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Capers - how do they look and what do they eat? Caper from nasturtium, step-by-step cooking recipes





Capers - small non-opening budsshrub of the family capers. In its raw form, they are completely unsuitable for eating. In this case, the taste of processed capers is striking in the multifaceted shades. As a rule, such sprouts are pickled or salted. After cooking, they become sharp, piquant, slightly tart with a mustard note. The benefits and disadvantages of capers are difficult to assess in full. They are a diet low-calorie product (only 14 kcal per 100 g), so it is unlikely to spoil the figure. It is also believed that the buds of capers contribute to the healing of all kinds of wounds and cuts. But it is worth noting that the characteristic sharpness and piquancy can harm people with GI problems.







Like any other spice, capers can ideallyto be combined with those or other products. Experienced cooks can experiment with ease, inventing new combinations of tastes, and beginners should better stick to proven combinations: with meat, salted or fresh fish, seafood. Capers are an excellent aphrodisiac. Compatible product: anchovies, tomatoes, sweet peppers. A common type of capers is Akorsa. Analogues of capers are difficult to find. If you do not have the opportunity to buy fresh fruits, you can find them in marinated form (Ashan, Azbuka Tastes, supermarket of any city of Russia and CIS: Moscow, Minsk, Almaty, etc.). Be sure to check the expiration date. Possible allergies to the product. Agrotechnics: the plant is rather difficult to grow, because it grows very slowly and can be kept for a long time in a pot.




How to marinate capers - step by step recipe




Butter buds can be excellentalternative to spicy spicy spices (mustard, hot pepper, etc.) in any dish. But for this, the capers must be marinated. The process of harvesting such a plant is quite primitive and no more complicated than pickling cucumbers, tomatoes or garlic. Simple ingredients will help bring the product to taste, and fantasy - to apply it in a good composition.





Necessary ingredients:




  • fresh capers - 500 gr.


  • apple cider vinegar - 300 ml.


  • large garlic - 3 prongs


  • bulb - 1 pc.


  • lemon - 0,5 pcs.


  • dried cloves - 5 pcs.


  • sweet pepper - 3 pcs.


  • bay leaves - 2 pcs.


  • salt - 1 tsp.





Step-by-step instruction




  1. Kapersy rinse under running water, separate and discard the spoiled buds. Quality specimens are discarded in a colander in order to get rid of excess water.


  2. Garlic and onions chopped into small pieces. Lemon is washed and cut into slices together with skin.


  3. In a deep saucepan boil marinade from pure water, lemon slices, garlic, onion and spices.


  4. Pure capers to be transferred to sterilizedbanks, filling them up to the neck. Pour the buds into the marinade cooled to room temperature. Coat with metal lids and leave cooked at home caper in a cool dark place for 2-6 weeks.





Capers from nasturtium - step by step recipe



Magnificent nasturtium is not just beautiful, but stilland is edible! Caper from nasturtium - an affordable analogue of non-trivial spice, harvested from buds. Previously, this substitute was often called "capers for the poor". With competent processing, these buds are difficult to distinguish by taste qualities from the original. As in the previous recipe, they are marinated in a large number of seasonings for a relatively short period of time.





Necessary ingredients:




  • seeds of nasturtium in buds - 100 gr.


  • white wine vinegar - 180 gr.


  • clean water - 1 glass


  • salt - 2 tbsp. l.


  • bay leaf - 2 pcs.


  • pink bell pepper - 5 pcs.


  • sugar - 2 tbsp. l.


  • fresh thyme - 1 branch




Step-by-step instruction




  1. Seed the nasturtium seeds with clean water, remove the bad buds and discard them on a sieve.


  2. Place buds in a sterile jar and pour hot brine. Leave it under the lid for a day. After the time has elapsed, drain the liquid and allow the capers to rest for a couple of hours in the open air.


  3. In a deep saucepan boil the main brinefrom sugar and spices. Seeds of nasturtium put in the same jar, pour hot brine and cork with metal covers. You can eat spices in 2-3 weeks.






Macaroni with cauliflower and capers - step by step recipe



Tastefully delicious and mouth-watering pasta withcapers and cauliflower - this is the optimal autumn alternative to the usual noodles and overseas pasta. Excellent combination of soft dough, delicate cabbage, spicy capers and buttery sauce is a marvelous composition, which certainly will please all gourmets. Like other recipes of dishes with capers, this may seem a bit unusual. But we hasten to assure, over time such a dish will take an honorable place among your family culinary traditions.







Necessary ingredients:




  • pasta-shells - 500 gr.


  • garlic - 3 prongs


  • lemon - 1 pc.


  • cauliflower - 500 gr.


  • red onion - 1 pc.


  • parsley - 1 beam


  • butter -2 tbsp.


  • capers - 3 tablespoons


  • cheese hard - 70 gr.


  • bread crumbs - 70 gr.


  • chili - 1/8 tsp




Step-by-step instruction




  1. Cauliflower divided into inflorescences, spread evenly on a baking tray and stand in the oven 18-20 minutes before the appearance of ruddy places.


  2. In the heated frying pan fry the chopped garlic, onions, capers and biscuits until golden in olive oil and chili pepper.


  3. Macaroni boil in large quantities of salted water. Throw to a colander until the full flow of water.


  4. Put the pasta in a frying pan to sauce, pourlemon juice, sprinkle with grated cheese. Stew ready dish with capers for at least 5-8 minutes over medium heat. Serve an appetizing dish with hot plates in plates.




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