Stewed Capers

“CLOSE YOUR EYES and add olive oil,” the old cooks from Sifnos used to say, writes Eleni Troullou in her book Delicacies from Sifnos. What she means is that this caper stew needs lots of olive oil.

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