These delicious berries, the fruit of the caper bush, have a floral sharpness which pairs particularly well with fish, from scallops to sea bass. Not quite as sharp as a caper, they are also great addition to a charcuterie or cheese board.
Blend them with lemon and garlic to make a dipping sauce for or substitute them for an olive to make a Dirty Martini.
Why not try them in Giovanna Ryan’s Spaghetti alla Puttanesca
|NUTRITION –||PER 100G|
|Energy||167 kJ / 40 kcal|
|of which saturates||0.2g|
|of which sugars||0.5g|
|* Typical values per 100g|