Think in taste, appreciate the ordinary

Insalata Pantesca

Pragmatic recipe
insalata Pantesca, a Sicilian Salad

Pantesca pazzesca

Pantesca as in coming from Pantelleria, an island between Sicily and North Africa. Though surrounded by water – as it goes with islands – this recipe does not contain fish. People from Pantelleria prefer farming over fishing. They produce an excellent passito wine. Capers and oregano grow profusely. Farmland is walled to protect the soil from strong and frequent wind. 

This Sicilian island enchants many. It is a place many consider an earthly paradise. Specially when they had the chance to have insalata Pantesca, sitting a summer breeze, overlooking the island. And drooling already…

  • Prep Time 10 Minutes
  • Cook Time 30 Minutes
  • Total Time 40 Minutes
  • Serves 4 People
  • Calories 250 kcal

Ingredients

  • 4 potatoes
  • 10 -15 cherry tomatoes
  • 1 red onion
  • 12 olives
  • 2 spoons of desalted capers
  • oregano and thyme
  • vinegar
  • olive oil

Instructions

  1. Boil the potatoes , peel on, and let them cool down
  2. Slice the onion and sprinkle with salt
  3. Peel the potatoes
  4. Dice the tomatoes and potatoes
  5. Remove the liquid the onion
  6. Add the olives and capers
  7. Add the vinegar and mix
  8. Dust the dish dried oregano and thyme

Notes

Insalata Pantesca requires fine ingredients. Because every single ingredient contributes to the outcome. Use fresh seasonable tomatoes rather than tasteless alternatives. Vinegar is an important ingredient in this dish. A light wine or apple vinegar are advisable. Use salted capers rather than the brined ones. But don't forget to de-salt them. By simple soaking them in fresh water for about an hour. Adding capers coming from Pantelleria would, of course, be ideal.Insalata Pantesca needs time to settle. At least a couple of hours. Leave it sitting in the fridge and be happy. Serve as a side salad or with bread a whole meal. An ideal salad to bring to work or school. Whereas oregano is by far the dominant herb in this dish, thyme and mint complete the dish. An excellent match for a Sicilian Nero d'Avola wine.

More 'recipe' articles

Sampolo 246 - Cultori del Gusto
ingredients
pasta feudo Mondello

Further more

Vini Cassarà - Kilim
Frolla Divina cookies, three categories
Feudo Mondello
Vini Cassarà - Sicilian Mastery

Reference.guru

man sleeping on a bench with a typical Sicilian hat

From dusk till dawn

From dusk till dawn

An arbitrary selection of the finest place to stay overnight
snooze
Porta maqueda
silhouette of a man eating, wearing a typical Sicilian Coppola

Dig in

Dig in

Feeling peckish, hungry or ravenous?
waiter, please
banner il Sicilano, the best aperitif place in the old town