What really is a Caper??? - Blog Two in Seven Days

So, what a is this little thing called a caper...?

Well, according to Wikipedia, they come from the caper bush (how apt, given that Australia is full of 'bush'), a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers.

A caper is the pickled bud of this plant. The caper bush is well suited to Mediterranean countries and it just so happens that many parts of regional Victoria also offer similar climatic conditions. Yay for Australia - we really are so self sufficient!

The first caper I knew came in a jar, in very salty brined water. Nowadays, capers are available in a salt preserve which I think helps maintain their authentic flavour and offers more versatility.

You simply wash the little delights in running water to remove most of the salt preserve and then go about using them with anything from smoked salmon, baked fish or even in a rich tomato based puttanesca sauce. Puttanesca is said to be prepared in the style of prostitutes in Rome: deliberately robust in scent and hearty in flavour so as to attract clients. Sorry, hope that hasn't turned any of you off trying this dish....

Here's my tried and true recipe:

Spaghetti Puttanesca

500g spaghetti

1/3 cup extra virgin olive oil

3 cloves garlic, crushed

1 teaspoon dry chilli flakes

2 cans (800g) whole tomatoes, juice reserved, and crushed

200g seeded kalamata olives

8 anchovy fillets, chopped coarsely (perhaps try the white anchovy fillets, available at most good delicatessens)

1/3 cup rinsed drained capers

1/3 cup coarsely chopped parsley

2 tablespoons finely shredded fresh basil

Cook pasta in a large saucepan of boiling, salted water (uncovered) until just tender.

Heat oil in large frying pan and cook garlic, stirring until fragrant. Watch the heat here as the garlic can burn.

Add chilli and tomatoes, cook for around 5 minutes.

Add remaining ingredients and cook for a further 5 minutes until the sauce slightly thickens.

Add drained pasta and toss gently to combine.

This dish is relatively low in fat and kilojules so 'hoe in' while the capers are fresh and ready!