Tag: capers

Capers fritters – Recipe capers fritters – Italian Cuisine

Start by preparing the batter: divide egg yolks and egg whites and whip them until stiff.

In another bowl, beat the egg yolks with the milk, then add salt and flour and mix.
Finally add the egg whites too, stirring gently so as not to remove the batter.

Completely desalt the capers and add them to the egg mixture.
If you have fresh capers, be sure to remove the stalk and rinse them under running water before adding them.

Start frying the pancakes by spoonfuls in hot oil, turning them to brown evenly.

As soon as they are ready, drain the caper fritters well and dry them with kitchen paper, then serve them immediately.

Lemon chicken legs and capers – Italian Cuisine

Lemon and caper chicken legs are a tasty and perfect second course to bring to the table for a light yet tasty dinner

Ingredients for 4 people

Preparation of lemon chicken legs and capers

1) Flames i chicken drumsticks to remove any feather residues, then wash and dry them. Heat a little oil in a pan with the butter and brown the spindles, so that they are well golden on all sides.

2) Transfer them to one baking dish, spray them with it sherry and the juice of half a lemon, also add a few sprigs of thyme and the half a lemon left cut into slices. Salt rule e cook in oven to 180 ° for 30 minutes about.

3) Turn the spindles from time to time and wet them with the cooking juices, stretching if necessary with a little hot water.

4) When there are 10 minutes to the end of cooking, season them adding the desalted capers, a handful of chopped parsley and a handful of pepper. Then it turns out, wait an instant that the flavors settle, and serve them immediately lemon chicken legs and capers.

Sarago recipe in bread crust with leeks, olives and capers – Italian Cuisine

Ingredients

1 Kg leeks
1 pc gutted bream
200 g bread dough ready
1 pc yolk
pitted Taggiasca olives
capers in brine
thyme
rosemary
butter
salt
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 2 people

For the recipe of the bream in bread crust with leeks, olives and capers, clean the leeks eliminating the green part and the first sheath of the white stem. Cut them in half lengthwise and then in half rounds. Wash them, drain them and brown them in a saucepan with a knob of butter and a pinch of salt. Lower the heat and cook for 10-12 minutes. Scale the fish and remove the fins. Rinse it and salt it inside, inserting a sprig of rosemary and a few sprigs of thyme into the belly. Pour the leeks in a baking dish, mixing them with 2 tablespoons of Taggiasca olives, 1 tablespoon of dripped capers and 2-3 sprigs of thyme. Put the fish on top of the leeks, add salt and grease it with a little oil. Roll out the bread dough to a thickness of 2-3 mm and seal the baking dish and trim it about 1 cm below the top. Add a little water to the remaining beaten yolk and brush the dough over the entire surface. Bake the pan at 200 ° C for 15-18 minutes. Bring freshly baked fish to the table. If you wish, you can accompany it with balsamic vinegar: a few drops on the fish and on the leeks will give vivacity to the flavor with a sweet and sour note.

Ingredients for 4 people

Preparation of lemon chicken legs and capers

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