I am sorry to say that when I was much younger, and even later in college, I had no appreciation for most of my history classes and Western Civ. Reading those textbooks was deadly boring and even when my kids were in high school and also complained of boredom, I wondered if the mode of teaching was not doing justice to the subject matter. I now sometimes feel, that unless one was born with a passion for history, that teaching it to young people is a waste – as it is so much more of a benefit and impactful when one really has an appreciation for its meaning and relevance. What a terrible shame. For now, I have become totally enchanted with what I am learning of – the little tidbits, and more, of the areas of the world, the food cultures of which, I am most enamored began. A shame? Yes… and, no, as now this is part of all the exciting doors opening for me as I pursue this crazy little passion of mine. Where once stories of tribes marauding across continents and doing dreadful things – burning, pillaging and worse, were of no interest to me, I now find these same stories a source of wonder and of making some little sense of the world, something I never had a moment to ponder back in those days.
I have also begun to wonder if it doesn’t make perfect sense to want to live in a place where the climate produces the most enticing, earthy, and most healthy of consumable plants – and where the waters are brimming with fish. They are thriving and so, why not us? This is kind of a mystery to me – yes, I can understand why our ancestors left their homes and migrated to America when they did, but now, in this stage of my life, I am enticed by the climates where people and their crops have thrived for century after century. There may be significant limits to living in these places in modern times, but perhaps they hold many secrets, no? Where is such a place and why do people, when forced or choosing to emigrate, move to places where the climate is as close as possible to such? Ahhh, the southern Mediterranean. Much has been written about the health, well-being and wisdom of the people who live here. Perhaps they know something very important that those of us who live in, well, let’s just say, more changeable climates, don’t know, and well, they may be working very hard to keep their secrets, secret.
The other night on Facebook, I came upon a photo of a man lying in a bed of caper plants. He was wearing a broad smile and a contented, dreamlike expression on his face. This man obviously knew something about lying in a bed of capers that I did not. He was on the isle of Pantelleria. Take a look at his picture and tell me what you think… www.facebook.com/gustiamo – their post on Thursday.
In the tradition of Martha Stewart, I have, as my little mantra now, to strive to “learn something new everyday”. I was off on an investigation. Pantelleria and Capers, um, let’s find out……..
I am guessing people “in the know” know all about this enticing-looking island off the coast of Sicily – just a little speck in the ocean compared to Malta and only about 30 miles from the coast of North Africa. The land of volcanos, arid climate, abundant fresh fish and a colored and varied history, while not uncommon to the area, worth perusing. www.sicilytourist.com/pantelleria/english/history.htm Production of capers is famous here – the conditions are perfect and they apparently lend their capers a uniquely delicate flavor. I myself can not vouch for personally testing out the capers of Pantelleria vs those of the other southern Mediterranean countries – but rest assured, this has just be added to my bucket list!
First, consider the Caper. Capparis spinosa, the caper bush is also referred to as the Flinders Rose. According to Wikipedia, it is “a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry) both of which are usually consumed pickled.” You can read much more here: http://en.wikipedia.org/wiki/Caper. The medicinal uses are quite fascinating – maybe these should be considered one of the “superfoods”!
Well, onto things more practical – like recipes…… I love cooking with capers and looking around for new recipes. Here is one good place to take a look:
http://www.huffingtonpost.com/recipe-search/?query=capers
What an unexpected joy these tiny little “berries” are. They lend a unique briny quality to your favorite dishes – changing the flavor of a sauce every so subtly yet definitively , with their special piquant undertones. While I can’t remember the first time I ever had capers, let’s just say my dishes were always the better for their incorporation. Sometimes it is just the littlest things that make the difference…….
You will find a good compendium (22) of recipes to try out. My two mainstays at home are my veal piccata and my sole meuniere. They are essentially the same recipe – just two different proteins.
MY VEAL PICCATA
6-8 pieces of veal scallopine
all purpose flour for dredging (I’m going to try almond flour)
2 tblsp butter, 1 tblsp extra virgin olive oil
1 lemon
1 – 2 tblsp capers, drained
1/4 cup flat leaf parsley, chopped
1/4 – 1/3 cup dry white wine
1/2 small shallot, minced
salt and pepper to taste
Combine the flour, salt and pepper. Dredge the veal scallops in flour and set aside. In a large saute pan, heat the butter and olive oil over medium to medium-high heat (this will depend on your cooktop – do not make the pan too hot) until warm but not so as to have the butter brown. Add the shallots and saute for about 2 minutes until softened. Add the veal scallops and saute for about 1 – 1 1/2 minutes on each side until they just barely have a little brown crust. Remove the veal and shallots from the pan, cover with foil to keep warm and discard the drippings, trying to keep the brown fond on the bottom of the pan. Deglaze the pan with the wine and the juice of 1/2 of the lemon, scraping up all brown bits. Add the capers. Reduce the sauce to a nice thickened consistency and stir in the parsley. Return the veal and shallots to the pan and rewarm. Do not over cook the veal. Garnish the veal with slices of the other half of lemon. Re-season if necessary.
Use this same recipe for sole filets!
Well, as I sit here staring out the window at a world of snow, I am dreaming of walking outside in the arid climate of Pantellaria, and exploring all that the southern Mediterranean has to offer – enjoying the sun warming my skin and eating great food……… maybe even for the rest of my days – till I am 100 and counting…….
I am having a ball learning about Capers – Southern Mediterranean trip anyone? Roseann???