Ingredients

Method

• 6 potatoes
• ½ cup basil pesto
• 200 g ricotta
• 8 slices cured coppa
• Sea salt and freshly ground
• Black pepper

Method

Ingredients

Cook the potatoes in a saucepan of rapidly boiling water until tender, then drain.
Cut the potatoes into chunks.
Toss with the basil pesto while still warm until evenly coated.
Spoon into a large bowl and crumble over the ricotta.

Scatter with coppa slices and season to taste.


Cook’s note: Substitute basil pesto with black olive tapenade made using kalamata olives, capers, lemon juice, olive oil and cracked black pepper.