Insalata pantesca, with green beans

Insalata pantesca. Made with potatoes, tomatoes, olives, Capers, onions and oregano. Simple ingredients, without anything special in appearance. Yet, putting them together you get a plate deep scents, Mediterranean and heady. As long as you use excellent products and seasonal. Today I present a simple salad, my favorite. The salad is obviously Pantelleria Pantelleria original, a windy island surrounded by rocks and sea, where the cuisine is as simple as daily life. This salad so simple has become one of the symbols of Sicilian cuisine and for me encapsulates all the goodness of my Sicily. Any suggestions: use at least two kinds of tomatoes, because it doesn't change just the form but also the taste. Tomatoes and cherry tomatoes, camone or piccadilly, San Marzano and perini ... Yet, the oregano should be a Mr. oregano, not the ones that are sold in sachets. I take in Trapani, in large clusters, that then I crush by hand: a perfume balsamic that consistently on the fingers. The onion should be a red onion, chopped and left for a few minutes to soak in a little red wine vinegar. Capers only sections, and of course should be of Pantelleria. The potato of Sila, Avezzano or Viterbo. Black olives in brine, with that strong flavor and a little bitter. Salt could be that of the saline Ettore e Infersa of Trapani, hand-picked. The oil, Obviously, a great oil: I used an oil of Tonda Iblea, my passion. Often in summer you add green beans, I had and put them, but the original recipe does not expect. And now that I have made it very complicated to prepare a simple salad (I already feel most of you who is cursing me) I only say that it is not mortal sin add tuna in oil, but it's a tuna tuna, of Favignana, of Carloforte, of Marzamemi. I know, I am an insufferable fussy .... Have a good day!

SALAD pantesca (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • mixed tomatoes (Piccadilly, Pachino, Tomatoes, Camone ...), just enough
  • 4 medium size potatoes
  • black olives in brine, just enough
  • 1 red onion
  • Capers in salt, just enough
  • oregano
  • extra virgin olive oil, just enough
  • Salt, just enough
  • little red wine vinegar

PROCEEDINGS

To prepare the salad pantesca must first wash the potatoes and boil in salted water until they are cooked (Insert a toothpick, must enter with ease). Peel them warm and let cool completely, then cut them into touch.

If you have decided to add the green beans and if they are in season, clean the beans by removing the ends and any wires. Boil them for 10 minutes in boiling salted water. Allow to cool completely.

Wash the tomatoes and cut them in half and cut into segments, Depending on the size. Wash the capers under running water.

Thinly slice the onion and put it in a bowl with a little red wine vinegar. Mix in a bowl the extra virgin olive oil, a little salt and plenty of oregano.

Compose your salad with tomatoes, potatoes, the green beans, Capers, black olives, the red onion. Season generously with the flavored oil and leave to rest in the refrigerator for at least 30 minutes, then leave 10 minutes at room temperature before serving. It is imperative to accompany the salad with homemade bread. Bon appétit!

THE PAIRING: Cricket, Catarratto and Zibibbo grapes are grapes that make up the “Favinia The Muciara”, wine produced from the cellar Firriato on the island of Favignana. The cellar of the family of Gaetano wanted to recover the activity of wine production in this island of Egadi, within the estate Calamoni. Favinia is a white with all the scents of the sea: the nose sensations of iodine, White fruit, elderflower notes and lavender; the taste, the initial softness evolves rapidly in flavor, backed by a constant acidity. Serving temperature: 8-10 degrees.

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2 comments

Fabrizio caffarelli September 14, 2016 at 09:29

………. on the other hand if you want to eat well, You can't escape. Brava

Reply
Ada Parisi September 14, 2016 at 11:54

Hello Fabrizio, glad you still follow me. And thanks. ADA

Reply

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