Patate in agrodolce (Sweet & sour warm potato salad)
Carmelita Caruana celebrates the tastes of Sicily with this simple potato dish
Difficulty and servings
Serves 4
Preparation and cooking times
Takes 30-35 mins, plus 30 mins to soak the capers
Vegetarian
- Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
- Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
- Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
- Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.
PER SERVING
340 kcalories, protein 4g, carbohydrate 40g, fat 19 g, saturated fat 3g, fibre 3g, sugar 8g, salt 1.64 g
Recipe from Good Food magazine, August 2002.
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http://www.bbcgoodfood.com/recipes/3307/
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Ingredients
- 50g salted capers
- 700g waxy yellow fleshed new potatoes , such as Charlottes, cut into medium chunks
- 1 large onion , thinly sliced
- 6 tbsp extra-virgin olive oil
- 100g large unpitted green olives
- 2 tbsp caster sugar
- 4 tbsp white wine vinegar
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Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Takes 30-35 mins, plus 30 mins to soak the capers
Vegetarian
Ingredients
- 50g salted capers
- 700g waxy yellow fleshed new potatoes , such as Charlottes, cut into medium chunks
- 1 large onion , thinly sliced
- 6 tbsp extra-virgin olive oil
- 100g large unpitted green olives
- 2 tbsp caster sugar
- 4 tbsp white wine vinegar
PER SERVING
340 kcalories, protein 4g, carbohydrate 40g, fat 19 g, saturated fat 3g, fibre 3g, sugar 8g, salt 1.64 g
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27 December 2007
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17 August 2008
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