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!
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.
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.