Capers are the fruits and unblown buds of the caper bush. They are pickled or salted - a spice with a special taste and strong smell is obtained. Capers are popular with culinary specialists from France, Italy and Greece, but they can also be found on the shelves of our stores.
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What dishes are capers added to?
Capers are often added to cold sauces, which are served with meat, vegetables and fish. They are replaced with olives and served with gin, martini and vodka. Without caper buds, it is impossible to make classic tartar, ravigot, remoulade and tapenade; they are sure to be added to a nice salad of potatoes, green beans and anchovies.
Capers are in perfect harmony with olives, tomatoes, garlic, onions, chili peppers and onions. In the dishes with these buds, you can put many seasonings: rosemary, basil, allspice, parsley, marjoram, dill, sage and mint. Will not be amiss and olive oil.
One of the simplest recipes with capers is a sauce that can be served with any pasta dish. To do this, just chop the bell pepper in strips and fry in a pan with olive oil, then add whole salted capers and basil leaves to it.
How to use capers?
In order for this spice to give the dish a piquant aroma, capers should not be cooked. This will lead to a loss of taste of pickled and salted buds. That is why cooks are advised to serve the spice separately or add to the finished dish.
Salted capers can be consumed in its entirety, but this should not be done with pickled ones. It is better to chop them finely, mix with oil and herbs. And in this form add to sauces, salad dressings and marinades. Pickled capers can be used with a mixture of olive oil, rosemary, thyme and oregano.
Unfortunately, in the store it is not always possible to find caper buds. It is impossible to find a full replacement for this product, but it will be possible to save the dish with the help of pickled gherkins. When cooking fish and meat, it is permissible to use olives or olives instead of capers, and for sauces - mix olives with lemon juice.