Cucunci della Sicilia (fiore del cappero) in Aceto di Vino - Conserve di Terra, di Mare, Delicatessen - (1399126392909)

    Sicilian Cucunci (caper flower) in Wine Vinegar

    • €20,00
    Tax included.

    Only 7 left!

    Cucunci, the fruit of the caper, desalted and soaked in wine vinegar. Excellent as an aperitif and to add flavour to sauces, salads and to accompany an appetizer. .are the fruits that grow from the flowers of capers and contain seeds. With an elongated shape, they are larger than capers and are usually stored in jars.

    glass jar 1700 ml (drained 900 g)

    Servingsuggestion: Anchovy and Cucunci Risotto

    Risotto with anchovies and cucunci is not particularly difficult, even if the term cucunci may sound unfamiliar. In reality, we are talking about the flowers of the caper, which can be easily purchased in any supermarket; the best ones are those from Sicily and the most common ways of preserving the fruit are in oil, pickled or salted. The cucunci are a must in Aeolian cuisine, and when paired with risotto and anchovies make for a truly whimsical and appetizing dish. And if you love this type of ingredient, here's another recipe not to be missed: here's how to make anchovies au gratin!

    RICE 320 g
    ANCHOVIES 50 g
    BUTTER 60 g
    EXTRA-VIRGIN OLIVE OIL (EVO) 4 tablespoons
    SALT to taste
    BLACK PEPPER to taste


    • Turn on the heat under a casserole dish, preferably a risottiera, and heat a splash of oil and a knob of butter When the butter is melted, add the rice to the casserole dish and let it toast In the meantime, prepare the anchovies and slice the shallot. Put the shallot to wilt in a smaller pan with a little oil and a small knob of butter.

    • Prepare a good vegetable stock with vegetables or, if you prefer, with stock cube.

      When the rice is well toasted, pour two ladles of broth over it.

    • Add the anchovies to the wilted shallot (leaving some for the end) and let them melt over moderate heat in the pan.

    • Add the shallot and anchovy mixture to the saucepan with the rice and dilute with another ladle of broth.

    • Bring the risotto to cooking with successive additions of broth.

      Only towards the end of cooking add the anchovy fillets kept aside to the risotto, after having roughly chopped them.

    • Adjust the salt if necessary and turn off the heat.

      Sauté the risotto with a knob of butter and a splash of oil off the heat.

    • Rinse the salted cucunci (or caper flowers), cut them into small pieces and add them to the risotto, stirring to mix well.

    • Allow the risotto to rest for a few minutes, then serve on a plate, decorating each plate with the cucunci and finishing with a drizzle of extra virgin olive oil and a pinch of black pepper.

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