A dish similar to many dishes in Greece and Italy with lots of flavor. Serve as a meal itself or with meat or fish.
Πατάτες με σαλάτα ντομάτας (Greek)
/Patátes me saláta ntomátas/
Patate con insalata di pomodori (Italian)
Serves 6
3 pounds (1,4 kg) organic fingerling potatoes (red, purple, gold or even a mixture!) Pincher with a folk.
1/4 pound (115 g) chopped pancetta
sliced organic garlic
1 Tbs. (15 ml) oregano
chopped rosemary
black pepper
3/4 cup (180 ml) olive oil
zest of 1 organic lemon
2 cups (440 g) organic cherry tomatoes
torn basil leaves
1/4 cup (60 ml) red wine vinegar
optional herbs: thyme, saffron, and/or marjoram
~Greek [Italian]~
ένα / EN-a/ [uno] 1. Toss the potatoes, pancetta, garlic, oregano, black pepper, 1/2 cup (120 ml) olive oil, the lemon zest, and optional herbs in the slow cooker.
δύο /THEE-oh/ [due] 2. Cover and cook on high for 3 hours or low for 6 hours.
τρία /TREE-a/ [tre] 3. In a bowl, toss the tomatoes and basil.
τέσσερα /TESS-air-uh/ [quattro] 4. In another bowl, whisk vinegar and rest of the olive oil.
πέντε /PEN-day/ [cinque] 5. Pour over the tomatoes. (It can be kept at room temperature for 4 hours or refrigerated for 24 hours, then at room temperature for an hour.)
έξι /EX-ee/ [sei] 6. Spoon off the oil in the slow cooker.
Καλή όρεξη!
/kalē órexē/
Buon Appetito!
