Some advice

FOR SALT CAPERS:
before using them, soak them in plenty of cold water, changing it several times, so that they lose a little salt and be careful not to add too much salt to the food to which they will be added. They are great; also simply seasoned with olive oil, a few drops of vinegar and flavored with garlic. They are used in numerous and tasty dishes, with meat and fish, in side dishes, in preparing sauces and specialties and they have a useful tonic-digestive function.

FOR CAPERS WITH VINEGAR:

before using them it is advisable to wash them in cold water to partially eliminate the sour taste of the vinegar. They are used in tomato, rice and mixed salads and can be served alone with olive oil and other natural flavors.

The preparation of the dishes was carried out in collaboration with the well-known “FILIPPINO” restaurant in Lipari, Chef: Lucio Bernardi.

DELICACY WITH CAPERS

THE PIZZAIOLA SAUCE
Simple, fast and exceptional: fry a clove of garlic, crushed by hand, in olive oil, add a few ripe or peeled tomatoes and before cooking is complete, add a handful of capers. Season with salt and pepper. It is excellent with pasta, meat and fish, grapes and some vegetables.

CAPER BUTTER
Suitable for grilled meats, fish fillets, hamburgers and ribs: are used.50 grams of butter and a tablespoon and a half of good medium-sized finely chopped capers.

ANCHOVIES AND CAPERS BUTTER
As above, with the addition of chopped anchovy fillets, the butter and heat and froth over a flame.

SWORDFISH ALLA ONASSIS

Ingredients for 4 people: 4 slices of fresh swordfish, a glass of oil, 2 eggs, 1 spring onion, a handful of parsley, a pinch of thyme, a handful of capers. 2 tablespoons of French mustard, 1 lemon, salt, pepper.
Preparation: Place two lightly salted egg yolks in a cup and pour the oil in drops, stirring until you have three quarters of a cup of mayonnaise. Add the lemon juice, onion, parsley, thyme and capers, all minced until it is reduced to a pulp. Add two tablespoons of mustard. Pass the slices of fish greased with oil on the grill. Add salt, pepper, brown them, serve very hot.

TAGLIOLINI WITH CAPER

Ingredients for 5 people: 350 gr. capers “eyes”, 1/2 liter of fresh tomato, a bunch of basil and a bunch of parsley, two cloves of garlic, three tablespoons of oil.
Preparation: fry the garlic and oil, as soon as they are blond, add the basil, parsley, fresh tomato sauce, capers and salt to taste, leave to cook for about fifteen minutes. Dress the fresh pasta noodles with everything.

SPAGHETTI WITH CAPERS AND CHERRY TOMATOES

ingredients: 200 gr. of capers or capers from Lipari, 600 gr. of ripe tomatoes cut into squares, 3 crushed cloves of garlic, a large tuft of basil and mint, 4 tablespoons of olive oil – chili pepper to taste – spaghetti.
Preparation: Fry the garlic with the olive oil, as soon as it is blond add the tomatoes, basil and mint, cook for 5 or 6 minutes, add the desalted capers and finish cooking, adjusting everything with the necessary salt and chili pepper. Drain the pasta al dente mixing it with the sauce for a few minutes – serve steaming accompanied with grated pecorino.

SALAD OF CAPERS IN THE WAY OF THE FILIPINO GRANDFATHER

Ingredients: 1 medium red onion, 300 gr. of Lipari capers, 20 olives, 5 filleted anchovies, 8 tomatoes, basil, extra virgin olive oil, mint and hot pepper, 4 boiled potatoes cut into slices, a celery heart leaf cut into squares.
Preparation: the onion slices are prepared raw after immersing them in water and vinegar for 30 minutes. Add the desalted capers and then add the olives, anchovies, celery, tomatoes cut lengthwise, potatoes and chilli. All is seasoned with extra virgin olive oil, abundant basil and mint. If desired, you can add wholemeal toasted bread lightly soaked in warm water.

AEOLIAN SEA SALAD

Ingredients for 4 people: 1 kg. of seafood, 200 gr. of small octopus, shrimps and cuttlefish, for seasoning: 7/8 tablespoons of extra virgin olive oil, 1/2 tablespoon of chopped parsley, 1/2 clove of minced garlic, 50 gr. of black olives, 100 gr. of extra Super capers, 1/2 chopped chilli, the juice of one lemon and salt.
Preparation: brush the seafood, wash them, put them in a pan adding sliced ​​onion and white wine and let the valves open over high heat. Drain the seafood, strain the cooking liquid and set it aside, then unfasten the shellfish from the valves. Boil the baby octopus, shrimps and cuttlefish in salted water. Drain them well and cut them into small pieces add them to the seafood that you will leave whole. Dress the seafood salad with olive oil, parsley and minced garlic, chilli, black olives, capers and salt; then add the filtered shellfish cooking liquid and lemon juice, mixing well.

CUCUNCI

for your appetizers, as an accompaniment to cocktails, as a substitute for olives and onions, for the preparation of your aperitifs use CAPER FRUITS, “CUCUNCI” Thanks to their particular aroma and texture they are much appreciated.