Ingredient

Capers Recipes

14 recipes with capers for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

14 recipes

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce) with parsley, anchovy fillets and capers — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce)

Italian salsa verde — known as bagnet verd in Piedmontese dialect — is the punchy raw green sauce of Northern Italy. Built on flat-leaf parsley, anchovies, capers, garlic, hard-boiled egg yolk, vinegar-soaked bread, and olive oil, it is the obligatory condiment for bollito misto (mixed boiled meats), the wintertime ceremony of Piedmont. It is listed among Piedmont's traditional food products (P.A.T.); local tradition places its birth at the Savoy court of King Carlo Alberto in the 19th century. Bright, salty, sharp, herbaceous — designed to cut through the richness of long-cooked meat. Versatile far beyond bollito: spoon over grilled fish, roasted vegetables, soft cheese, hard-boiled eggs, or crostini. About 30 minutes of work by hand, less with a food processor, plus about 1 hour of resting for the flavours to integrate. Yields about 250 ml, serves 8 as a condiment (about 2 tablespoons each).

30 min130 kcal8 serves

⚡Quick

Italian Salsa Tonnata (Piedmontese Tuna Sauce for Vitello Tonnato) with canned tuna, anchovy fillets and capers — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Tonnata (Piedmontese Tuna Sauce for Vitello Tonnato)

Salsa tonnata is the Piedmontese emulsion sauce of canned tuna, anchovies, capers, hard-boiled egg yolks, olive oil, and lemon juice — the sauce for vitello tonnato (cold sliced veal under tuna sauce). Its roots probably go back to 18th-century Piedmont. Pellegrino Artusi's cookbook 'La scienza in cucina e l'arte di mangiar bene' gives a recipe with no egg at all: tuna, anchovies, plenty of olive oil, lemon and capers. This version thickens the sauce with hard-boiled yolks rather than raw ones, as many Italian cooks do today. It is safer, and closer in body to mayonnaise. Beyond veal: tomato tonnato, egg tonnato, pasta salad, sandwiches, vegetable dressing. Active 25 minutes plus 1–2 hours rest. Yields about 350 ml, serves 8 as a sauce or dip.

25 min180 kcal8 serves

🌾Gluten-free🥑Keto⚡Quick

Ingredients

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Other ingredients that appear most often alongside capers across the archive. Pick one to drill deeper.

lemon garlic tomato anchovy fillets beef onion parsley parmesan basil sausage pickled cucumbers tomato paste