So what is a caper and why do I like them so much?  A caper is the bud of the caper bush.  Capers are typically pickled or stored in brine.  There main use in a dish is as garnish; however, I like to use them as a seasoning – a salt component.  Capers, once pickled, have a salt, lemony taste to them.  This is great because it not only adds flavor but it also adds texture; something that dissolved salt and lemon juice cannot do.

Capers are a common ingredient in Mediterranean cuisine, especially Italian. The mature fruit of the caper bush are also prepared similarly, but marketed as caper berries.

The capers, when ripe, are a dark olive green and about the size of a corn kernel. They are picked, then stored in salt or a salt and vinegar solution. Intense flavor is developed, as mustard oil is released from each caper bud.

As previously mentioned, capers are a distinctive ingredient in Italian cuisine.  They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces.  Capers are also known for being one of the ingredients of tartar sauce. They are also often served with cold smoked salmon or cured salmon dishes . Capers are also sometimes substituted for olives to garnish a martini.

My favorite use of capers is in piccata dishes.  Here, you can use chicken, veal, or even turkey.

Veal Piccata

Ingredients:

• 1 1/2 to 2 pounds of veal, chicken, or turkey breast
• 1/4 cup capers
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots
• 1/2 cup white wine
• 1/3 cup freshly squeezed lemon juice
• 2 tablespoons freshly chopped parsley leaves

Directions:

1. Preheat oven to 200 degrees F.
2. Cut the meat crosswise into 1/2-inch pieces. Place the meat, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.
3. Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.
4. In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown the meat scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter.   Place in oven to keep warm.
5. Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine, lemon juice, and capers to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over meat, sprinkle with parsley, and serve immediately.

Delicate Veal in a Lemony Caper Sauce.

Angel hair pasta makes a great canvas to rest the meat and soak up the sauce, but feel free to try out others.