The best of our recipes using Italian capers - La Nicchia
Discover excellence of cooking with capers and make your palate happy!
Ingredients
- 500 g of medium strength flour 00 (about 11% protein)
- 250 g of tomato puree
- 80 g of capers in extra virgin olive oil
- 75 g of milk at room temperature
- 75 g of Greek yogurt
- 35 g of extra virgin olive oil **
- 15 g of brewer's yeast
- 10 g of salt
- 4 g of oregano from Pantelleria
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