This is a recipe that can be prepared in any season because the peppers are preserved in salt
- 100 g salted peppers
- 200 g potatoes
- dried wild fennel
- 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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