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Capers

Capers are the small unopened buds of the Mediterranean bush, Capparis spinosa L. (syn. Capparis rupestris). It is closely related to the cabbage family, but the plant is more reminiscent of a rose bush.

Salted capers should be rinsed before using to remove the excess salt and pickled capers are usually drained before use. Much used in Mediterranean cooking, they add tanginess to dishes such as pasta sauces, pizzas and salads and go very well with meats and fish, in particular Anchovies and are they key ingredient in Tartare sauce. If you are lucky enough to be able to grow caper plants, the tender young shoots and baby leaves can also be eaten as a vegetable, in salads or pickled.

They have a flavour which can be described as sharp, mustard-like and peppery .

Today, capers are found growing wild all over Mediterranean and are also cultivated in many countries including France, Spain, Italy, Morocco and Algeria.

A herbal tea made of caper root and young shoots is considered to be beneficial against rheumatism.

Relevant Recipes for Capers

Recipe Names

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Recipe Ingredients

  1. Michele Scicolone's Endive With Tuna Dip
  2. Mini Open-Faced Corn Cake And Salmon Salad Sandwich
  3. Mini Open-Faced Corn Cake, Salmon Salad Sandwich With Caviar
  4. Mixed Olive Relish
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  7. Mozzarella Salad With Sun-Dried Tomatoes
  8. Mrs. McGus Marinated Shrimp
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  11. Muffaletta
  12. Muffuletta Sandwich
  13. Mushroom Picante
  14. Mushroom Salad
  15. Mussels Sicilian Style - {Spaghetti Con Cozze}
  16. Mustard Butter With Basil And Capers
  17. Mustard Chicken
  18. Nancy's Tuna And Olive Spread
  19. New Caesar Salad
  20. New York-Style Philly Cheese Steak
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  26. Olive Garden Con Zucchini
  27. Olive Garden Con Zucchini
  28. Olive Rosemary Crostini
  29. Olive Salad
  30. Olive Tapenade
  31. Olive-And-Anchovy Pizza Sauce
  32. Olive-Caper Spread On Croutons
  33. Orange-Olive Tapenade
  34. Orecchiette With Raw Tomato-Shallot Sauce
  35. Orzo And Portabello Mushrooms
  36. Oven Fried Chicken
  37. Oven-Poached Fish In Olive Oil
  38. Paella (New York Times Cook Book)
  39. Pan Roasted Arctic Char Stuffed With Tangerine And Fennel
  40. Pan Roasted Salmon With Couscous And Chili Vinaigrette
  41. Pan-Crisped Filet Of Sole With Capers, Parsley And Lemon
  42. Pan-Poached Alaska Halibut Piccata
  43. Pan-Seared Halibut With Salsa Verde
  44. Pan-Seared Veal With Capers, Lemon And Artichokes
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  46. Panzanella - (Bread Salad)
  47. Panzanella - (Bread Salad)
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