Potatoes, red peppers and capers

One of the things that I discovered in Italy is this wonderful combination of flavours: the sweet taste of red peppers and the acidity of capers. While in Puglia, I remember eating a salad that mixed red peppers, capers, and the taste of earthy and creamy potatoes. Being inspired by these three ingredients and wanting to add a spicy flair to an appetizer, I came up with the following recipe.

Potatoes, red peppers and capers

Ingredients

• 1 medium size potato
• 1 red pepper
• 1 tablespoon of capers
• 1/2 tablespoon of pistachios
• 1 teaspoon of Szechuan peppercorns
• fresh oregano
• salt to taste
• extra virgin olive oil

This is the first time I use Szechuan peppercorns, and contrary to popular belief, these peppercorns are not peppers at all! Szechuan peppercorns – widely used in Asia – have a unique fragrant aroma similar to that of lavender and with lemony hints. Yet, their most famous quality is the powerful numbing sensation that they cause around the mouth.

Method

Roast red pepper. You can visit my post Bucatini with roasted red pepper sauce and zucchini to see how to roast peppers.

Using a mandolin, cut potato into thin slices

Combine pistachios and Szechuan peppercorns.

Using a mortar and pestle, crush pistachios and Szechuan peppercorns and mix well to form a powder.

Bake potatoes slices at 180° C (about 350° F) until done and slightly golden on the edges. Add salt to taste.

When the red pepper has been roasted and skinned, cut up into small squares, and combine with capers. Add salt to taste.

Plating

Arrange potatoes slices forming a flower pattern.

Using a metal pasta cutter (I used a square cutter), place red pepper- caper mixture and press it down to firm it up.

Remove the pasta cutter and sprinkle with pistachio-  Szechuan peppercorn powder. Drizzle with extra virgin olive oil and garnish with some oregano leaves.

Serves 4