Capers in Salt - Golosini Italian
Golosini capers in salt, made in italy!
Capers in Salt 212ml
Capers preserved in dry salt are far better than the ones in vinegar, which taste mainly of vinegar. The ones in salt are more flowery, more like flower buds, which is of course what capers are.
They go easily with a broad range of flavors. Most often, they are combined with garlic and cured anchovies; they go equally well with tomato, green olives, celery, and herbs, such as basil, oregano, thyme, and parsley. Capers are an essential component of the sweet and sour eggplant dish caponata (whose name, of uncertain origin, is not thought to be related to “caper”). Capers go into pasta sauces, they go with all kinds of meats, they complement fish (see the alla stemperata recipe in this issue). Insalata pantesca, a salad eaten on Pantelleria, especially includes capers along with its tomatoes, sliced boiled potatoes, sliced onion, and oregano.
To use capers in salt, first rinse away all the salt (unless the dish they’re going into is very badly in need of salt), and then, according to how much salt the dish will need, soak them in water for a quarter of an hour or more, remembering that as salt is drawn out, so is caper flavor.