Capers
Capers are small, unblown flower buds of the capers shrub, native to the Mediterranean region. Because capers are harvested exclusively by hand, their price is very high, but it's justified by their wide range of culinary uses. They can be added to cold appetizers to impart a slight tartness or salty flavor.
How to choose
The best capers are very small, about the size of a black peppercorn. They are called "nonpareil," which means incomparable or incomparable in French, but larger fruits are more common. They can be found in stores in various forms: salted, marinated in wine vinegar, brine, or olive oil. Brine-marinated capers have a strong aroma; to truly appreciate the flavor, soak them in cold water or olive oil before eating. If you want capers with a more subtle flavor, choose capers with graceful stems; they have a more delicate and sweet taste than other varieties.
How to prepare
Rinse thoroughly with water and dry with a towel.
How to store
An opened jar is stored in the refrigerator at a low temperature to prevent the pickling process, otherwise they will begin to emit a strong odor.
How to cook
Mix capers with white wine vinegar, mustard, honey, lemon juice and add grated celery root, then you will get a very tasty French remoulade sauce.
To make a sauce for baking fish, combine capers with melted butter, lemon zest and juice.
You can add some piquancy to your pizza by simply sprinkling a few capers on top.
Combine capers with mayonnaise, olive oil, anchovies, tuna and lemon juice to make an Italian tonnato sauce for veal marinated in dry white wine.
All recipes with capers
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