Foglie di Cappero Salate
Foglie di Cappero Salate
Cured and Salted Caper Leaves
In order to eat any part of the caper plant, you have to get rid of the bitter mustard oils naturally present in the plant’s buds, berries, and leaves. Once cured, the various parts of the caper can be preserved.
Ingredients (3)
Ingredients (3)
Instructions
Place the caper leaves (8 oz) in a sterilized 1-quart mason jar and add water (2 cups) to cover.
Loosely screw on the jar’s lid and set aside at room temperature for 7 days, changing the water (2 cups) daily. There won’t be much activity in the first 2 days, but by the third, the leaves will start releasing their oils and smell like fresh vegetation. Yellow spots will develop on the leaves as a normal side effect of this reaction.
After 7 days, bring the water (2 cups) to a boil over high heat, then add the salt (2 Tbsp) and stir to dissolve.
Remove from the heat and set aside to cool.
Drain the caper leaves (8 oz), transfer them to a second sterilized jar, and pour in the cooled brine.
Cover the jar with a clean kitchen towel and set aside in a warm part of your kitchen for 2 to 3 days.
Taste the caper leaves (8 oz) daily to check their flavor and acidity; their tanginess and salinity will intensify the longer they are in the brine.
Once they taste good—like capers!—drain the leaves (8 oz), then layer them in a separate sterilized jar, sprinkling coarse salt (2 Tbsp) between each layer.
Seal the jar and store in the refrigerator for up to 1 month.
Before using, soak the caper leaves (8 oz) in cool water (2 cups) until they are only moderately salty, then drain.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
