Capers (or capers) are the salted buds of Capparis spinosa, a thorny perennial plant that grows in abundance in the Mediterranean and some Asian regions. The tradition of using them for food dates back to the 22nd century BC, they are mentioned in one of the oldest monuments of world literature - the Sumerian epic of Gilgamesh. For culinary purposes, salted or pickled capers are used.
It takes a lot of work to get an exquisite delicacy out of a fresh bud. They begin to pick the buds at dawn and do it only by hand. Then you need to sort the collected. The size of the bud varies from very tiny - no larger than a pea, to large - as small as a small olive. The smaller the bud, the more expensive the capers will be. This is due to the fact that "crumbs" have the strongest aroma. Each size has its own special name, it is indicated on the jar with this delicacy. Non-pareil babies - up to 7 millimeters in diameter, surfines - from 7 to 8, medium capucines - 8-9 millimeters and capotes - 9-11 millimeters, large fines - up to 13 millimeters and the largest - grusas - from 14 millimeters.
After sorting, the buds are dried in the sun and prepared according to one of dozens of traditional recipes. There are capers marinated in vinegar, in wine, in brine or salted with dry salting. It takes at least three months for capers to "mature".
Savory buds are an essential ingredient in a wide variety of Mediterranean cuisine. They are a necessary condition for a successful tartar sauce, they are served with smoked salmon, added to pasta, soups and salads. The most famous Italian dishes with capers are veal or chicken pizza, vitello tonato and spaghetti ala putanescu.
The capers of the poor are called pickled buds of nasturtium; culinary experts distinguish them in a dish not so much by their appearance as by their more pronounced mustard aroma.
It is recommended to rinse the salted capers before use in order not to imbalance the salt in the dish. If you open the jar, but have not used all of its contents, then such capers can be stored in the refrigerator for up to 9 months, provided that they are completely immersed in the brine and hermetically sealed. Dry salted capers can be stored open for up to 6 months.
If your recipe requires capers to be added and you don't have them on hand, try replacing them with salted olives.
