About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sliced Potatoes Baked with Porcini and Fresh Cultivated Mushrooms, Riviera Style | Main | Pan-Roasted Potatoes with Anchovies, Genoa Style »

Potatoes with Onions, Tomatoes, and Sweet Pepper

I'm going to quote Marcella's intro to this recipe because it's really all that needs to be said.

"Here is a dish that is as hearty and satisfying as a meat stew, without the meat. It begs for good, crusty bread to sop up the delicious juices."

As the young'uns are fond of saying these days - "True that."


The ingredients waiting to be prepped warm your heart, don't they? Straighforward and honest.


Put thinly sliced onions into a saute pan with the olive oil. Set the heat to medium. While they are wilting and becoming a light gold, peel and seed the pepper, then cut it into strips.

Add the pepper to the onions and cook for 3-4 minutes. Add the tomatoes with juice. Lower heat to a slow simmer.

While those three get cozy with each other and start sharing flavors you will peel, wash and cut the potatoes into one inch cubes.

Then when the oil has begun to float free of the tomatoes, add the potatoes. Turn the heat down to very low, and cover the pan. Let them cook for as long as it takes for the potatoes to become fork tender.


Add the necessary amount of salt and pepper and serve. The hearty, fill-your-mouth, texture of this made a perfect compliment to the Beef Patties Baked with Anchovies and Mozzarella we enjoyed for dinner back on November 16th.


Comments (1)

Marcella Hazan:

How can everything you cook photograph so well, Deborah? I have seen food stylists all but paint the food in a dish before anyone clicks the shutter.

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This page contains a single entry from the blog posted on February 22, 2011 6:27 AM.

The previous post in this blog was Sliced Potatoes Baked with Porcini and Fresh Cultivated Mushrooms, Riviera Style.

The next post in this blog is Pan-Roasted Potatoes with Anchovies, Genoa Style.

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