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Salinas Capers in Sea Salt - 7 oz

Item #: CNC102
Our Price: $10.95
 
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60 units available

Description 

True caper lovers know that the best tasting capers in the world are those that come packed in salt, not soaking in brine. These large, flavorful capers from Italy's Piedmont have a wonderful meaty texture and are simply superb!

To use, soak in water for 15 minutes and rinse. Crush gently with the flat of a knife and chop coarsely.

You'll never want to use any other capers again!

7 oz jar

Recipes

Chunky Deviled Egg Salad
Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!
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Olive Rosemary Crostini
This is a delicious way to spend a half hour while waiting for dinner. Munch on some delicious crostini - not too filling but with a wonderful variety of flavors that will prime your taste buds for dinner. Perfect with chilled Pinot Grigio.
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Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
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Black Beluga Lentil Salad with Goat Cheese
Black beluga lentils are aptly named. Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake.

Black beluga lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black Beluga lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They're much smaller, too - only about 1/8th-inch or so in diameter. Black beluga lentils cook very quickly, requiring only about 15 - 20 minutes to cook to a pleasant 'al dente' consistency.

The natural deep ebony color of Black beluga lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
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Deviled Grilled Ramps
Grilling ramps really brings out their sweet, smoky side, but their distinctive flavor is still strong enough to stand up well in this spicy preparation. Leeks and mustard are a classic pairing, but we think this unusual (and very easy) variation will make everybody sit up and take notice.
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Fresh Anchovies with Limas, Mint & Chili Oil
If you enjoy anchovies and have access to fresh, not canned, then this recipe is for you. When they're combined with Christmas limas and mint, some good chili peppers, and onion, then you have a true gourmet experience. Remember these are FRESH anchovies, and altogether different than the super salty, super fishy ones you may be accustomed to.
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Caper Sauce
A basic reduction sauce...except this is a shortcut using chicken stock instead of pan drippings. Perfect when pressed for time.
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