Fallot capers are a flavour-packed garnish for Mediterranean salads and fish dishes. Preserved in vinegar, they have a briny tang that instantly lifts a simple dressing or brown butter sauce. Enjoy them whole or chop them up to add to tomato-based sauces. They’re a key ingredient in the classic Italian puttanesca.
Before use, rinse the capers or soak them in cold water to reduce their intense saltiness. They’re best added to dishes near the end of cooking, like fresh herbs, to retain their texture and flavour. Add them to a hot pan with white wine and lemon juice to make a quick sauce for veal or chicken escalopes.
Ingredients: Capers, water, vinegar, salt. Possible traces of mustard.
Allergy advice: For allergens see ingredients listed in bold.
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