Vegetables
Insalata pantesca
Insalata pantesca, from the island of Pantelleria, is a summer salad of warm boiled potatoes, ripe tomatoes, red onion, olives and capers dressed with olive oil and oregano.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 500 gwaxy potatoes
- 300 gripe tomatoes, cut into wedges
- 1 small red onion, thinly sliced
- 60 gblack or green olives
- 2 tbspsalted capers, rinsed and soaked for 10 minutes
- 5 tbspCastruriali extra virgin olive oilPour the oil over the potatoes while they are warm.
- 1 tspdried oregano
- salt, black pepper and basil
Method
Boil the potatoes. Boil the potatoes in their skins in salted water for 15–20 minutes until tender. Drain, peel while warm and cut into chunks.
Dress. Put the warm potatoes in a bowl with the onion, oregano, a pinch of salt and the oil and toss gently.
Finish. Add the tomatoes, olives and capers, season with pepper, add basil and toss once more. Serve at room temperature.