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Aeolian salad · GialloZafferano.com

• 0:00
  Speaker 1: Aolion salad is a fresh, flavorful dish from the Olian
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  Speaker 1: Islands in Sicily. It brings together potatoes, tomatoes, tuna, olives, caperberries, oregano,
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  Speaker 1: and extra virgin olive oil. You serve it as a
• 0:14
  Speaker 1: main course, starter or side dish, especially in the warm season.
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  Speaker 1: For four servings. You need prep time twenty minutes, cook
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  Speaker 1: thyme forty minutes plus cooling time. Ingredients for large potatoes
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  Speaker 1: four hundred grams of Piccadilly tomatoes, about two point tree caps,
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  Speaker 1: one hundred grams of white wine vinegar, about three point
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  Speaker 1: five ounces, three hundred grams of tunine oil drained, about
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  Speaker 1: ten point five ounces half a read onion, forty grams
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  Speaker 1: of tajasca olives, about one point five ounces, twenty grams
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  Speaker 1: of caperberries, about zero point seven ounces oregano as needed,
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  Speaker 1: Fine salt, as kneaded, Extra vagin olive oil as kneaded,
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  Speaker 1: black petter as kneaded. You start with the potatoes. Wash
• 1:10
  Speaker 1: the potatoes very well, place them in a pot with
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  Speaker 1: plenty of lightly salted water. Cook them until they are
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  Speaker 1: tender when you pierce them with a fork. This takes
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  Speaker 1: about forty minutes. While the potatoes. Cook. Prepare the onion.
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  Speaker 1: Peel the red onion, slice it very thinly into julienne strips.
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  Speaker 1: Place the onion in a bowl. Cover it completely with
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  Speaker 1: the white wine vinegar. Add a pinch of fine salt.
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  Speaker 1: Let the onion rest in the vinegar for at least
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  Speaker 1: ten minutes. This makes the onion milder. After the resting time,
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  Speaker 1: drain the onion very well and set it aside. When
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  Speaker 1: the potatoes are soft, drain them. Let them cool just
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  Speaker 1: enough so that you can handle them. Remove the skin.
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  Speaker 1: Cut the potatoes into fairly large cubes. Now, prepare the tomatoes.
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  Speaker 1: Wash the piccadilla tomatoes and dry them. Cut each tomato
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  Speaker 1: in half. Drain the tuna filiates very carefully from their
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  Speaker 1: preserving oil. Transfer the drained tuna to a large bowl.
• 2:20
  Speaker 1: Add the drained onion to the bowl with the tuna.
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  Speaker 1: Add the tajaska ollips. Add the caperberries, Add the half tomatoes,
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  Speaker 1: Add the potato cubes. Season the salad. Add a generous
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  Speaker 1: amount of regano, add fine salt, add freshly ground black pepper.
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  Speaker 1: Add a generous drizzle of extra vagin olive oil. Mix
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  Speaker 1: everything gently with two spoons so that you do not
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  Speaker 1: break the potatoes. Let the salad dress for a few
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  Speaker 1: minutes so the flavors blend. You can also prepare the
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  Speaker 1: Olion salad in advance. In this case, cover it and
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  Speaker 1: place it in the refrigerator. At serving time, plait the salad,
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  Speaker 1: add a little more wagan on top, finish with another
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  Speaker 1: drizzle of extra vagin olive oil. You can keep the
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  Speaker 1: Alion salad in the refrigerator in an airtight container for
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  Speaker 1: up to two days before serving leftovers. Leave the salad
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  Speaker 1: at room temperature for about fifteen to twenty minutes and
• 3:24
  Speaker 1: gentry sterre it. Do not freeze the salad. The Alion
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  Speaker 1: salad is now ready to serve with all the aromas
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  Speaker 1: and flavors of the Olian Islands.