CAPERS, FRIED OR FRIZZLED
Capers are great right from the brine, but to mix it up a bit, try them fried in olive oil.
- 1/2 cup EVOO or enough to fit the bottom of an 8 inch saute pan
- 1/2 cup well-drained and dried capers
Place the EVOO in an 8 inch saute pan. Add well drained capers and place on medium heat. Bring to simmer and continue until the capers turn darker and are crunchy. It takes about 10-12 minutes, but watch them so they don’t over “brown.” Drain well using a sieve and paper towel until most of the oil is off. Keep in dry cool place, not the refrigerator, until service. At service, sprinkle as accent on such items as smoked salmon, chowder, eggs, blintz, etc.