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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Fish Soup
In the coastal areas of Basilicata, the varied ...
 
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Behind the scenes in Lidia's Kitchen

 
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capers
Capers are the buds of the crewing caper plant. They are picked before they bloom and the smaller the ...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 2, 2014
capers

Capers are the buds of the crewing caper plant. They are picked before they bloom and the smaller the caper/bud the better it is, and usually more expensive. There is a vegetal complexity and almond essence to capers that add much flavor to many Italian dishes, for that matter any Mediterranean dishes. Capers are great in tomato pasta sauces, in cooking fish or just tossed in salads. Capers are preserved by dry-packing them in salt or by bottling them in brine. I prefer the ones in brine; if you choose salt-packed capers, make sure you wash them well and salt any dishes you are preparing with them lightly at first. Another product of the caper plant is the caper berry, which is the actual fruit after the flowers have developed. They are much bigger than the caper and looks like a green berry. You can find caper berries packed in a briny vinegar solution. They are crunchy, acidic, and flavorful-much like a pickle-with some hint of the caper’s nuttiness. Caper berries are good served as a part of an antipasto or tossed into salads, or used in a buttery pan sauce.