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Monday, June 24, 2013

CONFITADA AL VINAGRE WITH RECIPE FOR CURING CAPERS



Capers- Capparis spinosa
Photo from
Marlis1
pickle brine. Curing capers was the job of the “sauce makers,” not the “chefs” in royal kitchens.  [Benavides–Barajas Alhambra. 1999:142; and ES: Reid. Jun 17, 00.]

RECIPE FOR CURING CAPERS[1]

Ingredients





1 c capers
1 c vinegar
1 c water
2 tbsp salt
1 tsp oregano

Baked Salmon with Lemon Caper...
Photo from: 
rkazda
Preparation

Clean caper buds, removing leaves and stems, and soak in water, rinsing daily, for three days. Drain the buds and put them in a brine consisting of the remaining ingredients above. Put this into a glass jar. The buds should be covered with the brine. Soak for three days to one week depending on the taste. When satisfied with the flavor, store in the brine in a cool place. 

Add then to eggs, salads, sauces and salmon.


[1] See blog titled alcaparra published December 7, 2010. There are no known recipes for curing capers in the medieval Spanish culinary manuscripts to date

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