Insalata di Patate con Acciughe
Potato and Anchovy Salad

4 large potatoes
4 cloves garlic
4 anchovy filets
1 teaspoon dried oregano
1/4 cup capers
1/2 cup chopped parsley
Extra virgin olive oil as needed
Ground black pepper

Mince the garlic, capers and anchovies. Chop the parsley. Place the
ingredients in a small bowl and add oregano. Bathe the mixture in olive
oil and set aside. Wash and peel the potatoes and place them in a pot of
boiling salted water over moderate heat for 15 - 20 minutes or until
thoroughly cooked, but still firm. When they are done, rinse the potatoes
in cold water, then strain and pat dry with a towel. Slice the potatoes
in half lengthwise, then into 1/2 inch pieces and put them in a large
mixing bowl. Pour the mixture of garlic, capers, anchovies and parsley
over the potatoes, add a few twists of ground black pepper, then toss the
salad. Drizzle more olive oil on the salad if desired. Serves 2-3.


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Adriana

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