caper

Chicken Piccata

chicken breasts (pounded to

flour

lemon (zested)

olive oil (more as needed)

salt & pepper

butter

chicken broth

lemon (juiced (about 1 1/2 tablespoons))

white wine (or chicken stock)

capers (drained)

parsley (chopped)

"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.

Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe

(225 grams) dried spaghetti

Kosher salt

(90 milliliters) extra-virgin olive oil, divided

garlic,

anchovy

red pepper flakes

olives

parsley leaves

(30 grams) finely grated Pecorino Romano

black pepper

(5-ounce; 140 grams) can oil-packed tuna (optional)

Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.

Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.

Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).

Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.

Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.

Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.

Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in hamburger buns or with a salad!

Salmon Burgers with Cajun Remoulade Sauce

shallot, minced

red bell pepper, minced

celery, minced

parsley, chopped

capers, roughly chopped

EACH minced garlic and lemon juice

mayonnaise

panko breadcrumbs + more (see notes)

½ teaspoon EACH seafood seasoning AND cayenne

oil,

scallion, chopped

garlic

creole mustard (or dijon)

EACH hot sauce AND lemon juice

horseradish

CAJUN REMOULADE SAUCE: In a small bowl, combine...

CAJUN REMOULADE SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.

SALMON BURGERS: In a medium skillet heat 1...

SALMON BURGERS: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes. You want to just soften the veggies. Remove the veggies to a small plate or bowl, allow to cool for several minutes.

Add the salmon to a food processor and...

Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.

Heat a small amount (about 1-2 tablespoons) of...

Heat a small amount (about 1-2 tablespoons) of oil in a skillet over medium-high heat. Fry the salmon patties 3 at a time (or 1-2 depending on the size of your skillet), flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to preference on the inside. Feel for firmness if you prefer a fully cooked patty.

Serve the burgers in burger buns with your...

Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger!

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Ultimate fish cakes

Dijon mustard

shallot, very finely chopped

tsp flatleaf parsley, finely chopped

skinned Icelandic cod

bay leaves

milk

Maris Piper potatoes

½ tsp finely grated lemon zest

tbsp flatleaf parsley, chopped

tbsp snipped chives

fresh white breadcrumbs,

vegetable

lemon wedges and watercress, to serve

Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.

Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Pour over 150ml milk and 150ml water.

Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

Meanwhile, <a href="https://www.bbcgoodfood.com/content/test-five-best-peelers">peel</a> and <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 350g Maris Piper potatoes into even-sized chunks. Put them in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> and leave for a min or two.

Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.

Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.

Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.

Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

Beat 1 egg on a large plate and lightly flour a <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">board</a>. Spread 85g fresh white breadcrumbs on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>. Divide the fish cake mixture into four.

On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> over the top and sides so it is completely coated.

Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.

Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Classic potato salad

small new potato

shallots, finely chopped

tbsp small capers (optional)

tbsp cornichons, finely chopped (optional)

mayonnaise,

olive oil

tbsp white wine vinegar

parsley leaves, roughly chopped

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Take a fresh look at broccoli with this creamy pasta bake

Italian broccoli & salmon bake

penne

broccoli, cut into large florets

plain flour

mascarpone

tomatoes

tbsp small capers (optional) rinsed to remove excess salt or vinegar

anchovy fillets, halved (optional)

basil

salmon

mature cheddar, finely grated

Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.

While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.

Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)

Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Superhealthy pizza

sachet easy-blend dried yeast

milliliters water

can chopped tomato

cherry tomatoes

courgette

mozzarella

capers

green olives

parsley

Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.

Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

A restaurant-quality fish supper, ready in just half an hour

Pan-fried sea bass with citrus-dressed broccoli

sea bass fillets,

broccoli

orange

tbsp capers

anchovies,

lemon

Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.

Segment the orange – slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.

To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to ‘scorch’ out all the moisture.

Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 2 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.

Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.

Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.

Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon. If there isn’t enough juices in the pan to drizzle over both plates, add a splash more oil. You are now ready to plate up.

Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod

Grilled bass with sauce vierge

sea bass fillets

tsp small capers

juice of ½ lemon

shallot

basil leaves

Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.

Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.

Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.

This Italian-style casserole will warm you up, and it's great value too

Rosemary chicken with tomato sauce

boneless, skinless chicken thighs

rosemary sprig, leaves

red onion,

garlic cloves, sliced

anchovy fillets, chopped

can chopped tomatoes

tbsp capers, drained

milliliters red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Make the most of canned tuna with this fresh and easy pasta dish.

Tuna and caper pasta with crispy breadcrumbs recipe

extra virgin olive oil

breadcrumbs

Italian herbs

garlic cloves, finely chopped

fennel seeds

(65 grams) capers

tsp chilli flakes

good-quality tuna in oil

angel hair pasta, cooked to packet instructions

This farro and broccoli stew is as hearty, cozy and full of green vegetables as you might expect, but you may be surprised to taste how effervescent it is. Bowls are piquant with white wine and a mix of garlic, capers and parsley, plus chile that’s used two ways: fried with farro to build the ground floor of the stew, and more to finish for bite. The broccoli is caramelized and sweet — so much more than plain boiled broccoli — and the farro adds bouncy chew. This stew is so lively, you don’t need cheese (but it wouldn’t hurt). Enjoy as a vegan main dish, perhaps with crusty bread for dunking, or as a side dish to roasted <a href="https://cooking.nytimes.com/recipes/1020436-sheet-pan-sausage-with-peppers-and-tomatoes">sausage</a> or <a href="https://cooking.nytimes.com/recipes/1023121-caramelized-lemon-chicken">chicken</a> or steamed <a href="https://cooking.nytimes.com/recipes/1019487-clams-with-celery-and-toasted-garlic">clams</a> or <a href="https://cooking.nytimes.com/recipes/1022956-oven-steamed-fish-with-mixed-nut-salsa">fish</a>.

Broccoli and Farro Stew With Capers and Parsley

red-pepper flakes

extra-virgin olive oil, plus more as needed

yellow onion, coarsely chopped

farro

Salt

dry white wine (or substitute with lemon, see Tip)

vegetable stock (or chicken or beef broth)

On a cutting board, coarsely chop the garlic. Add the parsley and capers to the garlic; chop everything together until finely chopped. (You can also pulse the mixture in the food processor, if that’s easier for you.) Transfer to a small bowl and stir in the red-pepper flakes. Reserve the cutting board without cleaning it.

Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add a single layer of the broccoli and cook, undisturbed, until browned underneath, 3 to 4 minutes. Transfer to the reserved cutting board, then repeat with the remaining broccoli, adding more oil when the pot gets dry. 

To the now-empty pot, reduce the heat to medium and add 2 tablespoons oil. Add the onion, farro and half of the parsley-caper mixture (about 1/4 cup, but no need to measure). Season with salt, then stir until the farro is darker in color and the garlic is fragrant, 2 to 3 minutes. Add the wine, increase heat to medium-high and scrape up browned bits on the bottom of the pot. Simmer until the wine is reduced by half, 2 to 3 minutes. Add the stock and 2 cups of water; season lightly with salt and bring to a boil. Reduce heat to simmer gently for 10 minutes. 

Meanwhile, coarsely chop the broccoli until small enough to fit on your spoon. After the farro has cooked for 10 minutes, add the broccoli and simmer until the farro and broccoli are tender, 10 to 15 minutes. Remove from heat and season to taste with salt. 

Divide among bowls; top with the remaining parsley-caper mixture and a drizzle of olive oil. Leftovers will keep for up to 3 days, but the soup will thicken as the farro continues to drink up the broth. You can thin leftovers with more stock, but the dish is actually better warm, like porridge, or cold, as a grain salad.

By Rita Held

Dill, lemon and capers make a refreshing combination for pasta salad.

Top 13 caper recipes from across the web

The most viewed caper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Piccata

Spaghetti Puttanesca (Spaghetti Wit...

Salmon Burgers with Cajun Remoulade...

Ultimate fish cakes

Classic potato salad

Italian broccoli & salmon bake

Superhealthy pizza

Pan-fried sea bass with citrus-dres...

Grilled bass with sauce vierge

Rosemary chicken with tomato sauce

Tuna and caper pasta with crispy br...

Broccoli and Farro Stew With Capers...

Pasta Salad with Lemon Caper Dressi...

Top 13 caper recipes from across the web

The most viewed caper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Piccata

Spaghetti Puttanesca (Spaghetti Wit...

Salmon Burgers with Cajun Remoulade...

Ultimate fish cakes

Classic potato salad

Italian broccoli & salmon bake

Superhealthy pizza

Pan-fried sea bass with citrus-dres...

Grilled bass with sauce vierge

Rosemary chicken with tomato sauce

Tuna and caper pasta with crispy br...

Broccoli and Farro Stew With Capers...

Pasta Salad with Lemon Caper Dressi...

The most viewed caper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine