Capers, what it is, how they are cooked and where they are used

In the south of Europe, in northern Africa, and also in Central Asia, there is a shrub called a caper. More precisely, there are several of its varieties, which are mostly prickly and rather unpretentious thickets. Outwardly, they are unsightly, but they give quite tasty fruits, or rather berries, from which you can cook, for example, jam. However, they are popular mainly in places where the plant itself is widespread. As for central Europe and other northern countries, then the fruits of capers are rare, mostly in marinated form. And the plant itself is presented on the shelves of shops with undisclosed buds, which are sold in canned or dried form.

They are often called the word "capers". What is it, in the post-Soviet space, many do not know, and therefore do not use in their diet. Although in fact, this spice can bring a certain zest to everyday food.

In European cuisine , the capers' buds are often found in salads, sauces, soups and snacks in pickled, dried or dried form (as a spice). In the East, the shrub has found a wider application. Where this plant is common, berries, kidneys (even fresh ones), and leaves are used for food, adding them to salads. In some countries, you can buy even honey from the flowers of this shrub.

As for the domestic market, then you can find mainly pickled capers. What it is, has become more or less clear, and how to use them better, you can learn from the following recipes.

Meat Sausage

Those who do not know how to prepare capers, but very much want to try them, you can advise adding a little to the hodgepodge, reducing the number of pickled cucumbers and olives. The dish is prepared according to a traditional recipe, but the composition of the products varies slightly. So, 8 servings will require only 2 pickles and 40 grams. Olives, to which you will add 3 tbsp. L. Capers. They, unlike other salines, are sent to the soup 5 minutes before they are ready to cook a little, giving the broth its flavor and aroma.

Salad "Olivier"

This traditional New Year's dish can get a completely new unusual taste if you add capers instead of green peas. What is it, will be sure to ask all the guests, giving the occasion to create a certain culinary intrigue. At 200 gr. Boiled sausages take 2 pickles and 1 fresh bunch of green onions, 2 boiled potatoes and 4 eggs, 3 tbsp. L. Marinated capers, mayonnaise as a sauce. If desired, you can still use carrots, which will make the dish more vivid. It should also be boiled until prepared. All ingredients are cleaned, finely chopped and mixed. Capers are added entirely, seasoned with mayonnaise, when served, they are decorated with greens.

Other Applications

In dried form, capers are often used as seasonings for meat and fish dishes, and in marinated - they are added to salads or sauces. This product will give a piquant pickle, kharcho or other hot soup. Meat or fish pie will be tastier if you add pickled capers to the filling (which is more or less understandable). So if you are not afraid to experiment, the kidneys of this plant will definitely find a place in any refrigerator.