'INSALATA PANTESCA' The Pantesca Salad takes its name from the Island of Pantelleria where it originates; it is a fresh summery salad made with potatoes, olives, capers and other local ingredients. It is excellent for a light dinner and can be enriched by adding some pieces of a good mackerel in oil.
4 medium potatoes; 3 tomatoes; 1 red onion; 2 spoons of capers in salt; 150 g of black olives; extra virgin olive oil; 200 g of mackerel in oil (optional); oregano, fresh basil, salt and pepper.
Accurately wash the potatoes and boil them in salted water with the skin. When they are cooked, drain them and let them cool down; peel them, chop them and place them on a platter.
Add the tomatoes slices, the olives, the onion rings and the desalinated capers. If you feel like it, add pieces of mackerel in oil. Dress with abundant oil, oregano, salt, pepper and some leaves of fresh basil.
Wine pairings: A local Sicilian Rosé wine, as the Rosa di Nero from Cantine De Gregorio.
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