La Nicchia crunchy capers add new layers of texture to salads, fish dishes and grilled meats. The sun-dried and dehydrated caper buds have had almost all their natural salt removed. The result is that you can taste the fragrant, peppery and almost mustard-like flavours of the capers.
Use in any of the same dishes you might use regular salted or pickled capers. Or even enjoy the crunchy caper buds on their own as a snack with sherry or dry white wine.
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: dried capers (100%)
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