Recently I was given a sample of capers from my parents farm. Last year in November I helped plant out their caper bushes, this year I have been back to help mulch them fertilize them. No doubt that come November again I will be back again to pick the first decent crop from them. They are organic and stored in salt – only the best. If you would like to get your hands on these guys for summer let me know and I will pass on the details to my folks, who are still getting together a website for ordering.
These little salty yet tangy gems are like no other capers I have tried. They have a lemony bite to them and are a little more robust texture wise. Robust being – you can chew them and they don’t disintegrate in your mouth.
My mum is forever asking what goes with capers and my general reply is ‘loads of things mum’. Asking me for advice because I was a chef and all. There have been several suggestions that could of made my mums kitchen, though some might be a bit out-landish for her. So I put a few of my favourite things together like ricotta, asparagus and capers in a tart. An easy recipe anyone could make.
I know the classics never die like salmon, capers and cream cheese. What do you make with capers?
- 300 gm ricotta
- 2 eggs
- 1 lemon zested
- 4 thyme sprigs
- 2 bunches of asparagus, ends removed
- 2 tbsp capers, chopped roughly
- 2 tbsp Pinenuts
- 2 tbsp olive oil
- Salt pepper
- 2 sheets of puff pastry, thawed
- Pre-heat oven to 220’c.
- In a medium bowl place the ricotta, eggs and lemon zest. Stir thoroughly to combine. Season with salt and pepper.
- Grease a baking tray 25cm x 36cm (10’ x 14’). Cover the tray with a layer of puff pastry. Using a fork, prick the middle of the pastry, leaving a 2.5 cm border (1 inch).
- Bake in the oven for 5 – 7 minutes or until par cooked.
- Spread the ricotta mixture over the top and in the middle of the pastry, leaving the border. Arrange the asparagus to sit on the ricotta mixture, pressing down lightly to make sure they don’t roll off. Scatter the thyme leaves, pinenuts and capers over the asparagus. Drizzle with the olive oil and season with salt and pepper.
- Bake for a further 5 minutes or until golden.
- Serve up with some leafy greens.