insalata di patate con acciughe

potato anchovy salad


4      large potatoes
4      cloves garlic
4      anchovy filets
1      teaspoon dried oregano
1/4   cup capers
1/2   cup chopped parsley
  extra virgin olive oil as needed
  ground black pepper

Mince the garlic, capers and anchovies. Chop the parsley
then  place the ingredients in a small bowl and add the
oregano. Bathe the mixture in most of the olive oil and set

Wash and peel the potatoes and place them in a pot of
boiling salted water over moderate heat for 15 to 20
minutes or until thoroughly cooked, but still firm. When
they are done, rinse the potatoes in cold water, then strain
and pat dry with a towel.

Slice the potatoes in half lengthwise, then into 1/2-inch
pieces and put them in a large mixing bowl. Pour the
mixture of garlic, capers, anchovies and parsley over the
potatoes, add a few twists of ground black pepper, then
toss the salad.

Drizzle more olive oil on the salad if desired.
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily

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