In summer, pickled vegetable Giardiniera is never lacking at the Fattoria, and with the help of a little blanching we can also enjoy it when the fresh vegetables are no longer in season. Every time you unscrew the lid of a jar, their flavours, colours and aromas are once more on your plate! The procedure for preparing Giardiniera is a precious legacy handed down by housewives of days gone by. During the summer months, nature provides an abundance of vegetables, and this recipe is used to preserve them. They’re blanched and put into a brine of water, salt, Balsamico Bianco and grape must, which acts as an “elixir of life” and also gives them a tantalising sweet-and-sour touch. Giardiniera is excellent to nibble with aperitifs, it goes nicely with a board of cheeses and cold cuts, as well as with boiled or grilled meat. It can be added to rice or spelt salads, be “laid” on toasted bread for a crostino or used to accompany an omelette.
Ingredients: Red and yellow bell peppers, Onions, Carrots, Cauliflower, Broccoli, Green beans, Water, Balsamico Bianco, Cherry tomatoes, Salt of Trapani I.G.P., Grape must, Ground black pepper.