Capers
Flower buds preserved in brine or vinegar, with a strong, sour, and salty flavour, used in small amounts to add contrast.
What it offers and why to use it
Capers come from the caper plant and are harvested before the flower opens. They are usually sold in salt, brine, or vinegar. Before adding them to a recipe, it's best to drain them, and if they are very salty, rinse them briefly.
Salty, sour, and slightly floral, with a subtle vegetable and spicy flavour that brightens sauces, salads, and fatty dishes.
From shopping to cooking
Choose
Look for whole, firm pieces with a uniform olive-green colour. Avoid jars with cloudy liquid, bulging lids, or overly soft capers.
Store
Once opened, keep them refrigerated and always covered with their preserving liquid. Use clean utensils to remove them.
Prepare
They are used in salads, vinaigrettes, sauces, pasta dishes, fish dishes, and preparations with eggs. Add them at the end to preserve their flavour best.
How to make the most of it
Good pairings
They pair particularly well with potatoes, beetroot, eggs, chicken, tuna, tomatoes, lemon, parsley, and olive oil.
How to substitute it
They can be substituted with very finely chopped gherkins or green olives, adjusting the salt and acidity of the recipe accordingly.
Recipes with capers
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