Lidia talks capers

Lidia Bastianich is coming to Toronto and Montreal next week and in honor of this special occassion we have been having a Lidia giveaway frenzy over the last few weeks! Congratulations to last weeks winners of tickets, Margaret, Denise & Johhny, passes Silvia & Anne, and cookbooks Joanne, Rose & Anna. Check your inbox or twitter to confirm your winnings!

This week the last of 3 signed cookbooks “Lidia’s Favorite Recipes” are up for grabs! If you want to win,  watch what Lidia has to say about capers here. Do you know what capers are and where they come from?

We have 3 fabulous recipes for you to try.We shared the most famous recipe using capers Pasta alla Puttanesca a little while back but this week we have a special surprise for you and if you’d like to have a final chance to win tickets to see Lidia live in Toronto on Feb 10th keep reading!

We are super excited to share 2 guest recipe posts with you from 2 of our very favorite Canadian food bloggers. Firstly, check out Kim’s guest recipe post for a tasty Caper & Chorizo Pizza from Cravings of a Lunatic. But after you stop smacking your lips  make sure to head over to her blog for even more recipes and her exciting giveaway and how to win those tickets!!

But we also have an elegant Spaghetti al Limone with Fried Capers & Seared Scallops from our 2nd guest recipe blogger, from Crumbblog. Isabelle will be joining us mid week to provide you even more chances to win so check out her beautiful recipe here and keep an eye on her this week for more!

Here is Aurora’s full line of capers from smallest to largest! Nonpareil, Surfines, Capote, and Caper Berries. They are available in brine or in vinegar with the Allessia brand available in coarse salt just like you find when travelling on the island of Sicily! What would be your choice?

So do you use capers in your cooking? Will you try any of these great recipes, can you pick a favorite, or do you have something of your own you could share with us??? If so , here is how to win 1 of 3 signed copies of Lidia’s newest cookbook “Lidia’s Favorite Recipes”. We want to hear from you, we really do, so answer any or all of our questions above and make your comments below. There are 4 ways to enter so here’s the deal:

1. Get 1 entry by simply answering our questions above and by leaving a comment below.

2. Get 1 entry for liking us on Facebook! Let us know that you’ve liked us in the comments below with your Facebook handle so we can verify your entry (but if you already like us on Facebook, like and share any Lidia revelant post and tell us about it in the comments below)

3. Get 1 entry for following us on Twitter!  Let us know that you’ve followed us on Twitter in the comments below with your Twitter handle so we can verify your entry ( but if you already follow us on twitter , retweet any Lidia relevant tweet and tell us about it in the comments below)

4. Get 1 entry for subscribing to our Recipideo YouTube channel! Again please let us know in the comments below with your YouTube name so we can verify your entry (and if you are already subscribed to the Recipideo channel, make a comment on any 1 recipideo episode on the channel and tell us about it in the comments below)

-> Note that each entry has to be notified in a new comment. We will be drawing the comment number with Random.org to choose the winners.

Good luck everyone!

Entries will be accepted until Sunday February 10th 23:59 EST. 
Winners will be announced on Monday February 11th and contacted by email. 
Winners must provide a postal address in Canada.

About the Author:

I am a little of a great many things. Every experience and every blessing. And even though the whole may be greater than the sum of it's parts, welcome to this little part of me I call "Ita-liana." Raised in an Italian grocery store/food importing company (which explains why wine and olive oil runs through my veins) this is the part of me that is the very best of my Sicilian and Calabrian roots. Watching my Calabrese mother and grandmother cook for the entire family, with not only expertise and ease, but with an over abundance of love, left it's mark. Travelling back to Italy and learning about family history did the rest, while my Sicilian side kicks in almost intuitively. * © All recipes, photography, illustrations on posts by "ita-liana" and "Recipideo" video content copyright Liana Tumino ©

Website: http://www.ita-liana.com

49 Comments »

1

Adrienne

February 4th, 2013 at 12:29 pm

I love a good chicken picata with capers, they really cut down some of the richness. Plus, who doesn’t love a great Montreal bagel with smoked salmon, dill, red onion and capers?! I current both like you on FB and follow you on Twitter. Keep posting those great recipes!!

2

kesha

February 4th, 2013 at 8:51 pm

My daughter and I love Chicken picata. That is what we would make. That pizza sure does look good though!

3

kesha

February 4th, 2013 at 8:54 pm

I like Aurora on Facebook! Kesha Hansley Gooding is my user name

4

kesha

February 4th, 2013 at 8:55 pm

I follow Aurora on twitter. @keshakeke

5

kesha

February 4th, 2013 at 8:56 pm

I subscribe via you tube. Kesha Gooding (user name)

6

Angie

February 4th, 2013 at 9:27 pm

I love to cook so I will be trying these great recipes, especially Cravings of a Lunatic’s pizza.

7

Chef of the future

February 4th, 2013 at 10:32 pm

Capers with smoked salmon – yum

8

Angie

February 5th, 2013 at 11:48 am

I like you on Facebook – Angie Valenzano

9

Angie

February 5th, 2013 at 11:48 am

I follow you on Twitter – @avalen1

10

Angie

February 5th, 2013 at 11:49 am

I follow you on YouTube – avalen66

11

Chels

February 5th, 2013 at 12:18 pm

Yes, I use capers in my cooking when I can–they are such a hidden gem! I would chose the Non Pareille Capers from the selection above. The Spaghetti al Limone with Fried Capers & Seared Scallops is my favourite recipe above! I cannot wait to try it!

I follow you on twitter @cfcboote.

12

Miranda Simone

February 5th, 2013 at 1:14 pm

Hi,
I have never used capers because I always thought there were in the fish family…dah!! not sure where I got it from but….now that I know what they are, I would love to try it in my pasta or meat recipes. I look forward to buying some and trying out some recipes.
I am a true fan on Facebook, Recipideo.
Thanks,
Miranda

13

Valentina De Castris-Cholakis

February 5th, 2013 at 6:19 pm

I use capers all the time when making pasta!!! I would love Lidia’s cookbook.

14

Maria

February 5th, 2013 at 9:29 pm

Mary Francesca shared your post on Facebook! I love Lidia!

15

Maria

February 5th, 2013 at 9:31 pm

DollyFanatic commented on “A Jar in the Fridge” on Recipideo!!!

16

Maria

February 5th, 2013 at 9:33 pm

Answers to questions:
1) What are capers: the bud of the caper plant.

2) Where do they come from: Southern Italy.

17

Rena

February 6th, 2013 at 10:35 am

These look yummmm!!

18

Rena

February 6th, 2013 at 10:36 am

Craving’s pasta looks amazing!

19

Laura Tirone-Rizzo

February 6th, 2013 at 11:43 am

Capers are definitely a hidden gem…. I make a mediterranean inspired couscous (or quinoa) using capers (Allessia), feta cheese, sundried tomatoes (Allessia or my own), basil, lemon zest and olive oil (Frescolio) – a ‘staring at the pantry wondering what to make for dinner’ moment that turned out delicious!

20

Ita-liana

February 6th, 2013 at 12:00 pm

I love that! “staring at the pantry wondering what to make for dinner” moment!! A great incentive to have a well stocked pantry!!!!! Thanks Laura, sounds awesome! Would you snap a pic next time you make it!…sounds like another one to add to our recipe page!? Hint hint nudge nudge! : ]

21

Dina

February 6th, 2013 at 11:56 pm

Sure……….I’ll take a cookbook! Thanks :D

22

Kimberley Piccioni

February 7th, 2013 at 2:58 am

1. Liked and shared a Lidia Facebook post.

24

Kimberley Piccioni

February 7th, 2013 at 2:58 am

Subscribed to the Recipideo channel name akpicc and I commented on Pan Tomato Sauce

25

Vera Di Nunno

February 7th, 2013 at 8:05 am

I would love to have her book. I was in NY and went to her Becco restaurant, we had the pasta special 3 types served together, gnocchi a la bolonese, fusilli with pesto, spaghetti a la chitara all you can eat and they served directly from the pan. It was soooooo good. the cheesecake was sooooo good! It was so homey, it was full of people.
Can’t wait to see her.
V.

26

Mirella

February 7th, 2013 at 10:35 am

I always use capers for my fish meals no matter how its cooked, broiled, with sauce, fried, baked. How can anyone eat fish without that added touch? Complemento!

27

Sabrina Iorio

February 7th, 2013 at 6:23 pm

I subscribed via youtube: Sabrina I.
My father and I LOVE your show !!!! Would be such an honour to meet you some day :)

28

Sabrina Iorio

February 7th, 2013 at 6:24 pm

Oops and also subscribed via facebook, Sabrina Minogue Iorio,
Grazie !!!

33

Paula

February 8th, 2013 at 12:28 pm

Nothing better than a chicken picata with capers. Yum!

34

luisa

February 8th, 2013 at 2:14 pm

Love capers on anything!!

35

Frank Monaco

February 8th, 2013 at 3:26 pm

Just pressed that like button on Facebook. Lidia doesn not know it, but her and I are great friends in the kitchen. Tried a lot of her recipes and they rock! Would love to try more…

36

Francine

February 8th, 2013 at 4:27 pm

Capers are the bud of the caper plant & come from Southern Italy

37

Francine

February 8th, 2013 at 4:36 pm

So do you use capers in your cooking?Yes
Will you try any of these great recipes – yes, I’m making Pasta alla Puttanesca

38

Francine

February 8th, 2013 at 4:37 pm

I liked you on fb

39

Francine

February 8th, 2013 at 4:37 pm

I follow you on twitter @1byspike

40

Maureen Longland

February 9th, 2013 at 3:24 pm

It would be fabulous to win a book. I follow you on FB.
Maureen DeSerrano Longland

41

Valentina De Castris-Cholakis

February 10th, 2013 at 10:50 am

I would love one of the cookbooks!!!

42

gary meyers

February 10th, 2013 at 12:38 pm

I love all Aurora products!!!!!!!!!!!!!!1 And Lidia is AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

43

franca adamo

February 10th, 2013 at 8:53 pm

I love all of aurora products especially their olive oil and tomatoes so fresh.I really enjoyed your show today I was there but honestly thought I would be able to buy am autographed book of Lidia. She was awsome love her xoxox

44

Mirella

February 13th, 2013 at 11:24 am

Enjoyed Lidia at the Arts Centre in Toronto, she used many quality products, Aurora X-Virgin olive oil seemed to be used on all her dishes. Lidia’s book is amazing, great recipes. Can’t wait to try some. Grazie…

45

Ita-liana

February 13th, 2013 at 11:27 am

So glad to hear you had a good time!!! Thank you Mir!!! Let us know if you find any extra special recipes in there!! Enjoy, enjoy!!

46

Ita-liana

February 13th, 2013 at 11:30 am

I use capers when I make fresh Tuna steaks (like my mom makes) but you are right…they would be great on any type of fish, I have to remember this cause they are always in my pantry and we eat a lot of fish! Thanks Mir!

47

Ita-liana

February 13th, 2013 at 11:31 am

Oh mama mia, spaghetti alla chittara!!! LOVE! Sounds like a great time! Thanks Vera, did you have a good time at the show?

48

Ita-liana

February 13th, 2013 at 11:31 am

What a great idea! I bet they would be really good in a ceaser salad! Thanks for the great thought Asiya!

49

Angelica

February 21st, 2013 at 9:19 am

Thank you so much I got your cooking book and it is great!

Tell us what you think!