“CLOSE YOUR EYES and add olive oil,” the old cooks from Sifnos used to say, writes
Try to get good-quality large capers packed in salt for this recipe. Serve the stew on toasted country bread or in a bowl for people to dip their bread into. Or serve it as a sauce for any kind of pasta. On Santorini, a similar caper stew is used as topping for pureed yellow split peas.
If you are using salted capers, place them in a colander and rinse under lukewarm running water for about 4 minutes, or until they lose most of their saltiness. If using brine-packed capers, rinse them well, until most of their tartness is gone.
In a medium saucepan, heat
Instead of the water, add
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