Monday, November 22, 2010

Anna Sultana's Zalza Pikkanti - Piquant Sauce with Capers, Maltese Style

I got a few e mails asking about capers.

The green flower buds and young berries of the caper shrubs are usually pickled and used as a relish.  Most supermarkets carry small jars of imported capers right next to the other pickled items.

In Malta capers and some caper vinegar can be added to a basic white sauce for a little extra zip.  There's also a sauce, with vegetables, that uses capers.  It can be served on rice or pasta.

                        Piquant Sauce

Melt in a dutch oven
2 tablespoons butter
Slice and add
2 onions
2 carrots
1 teaspoon thyme
1 tablespoon chopped parsley
1 clove garlic, minced 
When the carrot has softened, blend in
2 tablespoons flour
2 tablespoons meat stock
1/2 cup vinegar
6 tablespoons water
1/2 teaspoon tomato paste
1/2 teaspoon mustard
Bring to a boil and add
1/2 teaspoon ground black pepper
2 tablespoons capers

Simmer for at least an hour.

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.