Pantesca Salad

Pantesca Salad  is a typical dish of the island of Pantelleria, known for its caper production, a key ingredient. It combines tomatoes and potatoes, with red onions, olives and capers, tossed with oregano laced dressing.

• 1 ½ lb potatoes
• 1 large red onion
• 2 tablespoons vinegar
• About 3 ½ oz pitted olives
• About 16 oz cherry tomatoes
• 2 tablespoons capers
• Dried oregano, to taste
• Fresh basil, to taste
• Salt, to taste
• Extra virgin olive oil, to taste

1. Boil the potatoes in salted water until tender, or wrap them in aluminum foil and bake them in an oven at 400°F for about 30 minutes, or until they re soft when pierced with a fork.
2. While the potatoes are cooking, thinly slice the red onion. Place the sliced onion in a bowl and add the 2 tablespoons of vinegar. Let it marinate for about 10 minutes; this will help mellow its strong flavor.
3. Once the potatoes are cooked and cool enough to handle, peel and slice them into regular, bite-sized pieces. Add them to the bowl with the marinated onion and vinegar.
4. Halve the tomatoes and add them to the bowl. Finely chop the olives and add them, along with the well-rinsed capers. Add a generous pinch of dried oregano and a few fresh basil leaves, torn by hand.
5. Season the salad with salt to your liking. Drizzle generously with extra virgin olive oil.
6. Mix all the ingredients well to ensure everything is evenly coated and combined. Let the salad rest for a few minutes before serving. This allows the flavors to meld together.

VEGETARIAN STUFFED ZUCCHINI BOATS

Here’s a flavorful Stuffed Zucchini Boat recipe using your ingredients—perfectly balanced with hearty vegetables, creamy cheese, and protein-packed chickpeas. 

• 2 tbsp olive oil, divided
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small bell pepper (any color), diced
• 1 cup fresh spinach, chopped
• 1/2 cup diced carrot
• 1/2 cup diced sweet potato
• 3/4 cup canned chickpeas, drained and rinsed
• Salt & pepper, to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1/2 cup pearl mozzarella balls

1. Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease a casserole dish.
2. Prepare zucchini boats:
• Scoop out the centers with a spoon to make a shallow "boat" (reserve pulp for filling if desired).
• Brush zucchini with 1 tbsp olive oil and season with a little salt and pepper.
• Place cut-side up on the baking sheet and roast for 10 minutes, just to soften slightly.
3. Make the filling:
• While zucchini pre-bakes, heat 1 tbsp olive oil in a large skillet over medium heat.
• Add onion, garlic, and carrots. Sauté for 3–4 minutes until starting to soften.
• Stir in sweet potato and cook for 5–6 minutes, until nearly tender.
• Add bell pepper, spinach, and chickpeas. Season with salt, pepper, and red pepper flakes if using.
• Cook until spinach wilts and mixture is warmed through—about 2–3 minutes.
• Optional: Stir in the reserved zucchini pulp (finely chopped) and cook until moisture is reduced.
• Remove from heat and mix in Parmesan cheese.
4. Stuff and bake:
• Spoon the veggie-chickpea mixture into the zucchini boats generously.
• Top each boat with a few pearl mozzarella balls.
• Return to oven and bake 15–18 minutes, until cheese is melted and zucchini is tender.
5. Finish and serve:
• Optional: Broil for 2–3 minutes to lightly brown the cheese.
• Garnish with extra Parmesan or fresh herbs like parsley or basil if desired.