Kazzen Pantelleria Salt Packed Capers - 500 g.

After extended stays on most islands off of Sicily, I'm obsessed with capers. (On Fire Island my housemates would hide the jar when I cooked.) Like anchovies, one wants salt-packed if possible. Like preserved lemons, capers are breaking out of their traditional roles, and one sees them in recipes everywhere. These Kazzen capers are the best tasting capers I've found outside Sicily. Shown is a caper lemon sauce on grilled swordfish, also from Four Star Seafood. The larger capers from Buon Italia are good, but not as good. The Les Moulins Mahjoub Wild Mountain Capers are nice, ready to use without rinsing, but again these capers are better. Four Star Seafood used to carry the Mahjoub capers in 500g jars, but I'm now happy to favor these Kazzen capers.