Untested - We've never tried this one.
WHERE POTATOES MEET BOTTARGA
WHERE POTATOES MEET BOTTARGA
SERVES 4-6
* 3-4 pounds Alden Farms potatoes, such as fingerling, butterball and blue (choose similar size)
* 1/4 cup extra-virgin olive oil
* 1/4 teaspoon cayenne pepper
* Sea salt
* 1/4 cup capers
* 1/4 cup pitted olives
* 1 pound shallots peeled and cut to small dice
* Lemon oil or lemon zest
* 1 small bunch Italian parsley, chopped
* 8 fresh basil leaves, torn into pieces
* 1 small bunch chopped fresh oregano
* 3 tablespoons minced chives
* Bottarga (see note)
Preheat oven to 400 degrees. Wash the potatoes. In a large bowl, toss the potatoes with olive oil, cayenne pepper, salt and black pepper. Lay them on a baking pan and roast 30-40 minutes, until soft when pierced with a knife. Remove potatoes and set aside to cool.
Cut potatoes into 1/2-inch slices. Put them in a large mixing bowl. Add the pitted olives, shallots, capers, lemon oil (or zest) to taste, and salt. Toss thoroughly to coat. Taste the salad and adjust seasoning if necessary. Next, add the chopped parsley, basil, oregano and chives, and toss again.
Place the salad on a serving dish. Generously shave the bottarga over the salad and serve.
Note: Bottarga can come whole or grated. Look for it at ChefShop.com or Gustiamo.com.
From La Medusa restaurant