Insalata di Patate e Cipolle Arrositite sotto la Cenere
A smoky char permeates the potatoes and the onions and this, fusing with the brininess of the capers and olives and anchovies, gives up luscious flavors.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Rinse the anchovies, remove their heads and bones, dry on paper towels, and crush lightly with a fork.
Step 2
With a mezzaluna or a very sharp knife, mince the garlic with the salt to a fine paste and place it in a large bowl. Beat in the oil, the juice of the lemon, and the anchovies, making a rough sauce. Set the bowl aside.
Step 3
Wash and dry the potatoes and massage them lightly with the oil. Bury the potatoes in the embers of a wood fire.
Step 4
Without peeling the onions, slice them about 1 inch thick horizontally, brush them with a bit of the oil, position them on a grate, and roast them over a wood fire, about 5 to 6 minutes on each side until they are nicely charred and softened. Slip the skins from the onions, separate the slices into rings, and place them immediately into the fragrant sauce, turning them about, coating them well.
Step 5
When the potatoes are roasted through, permit them to cool a few minutes until you can almost comfortably relieve them of their skins. Chop them coarsely and add to the bowl, tossing them about with the onions before adding the olives, capers, and parsley and giving the mix another good turn.
Step 6
Grind pepper generously over the salad and present it at room temperature or cold. The potatoes can, of course, be thickly sliced and roasted on the grill with the onions.
