Pantelleria pantesca Salad
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Pantelleria “Pantesca” Salad

Pantelleria salad, also called Pantesca, is the perfect dish for the summer! Fresh, tasty, and with all the flavors of the Mediterranean, it is perfect to bring to your table for a light and healthy lunch.

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Summer is here and with it comes the desire for fresh, healthy, and tasty lunches. That’s why I’m bringing you the recipe for Pantellerian “Pantesca” Salad today, a typical dish from the island of Pantelleria that wins you over with its simplicity and goodness.

Preparing it is very easy and requires very little cooking, making it perfect for hot days. It is also a source of energy and vitamins, ideal for facing the heat with the right energy!

pantesca pantelleria pin salad

A Journey to Pantelleria in a Dish

Pantelleria is a volcanic island of rare beauty located in the middle of the Mediterranean, south of Sicily. Known to the ancients as the “Black Pearl” for its dark rocks and jagged coasts, it boasts a unique natural heritage and crystal-clear waters.

pantelleria
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Moreover, Pantelleria is a real natural paradise! In fact, it is a timeless place, based on fishing in crystal clear and pristine waters. An immense heritage of biodiversity but also a place of welcome for the peoples of the Mediterranean.

The Secret of Pantellerian Salad: Pantellerian Capers

The star ingredient of this recipe is undoubtedly the Capers of Pantelleria, recognized as an IGP product for its superior quality. These small buds grow spontaneously on the island thanks to the volcanic soil, the hot and windy climate.

Harvested between May and September, fresh capers are not edible due to their extremely bitter taste. This is where the wisdom of Pantellerian farmers comes into play: the capers are put under salt for about ten days, thus losing their bitterness and acquiring an intense and unmistakable aroma.

The Pantelleria caper boasts a centuries-old tradition and has been known since ancient times. Indeed, already Greek and Latin authors such as Dioscorides and Pliny spoke of it.

With its volcanic soil and warm and windy climate, the island of Pantelleria is the ideal habitat for caper shrubs. Walking on the island you will see many terraces with dry stone walls, where they naturally grow in the sun.

Ingredients for a Perfect Pantellerian Salad

Pantelleria Pantesca Salad is a hymn to Mediterranean flavors: boiled potatoes, fresh cherry tomatoes, crunchy onions, desalted Pantellerian capers, black olives, and fragrant oregano.

It is perfect both as a side dish and as a light and refreshing main course, ideal after a day at the beach.

Tips for an Even Tastier Pantellerian Salad

  • For best results, use fresh, seasonal ingredients to enhance the flavors of the dish.
  • Slice the onion and soak it in wine vinegar for 10 minutes to soften its pungent taste and make it more digestible.
  • Once dressed, let the salad rest in the refrigerator for at least 15 minutes. This way the potatoes will be able to absorb all the flavors of the dressing.

Variations and Replacement on the Traditional Pantellerian Salad

Pantellerian Salad is widespread throughout southern Italy and can be enriched with oil-preserved fish like Tuna Fillets or Mackerel Fillets. An excellent alternative, for a taste of Trapanese tradition, is to use Roasted Octopus.

Personally, I love to add a few Sicilian Anchovies Fillets in Extra Virgin Olive Oil for an even more decisive and marine flavor.

For a Greek touch, you can crumble some fresh feta cheese over the salad.

Finally, if you prefer a richer salad, you can add a bed of lettuce or arugula.

Don’t wait any longer! Prepare your Pantellerian Salad and let yourself be conquered by an explosion of Mediterranean flavors.

Yield: 4

Pantelleria "Pantesca" Salad

Pantelleria pantesca Salad

This amazing Pantelleria "Pantesca" Salad encloses all Mediterranean flavors: potatoes, capers, onion, olives, and fragrant oregano!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 400gr potatoes
  • 20 g capers from Pantelleria in salt
  • 350 g cherry tomatoes
  • 80 gr olives
  • 5 sp wine vinegar
  • 5 sp extra virgin olive oil
  • 2 pinches of salt
  • 1 pinch of black pepper
  • 1 sp of oregano
  • 2 fresh basil leaves

Instructions

  1. Firstly, peel and dice potatoes.
  2. Put potatoes into a pot with cold water and keep it boil for 10/15 minutes. When you can easily pierce a fork through the potatoes, drain them. Let them cool aside.
  3. Wash and dry tomatoes and the onion. Slice the onion and let it rest for about 10 minutes in a cup filled with vinager.
  4. Cut the tomatoes and put them into a bowl with a little of salt.
  5. Wash capers and add them to the tomatoes.
  6. When potatoes will be colded, add them to the salad bowl, then drain the onion and add it too.
  7. Finally add the olives and sprinkle the salat with oregano, pepper and salt and at last, the extra virgin olive oil.
  8. Let the salad rest in the fridge for 10 minutes before taste it.
  9. Buon Appetito!

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Would you like other great ideas to bring always new fresh summer salads to the table? Here are some other staples for the summer …

Easy Cauliflower & Chickpeas Salad

Fennel and orange salad

Pearled Spelt Salad “alla Norma”

Vegetable Couscous Salad

2 Comments

  1. […] #15 Pantelleria “Pantesca” Salad […]

  2. jenyscloset says:

    Great post also salad looks delicious and healthy. I am gonna try making this weekend.

    Blog- https://jenyscloset.wixsite.com/jenyscloset/post/self-made-slip-dress

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