Cooking fun

[elettaria]

I have bought a jar of fancy-schmancy baby capers to experiment with. Normally I find capers too overwhelming, but I had a great spaghetti with tomato/aubergine/caper sauce last week, and I am assured that the baby non-pareille capers are better than the big ones. Hopefully they'll be nice to use instead of olives while I'm still having to eat

Comments

[elmsley_rose]

"They" were right - the small ones (I think they are French) are bigger than the bigger ones (I'm something of a foodie).

I always give them a quick chop, just to release the flavour a little. In half, say.

You don't need to cook them,. Throw them in at the last minute so they aren't stone cold from the fridge in a pasta dish. Or you can put them in a casserole or marinade and let their flavours slowly add to the mix.....