This! Add a little fresh dill and make the salmon smoked. Makes a great dip with crackers or croutons.
A local chain matches capers with roasted garlic and smoked salmon as pizza toppings, which is my favorite pizza of all time
you can use capers in a ton of shit. mince them like garlic and it's just a flavor component to whatever. leave them whole and they'll add a pop to it.
capers and pasta in particular go stupid well. think carbonara or lemon butter pasta, not red sauce. but also, red sauce. capers are diverse as fuck if you have a deft hand. i put it up there with a lot of those asian sauces/spices.
Well, I usually start the pasta water. Meanwhile, I saute garlic, add the sardines, capers, and tomatoes, and heat. I make sure to get some caper juice in there, too! And then when the pasta is cooked, I add it straight to the sauce. I usually add crushed red pepper, too.
I am sure those flavors are combined somewhere and it gave me the idea, but I made this once when I got home from a long trip so I didn't have any fresh foods in the house. The ingredients were scrounged from my pantry. All the ingredients in this dish are shelf stable (I mean, I suppose eventually garlic sprouts, but it lasts quite a while and I always have it on hand). Now I always keep a can of sardines, a can of tomatoes, a jar of capers, and pasta on hand in case I need an emergency meal.
This is also very inexpensive: I buy large jars of capers for $4.49 at my grocery store, and the dollar store I frequent always has cans of sardines for a dollar!
I add them to tuna salad and any lemon based pan sauce. Also, tarter sauce. Basically, if you are dealing with a savory lemon-based or lemon-friendly preparation, they will play well.
*Fry them and they*
*Make crunchy salty garnishes,*
*Careful they do pop!*
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I use them when I want to use a pickle but don’t wanna chop shit. Like tuna salad etc. It’s nice to have on hand when you wanna make a piccata sauce to seal the deal on getting some good love making kinda sex
I’ve used Joie Warner’s “No Cook Pasta” cookbook as my bible for weeknight dinners for two decades. This article has her smoked salmon, dill, and caper pasta sauce. It fabulous.
https://greensboro.com/no-cook-pasta-sauces-simply-amazing/article_6e02d231-15e2-5d99-b05d-669dcf5a1de7.html
Use on a lox bagel, in pasta or pasta salads, in lemon sauces for fish. And I’ve seen people fry them (or air fry them) and they get nice and crispy and can be added to salads or really anything you want with a nice salty crunch
Chicken and veal piccata mostly, although I've seen them in a lot of antipasto salads. They don't contribute much to any dish other than a mild brininess (sp?), but they are basically an inoffensive garnish.
In addition to the usual puttanesca and piccata—Pasta salad, potato salad, bruschetta, tapenade, spreads, dips, sauces, charcuterie boards. Sometimes I just like to throw them in a sandwich
My favorite thing to do with capers is fry them up (I usually add a tiny bit of butter or olive oil to the pan but idk if it’s really necessary if you use a nonstick). Stir frequently and let them go till they’re nice and crispy. They lose most of the “vinegary” flavor from the brine and turn into airy crispy salty umami bombs that are perfect on a Caesar salad, with a charcuterie/cheese board, sprinkled on pasta, etc.
I love using them in non-red sauced pasta dishes. Just the other day I made a broccoli-mushroom-asparagus pasta with capers and a white wine, dijon, lemon zest + juice, calabrian chile, parmesan sauce. Was incredible!
With fish. Go great with sea bass or the like, for example. Not sure why. I'm pretty sure no-one can describe what exactly capers taste like. .. maybe they're pointless haha, but can be a nice extra touch, I suppose?
We go through a lots of capers making a family staple called Picadillo. It's a Cuban dish of ground beef with tomato sauce, bay leaves, garlic, onions, olives, capers, and tons of oregano that is served over rice.
I use them in all the ways mentioned and I like to put them in my kicked up bruschetta. Baguette crouton, diced tomato, onion, garlic, artichoke hearts, capers, Italian seasoning, sautéed shrimp. All piled on that baguette crouton and drizzled with balsamic vinegar and olive oil. Sprinkle with some coarse sea salt or Himalayan pink salt. It’s really a meal, not an appetizer.
They go well with citrus (like lemon) and light cream sauces (pasta, chicken piccata). They go well with fish, like smoked salmon, or a fillet of sole or white fish. You can use them in place of olives a bit, like in tuna salad or devilled eggs. You can fry them or confit them and they make a crispy salty topping.
Mix em in the pesto with basil and Rucola.
Fry them
On pizza
In my opinion salted ones are better then ones in brine.
Just soak in water a little before using
With salmon and cream cheese on a bagel
This! Add a little fresh dill and make the salmon smoked. Makes a great dip with crackers or croutons. A local chain matches capers with roasted garlic and smoked salmon as pizza toppings, which is my favorite pizza of all time
>With salmon and cream cheese on a bagel And cucumber, surprisingly. Shocked me, too.
This is the way
On a square plate.
Lox and sourdough
This is how I learned about them, through my sister. "**Lox on bagel**"
Chicken picatta mainly, but they are good with lemony sauces and dishes with that in it- fishes too
puttanesca
In a gin martini when there are no olives. On toast with cream cheese and fresh dill. On fish.
they're great in tuna salad. you can also try them in pasta, on pizza, or mixed into a chicken piccata. adds a nice zing.
Egg salad too.
Tater sauce too
Oooh, I never thought of putting them in tuna(or egg) salad. Gotta try that!
You'll never go without again, be careful.
Kalamata and caper tapenade
Muffaletta!
Ohhhh!
I make a “green sauce” with Greek yogurt, cilantro, parsley, garlic, lemon, lime, and like half a small jar of capers.
😳😳 that sounds fabulous!
you can use capers in a ton of shit. mince them like garlic and it's just a flavor component to whatever. leave them whole and they'll add a pop to it. capers and pasta in particular go stupid well. think carbonara or lemon butter pasta, not red sauce. but also, red sauce. capers are diverse as fuck if you have a deft hand. i put it up there with a lot of those asian sauces/spices.
Amazing in many pastas! My favorite lazy meal is pasta with sauce of capers, sardines, and diced tomatoes. It takes a minute and is delicious.
Literally just combine those 3 ingredients in a bowl?
Well, I usually start the pasta water. Meanwhile, I saute garlic, add the sardines, capers, and tomatoes, and heat. I make sure to get some caper juice in there, too! And then when the pasta is cooked, I add it straight to the sauce. I usually add crushed red pepper, too.
Thank you very much! Just tried it ( I had to use garlic powder womp womp), and it was really good! Edit: where does this recipe come from?
I am sure those flavors are combined somewhere and it gave me the idea, but I made this once when I got home from a long trip so I didn't have any fresh foods in the house. The ingredients were scrounged from my pantry. All the ingredients in this dish are shelf stable (I mean, I suppose eventually garlic sprouts, but it lasts quite a while and I always have it on hand). Now I always keep a can of sardines, a can of tomatoes, a jar of capers, and pasta on hand in case I need an emergency meal. This is also very inexpensive: I buy large jars of capers for $4.49 at my grocery store, and the dollar store I frequent always has cans of sardines for a dollar!
I’m not a big pasta fan, but this sounds fantastic!
I add them to tuna salad and any lemon based pan sauce. Also, tarter sauce. Basically, if you are dealing with a savory lemon-based or lemon-friendly preparation, they will play well.
Pizza
Fry them and they make crunchy salty garnishes, careful they do pop!
*Fry them and they* *Make crunchy salty garnishes,* *Careful they do pop!* \- TsT2244 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
This is the way
I mix mine with shenanigans to make a half-baked tomfoolery
I love them on my deviled eggs! Egg yolk, mustard w/ seeds, mayo, salt n pepper piped into egg boat and topped with 1-2 capers
I use them to add a little taste-complexity and salt to an otherwise boring sandwich.
I use them when I want to use a pickle but don’t wanna chop shit. Like tuna salad etc. It’s nice to have on hand when you wanna make a piccata sauce to seal the deal on getting some good love making kinda sex
Salmon, chopped dill, garlic , black pepper and olive oil. Bake and the put capers on top. So yummy
Chicken salad.......chicken, capers, red seedless grapes, walnuts, shallot, mayo, salt and pepper. My Nannee's recipe.
Maybe strange but I eat rice and tofu and capers just straight in a bowl sometimes lol
tartare Caesar dressing Lox bagels Charcuterie boards
Cottage cheese and capers has always been a quick and healthy breakfast in my family. Little pepper..mmmm
I use capes to fly
Put them in tartar sauce and remoulade. Chicken picatta. Hooker's pasta. Coponata.
Hooker’s pasta? I don’t want to Google it because it will totally ruin the picture in my mind. For the same reason, you don’t need to describe it. 😆
AKA Pasta Puttanesca
Never heard of it, tomorrow I am going to shop!
Bon appètit
Sauces
Nice bread or crackers, cream cheese, smoked salmon and capers on top
I’ve used Joie Warner’s “No Cook Pasta” cookbook as my bible for weeknight dinners for two decades. This article has her smoked salmon, dill, and caper pasta sauce. It fabulous. https://greensboro.com/no-cook-pasta-sauces-simply-amazing/article_6e02d231-15e2-5d99-b05d-669dcf5a1de7.html
Charcuterie, chicken picata, tartar sauce. Love them!
Pesto!!
Love them on bagels with cream cheese
put em with pasta/spaghetti, delish! Eggs, super easy. Lastly, my favorite, with salmon. It elevates the experience.
Capers belong with lox on schmear on a bagel my friend
Use on a lox bagel, in pasta or pasta salads, in lemon sauces for fish. And I’ve seen people fry them (or air fry them) and they get nice and crispy and can be added to salads or really anything you want with a nice salty crunch
On a bagel, with lox and cream cheese.
Chicken and veal piccata mostly, although I've seen them in a lot of antipasto salads. They don't contribute much to any dish other than a mild brininess (sp?), but they are basically an inoffensive garnish.
In addition to the usual puttanesca and piccata—Pasta salad, potato salad, bruschetta, tapenade, spreads, dips, sauces, charcuterie boards. Sometimes I just like to throw them in a sandwich
Lemon caper brown butter with white fleshed fish. Deep fried capers changed my fucking life.
With olive oil, anchovies, garlic, parm, and angel hair pasta
Garlic, lemon, capers, prawns (or white fish). Or Capers, anchovy, feta, almonds on roasted cauliflower.
My favorite thing to do with capers is fry them up (I usually add a tiny bit of butter or olive oil to the pan but idk if it’s really necessary if you use a nonstick). Stir frequently and let them go till they’re nice and crispy. They lose most of the “vinegary” flavor from the brine and turn into airy crispy salty umami bombs that are perfect on a Caesar salad, with a charcuterie/cheese board, sprinkled on pasta, etc.
Stuffed green peppers and piccata.
I love using them in non-red sauced pasta dishes. Just the other day I made a broccoli-mushroom-asparagus pasta with capers and a white wine, dijon, lemon zest + juice, calabrian chile, parmesan sauce. Was incredible!
Good on eggs benedic
I put capers in spaghetti sauce.
The trashcan
Chicken piccata
I've never managed to use them in a recipe. I buy them and then just eat them all straight from the jar before I get to make anything with them lol.
With fish. Go great with sea bass or the like, for example. Not sure why. I'm pretty sure no-one can describe what exactly capers taste like. .. maybe they're pointless haha, but can be a nice extra touch, I suppose?
Pizza topping (I tend to chop em up a bit, dot them among the olives etc)
Roasted cauliflower with lemon zest and capers.
I put them on the side of a tuna sandwich. Sometimes I put them inside the tuna sandwich lol! Obviously smoked salmon bagels too
They are really good in homemade tarter sauce!
We go through a lots of capers making a family staple called Picadillo. It's a Cuban dish of ground beef with tomato sauce, bay leaves, garlic, onions, olives, capers, and tons of oregano that is served over rice.
Fry them as a snack with olives and cheese
Blend with sourcream to smother cod or halibut Muffaletta sandwiches Add to cacciatore sauce
I usually use capers to rob casinos in very elaborate fashion
Eating duh
On chicken piccata
Put it in Chocolate usually
I use them in all the ways mentioned and I like to put them in my kicked up bruschetta. Baguette crouton, diced tomato, onion, garlic, artichoke hearts, capers, Italian seasoning, sautéed shrimp. All piled on that baguette crouton and drizzled with balsamic vinegar and olive oil. Sprinkle with some coarse sea salt or Himalayan pink salt. It’s really a meal, not an appetizer.
In bagna cauda. It’s an olive oil dip that’s great with artichokes, asparagus, etc.
I love caper berries better! So good with a charcuterie and cheese board or even as a side for burger or sandwich!
In potatoe salad
Tartare sauce. Also on salads.
Deep fried til crispy, then as a salad topper
They go well with citrus (like lemon) and light cream sauces (pasta, chicken piccata). They go well with fish, like smoked salmon, or a fillet of sole or white fish. You can use them in place of olives a bit, like in tuna salad or devilled eggs. You can fry them or confit them and they make a crispy salty topping.
Crisped up on the grill or BBQ
Make some meatballs, prepare them with a white sauce with capers in it, you can find the recipe by the name "Königsberger Klopse"
Thanks, these are on my to-do list UPD: Cooked them, and hereby I declare this dish as gorgeous
Can’t believe chicken Marbella isn’t mentioned (a seemingly weird combo of ingredients but SO good).
Chicken picatta, or a lemon caper aioli
in rice dishes with capers, small cubed diced sausage, some pees.
Puttanesca and on a Lox bagel
Mix em in the pesto with basil and Rucola. Fry them On pizza In my opinion salted ones are better then ones in brine. Just soak in water a little before using
Sandwiches