Saturday, June 28, 2008

WHB- Farfalle with Smoked Trout and Capers


It's the weekend and that means Weekend Herb Blogging. The weekly event created by Kalyn from Kalyn's Kitchen- devoted to herbally goodness - is being hosted by none other than Kalyn herself. Check out her site for great, fresh recipes that won't expand your waistline.

This week for WHB I have chosen to profile capers. Many people associate capers with seafood as they pair so nicely together, but they are not actually from the sea. Capers are small immature buds from a shrub in the Middle East and the Mediterranean region. The buds are then brined in a vinegar solution or packed in coarse salt. The ones packed in salt need to be rinsed before you use them. If the buds were not picked they would become blossoms and then berries, both are used in cooking in their native regions. The caper buds are most popular in North America. They lend a surprise tart taste to food, not unlike olives, and are an acquired taste that is worth acquiring.

I used them in a summer pasta that is made simply. The fresh ingredients are prepped and placed in a large bowl and hot pasta is tossed in, slightly cooking the rest of the ingredients.

I have used smoked trout but smoked salmon would work just as well. Heat smoked fish has a tougher, darker, flakier look to it than the smooth, red, cold smoked version.

Farfalle with Smoked Trout and Capers

½ lb farfalle pasta (bowties)
¼ cup snow peas
½ cup heat smoked trout, broken up
2 green onions, sliced
1 tomato, diced
½ green pepper, diced
¼ cup parsley leaves
2 tbsp fresh dill or ½ tbsp dry
4 tsp capers

Lemon wedges for serving

Cook pasta in boiling, salted water until al dente.
Toss the rest of the ingredients in a large bowl. Drain pasta but do not rinse.
Toss pasta to combine and drizzle generously with olive oil and season to taste. Serve with lemon wedges.

For those of you who were sympathizing with my inability to find bowtie pasta, hubby came home with a bag this week. I can assume that I have Al Gore to thank.