<p style=”text-align: justify;”><mark style=”background-color: white; color: #00581b;”>Capers are an aromatic plant with small and tasty buds, widely used in cuisines all over the world but especially around those of the Mediterranean. Recipes with capers are present in kitchens over millennia and they are usually used pickled or brined. For this reason and many more, they are the perfect addition to any dish, from pasta to any main courses of meat or fish.</mark></p>
<p style=”text-align: justify;”><mark style=”background-color: white; color: #00581b;”>Capers from Sicily are of particular distinction, as the sun and the sea breeze contributes to their flavour and aroma. It is no surprise thus that they are abundant in Sicilian cuisine, as for example in caponata or in the salad of Pantelleria (insalata pantesca). In addition, it is also suited to cold preparations, since their intense aroma is best served cold or only slightly heated, for example to garnish a good veal with tuna sauce (vitello tonnato) or chopped in a tartar of fish or beef. Another recipe with capers salad is typical of Sicily is the Pantelleria salad (insalata pantesca) which also has capers and olives as its protagonist. Combine the boiled potatoes cut into cubes, along with the onions cut into strips that you leave to soak in vinegar for half an hour and cherry tomatoes. Mix everything together with capers and pitted Miccio olives, and season with olive oil, vinegar, salt, pepper and plenty of oregano.</mark></p>
<p style=”text-align: justify;”><mark style=”background-color: white; color: #00581b;”>For more international recipes with capers keep reading this section of our site – you will be amazed!</mark></p>
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