Giardiniera Granma recipe

 Holidays are approaching  and so are  gifts for friends and relatives, why not  something homemade ? We can prepare something to eat every day that goes well with vegetarian friends:  la giardiniera (the gardener), who is one of the most popular  traditional Italian pickles. It can be prepared with different vegetables depending on the season.

Oh, it’s called “gardener” because when  prepared with different vegetables  it’s a feast of colours like a garden!

Giardiniera 

The ingredients that we used:
Black pepper 1/2 teaspoons
 Water: 1/2 liter
 4 tablespoons coarse salt
 Vinegar 2 liters
 4 tablespoons sugar
 Laurel leaves 3
 200 g red peppers
 Cauliflower 200 gr

but you can make it with onions, celery, carrots, peppers of various colors, green beans, peas, cucumbers,cauliflowers

Clean and wash all the vegetables, cut into small pieces, peppers and cauliflowers into thin strips
Put the vinegar  and water in a pan on the fire  with the bay leaves, salt and sugar.
When the vinegar boils, throw in the carrots, green beans and peas and let simmer for around 10 minutes.

Then add the cauliflower, peppers, cucumbers and continue cooking until all the vegetables are ready: they’ll be tender but not soft.
Drain the vegetables well and leave to cool.
Then toss gently and place the pickles in jars, close them, sterilize by boiling for half an hour in a pan covered with water.

Wait 30 days before you eat your pickles.

Peperoncini Piccanti Ripieni

With the holidays approaching we think about what may be  a nice gift for relatives and friends. Of course, small little things to eat and so

Spicy Stuffed Peppers

Ingredients:

500 gr. Spicy Round Peppers  

Ingredients for the filling: 4  Anchovies  in salt

2 tbs. Capers in vinegar

  200 gr. drained Tuna in  oil

Ingredients for cooking peppers: 6 Peppper grains

Salt to taste

250 ml white wine vinegar

250 ml   White Wine 

3 Cloves  

2 Laurel  leaves

½ tbs. Oregano

3 grains  Juniper

For the preparation must equip yourselves with patience  a few but good ingredients Wash the peperoncini, remove  the stalk  with a pointed blade  and empty them completely empty  helping  yourselves with a small spoon. Pour the white wine in a saucepan, add the vinegar and spices and salt, then bring it all to a boil: the first boil, throw in the peperoncini  and cook for 3-4 minutes on low heat, then drain and place them upside down on a clean cloth (or paper towels) to dry for several hours .The peppers should be very dry, it will be drier and more will be retained. Prepare the filling  by placing in a blender tuna, capers and anchovies .Use the mixer  only for a few seconds (count to 5), just the time it takes for the ingredients to blend in .

Using a small spoon, fill the peppers one by one with the mixture. 

Take the sterilized jars and fill them with stuffed peppers, being careful to place them straight, fill the jar of oil to cover them completely, then close them  and place them in a cool, dry, dark place. If you prefer you can let them for 20 minutes in boiling  water. These peperoncini, if well preserved, are kept for a year.