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● Warm Potato and Zucchini Antipasto
1 pound potatoes
1 teaspoon salt, plus extra
1 pound zucchini
3 tablespoons extra-virgin
olive oil
pinch chili powder
4 whole chili peppers packed in oil for garnish (optional)
Peel the potatoes, and use a mandolin to thinly slice them. Transfer to a large skillet, and add 1 teaspoon of salt and enough water to cover. Bring to a simmer over medium heat. Meanwhile, wash the zucchini and use a mandolin to thinly slice them. Add to the skillet once the water has come to a simmer. Cook for about 5 minutes, or until the potatoes are tender but still intact. Drain any remaining water. Drizzle the mixture with the olive oil, season with salt and the chili powder, and gently toss. To serve, layer the vegetables on individual plates, and garnish with the chili peppers, if desired. ● Serves 4
Wine
Suggestion, Juicy Medium-Bodied: Pelissero-Nebbiolo Langhe