Giardiniera Explained

Giardiniera ([1] pronounced as /it/) is an Italian relish of pickled vegetables in vinegar or oil.[2] [3]

Varieties and uses

Italian giardiniera is also called sottaceti, a common term for pickled foods. It is typically eaten as an antipasto or with salads.[4]

In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as "hot mix".

Giardiniera is a versatile condiment that can be used on a variety of different foods, such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon to use giardiniera on pasta.

In the cuisine of Chicago, an oil-based giardiniera[5] is often used as a condiment, typically as a topping on Italian beef sandwiches,[6] subs, and pizza.[7]

A milder variety of giardiniera is used for the olive salad in the muffuletta sandwich.[8]

Ingredients

The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins. The pickled vegetables are marinated in oil, red- or white-wine vinegar, herbs and spices.

Chicago-style giardiniera is commonly made spicy with sport peppers or chili flakes, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, and sometimes gherkins or olives,[9] all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three. Some commercially prepared versions are labeled "Chicago-style giardiniera".[10]

See also

Notes and References

  1. https://en.oxforddictionaries.com/definition/us/giardiniera "giardiniera"
  2. Book: Miller, Robin . Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy . November 2007 . Taunton Press . Newtown, CT . 978-1-56158-947-0 . 231 . registration .
  3. Book: Larsen, L. . The About.Com Guide To Shortcut Cooking: 225 Simple and Delicious Recipes for the Chef on the Go . Adams Media . About.com Guides . 2007 . 978-1-59869-273-0 . 106 .
  4. Book: Lombardi, Skip . La Cucina dei Poveri . 2004 . 1-4116-1141-1 . 8.
  5. Web site: Chicago Style Giardiniera Relish. curiouscuisiniere.com. August 16, 2018. June 5, 2020. November 5, 2021. https://web.archive.org/web/20211105034908/https://www.curiouscuisiniere.com/hot-giardiniera-relish/. live.
  6. Book: Gillespie . K. . Joachim . D. . Fire in My Belly: Real Cooking . Andrews McMeel Publishing, LLC . 2012 . 978-1-4494-2642-2 . 231 . 2015-11-21 . 2023-10-02 . https://web.archive.org/web/20231002120627/https://books.google.com/books?id=NC3C2KjY66cC&pg=PA231#v=onepage&q&f=false . live .
  7. Web site: The Best Pizza Topping That You've Probably Never Heard About. theringer.com. August 28, 2018. June 5, 2020. April 9, 2022. https://web.archive.org/web/20220409030445/https://www.theringer.com/2018/8/28/17789014/giardiniera-chicago-condiment. live.
  8. Web site: Looking for a summer snack? Try these two spreads: pimento cheese and muffuletta-style olive salad. tampabay.com. July 8, 2019. November 20, 2019. April 9, 2022. https://web.archive.org/web/20220409030445/https://www.tampabay.com/cooking/looking-for-a-summer-snack-try-these-two-spreads-pimento-cheese-and-muffuletta-style-olive-salad-20190709/. live.
  9. Web site: How giardiniera crossed an ocean to become Chicago's favorite condiment. chicagotribune.com. May 19, 2017. December 19, 2020. March 31, 2022. https://web.archive.org/web/20220331183014/https://www.chicagotribune.com/dining/craving/ct-giardiniera-chicago-history-food-0524-story.html. live.
  10. Book: Capone, D.M. . Uncle Al Capone: The Untold Story from Inside His Family . Recap Publishing Company . 2010 . 978-0-9828451-0-3 . 98.

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