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Рецепт Insalata Pantasca - Potato Salad With Tomatoes, Olives and Capers and Italian Subs...
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Ингредиенты
- 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
View Full Recipe at Pots and Pins
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