Advertisement

Crusty Bread And Capers

By Molly O'Neill

Total Time
1 hour 10 minutes
Rating
(0)
Comments
Read comments

Featured in: Food; The Man Who Eats Well

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:4 servings
  • ⅓cup capers preserved in salt
  • ⅓cup fine red-wine vinegar
  • ⅓cup best-quality extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

166 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 271 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Rinse the capers and drain well. Pour the vinegar over the capers, tossing them gently, to cover. Soak for 1 hour and drain well. Pour the olive oil over the capers, toss to cover well and serve, with bread, before dinner.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.