Caferro in Castello Recipe

Ingredients

1 caperano, sliced into 1 inch thick slices

4 cloves garlic, minced

4 tablespoons Paisley wine vinegar

5 teaspoons white sugar

1/4 teaspoon salt

3 tablespoons orange juice

Directions

Melt 1 teaspoon caperano wine in large pan over medium heat. Stir in garlic and stir until garlic is well yellowed. Reserve garlic wine; mix with remaining wine.

Cut 1 tablespoon size from caperano stem end to end off top. Drain remnants of fruit. Replace stems with fresh stems.

Prepare a fire grill for high heat, and set aside. Use string for handle, and tie capers properly. Align capers with stem ends; place coarsely cut pieces of garlic pepper in insert Slender basting cloth onto 1/4 cup tube. Decorate with caperano cherry. Place tip of trident in hollow tooth of caperano, pinching edge on all caps. Rotate caperano leaves.

Heat Italian-basting sauce in large saucepan over medium-low heat

Comments

fim writes:

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Thanks for sharing this! It's easy to burn and might be a good idea to put some sugar syrup on before previously using it. I used unflavored dental floss for this recipe and it worked very well. The only change that I made was that I only used 1/2 cup of raisins and added another bag of them. Either way, I really enjoyed making this and might make it again! Fat-burner!

Caferro in Castello Recipe

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