RECIPES BASED ON CAPERS
How to use them
CAPERS IN SALT: before using them, put them in abundant
cold water, changing it many times, to make them loose a little
bit of salt and be careful not to salt too much the food they will
be added to.
They are optimal also simply flavoured with olive
oil, some drops of vinegar and aromatized with garlic. They are
used in numerous and delicious dishes, with meat or fish, as vegetables,
to prepare sauces and specialty and has a useful tonic-digestive
CAPERS IN VINEGAR: before using them it is recommended
to wash them in cold water in order to partially eliminate the
sour flavour of the vinegar.
They are usually used in tomato salads,
rice and mixed and can be used alone with olive oil or any other
The preparation of the dishes has been realized in
collaboration with the famous Lipari “FILIPPINO” Restaurant, Chef:
THE PIZZAIOLA SAUCE
Simple, fast and exceptional: Fry slightly a clove of hand
crushed garlic, in olive oil, add some mature and peeled tomatoes
and before complete the cooking join one handful of capers.
Fix with salt and pepper. Is is optimal with “pastasciutta”,
meat or fish, grape and some vegetables.
Excellent with grilled meat, fillets of fish, hamburgers
and chops: 50 grams of butter and one spoonful and a half of good
medium capers thin minced.
ANCHOVIES AND CAPER BUTTER
As above, with an addition of fillets of anchovy minced: The
butter must be warmed up and skimmed on the flame.
SWORD FISH AT ONASSIS WAY
Ingredients for 4 persons: 4 slices of fresh sword
fish, a glass of oil, 2 eggs, 1 small onion, a handful of parsley,
a pinch of thymus, a handful of capers, 2 spoonfuls of French mustard,
1 lemon, salt, pepper.
Preparation: Drop in a cup two yolks of egg lightly
salted and pour the oil by drops stirring until you obtain three
quarters of a mayonnaise cup. Add the lemon juice, onion, parsley,
thymus and the capers, the all minced until it reduces in swill.
Add two spoonfuls of mustard. Put the slices of fish on the grill
greased of oil. Add Salt, pepper, make them brown, serve them very
THIN NOODLES (TAGLIOLINI) WITH CAPERS
Ingredients for 5 persons: 350 gr. capers “occhiellino”,
1/2 litre of fresh tomato sauce, one bunch of basil and one of
parsley, two cloves of garlic, three spoons of olive oil.
Preparation: Fry garlic and oil. Hardly brown, put
the basil, parsley, fresh tomato sauce, capers and salt, let it
cook for a quarter of hour approximately. Flavour with the thin
noodles (tagliolini) of fresh paste.
SPAGHETTI WITH CAPERS AND SMALL TOMATOES
Ingredients: 200 gr. of medium or big capers of
Lipari, 600 gr. of mature tomatoes cut to small checks, 3 cloves
of garlic squashed, a large forelock of basil and mint, 4 spoonfuls
of olive oil - chilli pepper at will - spaghetti.
Preparation: Fry the garlic in olive oil, hardly
brown add the tomatoes, basil and mint, cook for 5 or 6 minutes,
add the capers desalted and complete the baking fixing all with
salt and chilli pepper at will. Drop the paste slightly underdone,
mix it with the sauce for a few minutes - Serve smoking accompanied
with grated sheep cheese (pecorino).
CAPERS SALAD AT FILIPPINO GRANDFATHER’S WAY
Ingredients: 1 medium red onion, 300 gr. of big
capers of Lipari, 20 olives, 5 anchovies filleted, 8 tomatoes,
basil, extra virgin olive oil, mint and hot chilli pepper, 4 boiled
patatoes sliced, one leaf of heart of celery cut to small checks.
Preparation: Prepare the raw onion slices after
having them immersed for 30 minutes in water and vinegar. Join
the big capers desalted and the olives, the anchovies, the celery,
the tomatoes cut in length, the patatoes and the chilli pepper.
Flavour with the extra virgin oil, abundant basil and mint. At
will can be added toasted wholemeal bread lightly softened with
AEOLIAN SEAFOOD SALAD
Ingredients for 4 persons: 1 kg.
of seafood, 200 gr. of small octopuses, shrimps and small cuttlefishes,
7/8 spoonfuls of extra virgin olive oil, 1/2 spoonful of minced
parsley, 1/2 clove of minced garlic, 50 gr. of black olives, 100
gr. of extra big capers, 1/2 minced chilli pepper, the juice of
a lemon and salt.
Preparation: brush the seafood,
wash them, put them in a frying pan adding sliced onion and some
white wine and
make the valve open on blazing flame. Drain the seafood, filter
the cooking liquid put it apart and therefore untied the molluscs
from the valves. Boil the octopuses, shrimps and cuttlefishes in
salted water. Drain them well and cut them in small pieces, add
them to the seafood that you will keep entire. Flavour the seafood
salad with olive oil parsley and the minced garlic, chilli pepper,
black olives, capers and salt; therefore add the filtered cooking
liquid of the molluscs and the juice of lemon. Mix well.
As starters, in accompaniment to cocktails, as substitutes
to olives and small onions, in the composition of aperitifs use
the FRUITS OF THE CAPER , “CUCUNCI” (CAPERBERRIES).
Thanks to their particular aroma and their singular consistency,
they are very appreciated.