Learn how to make this delicious recipe – a twist on the Italian dish, typically composed of red bell peppers, tomatoes and garlic
Serves 4
Ingredients:
4 tbsp olive oil
2 garlic cloves, sliced
2 red peppers, cut into chunks
1 sprig of fresh rosemary
1 tsp smoked paprika
1 x 400g tin of chopped tomatoes
1 x 400g tin of kidney beans, drained and rinsed
1 vegetable or chicken stock cube, crumbled
1 tbsp honey
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For the mash:
1.5kg potatoes, peeled
100g Parmesan cheese, grated
150ml milk
50ml olive oil
Method:
- Put the oil in a pot with the garlic, peppers and rosemary. Cover and cook for 15 minutes over a gentle heat, turning once or twice.
- Remove the rosemary and add the smoked paprika (and some diced chorizo if you want) and continue to cook for a little while longer over a higher heat.
- Add the tomatoes, kidney beans, crumbled stock cube and honey. Let everything blip and reduce for 15 minutes or so, until the mixture becomes thick and unctuous. Season and put in a casserole dish.
- Meanwhile, boil the potatoes until soft, then drain. Mash them with the Parmesan, milk, oil and some salt and ground white pepper.
- Spoon the mashed potatoes on top of the peperonata in the dish. This can all be done the day before if necessary or frozen if required.
- Preheat the oven to 185°C.
- Cook the peperonata pie in the oven for 25 minutes, until the mash is golden. Serve warm.
This recipe is from Butter Boy: Collected Stories & Recipes by Paul Flynn and first appeared in the print edition of Irish Country Magazine.
