Articles tagged as potato (view all)

Sicilian Lemon Balsamic Red Potato & Dill Salad

29 June, 2013


Light & delicious ~ ideal for summer entertaining ~ bring to dinner parties or
BBQs ~ serve to your guests!

1 bag of fresh red potatoes, local if possible  ~ about two pounds
1 medium red onion, local if possible
1/4 cup
Olive del Mondo Italian Cerasuola  Extra Virgin Olive Oil (Nov.2012 Harvest)
3-4 tbsp Olive del Mondo Sicilian Lemon White Balsamic Vinegar
Sea salt and fresh cracked pepper
A handful of fresh dill, local if possible
Optional: 1 tbsp good quality Dijon mustard

Heat a large pot of fresh water to boil.

Chop red onion finely and leave to marinate  in 3-4 tbsps of
Sicilian Lemon Balsamic Vinegar.

Wash off the potatoes and chop them into bit size pieces, leaving their skins on. Put them into the water and simmer until tender ~ about 15-20 minutes.

Drain the potatoes and pour them into a large bowl. Add the onion and vinegar mixture, olive oil and Dijon mustard (optional) and toss. Taste test and add more olive or vinegar if you desire.

Season with sea salt, cracked pepper and fresh chopped dill. Mix well, and serve warm.

Serves 4 to 6.

Tuscan Herb Chorizo & Potato Frittata

23 February, 2013

¼ Cup Olive del Mondo Tuscan Herb Olive Oil, plus a little more for drizzling
6 eggs
One Handful of Cherry Tomatoes
¼ Tsp Ground Sea Salt
½ Tsp Ground Pepper
2 Medium Chorizo Sausages
6 baby potatoes

1 Shallot
Juice of one lemon
Pinch of Salt
Pinch of Pepper

Preheat oven to 350F.

Boil potatoes in a pot until tender.

Submerge thinly sliced shallots in lemon juice, with another pinch of salt and pepper. Let them marinate here as they will be used as a garnish for the frittata when served. Beat together eggs, salt, pepper, Tuscan Herb Olive Oil and set aside.

Chop the chorizo and potatoes into bite-zed chunks, and cook on medium heat in an ovenproof pan. Let these cook for a few minutes, then cut tomatoes in half and add to pan. Once they start to golden, add egg mixture and transfer to oven and cook for an additional 10 minutes or until middle is cooked through. Take care not to overcook.

Slice into wedges and serve with shallots on top. You can also garnish with chopped parsley, which is always a nice addition to frittatas of any kind.