HOW TO USE - SUGGESTIONS
These finest Sicilian capers will deliver a fabulous burst of flavour to hundreds of dishes. They can be use as they are or heated up (Don't overcook them as they will lose flavour).
In general capers make an exemplary pairing for most fish dishes.
They are renowned for promoting the appetite and are therefore a classic part of any Mediterranean platter of starters.
Delicious in salads, they go equally well with tomato, green olives, celery and herbs such as basil, regano and thyme.
Mix them into a paté with black olives for a great tapenade.
They really come into their own as a base for all kinds of rich sauces. Try them in seafood, chicken or game sauces and stews. Lovely served with pasta, rice or potatoes.
Remember capers are an integral part of the Puttanesca sauce.
Use them as a side complement with meat dishes.
Grind them up with olive oil and oregano with a little peperoncino to make a great pesto.
Many famous Italian pizzas proudly carry capers on them.
Great to liven up chicken, tuna or meat sandwiches.
Buttery or olive oil rich dishes will go particularly well with capers.
Fabulous in creamy potato salads.
Add a punch to meatballs.
Usually 10 - 15 mins rinsing is sufficient to eliminate most of the salt. If the dish needs a bit of salt, then rinse for less. If you need to eliminate all salt, then rinse in warm water with several changes of water.
Capers, Sea salt
Long life product. Once opened, keep refrigerated under oil and consume within one month.