Frigò of Seravezza

Peel the potatoes and onions, then cut them into even slices, so they will cook evenly. Break the canned whole peeled tomatoes and chop the basil. Leave the cloves of garlic whole and prepare the chili pepperA tidy mise en place allows you to add each element at the right time, without interrupting the browning process.

Pour the extra virgin olive oil into a skillet wide and add the cloves of garlic whole together with the chili pepper. Heat over medium heat until the oil becomes fragrant, keeping the garlic light: if it takes on too much color, the taste can become bitter.

Add the potatoes and sliced ​​onions before the garlic begins to brown. Raise the heat and stir to distribute the oil and seasoning. Continue cooking. over high heat, allowing the vegetables to begin to brown and soften without completely losing their consistency.

Cook potatoes and onions for about fifteen minutes over high heat, mixing just enough to prevent them from sticking to the skilletCheck that the slices are more tender and slightly colored, while the oil remains well distributed and the scent of garlic and chili pepper it's obvious.

Join the canned whole peeled tomatoes chopped after about fifteen minutes of cooking. Mix carefully to combine the liquid part with the vegetables and season with salt to taste and pepper. Cook for a few more minutes, until the tomatoes are hot and evenly distributed and the potatoes are tender.

A few minutes before removing the skillet Remove from the heat and add the chopped basil. Stir gently to preserve its aroma and finish cooking when the seasoning is well blended, the onions are tender, and the potatoes have reached a soft but still recognizable consistency.

For the Querceta variation, place all the ingredients in the oven while still cold, but dice the potatoes and onions instead of slice them. The dish is ready when the vegetables are tender and the tomato is well-combined.