Category Pickles

Capers in Wine Vinegar – 580ml

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An all-Apullian tradition. Here is the pickled line. Surprising, innovative, tasty..these are the main characteristic of these products which rapresent in all thei splendor the essence of a land, Puglia, which knows how to enchant above all the table.

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$9.90

Region: Puglia

Product Code: GDP305/1

EAN Code: EAN 8055965082150

Weight: 550 grams

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About this Product

Capers are among the most characteristic fruits of the Mediterranean. The flower buds are preserved in vinegar to give rise to a product with a fresh and intense taste, ready for use in the kitchen.

Ingredients

Capers( 63%), wine vinegar (SULPHITES), salt, antioxidant E300, acidity regulator E330

How to use

They can also be used as a salt substitute.
They are particularly good in sauces and sauces with which to season pasta, meat or fish.
Indispensable in caponata, but also good in gazpacho, couscous, pesto, on focaccia and pizza.

Recipe

Peppers with capers

Ingredients

Peppers (about 2) 500g
Yellow peppers (about 2) 500g
Pickled capers a handful
Extra virgin olive oil 30g
Breadcrumbs a handful
Garlic 2 cloves
Basil a few leaves
Salt up to taste

Guidelines

Peppers with capers are a simple and tasty Mediterranean side dish that is part of the Sicilian gastronomic tradition.
Start by cleaning the red and yellow peppers:
Wash them under running water, dry them and cut them in half lengthwise, remove the internal seeds and stem with a sharp knife.
Cut each half of the peppers into strips, cutting across the long side.
Taking a baking dish (you can use both glass and ceramic ones) and pour in the yellow and red peppers cut into strips.
Salt the peppers and prepare the sauce: pour the oil into a small bowl and add the minced garlic (you can use a garlic mincer or chop the garlic with a knife).
Pour the garlic flavored oil emulsion into baking dish and mix so that the peppers are well seasoned.
Baked the peppers in the oven with the capers at 180° for about 30 minutes in a preheated static oven.
In the meantime, drain the capers from their water and once you have finished cooking, take the peppers out of the oven and add the capers only now so that they retain their aroma.
Put the pan with the peppers and capers back in the oven, still at 180°, for another 5 minutes, remove it.
Sprinkle the surface with the breadcrumbs, add the fresh basil broken up with your hands and mix well.
Put it back in the oven at the same temperature and cook au gratin until a crust has formed on the peppers.
Remove the pan of the peppers from the oven with the capers and wait a few minutes for it to cool down before serving.