Capers are one of the most typical summer aromatic plants. with their perfume and their flavor they immediately give a touch of sea, of Mediterranean to each dish. The caper plant, or rather the shrub, also grows spontaneously on the marine coasts of the southern regions, has firm leaves and a beautiful dark green color, characteristic white or pink flowers recognizable among a thousand. Capers are widely used in the kitchen, to flavor all dishes, from pasta, to Sicilian caponata, from rustic focaccias to fresh pasta stuffings. On the market you can find them in vinegar, in salt or in brine. Here are some suggestions to bring them to the table.

In the Pantelleria way

A fresh and ready salad in no time. Take 4 medium potatoes, boil them, peel them and cut them into slices. Add a handful of cherry tomatoes, a sliced ​​red onion, a few chopped basil leaves, two tablespoons of black olives, a tablespoon of desalted capers and 4 mackerel in oil. Season the salad with oil and oregano and serve.

Roll of biscuit dough with ham and capers

A perfect appetizer that can also be frozen and can therefore solve a last-minute invitation. Prepare the cookie dough by beating 6 eggs in a bowl with a tablespoon of sugar. Continue until you get a frothy mixture. Gently add 100 g of flour and a pinch of salt, continuing to mix with a whisk to prevent lumps from forming. Then spread the dough on a baking sheet covered with baking paper and bake at 180 ° for about 12 minutes. When the sides are golden, remove the dough from the oven and spread it on a wet and wrung cloth. Let it cool before stuffing it and roll it up. Whisk some creamy cheese with cooked ham and sprinkle over the biscuit pastry. Meanwhile blend 100 g of black olives with 30 g of desalted capers and spread on the ham. Roll up the dough by pressing well, seal with plastic wrap and leave to rest in the refrigerator for about an hour. Then remove the roll from the fridge and cut it into slices. Serve the roll on a bed of salad dressed with oil and salt.

Pesto with capers

This is a more flavorful variation on the classic pesto, perfect for spaghetti. Put 2 tablespoons of desalted capers, extra virgin olive oil, a few basil leaves, half a garlic clove, a fillet of anchovy and a handful of pine nuts in a mixer. blend everything until you obtain a thick and uniform cream. Add some Parmesan and season the pasta with this pesto.

Bream with tomato and capers

Take the fillets of sea bream, brown them in a pan with a little oil on the flesh side, and when they are golden, remove them from the heat. In the same pot stew a diced piece of cherry tomatoes with chopped basil, capers and sultanas. Sprinkle with a little vinegar, salt and pepper. Serve the fillets of sea bream with cork to the tomatoes and garnish with some whole capers.

Stuffed peppers

For this recipe use yellow peppers, clean them and remove the white filaments. In a bowl mix well drained oil tuna, a tablespoon of desalted capers, two or three slices of stale bread found in water and squeezed, an egg, a sliced ​​garlic clove and a few leaves of chopped parsley. Add grated Parmesan and mix well. Stuff the peppers with this mixture, put them in the oven at 180 ° for 40 minutes and then serve.

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