7 Capers Recipes From 6 Cuisines.

Pickled flower buds that deliver salt, acid and a floral pungency in one small package. They cut through fat and richness, which is why they belong with butter sauces for fish, with veal piccata, in puttanesca, in Sicilian caponata and in tartare and remoulade. Salt-packed capers taste cleaner than brined ones but must be soaked and rinsed thoroughly. Add them near the end so they keep their bite rather than dissolving into the sauce.

7 recipes on this route