600 g small new patatoes
300 g Pachino cherry tomatoes (oil packed dried tomatoes in Winter)
20 Pantelleria capers in salt
1 red onion
12 black olives
1 glass of red wine vinegar (or balsamic)
Dried oregano
6 tablespoons olive oil
Salt and pepper
A few basil leaves
Wash
the potatoes and place them in a pot with water and some salt. Bring to a boil
and cook for about 30/35 minutes (the exact cooking time will vary depending on
the size of the potatoes). Drain and peel the potatoes while still hot, let
cool and then cut into slices about 1 cm thick. In the meantime, peel the onion
and slice it into thin rings, then put it to marinade with the vinegar for
about 30 minutes, drain well. Wash the tomatoes, cut them in half and crush slightly to remove
the seeds, put them to drain in a
colander with the cut side down. Put the capers in a colander and rinse
thoroughly under running water to desalt them.
Gently crush the olives (with the aid of a meat mallet or the flat blade
of a kitchen knife) and remove the stone.
Gather
in a large bowl the tomatoes, the well-drained onion, drained capers, pitted
olives, sliced potatoes; season with
extra virgin olive oil combined with plenty of oregano, basil, salt, pepper and
a few drops of vinegar. Mix everything delicately and let rest in the
refrigerator for about 30 minutes before serving.
