These capers are cultivated in the island of Pantelleria and preserved in artisanal sea salt from Trapani. They have an intense aromatic taste, high content of vitamins A, C, and B. Capers are the unopened flower buds of a Mediterranean bush. A great ingredient that brings sour-salty flavors in dishes, especially in sauces, fish recipes. Salt-packed capers are known for being less onion / radish aromas and more floral with notes of violets and raspberries.
Traditional sauce from the Piemonte region great to jazz up meat fish and roasted vegetables or on sandwiches and as a dip. Ingredients: one large bunch fresh parsley, one clove peeled garlic, two tablespoons capers, three anchovy fillets, one tablespoon mustard, four table spoons extra virgin olive oil, one tablespoon red wine vinegar, sea salt, freshly ground black pepper. Blend everything together until smooth.
Mix capers, sundried or fresh tomatoes, finely chopped garlic, black olives, extra virgin olive oil and basil. Rub mixture onto fish fillet, wrap with tin foil and bake for 15 to 20 minutes. Serve with potatoes or steamed rice or salad.
Leftover roast salad
This is a great way to finish up left over meat from your roast. Boil some potatoes until cooked through, set aside and let cool down. In a large bowl mix shredded left over meat, fresh diced tomatoes, capers, olives, pickles, fresh parsley, fresh basil, fresh mint and finely sliced red onion. Add the sliced cool potatoes and season with extra virgin olive oil, sea salt and black pepper. This makes a great summer salad.
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