Fried Capers (Served on Pasta)

Today’s recipe is actually going a little backward in the Brave New Meal book. The recipe is the Fried Capers which are part of the previous section (Soups & Salads) of the book. I had skipped it because, at the time, I wasn’t sure what to serve them with. But I made them now and I’m excited to talk about this dish.

As you can see, I put them on some pasta. I will explain the dish in a bit, but I’m going to start with the capers themselves. I mean, I love capers in general. They give a salty punch and just burst when you bite into them. This recipe turns them into something so much better. The preparation is very simple too and only requires a few ingredients – capers, cornflour (or starch) and oil.

All it takes is coating the capers in the flour and then frying in a little oil. They get a nice crispy coating which adds extra texture and just takes them to another level. I may have sampled a few after frying them – for quality control 😛 – but the majority of these were a great topping for some pasta.

I don’t really have a recipe for the pasta I made but it was very easy as well. You could put these on any pasta dish (like an alfredo or tomato-based sauce), but mine was essentially just buttered noodles. I had some spinach, onions, garlic, butter, chili flakes, salt and pepper. I also used a little starchy pasta water to add some body to it. The pasta was so simple but the fried capers were the perfect cherry on top! They added a nice extra saltiness and the crunch was divine.

These are the perfect little garnish and I will definitely be making them again!

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