How to make the Bruschetta ai capperi di Pantelleria:
Mince finely the mackerel and the capers de-salted. Put the yolks in a
bowl, with the prepared minced, the parmesan and mix well. Grind the
black olives. Spread the bread slices with the cream so prepared and distribute
over it the pieces of olives. Put the slices in the oven at 220°C for 8 minutes
and serv the bruschettas hot.
Serves 4
Salted Capers from Pantelleria, Sicily
Capers, like figs, are not fruits, but flowers. Believe it or not, it's
caper flower buds that, once picked, washed, and salted, flavor salads
and other dishes. The caper, a bramble-like shrub that easily adapts to
many natural environments, grows everywhere in Italy, even climbing up
the walls of our cities.
What, then, makes Sicilian capers-and those
from Pantelleria in particular-so surprisingly good, fragrant, and
appetizing? Nature, first of all. In these climates, and on the lava
soils of Pantelleria, capers have high concentrations of glucocaperine,
the substance responsible for the particular and unmistakable aroma of
capers.
That's why capers from Pantelleria, unlike others available,
actually taste of caper. Their flavor gives personality to salads or to any
dish where they blend harmoniously. These capers must be rinsed and kept soaking in a bowl of
cold water for half an hour before use.
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