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Pantesca salad

Method

  • Cook the potatoes in a large pot of boiling water until tender. Then drain well, set aside to cool a little and then chop into even pieces.
  • At the same time, heat a little oil in a wok (or large non-stick pan) and very quickly sauté the calamari until it firms up and is lightly coloured.
  • Place the potatoes, red onion, tomatoes, capers and basil in a bowl with the calamari and the cooking juices, a little salt, ground pepper and balsamic. Toss well and serve warm on a large plate (or individual ones).

 

Ingredients

  • 6 kipfler potatoes, peeled
  • extra virgin olive oil
  • 2-3 calamari tubes, cleaned & sliced into fine rings
  • ½ red onion, very finely sliced
  • 1 cup assorted cherry tomatoes, halved
  • 1 heaped tbsp drained & rinsed capers
  • 1 good handful baby basil leaves
  • sea salt & freshly ground pepper
  • a splash of balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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