Before delving into the official topic of the post, I would like to thank Ilva of Lucullian Delights and Kalyn of Kalyn's Kitchen for mentioning briciole in the context of Blog Day: grazie infinite per la squisita gentilezza.
And now a few capers about capers. I have always liked capperi, tiny green bubbles that burst in your mouth and tingle your taste buds. Adding a tablespoon or two of capers to a dish enlivens it. One of my mother's aunts, who lived outside Split, in Croatia, would gather capers and preserve them, pickled, in lovely jars: a true labor of love.
Last night we watched the movie My Big Fat Greek Wedding (highly recommended), in which the heroine's father claims that the root of any word is Greek. He can make his claim about caper, which comes from the Greek kapparis. The non-vegetable caper, on the other hand, comes from capriole.
Capperi! is an expression of surprise in Italy (good gracious!). Many years ago there was a TV advertisement of a brand of pitted olives that said Capperi, che olive! It sounds funny in Italian, trust me.
I usually buy capers in bulk and have them always ready to be used to make, for example, pâté di olive, which is my husband's favorite spread.
- about 2 tablespoons chopped onion or shallot
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 1/2 teaspoon dried thyme OR 1 teaspoon fresh thyme leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
Place all ingredients in a food processor and blended until the desired smoothness is achieved.
I am not sure how long it can last in the fridge, because in our fridge it never lasts very long.
This is my entry for Weekend Herb Blogging, a food blogging event started almost two years ago by blogger extraordinaire Kalyn of Kalyn's Kitchen, hosted this week by the founder herself. Here's the roundup of WHB #98.
Click on the button to hear me pronounce the Italian words mentioned in the post:
or launch the cappero audio file [mp3].
[Depending on your set-up, the audio file will be played within the browser or by your mp3 player application. Please, contact me if you encounter any problems.]
I love capers in just about anything. The recipe in this post sounds just great; I'm saving it to try!
Posted by: Kalyn | September 02, 2007 at 06:09 AM
Capperi, what a nice post! ^_^
Capers, I love them, too!:P
I've also seen the movie, it's very funny!
Posted by: fabdo | September 02, 2007 at 08:05 AM
Hi Kalyn. The recipe is a mix of ingredients I read here and there. I think it has a nice balance.
Hi Fabdo and thanks. The movie is indeed very funny.
Posted by: Simona Carini | September 02, 2007 at 09:35 AM
I can actually get both the tiny ones and the medium size ones here - I'm so happy! We love them, too. Your spread wouldn't last long in our fridge, either!
Posted by: Katiez | September 02, 2007 at 12:32 PM
I just made a Labor Day salad (potatoes, tomatoes, cucumbers, goat cheese) with a dressing much like your pâté: capers, kalamatas, anchovies, garlic, olive oil, and lemon juice. Hard to stop nibbling at it.
Posted by: Julia | September 03, 2007 at 12:04 PM
This is a lovely post! I will try your olive pate'. :)
Posted by: Anh | September 03, 2007 at 03:16 PM
Hi Katie, I like them in all sizes.
Hi Julia, I believe you. Anchovies! I have to write about them soon. I have a funny story.
Welcome Ahn and thanks.
Posted by: Simona Carini | September 03, 2007 at 06:34 PM
Capperi! Another new expression for me. ;-)
Posted by: Paz | September 03, 2007 at 06:54 PM
Hi Paz, I hope you'll enjoy saying it.
Posted by: Simona Carini | September 05, 2007 at 07:52 AM