A present of a jar of salt-packed capers from Sicily made my breakfast this morning happily insane. No Cheerios for me. My friend Lisa Minucci of Heritage Artifacts always finds the coolest things, both vintage and new, and this jar of capers was no exception.
This may turn you off them but you do need to soak them for about four hours and changing the water occasionally is recommended. But you can soak a few days worth and then let them sit in olive oil and no one will complain.
A normal person would use them at this point and be very happy indeed.
I deep-fried them in olive oil.
Wow. Friends, this was a treat like no other. And you really taste the caper in a way you don’t with simple brined capers.
Taking this all the way home, I topped a fried egg with the capers and had a mighty fine breakfast.
Locally here in the Bay Area, you can find the capers at The Fatted Calf in Napa and San Francisco. You can read more about Lisa at her Heritage Artifacts site and don’t forget to sign up for her infrequent but cherished newsletter while you’re there.
Did you soak the capers in water, and then fry some in olive oil, and then keep the rest of the water-soaked capers in olive oil? (I ran into a jar of salted capers at my Draegars and remembered your newsletter about them!)
Exactly.