This caper paste, from the island of Pantelleria, can be used as a tapenade-like spread on bread or toast, as a topping for fish, or even mixed into pasta.
1. First, soak the capers in water for several hours, or overnight. Drain and change the water twice while the capers soak.
2. Drain the capers, taking care to remove as much excess water as possible.
3. In a blender, blend the capers, oregano, and olive oil, until it has the consistency of paste.
4. Store in a jar in the refrigerator, and use on toast, on top of fish or vegetables, or stirred into pasta.
Adapted from La cucina di Pantelleria. With help from Chef Maurizio Billardello del Ristorante La Nicchia. Text and recipes by Gianni Busetta, photos and graphics by Grazia Cucci, Arti Grafiche Campo di Alcamo, February 2011
Francoise says: Will always use this paste instead of capers on my salmon recipes. Much more flavourful. Thank you
(1)
Leave a comment