How to Eat the Tasty Caper
Never heard of a caper? I pity you. Capers are the tasty cured buds of a Mediterranean bush. These buds can range in size from peppercorn sized, to mammoth capers the size of a grape. The tiny ones are most expensive and can usually be found in small bottles on the shelves of specialty stores.
The caper is a salty, flavorful topping, sort of like salty olives (and by the way, olives are exceptionally delish, too).
I tend to think of capers as the sprinkles of the salty world. In the realm of desserts, you pretty much can add sprinkles to any item without going far astray. Capers are that way with meats, fishes and salad. You can't really go wrong with capers.
They go especially well with seafood, for some reason. Add a scoop or two of capers the next time you cook tuna or salmon, for instance. Either mix them into the sauce, or if you're grilling, just sprinkle a couple capers across the top at the very end. Yummy.
Capers will also add a dash of flavor to just about any salad. They are especially tasty in Greek salads with plenty of feta cheese and olives. Or try adding them to an antipasto salad. The capers will perfectly complement the spicy flavor of the meat.
Capers can also be used to make sauces. One Italian sauce, Salsa Verde, uses capers, anchovies, garlic and parsley mashed together with generous amounts of olive oil and lemon juice. Try this sauce with an assortment of boiled meats, or for a light lunch, spread on freshly grilled bread.
Another good sauce can be made with tomatoes, capers and olive oil. This makes a perfect spread for bread or toast.
Capers in the United States are usually sold in bottles, cured in vinegar. However, much of the "caper" taste comes from the vinegar; a more authentic taste can be found in salted capers, if you can manage to locate them.
Capers are one of my favorite additions to meat and seafood dishes, and if you have yet to try them, you are missing out on some real zing in your culinary palette. Next time you're at your supermarket or specialty store, look for the capers in the svelte, glass bottles.
Published by Wynn Murray
I am an aspiring reporter who loves writing and exploring the world. I especially like writing about current events, health, finance, and beauty. View profile
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