Caper has a strong, sweet taste, caper is a flower that is harvested before it blooms. Very important in Mediterranean cuisine, the ingredient, like olives, is preserved in brine and used to flavor or finish different preparations.
Fried or boiled, caper has applications in sauces for meat, salads, pasta and vegetables. Chef Guilherme Guzela, who is a professor and consultant, explains some specific programs: “Capers are very versatile. When fried, the bud opens and becomes dough, because the flower appears.. It can also be served whole, sliced or ground. “When you bite into a carpet, the taste explodes in your mouth. It’s more fun to add to the experience. We can also turn it into a sauce, so that it already has an aroma and taste on the plate.“, account.
The combination is perfect with other ingredients that are also common in Mediterranean cuisine. “It is very good with olives and olive oil, for example”, said Guzela. Due to its versatility in cooking, caper adapts and goes well with traditional recipes such as Sole à Belle Meunière, tapenade, carpaccio and putanesca sauce. In addition to the traditional recipe, the chef has determined a list of things not to be missed: vegetables in butter, game meat, fish, seafood and pasta with tomato sauce.
On the other hand, if the goal is to take risks and develop in preparations with capers, the chef suggests an unusual combination: fruit with capers. “Cut thin slices of mango, like carpaccio, top with capers, arugula leaves, a drizzle of balsamic vinegar and finish with parmesan shavings”Guzela details for the preparation of the dish.
It is considered an aphrodisiac and, like olives, is not eaten raw after harvesting. “If we were to take the olives directly from the olive tree, they would be tied to the mouth. It’s the same with kapa. It needs to follow the canning process to be delicious and tasty. “said Guzel.
Therefore, when choosing the best caper on the market shelves, the chef advises to choose pots that are well covered, with a little light water, with a little mud at the bottom and with the buds of Caper closed. “After opening, it is important to keep the capers in the canned water. If you are not going to use the entire contents of the bottle, save the water for storage later.”shows Guzela to prevent the substance from deteriorating quickly.
Have you ever thought about discarding capers?
As it is done in cured products, the process of dewatering is used to remove the salt added to preserve the food and to improve the original taste of the product. Therefore, a technique is recommended for the use of capers and it can be done before using any recipe. See step by step:
- Remove the capers from the water in the pot, drain well and soak in 300 ml of fresh water for 20 to 30 minutes.
- After this time, change the water and repeat the process.
- Then, drain the water from desalting, squeeze and capers and they are ready to use!
- 2 garlic cloves
- 35 g cashews
- 50 g freshly grated pecorino cheese
- Parmesan cheese (if you don’t have pecorino, replace it with 80 g Parmesan cheese).
- 180 ml of Vale Fértil olive oil
- ½ bunch of parsley leaves
- 80 g Vale Fértil capers, drained and desalted
- Salt and pepper to taste
- First, release all the leaves from the bunch of parsley.
- Grate cheese (it is important to buy cheese in pieces and cut it at home, do not buy cheese that is already grated in a package).
- Desalt, drain and squeeze capers.
- In a food processor or blender, add garlic cloves, chestnuts, olive oil, capers and blend.
- Add the other ingredients and beat until you reach the consistency of the paste.
- Caution: Do not beat too much to prevent the color from darkening and the cheese from melting.
- Adjust the spices with salt and pepper to taste. Remove and put in a jar for storage.
Tips: If you are not going to use it now, pour a generous amount of olive oil over the pesto and store it in the refrigerator.
Put it in salads, meat (pork, beef and seafood). It can also be eaten grilled, in a sandwich or to finish a pasta recipe with tomato sauce.