John, a further comment. Agree with Lori about rinsing the capers. However I generally add capers at the end, as a garnish. I find their flavor brighter that way (rather than cooking them in the dish). Maybe make half each waycand see what you prefer.
Hopefully you will hear from the recipe author. I would add the capers in at the start, along with the garlic and other things, so their flavors would cook through the sauce. But I don't think it would hurt anything if you added them in at the end, either. They mostly provide little pops of briny flavor, and the cooking time is fairly short- so they are not likely to disintegrate or have the flavor wash out. Just be sure to rinse them, or they can be salt bombs.
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2 Comments
Agree with Lori about rinsing the capers.
However I generally add capers at the end, as a garnish.
I find their flavor brighter that way (rather than cooking them in the dish).
Maybe make half each waycand see what you prefer.