Starters & Light meals

Chunky new-style potato salsa with sliced marbled coppa

4
Easy
10 minutes
15 minutes
Wine/Spirit Pairing
Woolworths Botter Chianti 2008

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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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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