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Capers - Nonpareil - 3.5 oz

Availability: In stock

 

$5.20

Capers - Nonpareil - 3.5 oz

Sunny Mediterranean flavor can be had as quickly as opening a bottle of our imported nonpareil capers. This salty piquant olive green gem is slightly mustard-like and is a common ingredient in Greek and southern Italian cuisine. Classic pasta sauces like piccata and puttanesca simply can't be made without this essential component - nonpareil capers!

Harvesting nonpareil capers is an arduous process because they can only be picked by hand. Nonpareil capers are too small and delicate to be plucked by machine, so they're harvested by hand. It's what makes nonpareil capers so expensive.

Next time you want to add some salty flavor to your dishes, try using our nonpareil capers. They're perfect for topping for fish, chicken or meat, and you can also use our nonpareil capers in a sauce, salad or on pizza. You can try a nonpareil caper tapenade or pesto to serve on a crostini, or serve nonpareil caper berries mixed with other brined and pickled vegetables for an antipasti platter.

Cholesterol Free Fat Free

All Natural Ingredients



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Details

Imported Capers - Non-Pareil

Nutrition Facts

3.5 fl.oz jar

Amount/Serving

%DV

Amount/Serving

%DV

Serving Size:

1 tbsp (9g)

Total Fat:

0g

0%

Total Carb:

0g

0%

Servings:

5

Sat Fat:

0g

0%

Fiber:

0g

0%

Calories:

0

TransFat:

0g

 

Sugars:

0g

 

Fat Cal:

0

Cholest:

0mg

0%

Protein:

0g

 

 

 

Sodium:

250mg

10%

 

 

 

Percent Daily Values (DV) are based on a 2000 Calorie diet

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Ingredients:

Capers, water, vinegar, and salt..

Refrigerate After Opening.

FOOD ALLERGY WARNING!

CONTAINS: NONE

Manufactured in a facility that also processes: tree nuts, soybeans, eggs, and wheat.

Origin:

Imported Capers - Non-Pareil

Fish Recipe...

Pan-Seared Flounder in Capers, Lemon, and Wine Sauce Recipe

Pan-Seared Flounder in Capers, Lemon, and Wine Sauce Recipe

Recipe Ingredients:
2 - 8 oz flounder fillets - skin on
1 medium clove garlic - minced
2 tbsp nonpareil capers, well-drained
3 tbsp flat-leaf parsley - finely chopped
1/2 cup dry white wine
1/2 lemon
3 tbsp unsalted butter
salt and fresh ground pepper - to taste
Recipe Instructions:
Dry flounder fillets. Score flesh and season with salt and pepper.
Cover bottom of non-stick pan with oil and put over medium heat. When hot, place fish skin-side down. Cook until well browned - 4 minutes. Turn, cook until fish is cooked through.
Transfer to serving plates and keep warm.
Place garlic into the same pan and saute until fragrant and colored very pale gold.
Add capers, 2 tbsp parsley, and stir well.
Pour in wine, scraping to loosen fish residue.
Bring to rolling boil. Cook until reduced and syrupy.
Using a strainer, squeeze in lemon juice. Stir and turn off heat.
Whisk butter into mixture. Taste and adjust lemon juice and pour over fish.
Sprinkle with remaining parsley and serve at once.
Pan-Seared Flounder in Capers, Lemon, and Wine Sauce Recipe

 

This recipe serves 2
Prep Time: 15 Minutes
Cook Time: 10 Minutes

 

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