Capers come from a Mediterranean bush, the buds of which
must be hand-picked at the right moment of maturity (making
capers relatively expensive). Capers are first sun-dried for
a day (which gives them their characteristic wilted look),
then either covered with olive oil, salted, or, most typically,
pickled in a vinegar brine.
Capers are used in wide range of sauces and dressings, including
French tartare, remoulade, and ravigote, Italian tonnato sauce
and antipasti salad dressings. Caper mayonnaise is a popular
accompaniment for fish dishes, and
Capers range in size from the peppercorn-sized French variety
to the blueberry-sized Italian type. All capers should be
rinsed before using to eliminate excess salt. Nasturtium seeds
or the Spanish olive-sized, stemmed caper berries can be substituted
for capers in recipes.
A wide range of capers are offered at grocery and gourmet
stores. They're typically sold in little jars, but they may
also be offered in bulk where bulk olives or pickles are sold.
Capers should be fully submerged in their liquid and refrigerated
for storage.
|