Insalata Pantasca - Potato Salad With Tomatoes, Olives and Capers and Italian Subs... Recipe

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Ingredients

  • Insalata Pantasca - Potato Salad With Tomatoes, Olives and Capers ~ Adapted From Epicurious, October 2001
  • 1 1/2 pounds small, red potatoes, scrubbed, peels left on, quartered
  • Coarse salt
  • 1 pint cherry tomatoes, halved (quartered if very large)
  • 1/4 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tablespoons salted capers, well rinsed and drained
  • 1/3 cup chopped flat-leaf parsley
  • Pinch of crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oilPut the potatoes in a pot, cover with cold water by at least an inch,
  • add a good pinch of salt, and bring to a boil. Cover partway, reduce
  • the heat to medium, and cook until the potatoes are tender, 15 to 20 minutes. Drain on a
  • rack set in the sink, rinse with cold water and leave them there until cool enough to handle.
  • Italian Sub Sandwiches - Me
  • 3 lb. Beef Check Roast, frozen or thawed, either way is fine
  • 1 Tablespoon Italian seasoning
  • 1 cup red wine (this marinates the meat - and it will be fall-off-the-bone-delicious so don't substitute!)
  • 8 cloves garlic, peeled, whole
  • salt and pepper
  • 1 jar (16 oz.) roasted red peppers
  • 8 oz. fresh mozzarella
  • 1 large bunch fresh basil
  • mayonnaise, optional
  • lettuce leaves for sandwiches, optional
  • tomato slices, optional
  • 6 Hogi buns, toasted and buttered

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