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Capers - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Capers

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  • Capers

    I guess this really isn't a pizza ingredient posting (does anybody have a good caper pizza recipe?), but here are a couple of photos of a caper plant in our stone wall. Capers naturalize here, and you see them almost wild in walls in older cities.

    Capers are a major part of puttanesca and they dress up a range of dressings, sauces and vegetable dishes. We have had them cured in brine and salt cured -- and have had various friends give us homemade jars, but I've never done it myself. I tried to grow a few plants in California, but I couldn't get them to work in hot Sonoma.

    Anybody have a favorite caper recipe you want to share?

    It's a good-looking plant. Of course stone walls help.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Capers

    My mum has a great pickling method, ill get her to pas it on.. In Cyprus, they pickle the shoots of the caper plant too.. It is a treasured treat around our place.. They have thorns on them, which maces it an interesting eating adventure.. I am currently pickling some water shoots from the grapevines in the back yard.. During summer pruning at home, I'd snack on them all the time. Never seen them pickled though.. Those flowers and seed pods (caperberries) are some tasty grubbins too..

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    • #3
      Re: Capers

      Base of tomato sauce, sprinkle with dry oregano, capers , chopped kalamata olives, and top with mozzarella.

      I prefer dry salt cured capers, soaked for about 20 minutes and rinsed

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