La Nicchia big salted capers are an intensely flavoured garnish for Mediterranean fish dishes, antipasti platters and grilled meats.
Before use, either rinse the capers of salt or soak in cold water to lower the intense saltiness further. Scatter whole over dishes, or roughly chop and add to pasta sauces, marinades or salad dressings.
La Nicchia, or ‘the Niche’, grow their capers on a tiny Italian island called Pantelleria. It’s almost halfway between Sicily and Tunisia, and its hot climate with plenty of ocean breeze is perfect for farming capers. La Nicchia’s farmers use a unique method to cultivate their caper plants – they use a blow pipe to shoot seeds into the crevices in stone walls or between roof tiles, as these are the places where capers thrive. Once the plants send forth their flower buds – the capers – they are hand-harvested ready for drying or salting.
Ingredients: capers (80%), sea salt.
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