© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Adapted from Molto Batali by Mario Batali
Servings: 8 to 10
30 small new potatoes, scrubbed and halved
½ cup extra virgin olive oil
4 tablespoons capers, drained
4 scallions finely sliced
¼ cup freshly grated pecorino Sardo
1 bunch Italian parsley, finely chopped to yield ¼ cup
20 basil leaves, torn
3 tablespoons white wine vinegar
Salt and freshly ground pepper to taste
Bring 8 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
Place potatoes into boiling water and cook till tender, 15 to 20 minutes.
Combine the oil, capers, scallions, cheese, parsley, basil, and vinegar in a bowl. Set aside. Drain cooked potatoes well and toss while still hot into dressing and toss gently to coat.
Serve warm or at room temperature.