Insalata di Patate e Cipolle Arrositite sotto la Ce

Name: Insalata di Patate e Cipolle Arrositite sotto la Cenere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 anchovies, preserved under salt; 3 fat cloves garlic, peeled and crushed; 1 1/2 teaspoons coarse sea salt; 1/2 cup plus 3 tablespoons extra-virgin olive oil; Juice of 1 lemon; 6 medium red- or white-skinned potatoes; 4 medium violet-skinned onions; 8 ounces large green or black Sicilian or Greek olives, stones removed by lightly crushing them with a wooden mallet, coarsely chopped; 1/4 cup capers preserved under salt, rinsed and dried; 1/3 cup torn flat parsley leaves; Freshly cracked pepper

Servings: persons

4 anchovies, preserved under salt
3 fat cloves garlic, peeled and crushed
1 1/2 teaspoons coarse sea salt
1/2 cup plus 3 tablespoons extra-virgin olive oil
Juice of 1 lemon
6 medium red- or white-skinned potatoes
4 medium violet-skinned onions
8 ounces large green or black Sicilian or Greek olives, stones removed by lightly crushing them with a wooden mallet, coarsely chopped
1/4 cup capers preserved under salt, rinsed and dried
1/3 cup torn flat parsley leaves
Freshly cracked pepper

1
Rinse the anchovies, remove their heads and bones, dry on paper towels, and crush lightly with a fork.
2
With a mezzaluna or a very sharp knife, mince the garlic with the salt to a fine paste and place it in a large bowl.
3
Beat in the oil, the juice of the lemon, and the anchovies, making a rough sauce.
4
Set the bowl aside.
5
Wash and dry the potatoes and massage them lightly with the oil.
6
Bury the potatoes in the embers of a wood fire.
7
Without peeling the onions, slice them about 1 inch thick horizontally, brush them with a bit of the oil, position them on a grate, and roast them over a wood fire, about 5 to 6 minutes on each side until they are nicely charred and softened.
8
Slip the skins from the onions, separate the slices into rings, and place them immediately into the fragrant sauce, turning them about, coating them well.
9
When the potatoes are roasted through, permit them to cool a few minutes until you can almost comfortably relieve them of their skins.
10
Chop them coarsely and add to the bowl, tossing them about with the onions before adding the olives, capers, and parsley and giving the mix another good turn.
11
Grind pepper generously over the salad and present it at room temperature or cold.
12
The potatoes can, of course, be thickly sliced and roasted on the grill with the onions.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 anchovies, preserved under salt, 3 fat cloves garlic, peeled and crushed, 1 1/2 teaspoons coarse sea salt, 1/2 cup plus 3 tablespoons extra-virgin olive oil, and more.

Yes, Insalata di Patate e Cipolle Arrositite sotto la Cenere falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Insalata di Patate e Cipolle Arrositite sotto la Cenere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions