| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| Insalata di patate con acciughe potato anchovy salad ingredients: 4 large potatoes 4 cloves garlic 4 anchovy filets 1 teaspoon dried oregano 1/4 cup capers 1/2 cup chopped parsley 1/2 cup extra virgin olive oil or as needed freshly ground black pepper |
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| 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 aside. 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. The potatoes should glisten and not be too dull in appearance. |
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