In southern Europe, in northern Africa, as well as in Central Asia, a shrub called caper grows. More precisely, there are several varieties of it, which are mostly spiny and rather unpretentious thickets. Outwardly, they are unpretentious, but give quite tasty fruits, or rather berries, from which you can cook, for example, jam. However, they are popular mainly where the plant itself is common. As for central Europe and other northern countries, then the fruits of capers are quite rare, mainly in pickled form. And the plant itself is presented on store shelves with unopened buds, which are sold in canned or dried form.
They are most often called the word "capers". What is it, many do not know in the post-Soviet space, and therefore do not use it in their diet. Although in fact, this spice can add a certain twist to everyday food.
In European cuisine , caper buds are often found in salads, sauces, soups and snacks in pickled, dried or dried form (as a spice). In the East, the bush has found wider application. Where this plant is common, they eat berries, buds (even fresh ones), and leaves, adding them to salads. In some countries you can even buy honey from the flowers of this shrub.
As for the domestic market, here you can find mainly pickled capers. What it is, it has become more or less clear, and how to better use them can be found in the following recipes.
Meat hodgepodge
Those who do not know how to cook capers, but really want to try them, can be advised to add a little to the hodgepodge, reducing the number of pickled cucumbers and olives. The dish is prepared according to the traditional recipe, but the composition of the products changes slightly. So, for 8 servings you will need only 2 pickles and 40 gr. olives, to which you will need to add 3 tbsp. l capers. They, unlike other salinity, are sent to the soup 5 minutes before being cooked, so that they boil a little, giving the broth their taste and aroma.
Salad Olivier
This traditional Christmas dish can get a whole new unusual taste if capers are added instead of green peas. What is it, all guests will surely ask, giving an occasion to create a certain culinary intrigue. 200 gr. boiled sausages take 2 pickles and 1 fresh bunch of green onions, 2 boiled potatoes and 4 eggs, 3 tbsp. l pickled capers, mayonnaise as a sauce. If you wish, you can still use carrots, which will make the dish brighter. It should also be boiled until cooked. All ingredients are cleaned, chopped quite finely and mixed. Capers are added whole, seasoned with mayonnaise, served with greens when served.
Other applications
When dried, capers are often used as seasonings for meat and fish dishes, and in pickled form they are added to salads or sauces. This product will add piquancy to pickle, kharcho or other spicy soup. Meat or fish pie will be tastier if you add pickled capers to the filling (what it is, it has become more or less clear). So if you are not afraid to experiment, the kidneys of this plant will definitely find a place in any refrigerator.