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Capers
The flower bud of a bush native to the Mediterranean and parts of Asia.
The small buds are picked, sun-dried and then pickled in a vinegar
brine. Capers range in size from the petite nonpareil variety from
southern France (considered the finest), to those from Italy, which can
be as large as the tip of your little finger.
Capers are generally packed in brine but can also be found salted and
sold in bulk. Capers should be rinsed before using to remove excess
salt. The pungent flavor of capers lends piquancy to many sauces and
condiments; they're also used as a garnish for meat and vegetable
dishes. |
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Pan Bagnat
1 6 1/2 oz. can solid white tuna in water, well drained
4 hard-boiled eggs, sliced
4 T. capers, drained
4 tomatoes, thinly sliced
1 red bell pepper, cored and thinly sliced into rings
1 green bell pepper, cored and thinly sliced into rings
1 sweet red onion, thinly sliced
4 small loaves of peasant bread
Extra-virgin olive oil
Several large cloves of garlic, peeled and cut in half
Salt and freshly-ground pepper
Slice each loaf of bread in half horizontally, and rub the cut surfaces with the
garlic cloves. Drizzle about 1 tablespoon of the olive oil on each half, and
salt and pepper them.
For each sandwich, pile on slices of onion, tomato and bell pepper and sprinkle
on a few capers. Top with 2 or 3 anchovy filets, chunks of the tuna and slices
of hard-boiled egg. Put the tops on, squish them down, and wrap in lengths of
waxed paper, twisting the ends.
Yield: 4 large sandwiches.
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