My F&W
quick save (...)

Fried Capers and Sage

  • TOTAL TIME: 15 MIN
  • SERVINGS: 1/2 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Crispy capers and sage add bursts of flavor to buttery pasta dishes.

  1. 1/2 cup extra-virgin olive oil
  2. 1/4 cup drained capers, patted dry
  3. 2 tablespoons small sage leaves
  4. 1/4 teaspoon crushed red pepper
  1. In a medium skillet, heat the olive oil. Add the capers, sage leaves and crushed red pepper and cook over moderate heat until the capers open and are lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer the capers and sage leaves to paper towels to drain and cool.
Make Ahead

The fried capers and sage can be stored at room temperature in an airtight container for up to 2 days.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.