HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
GRILLED GIARDINIERA SALAD
Provided by Jeff Mauro, host of Sandwich King
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a grill for cooking on high heat. Clean and oil the grates with vegetable oil.
- Combine the vinegar, salt, sugar, oregano, peppercorns, garlic and 1 cup water in a small pot. Bring to a simmer, whisking occasionally, to make sure the sugar and salt are dissolved. Let cool completely.
- Place the rainbow peppers, carrots, serrano peppers and cauliflower steaks directly on the grill (do not grill the celery; keep it raw!). Grill until charred with grill marks, about 5 minutes a side. Set aside to cool on a wire-racked sheet pan. Once cooled, it's time to chop!
- Slice the carrots and celery 1/2-inch-thick on a sharp 45-degree angle bias. Keep the rainbow peppers and serranos whole. Cut the cauliflower florets off the woody stems and trim into individual 1-inch florets.
- Place the chopped veggies into a 1-gallon resealable bag or container. Pour the vinegar mixture directly on the veggies. Stir around and let sit in the fridge at least 3 hours, but ideally overnight.
- Drain the veggies from the brine and place on a paper towel-lined sheet pan. Reserve the brine. Arrange the pickled veggies in groups on a large, long platter, in other words, carrots, then peppers, then celery. Whisk together 3/4 cup of the brine with the olive oil and Dijon in a bowl until combined. Season to taste. Drizzle the vinaigrette over the veggies and top with the ricotta salata, celery leaves and olives. Or serve the veggies directly on freshly grilled Italian sausage or sausages sandwiches and top with ricotta salata, olives and celery tops!
ITALIAN MIX GIARDINIERA SALAD
Make and share this Italian Mix Giardiniera Salad recipe from Food.com.
Provided by mightyro_cooking4u
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Chop large pieces of giardiniera if needed. Combine all ingredients and chill until ready for use.
- Chill time is cook time.
Nutrition Facts : Calories 69, Fat 0.5, SaturatedFat 0.1, Sodium 64.1, Carbohydrate 15.4, Fiber 9.6, Sugar 3.4, Protein 3.7
ANTIPASTO PICNIC SALAD
Everybody just loves this tempting antipasto salad full of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it's chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 25 servings (1 cup each).
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture., For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 216 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 527mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
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ITALIAN GIARDINIERA RECIPE - AN ITALIAN IN MY KITCHEN
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5/5 (4)Total Time 720 hrs 50 minsCategory Antipasti, AppetizerCalories 49 per serving
- In a large pot add the water, vinegar, bay leaf and salt. Add the carrots, green beans and celery for 2 minutes then add the cauliflower, peppers and onion and cook for another three minutes. (5 minutes total)
- With a slotted spoon move the vegetables to a clean bowl, then divide evenly into the sterilized jars. Be sure to press down on the veggies to remove some extra space. Top with the boiled vegetable liquid or oil*, depending on your preference. Tightly close the jars with the sterilized lids.
- Place the jars in a large pot, wrap a clean tea towel around the jars so that they don't knock against each other and break while boiling. Add enough water to cover the jars and bring to a boil, continue to boil for about 10 minutes. Remove from heat, and leave the jars to cool in the pot. Place the cooled jars in a cool dry area and leave for at least a month before serving. Enjoy!
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