Vegetable Giardiniera is one of the best known and most appreciated preserves of traditional Italian cuisine. Colorful and tasty, the Giardiniera is made with vegetables cut into small pieces and boiled in water and vinegar. Rich and tasty, it combines the goodness and flavors of our land. It can be prepared using different vegetables, according to taste. In the recipe we present to you we have chosen cauliflower, carrots and peppers. This dish colorful and delicious, it is made in the summer, when vegetables abound in the garden, in order to consume them in the winter. The Giardiniera is perfect as an appetizer, but it can also be eaten as a side dish or to garnish other dishes.
The origins
Giardiniera is a typical dish of peasant cuisine. Born in Piedmont, it is also known as the "Piedmontese appetizer" and is one of the most popular and famous in north-western Italy. It is a poor dish, the preparation of which varies slightly from family to family: everyone, in fact, can use the vegetables they prefer. Its origins date back to Middle Ages, when a very similar preserve was prepared by the monks of the monasteries of Piedmont and Emilia Romagna. These were adept at bringing out the taste of each vegetable without adding oil or salt. They let the boiling time, the vinegar and the various spices give the preserves a strong and delicate flavor at the same time. Once ready, it was kept in special jars that were left in the dark and cool so that the heat and light did not affect colors and flavors. The jars were closed with wooden stoppers and rags. Furthermore, the gardener was much appreciated by some well-known historical figures. Among these are the composer Giuseppe Verdi and the writer and journalist John Guareschi. The first consumed it with cooked shoulder, the second with boiled cotechino.
The vegetable pickle: the ingredients
1 kg of cauliflower
1 kg of carrots
1 kg of peppers
750 ml of apple cider vinegar
400 grams of sugar
4 dl of extra virgin olive oil
salt as required
Preparation
To prepare the Giardiniera you need to clean the vegetables, wash them thoroughly and cut them. With a knife, remove the outer leaves of the cauliflower and cut the core. Peel the carrots and cut into strips that are not too thin and not too long. From the peppers remove the seeds present inside, and also cut these into short strips. When you have finished cleaning and cutting all the vegetables, put a large pot on the stove and pour in the apple cider vinegar. Add theextra virgin olive oil, sugar and salt. Stir and simmer, then add the cauliflowers and let them cook for five minutes over medium heat. With a ladle drain them and place them on a clean cloth. You will do the same thing separately with carrots, green peppers, yellow ones and finally red ones. When the vegetables have cooled, place them in a previously sterilized glass jar. Layer the red tomatoes, then the green ones, followed by the yellow ones, the carrots and finally the sprouts. Pour over the apple cider vinegar until the vegetables are covered. Close the jar hermetically and keep it for a month in a cool, dark place. After this period, the vegetable pickle is ready to be eaten.
Joy on the table
Giardiniera is a simple dish but rich in taste. Excellent as an appetizer, this preserve can also be eaten together with cured meats and cheeses, as a side dish, or to dress first courses, rice salads and pasta salads. The sweet and sour taste and the crunchiness of the vegetables make it a delicious dish. The bright colors of the vegetables make the Giardiniera a cheerful and fresh dish, to be consumed in all seasons.
