Capers are available year round, and the most common are the larger ones. The most versatile of capers are those processed with salt, although for a sharper flavor the brine-pickled capers are more recommended. (What Food is Capers?)
- In a sauce by melting butter in a frying pan, adding capers and cooking over medium heat for about 2 minutes. After they’ve been sautéed, lemon juice is poured, and the sauce is cooked for another minute. Parsley and pepper can be added.
- In a stew with ingredients such as onion, garlic, bell pepper, diced tomatoes, vegetable broth and fish or meat.
- In a pizza as topping.
- In a salad such as potato salad or Niçoise salad with lettuce, vine ripped tomatoes, small potatoes, hardboiled eggs, French green beans, anchovy fillets, tuna and organic olives.
- In pastas.