108. Crostini di Capperi

Canapés with Capers

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 50 grams (about 1-⅔ ounces) of pickled capers
  • 50 grams (about 1-⅔

Method

Coarsely chop the capers. Remove all the stems from the raisins and wash them well. Slice the pine nuts crosswise into three sections, finely dice the prosciutto, and chop the candied fruit into little chunks.

In a small saucepan heat a heaping teaspoon of flour and the two tablespoons of sugar. When the mixture begins to brown, pour in a half glass of water with a few drops of vinegar