It's interesting how one ingredient can change the entire taste of a dish and highlight how important the balance of flavours are to a satisfying dinner. Capers, the long standing nuisance ingredient for parents and pasta lovers, provide just the right amount of tang and piquancy required when a sauce is too cloying from cream, pesto and cheese, just like this one. But, capers don't just provide this service, they have many other uses I'm just discovering. Deep fried, they offer a crispy crunch wrapping for that sharp little berry, which adds a textural interest on pizzas or as a topping. Pureed into a paste with other fragrant and pungent delicacies, such as anchovies and olives, they give an almost explosive umami kick that can be used with sauces, stews or pasta dishes to really amp up the salty flavour. Once you get over the initial taste of these little acquired taste gems, they really shine with potential.
This sauce was developed for a pasta dish, but could just as easily be poured over chicken or pork with it's creamy, pesto base livened with capers and bacon.
Recipe : Piquant sauce
1/2 tbsp oil
4 slices of back bacon, (no fat), cut into slices
5 mushrooms, sliced thinly
2 tbsp pesto (shop bought is OK)
2 tbsp dry Vermouth or white wine
1/4 cup whipping cream
1 tbsp capers
Heat the oil in a frying pan over medium heat and fry the bacon until cooked and beginning to crisp.
Add the mushrooms and fry until softening. Add the pesto, Vermouth (or wine) and cream and reduce the heat to low.
Let the mixture slowly bubble and simmer for about 10 - 15 minutes until the alcohol flavour has mellowed and the mixture has thickened slightly.
Add the capers, stir through well. Serve mixed with some drained pasta and a little butter, grated Parmesan sprinkled on top. Or, pour over a well browned and slightly crispy chicken breast or thigh or a grilled pork chop, maybe with a squeeze of lemon and a little minced fresh sage stirred in.
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