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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
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- Spicy Potato Salad
- (Insalata Piccante di Patate)
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Ingredients:
1 and 1/2 lbs (700 grams) waxy potatoes
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4 pickled pearl onions, drained
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2 salted anchovies
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1 egg
4 gherkins, drained and chopped
1 pickled pepper, drained and finely chopped
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1 fresh flat-leaf parsley sprig, chopped
1 tablespoon capers, drained and rinsed
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon Dijon mustard
Salt and pepper
Directions:
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- Clean the Anchovies:
To fillet the whole salted anchovies, cut off the head and tails, and press along the backbones with your thumb.
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- Soak in cold water for 10 minutes and drain.
Prepare the Potatoes:
Cook the whole, unpeeled potatoes in plenty of salted water for about 45 minutes until tender.
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- Drain, peel and slice them thinly.
Place the slices in a salad bowl and leave to cool.
Hard-boil the egg, refresh under cold water, shell and halve lengthways.
Scoop out the yolk and press through a sieve into a bowl.
Chop and add them with the capers, gherkins, pickled onions, parsley and pickled pepper to the egg yolk and mix well.
Whisk together the vinegar, olive oil and mustard in another bowl.
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- Season with salt and pepper.
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- Pour the dressing into the anchovy mixture.
Stir well and, if necessary, add a little more olive oil.
Pour the anchovy sauce over the potatoes and toss gently. Serves 6.
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