Capers are the edible flower buds of the caper bush that are pickled or packed in salt. Add capers to food for briny pops of flavor; you’ll find them used in an assortment of Italian and Mediterranean dishes.
These, from Caravaglio are from Salina, in the Aeolian islands of Sicily, an area famous for its wonderful capers. Salt-packed capers offer intense caper flavor and a preserved firmness that will hold up in cooking. Make sure to rinse the capers to remove the excess salt and then soak for at least 10 minutes before using.
Ingredients: Capers, Sicilian Sea Salt 20%.
3.17 oz (90 gr)
Beramendi loves the bright, intense flavor of salt-packed capers. He offers recipes aplenty including, Bucatini with Tuna, Olives, Capers, and Lemon (p. 137), Bucatini with Tuna, Olives, Capers, and Lemon (p. 137), and Broken Fresh Tomato Halves (p. 121). He also suggests that they would be a delicious addition to a Bloody Mary or Martini.
McFadden prefers capers packed in salt for their, “… fruity, slightly vegetal caper [taste] …” Try them in the Grilled Summer Squash with Caper-Raisin Vinaigrette (p. 211), the English Pea and Pickled Carrot Salsa Verde (p. 85), or the Pickled Vegetable Mayonnaise (p. 43).
Capers offer bright pops of salinity in many Ottolenghi recipes. Try them in the Tomato and Bread Salad with Anchovies and Capers (p. 33), the Pappardelle with Rose Harissa, Black Olives and Capers (p. 188), or Bridget Jones's Pan-Fried Salmon with Pine Nut Salsa (p. 246).