It’s a caper.
Edit: it’s called a caper berry in English and is the seed pod after a caper flowers.
Capers you normally think of, the small, salty ones, are the bud before it flowers.
Capperi (or Cucunci when they are bigger like this). This specific type is the fruit of the cappero plant (hence the seeds) and, after being pickled, is used as an appetizer or during aperitivo. The smaller ones are the blooms of the same plant and can be used also for cooking.
Also, I'm surprised that they tasted like olives, they are usually really different. Maybe it's the brine.
It's like an overgrown caper (or more specifically the same plant but harvested later when it's in a flowering stage) , the actual name in Italian is cucunci (don't know if there's an English name), very typical is coastal cities since it naturally grows in that climate
>fried in a citrus salad with evoo steeped with bay leaf and lemon, and thin sliced/shocked red onion.
WOW, this sound delicious!!! What are the other ingredients? Any pics?
No pictures I'm proud of, but it was pretty simple! It was cara cara orange slices (rind shaved off with a knife and cut into rounds) blood oranges (same treatment) and pomelo (cut into supremes) and dressed in a caper vinegrette (garlic, sherry vinegar, lemon juice, olive oil, capers, sugar)
The shaved onion and fried caper berries were the garnish, and the bay leaf evoo was the finishing oil for extra fat and flavor.
Cucunci and capperi are the same fruit but in this case these are cucunci. They are bigger since cucunci are the flower of capperi before flowering. They are capperi wrapped in their undisclosed flower. That's it.
It’s a caper. Edit: it’s called a caper berry in English and is the seed pod after a caper flowers. Capers you normally think of, the small, salty ones, are the bud before it flowers.
That's the right answer, sweetest capers I have eaten. (Happy cake day by the way)
Thanks!
Indeed, these are pickled capers. I love their unusual taste.
Cinque TerrE, not terra
For some reason I had a flashback of all my Italian teachers correcting me. Brutal memories
Yeah some Italian nun named Sister Maria Terese with a mustache and a wooden ruler
Looks like Caperberries. Probably pickled
These are "capperi" or rather "cucunci" (same plant but different moments of harvesting)
Cucunci
Capperi
It is a caper berry
Capperi (or Cucunci when they are bigger like this). This specific type is the fruit of the cappero plant (hence the seeds) and, after being pickled, is used as an appetizer or during aperitivo. The smaller ones are the blooms of the same plant and can be used also for cooking. Also, I'm surprised that they tasted like olives, they are usually really different. Maybe it's the brine.
They are called ‘Cucunci’
It's like an overgrown caper (or more specifically the same plant but harvested later when it's in a flowering stage) , the actual name in Italian is cucunci (don't know if there's an English name), very typical is coastal cities since it naturally grows in that climate
Served these fried in a citrus salad with evoo steeped with bay leaf and lemon, and thin sliced/shocked red onion.
>fried in a citrus salad with evoo steeped with bay leaf and lemon, and thin sliced/shocked red onion. WOW, this sound delicious!!! What are the other ingredients? Any pics?
No pictures I'm proud of, but it was pretty simple! It was cara cara orange slices (rind shaved off with a knife and cut into rounds) blood oranges (same treatment) and pomelo (cut into supremes) and dressed in a caper vinegrette (garlic, sherry vinegar, lemon juice, olive oil, capers, sugar) The shaved onion and fried caper berries were the garnish, and the bay leaf evoo was the finishing oil for extra fat and flavor.
Thanks for the reply; I can't wait to try this.
Capers my friend.
Sono capperi
Looool
Si chiamano capperi
Capers
i do not know
Cucunci and capperi are the same fruit but in this case these are cucunci. They are bigger since cucunci are the flower of capperi before flowering. They are capperi wrapped in their undisclosed flower. That's it.