Salina capers in salt - Envelope

[ Slow Food Presidium ]

Before use, capers must absolutely be desalinated, i.e. placed in water at room temperature. The water should be about twice the amount of the product to be desalted. The water should be changed often (at least three to four times) and the product should be tasted before use. The choice of the gauge to be purchased depends on the use to be made of it:

For garnishing a dish, it is preferable to use small capers, which are more attractive to look at and have a very delicate taste.

To prepare a sauce, stuffing, baked fish, etc., a medium calibre is preferable. For preparing salads or chopping, a larger gauge is preferable.