Fine Italian capers come from Pantelleria and Salina, two small Sicilian islands. They are packed in salt and have a sweet, floral fragrance, nothing like sharp-tasting brine-packed varieties. Luckily, Sicilian capers are becoming easier to find. Ask for them at Italian specialty-food stores, where they are usually sold in large plastic bags. To prepare salted capers, soak them in cool water for about 15 minutes, changing the water once or twice, to remove excess salt. Give them a final rinse and drain well.
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