Capers

Câpres

What it is

A caper is a flower that never got to bloom: the buds are picked at dawn, one by one, from bushes that grow out of stone walls, then cured in salt or brine. Pantelleria's capers have carried an IGP since 1996. Smallest ones — nonpareilles — are the most prized.

In the kitchen

Salt-packed capers taste finer than brined — rinse them well. Fried crisp in olive oil, they become little savoury fireworks for fish.

Goes with

Lemon Tomato Anchovy Cod Olive Parsley

Same species

Caper berries Caper leaves Salt-packed capers

Also used with

Amourettes (spinal marrow) Anchovy paste Lamb fries Blonde d’Aquitaine beef Calf's brain Datterino tomato

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