Risotto
37 min · 753 kcal · Italian
Giardiniera
Crisp Italian pickled vegetables, cauliflower, carrot, celery, pepper and onion salted overnight, then packed in a sharp wine-vinegar brine with garlic, chilli and oregano. Serve as part of an antipasto, alongside cold meats, or heaped on bread.
Instructions
- Break 100 g of cauliflower into florets no bigger than a walnut, slice 60 g of carrot into 5 mm coins, cut 1 stick of celery into 2 cm lengths, 60 g of red pepper into finger-width strips and 40 g of onion into thin wedges. Keep every piece a similar size so they pickle at the same rate.
- Toss the vegetables in a bowl with 1 tbsp of fine sea salt until evenly coated, cover with a plate and refrigerate for 12 hours (overnight). The salt draws out water and is what keeps the giardiniera crunchy.
- Tip the salted vegetables into a colander, rinse thoroughly under cold running water for a good minute and drain well, shaking off as much water as you can. Taste a piece of carrot: it should be pleasantly seasoned, not salty. Rinse again if needed.
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525kcal
12gprotein
34gcarbs
28gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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