Our award-winning recipe (SOFI Awards) features classic flavors of Moroccan cooking: fruity pimento peppers, tart/floral preserved lemon and spicy chilies. Bold and intense, this spread lends itself to creating homemade aioli, dressings and more. We also love it baked atop shrimp or salmon.
Cannellini beans (Phaseolus vulgaris) are relatives of the kidney bean; in fact, they are sometimes called white kidney beans because they look like just that. They are also called fazolia beans and are popular in Italian cuisine. They are about a half inch long, kidney shaped, and have a tough skin. Their flavor is mildly nutty and their texture is smooth and creamy when cooked. This bean was originally cultivated in Argentina by Italian immigrants and later taken to Italy where they are now grown commercially.
These medium sized capers are hand selected from caper bushes grown in the Mediterranean. Once the capers are picked they are salt packed in jars. Because they are packed in salt and not brine they have a bright vibrant true flavor. To use this item rinse thoroughly and mix into sauces and pestos.