Toasted Almond and Sage Pesto Crostini
Carrot, Date, and Orange Salad
Potato Salad with Tomatoes and Capers, Pantelleria Style
- 2 pounds (1kg) of potatoes;
- 1 pound (½ kg) of Roma or San Marzano tomatoes;
- ¼ cup of salt preserved capers, thoroughly rinsed and patted dry;
- 1 tablespoon of dried oregano;
- 1 medium red onion, very thinly sliced in rings;
- 3 tablespoons of red wine vinegar;
- extra-virgin olive oil;
- freshly ground pepper
Steam the potatoes until done, peel and cut them into bite-size pieces. Put them in a bowl, let them cool. Cut the tomatoes into bite-size pieces as well, seed them and add them to the bowl. Add the capers and the onion rings. Sprinkle the oregano and the pepper. In a little jug, mix the oil and the vinegar (1/3 of vinegar and 2/3 of oil). Dress the salad with this mixture just before serving, otherwise the potatoes absorb all the oil and become soggy.
