Potatoes, tomatoes, olives, capers and oregano.
The flavours of Pantelleria. An excellent side dish, but truly enough as a vibrant lunch option.
There is a small island somewhere between Sicily and Tunisia where the essential flavours of the Mediterranean marry in pure harmony. In Pantelleria, a volcanic, wild and sun-drenched gem, is easy to bear witness to the small miracles of glorious flavours.
Out of this landscape comes Insalata Pantesca. Some would describe it as a humble potato salad, but in truth, it feels anything but ordinary. It is a masterclass in balance: waxy potatoes still warm from the pot, sweet cherry tomatoes (no better tomatoes are grown anywhere in the world, sorry if this offends you), sharp red onion, olives, and those extraordinary capers that taste like the sea itself. Everything is bound together with good (excellent) olive oil, oregano and a touch of vinegar, just enough to pull it all into focus without ever overwhelming it.
A triumph of ingredients that don't need to show off. They know exactly what they are, what they are there for and where they come from.
SERVES: 4-6 (as a side or light meal)
PREPARATION TIME: 15 minutes
COOK TIME: 25-30 minutes
INGREDIENTS
- 1 kg waxy potatoes (Desirée or Kipfler)
- 400 g cherry tomatoes (mixed colours if possible)
- 1 small red onion, finely sliced
- 3 tbsp capers (or high-quality salted capers), rinsed if needed
- 120 g black olives (Taggiasca, Ligurian or similar), pitted and roughly chopped
- 3–4 anchovy fillets (optional if you want to keep this vegan, but highly recommended), finely chopped
- 1 tsp dried oregano, extra for serving
- Small handful of flat-leaf parsley, roughly chopped
- Extra virgin olive oil (be generous, 3-4 tablespoons or even more, according to preference)
- 2 tbsp Mazzetti Organic Apple Cider Vinegar
- Sea salt and freshly cracked black pepper to taste
METHOD
- Place the potatoes in a small pot and make sure they are super snug. Pour in cold water and season generously with salt (as if you were making pasta). Bring to the boil and cook for 25–30 minutes, or until just tender when pierced with a knife. Drain and allow them to steam-dry slightly so they lose excess moisture but remain warm.
- While the potatoes cook, prepare the base. In a large bowl, combine the red onion, capers, olives, anchovies (if using), oregano and a generous glug of olive oil. Add the Mazzetti apple cider vinegar, season lightly, and let it sit so the flavours begin to soften and mingle.
- Peel the warm potatoes into irregular chunks or into quarters. Add them immediately to the bowl with the dressing while still warm, so they will absorb it and become spectacular.
- Add the cherry tomatoes, cut in half or left whole if small. Toss gently so the potatoes begin to soak up the dressing as the tomatoes release their juices.
- Taste and adjust: more olive oil for silkiness, vinegar for brightness, salt for depth.
- Finish with fresh parsley and a final generous drizzle of olive oil just before serving.
- Serve at room temperature, this is when it is most alive!