Capers - what are they and what do they look like? The benefits of capers, dishes in cooking. Exotic capers - what they are, how to eat them and how to replace them Where capers are added

In culinary recipes, you can often find such an ingredient as capers. Some already know what it is, it will be useful for others to read our article, find out where these small peas are grown, what benefits they bring and what dishes are used in cooking. So, capers - what is it (photo)?

Appearance and taste of capers

Many people are interested in what capers look like. They are flower buds of a low shrub native to Africa and some Asian countries. Today, capers are grown on an industrial scale in countries with a warm climate: Spain, Italy, Greece, in the south of France. The shrub itself is not too whimsical, does not require fertile soil, can grow even on rocks.

The collection of buds is carried out manually. Both small and large buds are edible, but the taste of small ones is better and the content of nutrients in them is higher. The harvested raw material is dried in the sun and then preserved with vinegar and salt. The final pickling process is completed after three months. Fresh caper buds are almost never used.

Pickled capers taste pretty piquant. Mustard oil is present in their composition, which gives the product a slight bitterness. Because of the marinade, acid is also felt in the buds. They are spicy and slightly tart, due to which they can diversify the taste of any dish. If for someone the content of vinegar and salt in the buds seems excessive, they can be soaked in boiled water for a short time, or placed in a colander and poured over with boiling water.

Use in cooking

How to use capers in cooking? Where only these little peas are added:

They can be safely included in the list of dietary products, because 100 gr. the product has only 23 calories if they are canned. The calorie content of fresh buds is almost half as much. If we talk about what capers are valuable for, their composition contains a lot of fiber, organic acids and nutrients.

Useful and harmful properties

In addition to cooking, caper buds are used in folk medicine and cosmetology. They are believed to have the following impact:

• astringent;
• diuretic;
• laxative;
• hepatoprotective;
• painkiller;
• antiseptic.

Use of this product positively affects the work of the heart, lowers bad cholesterol, improves brain activity and the functioning of the nervous system, improves immunity and prevents the development of anemia, helps to cleanse the intestines. A decoction of fresh buds is drunk for allergies, rheumatism, and manifestations of diathesis. The juice of the flowers has a wound-healing effect. The bark helps with toothache and colds. The leaves are brewed and used for jaundice, hypertension, neuroses. Seeds are recommended to be chewed for headaches. The fruits are used for flatulence, diseases of the thyroid gland and the oral cavity.

Can caper buds cause harm? If there are buds in excess, nausea and bloating in the stomach may occur. Some people have individual intolerance to the plant. For those who suffer from constipation, have low blood pressure and increased libido from using the product, it is better to abstain or eat them in very small quantities.

What can replace capers

You can always find this product on the shelves of large stores and supermarkets, but they may not be in a small store. In addition, the buds are very expensive. Therefore, some are wondering what to replace capers with. Alternative the option suggests making your own analogue of caper buds from nasturtium. Those who ate them claim that this is a quite worthy and comparable replacement in taste.

For harvesting, nasturtium buds and fruits in the condition of milky ripeness are suitable. The collected buds and unripe fruits are sorted, washed, laid out in sterile jars and poured with marinade. His cook from:

Bay leaf can be added if desired, but it can interrupt the taste of the finished product. All ingredients are added to boiling water, after which they must be boiled for 5 minutes and pour the finished marinade into jars. The blanks are closed with sterilized lids, allowed to cool and stored in a cool place. After 2-3 months, you can evaluate the taste of alternative "capers" and how similar they are to the real ones.

Caper Recipes

If you have never used these peas in culinary recipes try it and you might like it.

• Olive oil with capers and spices. Heat the oil in a water bath until hot and add a pinch of thyme, rosemary and. After that, open a jar of pickled buds, drain the brine and transfer them to a container with oil and herbs. Turn off the fire and let cool. Finally, the oil will infuse after three days.
• Salad with capers. For one can of canned fish take a small onion, a bunch of lettuce leaves and 100 gr. grated parmesan. The ingredients are crushed and mixed, at the end they add caper buds, vinegar and season with olive oil. For those who like spicy, you can pepper the dish.
• Shrimps with capers. 700 gr. shrimp are cleaned, rolled in flour and fried in vegetable oil for 4 minutes. Separately, a sauce is prepared from tomato paste, fried onions, garlic and
  • When choosing a jar of capers, pay attention to the size of the buds. It is better to buy smaller peas, their taste is richer.
  • At home, the product is stored directly in an open jar, leaving the marinade for no more than 2 months. Before use, a portion of capers is washed with water to get rid of excess salt.
  • Add the buds to the dish at the last stage of cooking so that the beneficial substances are not destroyed by heat treatment. Do not salt any food you plan to put capers in.
  • To increase appetite, you can eat 2-3 buds before meals.
  • Be careful, overeating capers can cause vomiting.

Having learned what capers are and using the product in cooking, you can not only noticeably diversify the home menu, but significantly improve its quality indicators. Thanks to the addition of a component, the taste of many culinary compositions becomes simply a masterpiece.

What are capers and what do they look like?

Comprehending the intricacies of cooking, sooner or later every housewife comes across recipes where capers are one of the main or additional components. Having an idea of ​​\u200b\u200bwhat these capers are and what they look like, all that remains is to stock up on the component by buying it in a store or, if possible, marinating the product you have assembled yourself.

1. Capers are nothing more than unopened flower buds of a thorny caper shrub that grows and gives the richest harvest in the Mediterranean countries: Italy, Turkey, Greece, as well as in Asia, the Caucasus and the Crimea.
2. In their raw form, such unopened buds are not edible, so they are pre-marinated. In the process of salting, capers fully reveal their qualities and get rid of the characteristic bitterness inherent in fresh fruits.
3. Having tasted what capers taste like, their beneficial effect on the characteristics of dishes immediately becomes clear: spicy, slightly spicy, fragrant buds with a slight tart sour note enrich the taste palette of dishes to the maximum.

What are the benefits of capers?

Capers, whose beneficial properties are impressive, will not only improve the taste of culinary dishes, but also become a valuable additive that will increase their nutritional characteristics a hundredfold.

1. Capers are rich in vitamins A, C, E, K, group B, a number of minerals. They contain sufficient amounts of proteins, fats, carbohydrates, essential oils, glycosides and other important elements. At the same time, the calorie content of the product is only 23 kcal per 100 g.
2. The flavonol quercetin contained in capers improves skin condition, relieves inflammation, and helps with allergies. The same component prevents the formation of cancer cells in the body and maintains the normal structure of DNA.

Where are capers added?

By adding capers to the usual dishes, trivial recipes become refined and unusual, acquiring originality and eccentricity. The natural component acts on culinary compositions in the same way as monosodium glutamate, enhancing the taste of base products and at the same time increasing the sensitivity of taste buds. About what capers are eaten with, in the following paragraphs.

1. Capers are added in sliced ​​form to meat, fish, sauces or hot dishes for the first.
2. Pickled buds can be added to pasta, pizza or to make any sandwich more spicy with their help.
3. After soaking a little salty capers in water, they can be added to the Olivier salad, supplemented with delicious hodgepodge and even put in the filling for the pie.

How to pickle capers?

If you live in the southern latitudes or you were lucky enough to become the owner of caper flower buds in another way, check out how to cook capers and make your own spicy valuable addition. It is important for a spicy harvest to select high-quality specimens of a neat shape, without damage.

Ingredients:

• fresh capers - 0.5 kg;
• garlic - 2-3 cloves;
• lemon - 0.5 pcs.;
• onion - 1 pc.;
• apple cider vinegar - 1/3 bottle;
• cloves - 3 pcs.;
• allspice - 3 pcs.;
• salt - 1 teaspoon.

Cooking

1. Capers are washed, dried and placed in a sterile jar.
2. Vinegar is boiled with chopped onion, chopped garlic, lemon cut into slices, adding spices and salt.
3. After boiling, remove the marinade from the heat, cool and pour into a jar of buds.
4. Cover the container with a sterile lid and refrigerate.
5. In a month, pickled capers will be ready.

The most delicious salad with capers - recipe

The most useful dishes with capers are those that include a component without heat treatment. One of these compositions will be a salad. You can cook it using the simple recommendations from the following recipe or, by connecting your imagination, create your own unique, most delicious version of a mouth-watering snack.

Ingredients:

• capers - 2 tbsp. spoons;
• chicken fillet - 300 g;
• boiled eggs - 2 pcs.;
• walnuts - 2 tbsp. spoons;
• apple cider vinegar - 1 teaspoon;
• sour cream or yogurt - 2 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. Boil the fillet in water with salt and spices.
2. Dice chicken, eggs, chop nuts.
3. Mix the ingredients in a salad bowl, adding capers.
4. Pour dressing of sour cream and vinegar, salt and pepper it to taste.

Sauce with capers for meat

One of the easiest ways to use capers for food is to prepare all kinds of sauces with the participation of this component. Finely chopped spicy marinated flower buds as part of a meat supplement will skillfully emphasize the taste of the finished dish and help it open up to the maximum.

Ingredients:

• capers - 3 tbsp. spoons;
• mustard - 2 teaspoons;
• lemon - 0.5 pcs.;
• parsley - 0.5 bunch;
• garlic - 2 cloves;
• mayonnaise - 100 g.

Cooking

1. Mix mayonnaise with lemon juice and mustard.
2. Finely chop the capers, parsley and garlic, add to the mixture with mayonnaise, mix.
3. After 20-30 minutes, it will infuse and be ready to serve.

Pizza with capers

You can bake in various variations, using ham or other sausages, boiled meat, mushrooms, all kinds of vegetables and other products as the base component for the filling. Next, a version with cheese and cottage cheese is proposed. Thanks to pickled buds, the appetizer acquires a special charm.

Ingredients:

• pizza dough - 500 g;
• capers - 3 tbsp. spoons;
• low-fat cottage cheese - 1 cup;
• hard cheese - 400 g;
• green onions - 1 bunch;
• salad onion - 1 pc.;
• fresh tomatoes - 700-800 g;
• salt pepper.

Cooking

1. Cottage cheese is mixed with grated cheese, adding garlic, chopped green onions.
2. The mass is salted, peppered, distributed on a dough rolled out on a baking sheet.
3. After 15 minutes, sprinkle the surface of the dish with olive oil, send it to the oven.
4. Bake pizza for 20-25 minutes at 200 degrees.

Solyanka with capers - recipe

Any with capers acquires a special, incomparable taste and unique exquisite piquancy. It is important to add the component at the end of the cooking of the dish - so the dish has time to soak in the spicy aromas of the additive and its irreplaceable valuable properties are almost completely preserved.

Ingredients:

• beef - 500 g;
• smoked meats - 500 g;
• pickled cucumbers - 200 g;
• tomato paste - 5 tbsp. spoons;
• capers - 3 tbsp. spoons;
• onion - 150 g;
• oil - 50 ml;
• olives, herbs, lemon, sour cream - to taste;
• salt, pepper, laurel - to taste.

Cooking

1. The meat is boiled, cut, returned to the broth.
2. Saute onions in oil, add tomatoes, cucumbers, simmer for 10 minutes.
3. Put chopped smoked meats, fry in a saucepan, season the food to taste, adding salt, pepper, laurel, cook for 15 minutes.
4. Throw lemon, olives, capers, remove the container from the fire.
5. Solyanka is served with sour cream and herbs.

Turkey with potatoes and capers

Recipes with pickled capers always give excellent results and allow you to take a fresh look at the taste of familiar products. In this case, the additive in the composition of the multi-component sauce will transform the composition of turkey meat and potatoes, which can be served boiled in slices or made into classic mashed potatoes.

Ingredients:

• turkey fillet - 300 g;
• potatoes - 500 g;
• capers - 1 tbsp. the spoon;
• onion - 100 g;
• butter - 4 tbsp. spoons;
• skimmed milk - ¼ cup;
• chicken demi-glace sauce - 3 tbsp. spoons;
• lemon - 1 pc.;
• salt, pepper, thyme.

Cooking

1. Turkey fillet is cut into slices, salted, peppered, fried in oil on both sides until golden brown and cooked.
2. In the same pan, fry chopped onion, adding lemon zest.
3. Pour milk, add demi-glace, simmer the mass for a couple of minutes.
4. Stir in the capers, thyme, salt, pepper and lemon juice to taste.
5. Boil potatoes.
6. Serve turkey with potatoes, generously flavored with caper sauce.

Caesar sauce with anchovies and capers - recipe

Among the many variations of the addition to the salad beloved by many, the Caesar dressing with anchovies and capers is one of the most refined and original. Instead of chicken yolks, you can use quail egg yolks, and replace sweet mustard with a spicier one. Extra flavor will be added to the sauce by extra virgin oil if added along with refined oil.

Ingredients:

• egg yolks - 3 pcs.;
• sweet mustard - 1 tbsp. the spoon;
• capers and anchovies - 40 g each;
• garlic - 4 cloves;
• olive refined oil - 150 ml;
• lemon juice - 1.5 tbsp. spoons;
• Worcestershire sauce - 1 teaspoon.

Cooking

1. Beat the yolks with the addition of mustard and lemon juice for 7 minutes.
2. Pour in a little olive oil, beat for another 5 minutes.
3. Add minced garlic, anchovies and capers, stir in Worcestershire sauce.

Pasta with tuna and capers

Gourmet pasta with capers and tomatoes, complemented by slices of canned tuna, is the perfect solution for a light and at the same time nutritious dinner or lunch. The dish is prepared in a matter of minutes, and makes a real splash even among discerning and demanding eaters.

Ingredients:

• paste - 0.5 kg;
• capers - 1 tbsp. the spoon;
• tomatoes - 400 g;
• canned tuna - 2 cans;
• onion - 1 pc.;
• garlic - 2 cloves;
• red pepper - ¼ teaspoon;
• olive oil - 1 tbsp. the spoon;
• salt, pepper, herbs.

Cooking

1. Onion and garlic are sauteed in oil.
2. Add chopped tomatoes, capers, season the mass with pepper and simmer for several minutes until thickened.
3. Lay tuna without brine in the fry, heat for 2 minutes, stirring.
4. Boil pasta and serve with tuna sauce, capers and tomatoes, sprinkled with herbs.

What can replace the capers?

It is not enough to understand what capers are and skillfully use them in cooking. It happens, it happens that at the most inopportune moment the necessary component for preparing your favorite dish was not available. Then knowledge about how to replace capers will come to the rescue so that the food does not lose its taste, and no one notices the substitution.

1. The easiest and most affordable alternative would be pickled gherkins, which need to be finely chopped.
2. A worthy replacement for capers can be olives or black olives.

Capers are a popular ingredient in many Mediterranean cuisines and have been used for over two thousand years. They are added to pasta dishes, salads, sauces, sandwiches. Usually sold in canned form. Unfortunately, they are not so popular in our cuisine and many do not know what it is, where they are added, what can be replaced. They belong to vegetables or other fruits.

What are capers and what do they look like?

Capers are the immature fruits or buds of a plant that belongs to the Caper family. It is obtained mainly from two representatives of this large family: capers (Capparis) and prickly capers (Capparis spinosa).

It is characterized by a branched stem with alternating thick shiny oval-shaped and rich green leaves.

The flowers are very beautiful and fragrant. With four petals in white, yellow, pale pink and long stamens. Solitary in leaf axils. Flowering lasts from spring to autumn. One plant can have flowers, buds and already ripening seeds at the same time.

After ripening, a fruit is formed - a box with seeds inside.

Among the representatives there are both annual and perennial plants.

Homeland are the countries of the Mediterranean and Asia. Although the exact place of origin is unknown to biologists.

There is no consensus on the origin of the name. Perhaps it is connected with the similar-sounding name of the island of Cyprus. Grows in southern Europe, Central Asia, northern Africa. We meet on the Crimean peninsula, in the Caucasus region.

Due to the growing conditions, it has great endurance. Not picky about soil conditions. It can even grow on rocks.

What capers look like photo:

Flowering caper plant

pickled capers

Cutaway capers

What are the benefits of composition and calorie content

The use of capers is due to their nutritional value. They are sources:

vitamins;

mineral substances;

carbohydrates;

Less than 1% fat;

organic acids;

essential oil;

Flavonoids;

polyphenols;

Anthocyanins;

antioxidant compounds.

Especially a lot of protein and iodine in them.

Of the vitamins, most of all are vitamins A and K. There are B vitamins: riboflavin, thiamine, niacin, pyridoxine, pantothenic acid, folates. 4 milligrams of vitamin C, which is 5 percent of the daily value.

Flower buds are one of the highest plant sources of rutin (or rutoside). 100 grams contains 0.332 mg.

Rutin increases the elasticity of capillaries, prevents the formation of platelets.

Minerals are represented by iron, phosphorus, calcium. Trace values ​​of zinc.

Pickled capers are high in sodium. 100 grams can contain up to 3,000 mg, which is almost 200 percent of the recommended salt intake.

The calorie content of canned capers is 23 kcal per 100 grams.

Benefit for health

In addition to culinary use, capers are used in medicine. The chemical composition, and most importantly, the presence of substances with antioxidant properties, makes them useful for the prevention of a number of diseases:

High pressure;

blood sugar;

Of cardio-vascular system;

Gastrointestinal tract;

Skeletal system.

Prevent anemia and minimize the manifestation of allergy symptoms.

Possess:

Anti-inflammatory;

Antihypertensive;

Antidiabetic;

Astringents;

Antioxidant;

Painkillers;

Antiseptic;

Healing

properties.

The fruits of capers are chewed for toothache. Help with:

Pathology of the thyroid gland;

gum disease;

Hemorrhoids.

Decoctions of the bark, roots and flowers are drunk with

neuroses;

Violation of cardiac activity;

Pain of a different nature.

Even in ancient Egypt, a decoction of the bark of the roots of the plant was used to treat the liver and kidneys. The Romans are paralyzed. Used to treat:

hysterical seizures;

Diseases of the spleen;

Colds;

Rheumatism;

Hypochondria.

Infusion and decoction of young leaves helps to normalize blood sugar. Juice treats wounds.

Plant preparations are useful for:

high temperature;

Headache;

Painful menstruation;

In addition, in ancient Greece they were used as an aphrodisiac and a remedy for flatulence.

Where and how to use capers

It should be noted right away that heat treatment does not affect the beneficial properties.

The first mention of the use of capers in cooking dates back to 2700 BC. Unripe fruits and flower buds were used by man as a spicy seasoning and as an ingredient in culinary dishes.

Fresh capers have a pleasant delicate aroma and neutral taste. Canned can be spicy, salty, savory. Although in such a seasoning a special aroma is felt.

Some people note lemon notes in them, which makes them a great addition to sauces.

Most commonly used in Mediterranean cuisine. They are added to:

Tomato sauce;

Meat (especially veal);

Popular in Europe, aioli sauce is made from caper brine. Pounded with salt are served with cheese.

Pairs well with many herbs:

Basil;

rosemary;

thyme;

Garlic.

How to choose

Capers are pickled with vinegar, vegetable oil or brine. They can just be sprinkled with salt.

The best are kidneys with a diameter of 1 centimeter or less. Such fruits have a more delicate taste.

Although larger ones are also used in various dishes.

After opening, store in the refrigerator. To get it, use a stainless steel fork or spoon.

To reduce the salty taste, they are washed, soaked or doused with boiling water.

What can replace

Alas, we still do not sell such a product everywhere. For now, it remains a rarity. Luckily, replacements are easy to find. After all, we replaced them in the original recipe with pickled or pickled cucumbers. In many other dishes, cucumber may well be a good alternative.

The second option is green olives.

There are tips to use nasturtium seeds as a substitute. Quite suitable. According to scientists, they are even more useful.

Contraindications and harm

The main harm of pickled and canned capers is their high salt content.

Although they help to cope with flatulence, but only when eaten in moderation. In large quantities, they can cause increased gas formation and heartburn.

Are capers good?

Their advantage is that during canning they retain most of their properties. Therefore, the addition to a salad or sauce is good for the body, it will add essential nutrients to the diet.

What does capers taste like?

Canning changes the taste depending on the method of preparation. But the flavor remains.

Can you eat capers straight from the jar?

No. Before eating, they need to be rinsed with water or even left in it for a while to remove excess salt. Although, in principle, they are already ready for use and do not require additional heat treatment.

Need to cook fresh capers

No. They can be eaten both raw and cooked. Can be fried, stewed or boiled. Dried kidneys have a sweet taste and were formerly used for sweetening. In regions where this herb grows, jam is made from young buds.

Capers are a vegetable or fruit

Neither one nor the other. Most often - these are immature buds of plants. Sometimes - unripe seeds. Considered a condiment.

If you are an experienced culinary specialist, then most likely you have heard this name, but if not, then the information provided will fully answer the question: what are capers?

Capers are not a fruit or vegetable, they are a plant. The shrub on which these small, unblown buds grow. What do capers look like? They are green in color with petals that are just beginning to develop.

The buds are harvested by hand, they are inedible when fresh, so they are preserved, pickled and used as a food additive.

They are very salty, high in sodium, so they must be soaked before use.

Their taste is bright, spicy, slightly tart and sour. There is also a taste of mustard, as mustard oil is found in the stems.

How and where capers grow - an excursion into botany

How do capers grow? This is a small thorny shrub with long branches that creeps. It has very beautiful flowers. And he lives mainly in the cracks of the walls or between the stones.

A plant originated from Asia and the Mediterranean coast, and the main suppliers of capers are Italy, the Balkan Islands, Italy, North Africa. It grows wild in Ukraine, Central Asia and the Caucasus.

What are capers in cooking?

In its pure form, capers are not consumed. They are a condiment or food additive. Due to the pronounced taste, they saturate the dish, making it brighter.

They are added to meat, fish and vegetable dishes. But not in a whole form, but cut into small pieces or crushed them. This is done to soften a very sharp taste. It is recommended to put them when the dish is almost ready, as during the heat treatment the plant loses its properties.

If you like spicy dishes, you can make sandwiches with capers, bake pies and even desserts. They are an obligatory component of the Georgian hodgepodge.

The perfect combination is capers with anchovy or herring. They harmonize well with ground black pepper, fresh tomatoes and cheese.

The benefits of capers for the human body

The benefits of capers for the human body are quite large, because they are antioxidants, so it is recommended to include them in the diet more often.

1. In addition, they contain many vitamins, phytonutrients, which have a beneficial effect on the immune system.
2. Part of the routine strengthens capillaries, prevents the formation of blood clots, improves blood circulation. Sometimes they are used for varicose veins and hemorrhoids.
3. Niacin helps lower bad cholesterol levels, while quercetin has anti-inflammatory and antibacterial effects.
4. They are also used to eliminate flatulence, heaviness in the abdomen, and stimulate appetite.
5. Capers treat burns, eliminate bleeding and kidney disease.

Popular recipes with capers

Of course, for how many years this plant has been growing, a lot of dishes have already been invented, but among them there are the most popular and delicious ones that you need to try at least once.

Pickled capers at home

The easiest way to prepare this plant.

Required products:

• a spoonful of salt;
• one bulb;
• 500 grams of fresh capers;
• half a lemon;
• two cloves of garlic;
• vinegar - 0.3 liters;
• two dried cloves;
• a few peas of black pepper.

Cooking process:

1. Sort the buds well, among them there should not be spoiled ones, rinse and leave to dry so that excess liquid is gone.
2. Finely chop the onion and garlic, turn the lemon into slices and send these ingredients to the pan. Pour vinegar, all the indicated spices and salt there.
3. This mass, stirring constantly, bring to a boil, but only over medium heat, and then remove and wait until it cools.
4. We place the capers in a sterilized jar so that they are almost up to the neck, pour the prepared brine, close the lids and leave for 2-4 weeks, after which they are ready to be used in other dishes.

Solyanka

Solyanka with capers is a dish that came from Georgia. If we are used to cooking it with pickles, then there, and in European countries, they are completely replaced by green buds.

Required products:

• 0.4 kg of various smoked meats;
• salt, pepper and other spices;
• a spoonful of sugar;
• half a kilogram of beef;
• onion and carrot;
• Bell pepper;
• three tomatoes;
• 200 grams of capers and the same amount of olives;
• four potatoes.

Cooking process:

1. From the indicated amount of meat, you need to cook the broth, get it, cut it into small pieces and return it back to the pan again.
2. Put the potatoes chopped into squares there, continue to cook.
3. Fry chopped onions, grated carrots and capers in a hot pan until soft.
4. Add there, peeled and mashed tomatoes, a small spoonful of sugar, leave to simmer for about 10 minutes.
5. The resulting mixture is sent to the broth, and in a pan we fry the smoked meats selected and cut into squares.
6. We also put them in a saucepan and put chopped pepper there.
7. It remains to lay out the olives, they can be lowered into the dish as a whole or by dividing into parts. Add spices to your taste, you can cut some greens.
8. Wait for the boil, remove from the stove and let stand for about 30 minutes, after which you can serve.

delicious salad recipe

Salad with capers is a very unusual dish, but it is precisely due to these buds that the taste is spicy, refined.

Required products:

• 2 eggs;
• walnuts - two tablespoons.
• 0.3 kg chicken fillet;
• two tablespoons of sour cream;
• seasonings and spices;
• a spoonful of vinegar;
• 2 large spoons of capers.

Cooking process:

1. Put the fillet in a saucepan with water, bring to a boil and boil, not forgetting to season with spices. We take it out and wait until it cools down.
2. Eggs also need to be brought to readiness, they must be hard-boiled.
3. The nuts need to be chopped, this can be done with a blender, but not so that it turns out to be completely porridge, they should be felt at least a little. It's better to just cut with a knife.
4. In a salad bowl we put the chicken cut into cubes, the eggs into squares, the capers from which we first drain the liquid and sprinkle everything on top with nuts.
5. Season the dish with a mixture of sour cream with vinegar, salt, pepper and other spices to your liking.

Unusual pasta with capers

A combination that will leave few indifferent.

Required products:

• 100 grams of tuna;
• 200 grams of tomato in juice;
• bulb;
• clove of garlic;
• 0.3 kg of paste;
• two small spoons of capers;
• spices.

Cooking process:

1. We send chopped garlic and onion to a preheated pan, fry until a beautiful color.
2. Put the tomatoes there, turn on the low heat and simmer for a few minutes.
3. Then put the indicated amount of tuna and capers in the same place, keep for about five more minutes, without increasing the heating power.
4. Separately, boil the pasta in a saucepan, put it on a dish and season with the prepared sauce.

Classic caper sauce

In addition to independent dishes from the buds, you can also prepare a delicious sauce.

Required products:

• 2 spoons of capers;
• clove of garlic;
• juice from half a lemon;
• mustard - two small spoons;
• mayonnaise 100 grams;
• fresh greens.

Cooking process:

1. Cut the capers into small pieces. We also do with herbs and garlic.
2. Combine mustard with lemon juice, mayonnaise, mix until smooth.
3. We spread all other products in this mixture, knead. This is the perfect meat sauce.

original pizza

Another dish in which capers perform especially well is pizza. Be sure to try cooking.

Required products:

• 0.4 kg pizza dough or ready-made base;
• a large spoonful of capers;
• ketchup or tomato sauce for spreading;
• 2 tablespoons of olives;
• 0.2 kg of smoked sausage;
• three tomatoes;
• mozzarella or other cheese - 150 grams;
• Sweet pepper;
• canned corn - two tablespoons.

Cooking process:

1. First, prepare all the ingredients for the filling. We cut the sausage into thin strips, cut the pepper into slices, cut the tomato into circles, divide the olives in half, and rub the cheese on a coarse grater.
2. If you have dough, then you need to roll it into a suitable size, if the base is already ready, then you can start smearing it with ketchup or tomato sauce.
3. We put all the crushed ingredients for the filling on the dough, along with the washed capers and corn. The last should be the tomatoes, which are covered with cheese. You can also add greens if you like. Bake at 220 degrees for 12 minutes.