Cucungi

Cucungi


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Question: cucungi


I would like to know how you can use "CUCUNGI" (CAPERS), I don't know the term capers that become long like Peanuts.
Thanks.

Answer: cucungi


Dear Giacomo,
the caper plant (capparis spinosa) is a typical Mediterranean plant, which can also be found in the wild in many areas of Italy; of the caper the buds are used, that is the flowers not yet blossomed, which are collected by hand as soon as possible, treated to remove most of the water contained within them, and then preserved in salt or vinegar; typically capers are also screened, as they are smaller and more intense their aroma. If not all the buds are removed from the plant (as is usually the case), the capers produce splendid, very showy white flowers, followed by fruits, cucunci or cucungi (Sicilian dialectal name). The caper fruits are carried by long petioles, and have a rounded shape and a fleshy consistency; they are green and slightly smaller than a small Taggiasca olive. Even the fruits are consumed, such as pickles or pickles, or to prepare condiments, and they have a taste very similar to that of floral buds, although less intense. The technique is very similar to that of the preparation of bud capers: the fruits are collected, with the entire petiole, and left to rest in the sun for a couple of days; then place them in layers in a container, alternating them with coarse salt; after 24 hours the vegetation water is drained off, thanks to the salt. This operation is repeated two or three times, until the small fruits do not halve in size, drying themselves up a lot. At this point they can be stored in closed containers, in salt, or placed in pickles or in oil, then sterilizing the jars. Usually the bud capers are used to enrich sauces and sauces; the same use can be reserved for caper fruits, which however (especially in the oil version) are often used to enrich salads, or as an aperitif finger food. They are much larger than the caper buds, and therefore the fact that they are a little less tasty generally does not hurt. The caper fruits obviously have a much greater yield than the buds, and therefore can be found in the shops at a decidedly interesting price; for this reason, it is usually more likely that those who possess caper plants will prepare preserved buds, especially the small ones, which are very expensive.


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