Caper Leaves

My mother brought me a jar of caper leaves in brine from Greece - does anyone know of a recipe - or should we treat them just like regular capers? They have great potential and are very very salty!

  • Posted by: wingirl
  • January 6, 2012
  • 4681 views
  • 2 Comments

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Amanda Hesser
Amanda Hesser January 6, 2012

From what I've read, they go well with chicken and fish, like regular capers are -- and in salads. If yours are very salty, wondering if you should rinse them. Sounds like a fun ingredient to experiment with.

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wingirl
wingirl January 8, 2012

Thanks Amanda, will rinse and respond...Am thinking super sweet august tomatoes and some goat cheese and olive oil and crusty bread will be perfect - but in the meantime will see what we can come up with.

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