Capers cured in salt require rinsing and soaking in water for around 15 minutes before use. They have a lovely grassy, earthy and slightly floral flavour with a great texture but without the flavour of brine.
They pair really well all kinds of fish and shellfish, they are also good in pasta dishes, scattered over pizza, in potato salads with grilled vegetables. They are really useful at balancing out flavour, contrasting with smooth, buttery flavours or accentuating sharper flavours.
Ingredients: capers (70%), salt (30%)
Would you like us to send you recipes?
Be the first to receive Ben's recipes and to hear about ingredients.
We we will NEVER share your data with anyone else...