Tag Archives: capers

MIMMA’s CROSTINI

by carlina

Ingredients:

1 large onion
1.5 lbs chicken liver
12 oz beef liver
4 tbsp capers
3 oz tomato paste
1 container anchovies
3 hard boiled eggs

Preparation:

Carmelize the onions in large skillet and put aside in a bowl for later.

Hard boil the 3 eggs.

Cut the beef liver into pieces and cook in olive oil over medium heat. Once cooked pass through food mill.

Next cook chicken livers in olive oil over medium heat. Pass through food mill and add to beef livers.

In a food processor, blend onions, capers, tomato paste, anchovies, eggs and half the processed beef/chicken livers.

Fold the mixture blended in the food processor with the remainder courser liver.

Let it cool and then set in the fridge at least 1-2hours, better if overnight.

CAPONATA

by carlina

caponata1.jpg

Ingredients:

1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves

Preparation:
In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.

To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes.

Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.

Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.

Makes 4 servings.

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Photography by Nyaa Birdies-Perch

CROSTINI with CHICKEN LIVER PATE

by carlina

crostini.jpg

Ingredients:

5 Tbs. extra-virgin olive oil
1/2 small yellow onion, chopped
1 small garlic clove, crushed
4 large chicken livers, trimmed of membranes and connective tissue
Salt and freshly ground pepper, to taste
1/4 cup vin santo
2 salt-packed anchovy fillets, rinsed, or 2 olive oil–packed anchovies
1 Tbs. capers, rinsed and minced
1/2 cup chicken broth, if needed
4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
1 baguette, thinly sliced

Preparation:
In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt and stir to coat with the oil. Then add the vin santo and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and tender pink on the inside, 8 to 10 minutes.

Transfer the livers to a cutting board and slice them open down the middle. Return them, cut side down, to the pan. Add the anchovy fillets and capers, increase the heat to medium-high and continue cooking, stirring often, until the livers are no longer pink, about 5 minutes more.

Using a food processor or handheld blender, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.

Spread the baguette slices generously with the pâté, arrange on individual plates and serve immediately.

Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001)

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Photography by Conanil

GRILLED HALIBUT with LEMON-BASIL VINAIGRETTE

by carlina

halibut basil

Ingredients:

  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 2 garlic cloves, crushed
  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
  • 2 teaspoons drained capers
  • 4.5 to 6 ounce halibut steaks (about 3/4 inch thick)

Preparation:

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Serves 4.

Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.

From Bon Appétit July 1995

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Photography by Schmish

MEDITERRANEAN PASTA SALAD with OLIVES and CAPERS

by carlina

penne-pasta-salad.jpg

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 3 cups diced seeded plum tomatoes
  • 2 cups chopped fresh fennel (about 1 medium bulb)
  • 1 cup chopped fresh basil
  • 6 green onions, chopped
  • 1/2 cup chopped pitted Kalamata olives
  • 1/4 cup drained capers
  • 16 ounces penne pasta

Preparation:

Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.

Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.

Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

Makes 12 servings.

From Bon Appétit July 2003

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Photography by Nettsu

FIG and WALNUT TAPENADE with GOAT CHEESE

by carlina

fig.jpg
Ingredients:

  • 1 cup chopped stemmed dried Calimyrna figs
  • 1/3 cup water
  • 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon drained capers, chopped
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup toasted walnut halves Fresh thyme sprigs (optional)
  • Assorted breads and/or crackers

Preparation:

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Makes 20 servings.

From Bon Appétit

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Photography by suttonhoo

CRAB and ARTICHOKE DIP

by carlina

crab-artichoke-dip.jpg

Ingredients:
  • 1 (8.5-oz) can of artichoke hearts (in water)
  • 1 1/2 tablespoons capers
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups half-and-half
  • 3 scallions, thinly sliced (or 1 small onion)
  • 1/2 cup finely grated Parmigiano Reggiano
  • 1 1/2 teaspoons fresh lemon juice, or to taste
  • 1/4 teaspoon salt
  • 1 can of crabmeat

Preparation:

Preheat oven to 375°F.Drain artichoke hearts and finely chop. Transfer artichokes to a bowl and add capers.

Melt 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup Parmigiano Reggiano, lemon juice, and salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Broil on high for 5 minutes or until top is golden. Serve warm.

Cooks’ note: The dip can be prepared (but not baked) 1 day ahead and chilled, covered.

Makes 8 servings.

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Photography by SauceSupreme

ITALIAN POTATO SALAD with ROSEMARY, LEMON AND CAPERS

by carlina

potato-salad.jpg

Ingredients:
  • 2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
  • 6 tablespoons olive oil (preferably extra-virgin)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons drained capers
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons minced garlic
  • 8 tablespoons sliced green onions

Preparation:

Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.

Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.

Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

Serves 6.

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Photography by groxie