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Recipe for :

Insalata Malfitana

Ken ClascioneThis recipe is from Ken Calascione (see his biography) - to view his website click here.


4 large potatoes
2 medium red onions
4 ripe tomatoes
1/4 cup capers
1 tablespoon dried oregano
12 basil leaves
Extra virgin olive oil
Red wine vinegar
Salt and freshly ground pepper to taste


Bring a pot big enough to hold the potatoes and onions to boil.

Rinse the potatoes under cold water and place them in the boiling water with the onions. Once the potatoes are fully cooked but still firm, drain the potatoes and onions and allow them to cool then place them in the refrigerator for at least a half-hour.

Peel the potato skins and remove the onionskin. Slice the potatoes and onions into bite-sized pieces and slice the tomatoes into wedges. Tear the basil leaves.

Place the sliced potatoes, onions and tomatoes in a salad bowl and add the capers, dried oregano and basil. Drizzle with the olive oil and vinegar, salt and pepper to taste, then serve.

Ken Calascione
La Cucina Eoliana e Siciliana