Difficulty:[usr 2]
Part used:The flowers
The caper plant is present throughout the Mediterranean basin.
Capers correspond to flower buds that have not yet hatched. The smallest are the best and they are differentiated by their name:the non-pareilles, the surfines, the fines, the semi-fines and the nasturtiums or hoods.
Capers lose all their aroma when they dry and this This is why they are always preserved in vinegar.
Capers are typical of southern cuisine and are used in the composition of "Grenoble style" garnishes.
Capers are the essential ingredient of several sauces and preparations including remoulade and tapenade (tapenade being the Provençal word for capers).
Both salty and bitter with a hint of acidity, capers go very well in salads and complement main dishes. They are often served as an accompaniment to smoked salmon decorated with onion rings.
In small pots
Although they are also sold in salt, capers are mainly offered in small jars of brine or vinegar. Capers are classified by size, with the smallest being the most sought after and the most expensive. They have a delicate and fragrant taste. Here are some classifications of capers:non-similar (5/7 mm), capucines (8/9 mm), fine (11/12 mm) and gros-gruesas (13/14 mm).
And to use them here are two typical and fragrant recipes:
Black olive tapenade
The tapenade, a classic of Provence cuisine, can be served on bread, in a sauce on pasta or on meats such as chicken or pork.
• Place all ingredients (except salt and olive oil) in a food processor.
• Process until well blended.
• Add olive oil olive to obtain a thick consistency. Once the tapenade has reached the desired consistency, taste and add salt to taste, if necessary.
And tartar sauce
An ideal accompaniment to fish, asparagus, etc.
Peel hard-boiled eggs; Separate the egg yolks and pass them through a fine sieve or mash them with a fork;
In a bowl, mix the egg yolks and mustard well with 1 tbsp teaspoon of lemon juice or vinegar and 1 teaspoon of water; mix well;
slowly drizzle in the oil, whisking constantly to obtain a creamy and homogeneous consistency, like for mayonnaise;
add the gherkins, capers, parsley and tarragon, the rest of the lemon juice (essential for whitening the mayonnaise);
season to taste.
