How to prepare the original Pantelleria salad recipe at home, a tasty salad typical of Sicilian cuisine

Today I'll explain how to prepare it at home Sicilian pantelleria salad recipe. Made with potatoes, tomatoes, olive, capers, onions and oregano, it's one typical recipe from Pantelleria and Sicilian cuisine in general. Simple ingredients, without anything special in appearance. Nevertheless, putting them together you get a dish with deep aromas, Mediterranean and heady. As long as you use excellent products and seasonal.

L’Pantesca salad is obviously originally from PANTELLERIA, a windy island surrounded by rocks and sea, where the cuisine is as simple as daily life. This Such a simple salad has become one of the symbols of Sicilian gastronomy and for me it contains all the goodness of my Sicily. And if you like a kitchen island, Don't forget to check out all of mine SICILIAN RECIPES.

My tips for a perfect salad Pantelleria

Some suggestions for one perfect pantelleria salad: use at least two types of tomatoes, because it doesn't change just the form but also the taste. Datterini and cherry tomatoes, Camone e Piccadilly, San Marzano and Perini ... Again, oregano he must 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 it must be a red onion from Tropea, chopped and left for a few minutes to soak in a little red wine vinegar.

I capers only in salt, and of course should be of Pantelleria. The potatoes of Sila, Avezzano or Viterbo. The olive down salted, 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 the 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'm just telling you that it's not a mortal sin to add del tuna in oil, but it's a tuna tuna, of Favignana, of Carloforte, of Marzamemi. Remember, the variety of ingredients is the basis for all RECIPE OF SALAD perfect, be it pasta, rice or vegetables. So have fun. Have a good day!

SALAD pantesca (Sicilian recipe)

Portions: 4 Preparation: 20 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

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Ingredients

mixed tomatoes

4 medium size potatoes

salted black olives

1 red onion from Tropea

Pantelleria capers in salt

oregano

extra virgin olive oil

sale

little red wine vinegar

Procedure

To prepare the Pantesca salad you must first wash the potatoes and boil them in abundant 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, the potatoes, the green beans, the 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!

Note

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