Ingredienti
Per 4 persone
4 patate medie
2 pomodori cuore di bue medi
80 g di olive (preferibilmente denocciolate)
10 g di capperi sotto sale ben risciacquati e asciugati
alcune foglioline di basilico fresco
1 spolverata di origano essiccato
2 o 3 cucchiai di olio extravergine di oliva
sale
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