
Patate in agrodolce (Sweet & sour warm potato salad)
- Carmelita Caruana
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Serves 4
Easy
Total time: 1 hr and 10 mins
Takes 30-35 mins, plus 30 mins to soak the capers
A star rating of 4.2 out of 5.7 ratingsRate
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Carmelita Caruana celebrates the tastes of Sicily with this simple potato dish
Vegetarian
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Artichoke & lemon salad
A star rating of 3.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g salted capers
-
700g waxy yellow fleshed new potatoes
such as Charlottes, cut into medium chunks
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1 large onion
thinly sliced
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6 tbsp extra-virgin olive oil
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100g large unpitted green olives
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2 tbsp caster sugar
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4 tbsp white wine vinegar
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Nutrition: per serving
- kcal340
- fat19g
- saturates3g
- carbs40g
- sugars8g
- fibre3g
- protein4g
- salt1.64g
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Method
-
step 1
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.
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step 2
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.
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step 3
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.
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step 4
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.
Recipe from Good Food magazine, August 2002
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A star rating of 4.2 out of 5.7 ratings
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