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Caper

The small unopened flower bud of a Mediterranean shrub. Once picked, they need to be pickled in brine or cured in salt before they are edible, one of the ways in which they are similar to olives. Capers are tart, piquant, and a wonderful complement to fish like skate with capers and black butter; can be added to tomato sauce for pasta (for puttanesca sauce, add black olives, anchovies and capers to a good tomato sauce, refrigerate and throw over hot spaghetti or linguine); sprinkled on pizzas; or fried (if you like) and used in salads. They should be rinsed, drained and patted dry before use. The caperberry is the pickled fruit of the same shrub, and can be used on antipasto plates, in salads or eaten like olives.