Pantesca Salad

The Insalata Pantesca (Pantelleria salad) is a traditional recipe from the island of Pantelleria.
Colourful and fresh, this dish is a real triumph of Mediterranean flavours.

Dosi per: 4
Preparazione: 10 m
Cottura: 35 m
Tempo totale: 45 m

Ingredienti

Pomodorini ciliegino Pachino: 15
Capperi di Pantelleria sotto sale: q.b.
Patate novelle piccole: 600 gr.
Cipolla rossa: 1
Olive nere: q.b.
Olio extravergine d’oliva Biologico CASA GIAFARI: 6 cucchiai
Aceto di vino: 1 bicchiere
Origano: q.b.
Sale e pepe: q.b.
Basilico: qualche foglia

Istruzioni preparazione:

Wash and boil the potatoes in salted water, then drain. Peel them while they are still hot and, once they have cooled down, cut them into 1 cm thick slices. Thinly slice the onion, then soak them in the vinegar for about 30 minutes. Cut the tomatoes in half and crush them slightly to drive out the seeds and water. Put the capers in a strainer and rinse them well under running water. Crush the olives and extract the stone. Gather the tomatoes, the welldrained onion slices, the squeezed capers, the pitted olives and the sliced potatoes in a bowl. Season with PDO extra virgin olive oil, plenty of oregano, torn basil, salt, pepper and a few drops of vinegar. Stir gently and serve.