Anna Sultana's Zalza Pikkanti - Piquant Sauce with Capers, Maltese Style

I got a few e mails asking about capers.

The green flower buds and young berries of the caper shrubs are usually pickled and used as a relish.  Most supermarkets carry small jars of imported capers right next to the other pickled items.

In Malta capers and some caper vinegar can be added to a basic white sauce for a little extra zip.  There's also a sauce, with vegetables, that uses capers.  It can be served on rice or pasta.

                        Piquant Sauce

Melt in a dutch oven

2 tablespoons butter

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Slice and add

2 onions

2 carrots

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Add

1 teaspoon thyme

1 tablespoon chopped parsley

1 clove garlic, minced 

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When the carrot has softened, blend in

2 tablespoons flour

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Add

2 tablespoons meat stock

1/2 cup vinegar

6 tablespoons water

1/2 teaspoon tomato paste

1/2 teaspoon mustard

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Bring to a boil and add

1/2 teaspoon ground black pepper

2 tablespoons capers

Simmer for at least an hour.