Sicily is a wonderful place, where nature enhances colours and flavours. This is where our èVita “La Novella Siciliana” potatoes come from, a product we are very proud of. The iron-rich soil of Syracuse gives these potatoes particularly prized organoleptic qualities, so today we’re offering you a specific recipe to enjoy them: patate “apparecchiate” or potatoes with olives, capers and onion.

Try it and you’ll see!

Ingredients (for 4 people)

1 kg of èVita “La Novella Siciliana” potatoes
1 red onion
50 g of desalted capers
150 g of pitted black olives
1 tablespoon of white wine vinegar
1 tablespoon of caster sugar
Extra virgin olive oil
Salt and pepper

Preparation

First of all, peel the potatoes, wash them well and dry them. Next, cut them into cubes and fry them in a pan for 10 minutes. Once golden brown, put them to one side and, using the same pan, add a little oil to brown the red onion cut into round slices.

When the onion has softened, add capers, olives, the potatoes you put to one side, as well as salt and pepper to taste.

Pour 1 glass of warm water into the saucepan and leave it to cook for 10 minutes. In the meantime, dissolve the sugar in the vinegar and pour it over the ingredients; then stir and leave it to cook for another couple of minutes.

Turn everything off and leave it to cool down. This simple yet flavourful side dish is great served cold!