Volume 9, Issue 62 - September 27, 2005

Hello Recipe Club,

Today's special ingredient is...Capers Packed in Sea Salt

Italian capers packed in sea salt are like no other capers you have ever tasted. They are beautifully preserved in sea salt, helping them retain their plumpness, unparalleled quality and great natural flavor. The Italian government recognizes Pantelleria (a tiny island off the Italian coast) for having the best capers in the country. (For more recipes and information about capers go to www.clubsauce.com).

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Pasta with Capers and Olive Oil

Makes 4 servings

Ingredients:

1 pound dried pasta
6 tablespoons extra virgin olive oil
6 teaspoons or more of sweet butter
3 tablespoons capers packed in salt, (rinsed, soaked for 10 minutes and patted dry)
salt and pepper to taste
1/2 cup freshly grated Parmigiano Reggiano cheese

Preparation:

Boil the pasta according to the directions on the package (al dente). Drain and toss with the olive oil, butter, capers, salt and pepper. Serve the grated Parmigiano Reggiano cheese at the table.

Note: Additional considerations that can be added to the pasta; finely chopped garlic, thinly sliced garlic lightly cooked in oil, thin strips of roasted red bell peppers or fresh peppers quickly simmered in oil, anchovies, sliced black olives, pine nuts, herbs, tomatoes, crushed red pepper, fresh truffles, truffle oil, or truffle butter.

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Pan-Roasted Halibut Steaks with Fried Capers

Makes 4 servings

Ingredients:

1 tablespoon olive oil, plus additional oil for frying
2 tablespoons capers packed in salt (rinsed, soaked for 10 minutes and patted dry)
1 tablespoon butter
1 tablespoon garlic minced
4 halibut steaks (8 ounces each)
1/2 cup white wine
1 lemon cut into wedges
salt and pepper to taste

Preparation:

Preheat the oven to 400 degrees.

Pour 1/2 inch of olive oil into a small saucepan over medium high-high heat. When oil shimmers, add the dry capers and fry until the capers just begin to brown (approximately 45 seconds). Remove the capers with a slotted spoon and place on a paper towel.

Add 1 tablespoon olive oil and butter to a non-stick skillet with a heat resistant handle that can be placed in the oven. Place the skillet over a medium heat and add the garlic. Cook for 30 seconds.

Season the halibut steaks with salt and pepper and place in the skillet. Sauté for 2 minutes on each side. Place the skillet in the oven and roast the fish for 5 to 8 minutes or until the fish just begins to flake with a fork.

Remove the skillet from the oven and place each piece of halibut on a plate. Return the pan to the stovetop over medium-high heat and add the wine. Reduce the liquid to half or until thickened and drizzle over the fish.

Sprinkle the capers over each piece of fish, garnish with lemon wedges and serve with your favorite vegetables.

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Chicken Piccata with Toasted Pine Nuts

Makes 4 servings

Ingredients:

4 chicken breasts, pounded very thin
all purpose flour, for dredging
1/3 cup toasted pine nuts
1/3 cup butter, plus 2 tablespoons
1 cup dry white wine
2 tablespoons capers packed in salt (rinsed, soaked for 10 minutes, patted dry)
1 teaspoon dried sage crumbled
salt and freshly ground pepper to taste

Preparation:

Season chicken breasts with salt and pepper. Dredge the chicken in flour and shake off any excess.

Place the pine nuts in a large dry skillet over medium heat for approximately 45 seconds or until lightly toasted. Remove the pine nuts and set aside.

Add 2 tablespoons of butter to the skillet and melt over a medium heat. Add the chicken breasts and sauté until they are just cooked through, approximately 1 1/2 minutes per side. Place the cooked chicken breasts on a platter to keep warm.

Add wine to the skillet and bring to a boil scraping up the browned bits and pieces. Reduce the wine by half. Stir in the remaining butter, pine nuts, capers and sage.

Adjust seasonings with salt and pepper to taste. Place chicken breasts on individual plates, drizzle the sauce over each and serve.