 3-4 minutes, then add the sliced ​​potatoes and cook them.
Scented with plenty of dried wild fennel and season with salt if needed.

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