Pollara, Salina located just off the coast of Sicily in the Aeolian Islands is known for its capers. The first Sunday in June, the island comes together to toast and eat this pickled flower bud. The caper is versatile and be combined in a few ways, like lemony pasta with fresh parsley.
lemony pasta with capers & parsley 1/2 cup of capers preserved in salt, rinsed 1/2 lemon juiced 1/4 cup extra virgin olive oil 1/2 cup chopped parsley Red pepper flakes, to taste Spaghetti, 4 to 5 ounces* Parmigiano-Reggiano, for garnish Bring a large pot of water to boil. Add spaghetti and cook until al dente, or preferred taste. Return to pot. Add rinsed capers, lemon juice, olive oil, chopped parsley and red pepper, stir to combine. Plate and garnish with Parmigiano-Reggiano.
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