10 recipes with capers that will make you innovate at dinner

Capers are a very tasty condiment, made for those who love different recipes. Originally from the Mediterranean Sea region, they are a lot used in the cuisine of Italy, Morocco and Portugal. But if you haven’t tried this delicacy yet, know that its salty taste is very reminiscent of olives!

If used well, capers bring many health benefits! And their versatility allows them to go very well with sauces for various meats, salads and even as a side dish for fish. Check out below for 10 easy caper recipes that will shine in your dinner party tonight!

Baked fish with farofa caper

Baked fish with farofa and capers – Photo: Guia da Cozinha

Time: 1h30

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 whole red mullet, cleaned (about 1 kg)
• 2 minced garlic cloves
• 1 lemon juice
• Salt, pepper and rosemary to taste
• 300 g of potato balls
• Olive oil for greasing and dressing
• Farofa

Farofa

• 4 tablespoons of butter
• 1 chopped onion
• 1 minced garlic clove
• 1/2 cup capers (drained)
• 3 cups cornmeal (tea)
• 3 hard-boiled and chopped eggs
• Salt and black pepper to taste

Method of preparation:

1. For the farofa, heat a pan with the butter over medium heat and sauté the onion and garlic for 2 minutes.
2. Add the capers, the flour, the eggs, the salt, the pepper and cook for 3 minutes, stirring. Reserve.
3. Open the fish in half without separating the parts, season with garlic, lemon juice, salt, pepper and leave to rest for 30 minutes.
4. Cook the potato in boiling salted water for 5 minutes or until al dente.
5. Run and book. Open the fish, fill it with part of the farofa and secure it with toothpicks. Place in a greased roasting pan, drizzle with olive oil and cover with aluminum foil.
6. Place in a medium oven (180°C), preheated, for 30 minutes.
7. Remove the paper, spread the reserved potatoes around the fish, sprinkle with rosemary and drizzle with more olive oil.
8. Return to the oven for 20 minutes.
9. Transfer to a platter and serve with the remaining farofa.

Roasted breast in caper sauce

Roasted maminha in caper sauce – Photo: Guia da Cozinha

Time: 1h30 (+15min rest)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 piece of brisket (about 1.5 kg)
• 1 tablespoon of salt
• 2 crushed garlic cloves
• 2 tablespoons of olive oil
• 100 g of capers
• 3 tablespoons of mustard
• 3 tablespoons of chopped parsley
• 3 tablespoons of chopped chives
• 3 tablespoons of chopped basil
• 1 box of cream (200g)
• Cooked vegetables to accompany

Method of preparation:

1. Season the brisket with salt and garlic.
2. Leave to rest for 15 minutes.
3. Place the meat in a mold and cook in a medium preheated oven for 50 minutes, covered with aluminum foil.
4. Halfway through cooking, remove the foil and cook until golden brown.
5. Remove from the oven and set aside.
6. In a skillet over medium heat, heat the oil and saute the capers until wilted.
7. Add mustard, parsley, chives, basil and mix until ingredients are incorporated.
8. Turn off the heat and add the milk cream.
9. Serve the sliced ​​meat with the sauce and accompanied by cooked vegetables.

Celery and caper salad

Celery and Caper Salad – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 bunch of watercress washed
• 2 teaspoons of salt
• 1 1/2 cups celery (chopped)
• 1 diced green apple
• 1 cup diced ham
• 1 cup of grated provolone

Sauce

• 1/2 cup (tea) of olive oil
• 3 tablespoons of mustard
• 1/4 cup lemon juice (lemon)
• 1 tablespoon chopped parsley
• 2 tablespoons of capers

Method of preparation:

1. Mix the sauce ingredients together and set aside.
2. Arrange the watercress on a serving plate, sprinkle with salt, arrange the celery, green apple, ham and provola.
3. Cover with the sauce by the spoonful and serve immediately.

Chicken pancakes with capers

Chicken pancakes with capers – Photo: Guia da Cozinha

Time: 1h30

Performance: 15 portions

Difficulty: average

Ingredients:

• 3 cups of milk (tea)
• 1/2 cup (tea) of oil
• 2 eggs 1/2 cup (tea) cooked spinach
• 2 1/2 cups (tea) wheat flour
• 1 teaspoon(s) baking powder
• Sauce of choice to serve
• grated cheese for sprinkling

Filling:

1. 1 chicken breast cooked and chopped
2. 1/2 cup capers (tea)
3. Salt and black pepper to taste
4. 2 cups of cottage cheese

Method of preparation:

1. In a bowl mix the ingredients for the filling and set aside.
2. In a blender, beat the ingredients for the dough and fry them in small portions in a frying pan, on both sides, until lightly browned.
3. Stuff the dough and roll it up like a jelly roll.
4. Place in a refractory, cover with the sauce of your choice and sprinkle with grated cheese.
5. Take it to the oven, preheated, for 10 minutes and serve after.

Fusilli with prawns and capers

Fusilli with prawns and capers – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 500 g of pasta with vine
• 2 tablespoons of butter
• 2 crushed garlic cloves
• 3 cups (tea) small, cleaned shrimp
• 1/2 teaspoon salt
• Black pepper to taste
• 1/4 cup chopped parsley (minced)
• 1/4 cup capers (tea)
• 1/2 cup (tea) of dry white wine
• 1/2 cup Parmesan (grated)
• Italian bread to accompany

Method of preparation:

1. Cook the pasta according to package directions, place in a bowl, and set aside.
2. In a deep frying pan, melt the butter, add the garlic and the prawns.
3. Sauté over high heat for 5 minutes.
4. Season with salt and pepper.
5. Add the parsley, capers and wine.
6. Let it boil for another 5 minutes.
7. Turn off the heat, add the Parmesan and cover the pasta with that sauce.
8. Then serve accompanied by Italian bread.

Trout fillet with capers

Trout fillet with capers – Photo: Guia da Cozinha

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1/3 capers (canned)
• 4 trout fillets
• Salt and black pepper to taste
• 1 tablespoon of olive oil
• 5 tablespoons of unsalted butter

Method of preparation:

1. Wash the capers under running water and drain them in a colander.
2. Season the fish with salt and pepper.
3. Heat a non-stick pan with some olive oil and brown the fish for 3 minutes on each side, turning it carefully so as not to break it.
4. Apart, melt the butter over low heat, add the capers and mix.
5. Arrange the fish on a plate, drizzle with the sauce and serve immediately.

Salmon with caper sauce

Salmon with caper sauce – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1/3 cup capers (tea)
• 4 salmon steaks (about 180 g each)
• Salt and black pepper to taste
• 2 tablespoons of olive oil
• 1/3 cup butter (tea)

Method of preparation:

1. In a colander, wash the caper under running water and let it drain.
2. Season the fish with salt and pepper.
3. Heat a skillet with olive oil over high heat and grill the fish for 3 minutes until browned on each side.
4. Heated reserve.
5. In a pan, melt the butter over low heat and add the capers.
6. Serve the salmon on a plate topped with the caper sauce.

Pasta with tomato sauce and capers

Pasta with tomato and capers – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 ripe tomatoes without skin
• 3 cloves of garlic 1 medium onion, grated
• 3 tablespoons of olive oil
• oregano to taste
• 1 spoon (coffee) of cumin
• 4 tablespoons of capers
• 500 g of cooked pasta Salt and parsley to taste

Method of preparation:

1. In a pan, sauté the skinless tomatoes with garlic, onion, oil, oregano and a pinch of cumin.
2. Add the capers, salt and parsley and pour over the cooked pasta and serve.

Sea bass with béchamel sauce and capers

Seabass with béchamel sauce and capers – Photo: Guia da Cozinha

Time: 35 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 whiting fillets
• Salt and ground white pepper to taste
• 4 tablespoons of butter

Sauce:

• 2 tablespoons of butter
• 1/2 cup capers (tea)
• 1 tablespoon of corn starch
• 1 cup of milk (tea)
• Salt and nutmeg to taste
• 200 g of cream

Method of preparation:

1. For the sauce, heat a pan with the butter and capers over medium heat and sauté for 2 minutes.
2. Add the cornflour dissolved in the milk, season with salt and nutmeg and cook, stirring, until it thickens.
3. Add the sour cream and mix. Reserve.
4. Season the fillets with salt and pepper.
5. Melt the butter in a non-stick pan over high heat and grill the fillets until lightly browned.
6. Place on a plate and cover with the sauce.

Shark with caper sauce

Shark with caper sauce – Photo: Guia da Cozinha

Time: 50min (+30min rest)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 dogfish stakes
• 1 lemon juice
• 1/2 tablespoon salt
• 2 tablespoons of minced garlic
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• Soft wheat flour for breading

Sauce:

• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 jar of capers (65g)
• 1 fish stock cube
• 1 cup of water (tea)
• 1/2 cup mustard (tea)
• salt to taste
• 1 jar of cream

Method of preparation:

1. Prepare a mixture with lemon juice, salt and squeezed garlic.
2. Season the fillets with this mixture and leave to rest for 20 minutes.
3. Heat a large frying pan and heat the oil with the butter.
4. Dry the slices with absorbent paper and pass them quickly in the wheat flour.
5. Fry in oil with butter for 3 minutes on each side.
6. Arrange in an earthenware bowl and set aside.
7. In a pan, heat the oil with the butter and fry the drained capers for 2 minutes.
8. Add the crumbled fish broth and water.
9. After the broth has dissolved, add the mustard.
10. Bring to the boil, salt, turn off and add the milk cream.
11. Pour over the dogfish and cook in a high, preheated oven for 15 minutes.

Source: Terra