Insalata Pantesca
Insalata Pantesca
Pantelleria-style Salad
The little island chains surrounding Sicily are culturally diverse, but their cuisines do share some things in common. Among them: substantial salads that are a far cry from the two lettuce leaves that pass as “salad” on the mainland. Insalata pantesca, like its close relative insalata eoliana, features a robust mix of island produce. In Pantelleria and the Aeolian Islands, such salads are side dishes served with or after a main course. To transform this side salad into a full lunch or light dinner, add high-quality canned tuna (cured ventresca di tonno, tuna belly, is the best)! Pantellerian cooks use unpitted olives, but feel free to use pitted. La Nicchia brand capers from Pantelleria (see page 168) are available in the US from my friends at the Bronx based importer Gustiamo.
Serve with lampuga panata (see page 124) for a glorious collision of Sicilian island flavors.
Ingredients (9)
Ingredients (9)
Instructions
Put the potatoes in a medium pot and add water to cover and a heavy pinch of salt.
Bring to a rolling boil over high heat, then cook the potatoes just until fork-tender, 25 minutes.
Drain and set aside to cool. When cool enough to handle, peel the potatoes and slice them crosswise into ¼-inch thick pieces.
Combine the potatoes, tomatoes, onion, olives, capers, and oregano in a large bowl.
Season with salt and toss with the olive oil and vinegar.
Serve at room temperature. The salad will keep in a sealed container in the refrigerator for up to 2 days.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
