Tastes of the Mediterranean



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Shrimp Puttanesca

Just a quick tip on capers. I use capers in so many dishes besides pasta.I put them on bruschetta, pizza, salads, salsas, on chicken, fish, deviled eggs, and beyond. These pickled flower buds, thought to be the best coming from Italy (home to my ancestors and current family members) but the French seem to think their capers are better! My personal chef/culinary instructor background experiences has taught me to try different methods of using capers. I prefer to rinse capers, as they usually come in a brine, pat dry, and fry a few seconds in hot oil. The other type of capers you might find are packed in salt and definitely need to be soaked in water 20 minutes. Just had to add my 2 cents on capers, as seen in the Shrimp Puttanesca recipe as many of my students had no idea what these little delicacies were.

Linda Rakvic 285 days ago

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