Description
Capers are the flower buds of the caper plant, picked before they open. The plant grows clinging to walls and rocks around the Mediterranean: some of Italy's finest capers come from Pantelleria and Salina.
They are preserved in salt or vinegar. I prefer salted capers, which have a fuller flavour: soak them in lukewarm water for half an hour before use to remove the excess salt. They add savouriness and character to salads like insalata pantesca, fennel gratin, sauces and dressings.
If the plant manages to flower, it produces beautiful white and purple blossoms, and fruits called caperberries.
They are preserved in salt or vinegar. I prefer salted capers, which have a fuller flavour: soak them in lukewarm water for half an hour before use to remove the excess salt. They add savouriness and character to salads like insalata pantesca, fennel gratin, sauces and dressings.
If the plant manages to flower, it produces beautiful white and purple blossoms, and fruits called caperberries.
