• Wash vegetables and peel potatoes and onion (removing the inner green core if there is any).
• Cut all the vegetables into irregular but small pieces, keeping all them separate.
• Grease the bottom of a pan with olive oil, gently sauté the onion for two minutes.
• Add the potatoes, cook for 3 minutes while stirring, then add the other vegetables and stir.
• Add chopped tomatoes or tomato sauce, water, salt and oil. Do not overdo the sauce or tomatoes; fricandò is not "very red".
• Cook for an hour, even an hour and a half, over low heat, stirring occasionally. If it gets too dry, add a little water. Conversely, if it is too slow, extend the cooking time.
• Serve the fricandó warm, lukewarm, or at room temperature.

Food tips

• The vegetables I have listed are a personal choice. You can remove or add more, creating the fricandó you prefer. It is also difficult to define the quantity. Let's say I use about 1 kg of vegetables for 4 people.
• If you prefer a rustic texture, cut the vegetables into larger pieces. You can also use this side dish as a main dish to dress pasta or make great crostini.
• Store in the refrigerator for up to 5 days.