I LOVE capers, especially when they are drowning in butter! I needed a side dish for dinner today and had ZERO motivation to go out into the -5° weather. So that meant one thing! I had to raid the fridge and hope I had items that worked well with each other. Among the FIVE half empty bottles of yellow mustard, (I have no clue why, but every time we are going to eat mustard with something, we are at the store and asume we have none!) I found a jar of capers. My mouth began to water thinking about their umami flavor. I bought them to make Chicken Piccota...oh, maybe six months ago! It was time to use them . Using my capers as inpiration I tossed together a noodle side dish that is very reminiscent of the chicken Piccota flavor . It turned out pretty darn good. Thought I'd share with you all. This could also be a meal on it's own, perfect for vegetarians or even vegans ...believe it or not, up until a few years ago, I thought a caper was a fish lol!
Lemon Piccota Noodles
This was enough to feed my family of six as a side dish.
1box 14.5 ounce rottini noodles
1 stick grass fed butter
1/2 can black olives sliced in half
1/4 cup lemon juice
1 1/2 ounces of capers
1 teaspoon minced garlic
Parmesan cheese or if you're vegan nutritional yeast for sprinkling on top.
Make your noodles as directed and drain water.
Melt the butter in the pot the noodles were cooked in. Once better is all melted add noodles back in and mix the rest of ingredients in also. Top with your choice of cheese or nutritional yeast or both ;)
Enjoy!
Blessings,
Susan
Facebook.com/nottutulate
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