Pantelleria salad, the typical recipe of the island of Pantelleria

news Publish tags Sources about us privacy
GratisForGratis

Lifegate

https://www.lifegate.it/insalata-pantesca-ricetta

A salad based on potatoes and Mediterranean flavors in which the scent of capers and oregano from Pantelleria make the difference.

Vegetarian and rich in flavour, the Pantelleria salad also becomes a source of carbohydrates thanks to the presence of potatoes.

Scope Salad
Kitchen Mediterranean
Portions 6
Total time 30 minutes

Ingredients  

Preparation

Begin preparing the Pantelleria salad by boiling the potatoes in plenty of lightly salted water.In the meantime, peel the onion, rinse it and slice it thinly, then put it in a bowl with the vinegar and let it marinate for a few minutes (max 30).
La cipolla di Tropea in marinatura nell’aceto © Beatrice Spagoni
Tropea onion marinated in vinegar © Beatrice Spagoni
Meanwhile, wash the cherry tomatoes and cut them in half.
Il taglio dei pomodorini © Beatrice Spagoni
Cutting cherry tomatoes © Beatrice Spagoni
Drain the potatoes, let them cool, peel them and cut them into cubes, then put them in a bowl with the cherry tomatoes, the onion drained of the vinegar, the olives, the desalted and chopped capers, and a few basil leaves.
La cipolla scolata dall’aceto prima di metterla con gli altri ingredienti dell’insalata © Beatrice Spagoni
The onion drained from the vinegar before placing it with the other salad ingredients © Beatrice Spagoni
Sprinkle everything with Pantelleria oregano, season with oil and a pinch of salt and serve the salad immediately or after having it left to season a few hours.
L’insalata pantesca pronta per essere gustata © Beatrice Spagoni
Pantelleria salad ready to be enjoyed © Beatrice Spagoni

Curiosities and advice

Pantelleria is famous for the production of particularly tasty capers, with the PGI (protected geographical indication) mark.Capers are the flower buds of the plant, harvested early in the morning between May and September and then left to ripen in sea salt (or brine).Me too'oregano growing on the island it is particularly aromatic and perfect for flavoring numerous dishes.

Steps 

  • Boil the potatoes in plenty of lightly salted water.
  • Peel the onion, rinse it and slice it thinly, then put it in a bowl with the vinegar and let it marinate for a few minutes (max 30).
  • Wash the cherry tomatoes and cut them in half.
  • Drain the potatoes, let them cool, peel them and cut them into cubes.
  • Place them in a bowl with the cherry tomatoes, the onion drained of the vinegar, the olives, the desalted capers and a few basil leaves.
  • Sprinkle everything with oregano, season with oil and a pinch of salt.
  • Serve the salad immediately or after leaving it to flavor for a few hours.
Licensed under: CC-BY-SA
CAPTCHA

Discover the site GratisForGratis

advertising

 

^