Traditional recipes

Giardiniera Antipasto Platter

Giardiniera Antipasto Platter


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Ingredients

  • 2–3 lb. mixed raw vegetables (such as endive, cauliflower, carrots, radishes, and/or fennel), cut into bite-size pieces
  • 1–2 lb. mixed pickled vegetables
  • 8 oz. mortadella or other pork charcuterie, thinly sliced
  • Grissini breadsticks, olives, and/or almonds (for serving)

Recipe Preparation

  • Arrange raw and pickled vegetables, mortadella, and breadsticks on a large platter in an aesthetically pleasing way. Squeeze lemon over raw vegetables; season with sea salt. Serve with dips.

Recipe by Janice TiefenbachReviews Section

Traditional Italian Giardiniera for Canning

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Traditional Italian Giardiniera is full of large chunks of pickled vegetables and is served as an antipasto or appetizer. This recipe for canning giardiniera uses no oil, so it is the perfect way to preserve your summer produce.


Easy Giardiniera Pickled Vegetables Recipe

Made with fresh seasonal produce, this Giardiniera refrigerator pickles recipe is a great way to use up your abundance of summer garden veggies and farmers market finds.

We include Serrano peppers for a flavorful kick that is still mild and lets the garlic and spices really shine. Together in a white vinegar brine, the mixture creates utterly fabulous pickled vegetables to serve on charcuterie boards, salads, sandwiches and with grilled meat.

Our simple recipe for the Best Giardiniera Pickled Vegetables takes up two days total, and creates a blend that keeps well in the fridge for weeks.

However, you can definitely make this recipe using a quicker canning method. You will need to blanch the fresh produce in salty water before adding to the jars. Then, use a classic canning method of boiling the jars for 10 minutes to seal. The jars of Giardiniera will still need to sit overnight to cool to room temperature and properly seal before you can enjoy.


Italian Giardiniera Ingredients

  • Giardiniera Peppers. I used several colorful sweet peppers (the equivalent of 2 bell peppers) along with 2 jalapeno peppers and 2 serrano peppers for a hot version. You can use milder peppers, like red bell peppers, to your preference. This recipe works with any peppers, either mild and sweet or hot peppers.
  • Fresh Produce. Use 1/2 a head of cauliflower (about 2 cups), 2 medium sized carrots and 2 celery stalks. You can use other fresh produce from your garden or grocer.
  • Oil and Vinegar. Use 1 cup white vinegar (half apple cider vinegar is a nice touch) and 1 cup olive oil.
  • Seasonings. I use 3 cloves garlic, minced, along with 2 teaspoons dried basil, 1/2 teaspoon celery seed, and fresh ground black pepper. I also like to use red pepper flakes. You don&rsquot need to add extra salt, as you&rsquoll get plenty from the initial brine, though you can add more to your taste.

What is in ANTIPASTO SALAD?

This antipasto salad recipe is loaded with everything delicious! It combines all of your favorite antipasto ingredients into one big bowl of YUM. You will need:

  • Romaine lettuce: use a large head of Romaine, otherwise you can use 2-3 smaller heads. You can even use half Romaine and half iceberg for a lovely crunch.
  • Genoa salami: is a kind of salami believed to have originated in Genoa, Italy. It is seasoned with garlic, salt, black and white pepper, and red or white wine. You can purchase Genoa Salami either at the deli counter or they often have it pre-packaged with the specialty deli meats. If you can’t find Genoa Salami, you can use your favorite salami.
  • Pepperoni: is an American variety of salami made from cured pork and beef seasoned with paprika and chili pepper. You are probably thinking of thinly sliced pepperoni you find in a package for pizza. Yes, you can use that pepperoni but for a more quality product, purchase pepperoni still in the log that you slice yourself. You can find this pepperoni at the deli counter or with the specialty deli meats.
  • Tomatoes: please use ripe cherry tomatoes for the best texture. Cherry tomatoes are inherently sweeter than grape tomatoes, so aim for cherry if you can.
  • Artichokes: are tender, slightly sweet and. Even if you don’t think you like artichokes, I’m pretty sure you’ll love them in this antipasto salad recipe! Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste.
  • Olives: I use half Kalamata olives and half green olives. You can also purchase a jar of mixed black and green olives. Please use Kalamata olives and not just black olives for their dark, rich intensely fruity flavor.
  • Pepperoncini: please don’t skip! Pepperoncini bring this antipasto salad to life! They are slightly sweet but mostly tangy with a slight zip of heat. The pepperoncini (100 to 500 Scoville heat units) is much closer to a bell pepper than a jalapeño (jalapenos are about 40x hotter) so don’t be scared away. Their sweet heat tang is explosively delicious. Pepperoncini typically come in a glass jar and is easy to find at your grocery store next to the sandwich condiments such as pickles, banana peppers and jarred roasted red bell peppers.
  • Red onions: you can thinly slice the red onions or chop them. Red onions are quintessential to antipasto salad, but if they are too strong for you, then you can add the sliced/chopped onions to bowl, and submerge them in cold ice water for 10 minutes, before draining, drying and using.
  • Mozzarella: I prefer to use fresh mozzarella balls, cut into bite size pieces. They are often labeled “snacking balls” which is appropriate because I could eat them by the handful. They are soft and buttery and melt-in-your-mouth YUM. They can be found in the specialty cheese section of your grocery store. You can also use a fresh mozzarella log and cube it. If this mozzarella is too expensive or you don’t want to make a separate trip, you can substitute regular mozzarella and chop it into cubes but the flavor/texture won’t be quite the same.
  • Provolone cheese: I like to purchase the provolone at the deli counter and ask them to slice it 1/22-inch thick and then when I get home, all I have to do is slice it 1/2-inch thick in the other direction to create cubes.


Easy Antipasto Bites

Bold flavors make for some bold moments. Serving these Easy Antipasto Bites pretty much guarantees that you will have a great time with your family and friends. Enjoy!

Can life slow down please? We just sped through January and it feels that February is flying by just as quickly.

The big thing happening right now is that we are in full gear with cookie sales for Amber’s troop. Our troop is doing so well with the sales- it’s so awesome! Autumn has been excited to have lemonade stands to pair with the new lemon flavored cookies. Next weekend starts our cookie sales at places like grocery stores and Walmart.

Tip: When you see troops out there selling cookies, please support them! A LOT of work goes into selling cookies. For both the girls and the parents!

Even though we are busy, we are looking forward to some great upcoming parties and game nights with friends. These Easy Antipasto Bites are definitely going to make an appearance because everyone will love them.

Easy Antipasto Bites

Planning the menu for parties is my favorite thing about hosting gathering. (Surely, the pre-party and post-party cleaning is my least favorite!)

I am always trying to create and serve fun things that people will enjoy as a group, like a great batch of guacamole. Or, I will create a fun snack that can be enjoyed individually, like the Pepperoni Pizza Roll Ups that I shared last month.

I think that these Easy Antipasto Bites are a fun way to create an individual snack that was inspired by a big party platter.

Antipasto is so great because it is jam packed full of delicious flavors and textures. You get a variety of things from fresh vegetables, pickled vegetables, meats, and cheeses. Plus, I love that everyone’s antipasto platter is so different too.

Well, I made sure that these Easy Antipasto Bites covered all the bases with the tangy medley of artichoke hearts, giardiniera, and tomatoes. . That mixture is accompanied by hearty pieces of salami and delicate pearls of mozzarella.

The next time you are in the refrigerated deli section of your neighborhood grocery store, grab a package of Margherita ® Hard Salami. It is so great because it has a superior flavor to other brands. Margherita is known for their flavorful, high quality products because their unique spice-forward flavor profile sets them apart from other Italian brands.

They are wonderful for topping on pizza and incorporating into recipes, just like this. If you are looking for more recipes, then check out the great ones HERE.

Plus, you won’t be able to resist snacking on it right out of the bag too. All of the Margherita Cracker Cut products, like their Pepperoni and Genoa Salami, are great for all snacking occasions.

I think this is a great appetizer because it is delicious, easy to make, and looks so pretty. I think they look like butterflies with salami wings. ha!

Easy Antipasto Bites are the perfect addition to your appetizers when enjoying game night with friends or having a big, fun party. Everyone will love them so you’ll see them disappear quickly!


8 of the best antipasti recipes

Planning a get-together with friends over a few early evening drinks? Inject some Italian flair into the festivities with these incredible antipasti dishes – perfect for serving alongside a spritz or two.

Great Italian Chefs is a team of passionate food-lovers dedicated to bringing you the latest news, views and reviews from the gastronomic mecca that is Italy.

Great Italian Chefs is a team of passionate food-lovers dedicated to bringing you the latest news, views and reviews from the gastronomic mecca that is Italy.

Antipasti (or antipasto) literally means 'before the meal' in Italian. It's essentially a warm-up – a chance for you to wake up your taste buds with a tasty morsel as you enjoy a glass of something cold and some pleasant conversation with friends.

Though we often focus on pasta and secondi when we think about Italian food, antipasti provide some of the most compelling and delicious moments in the course of an Italian meal. Because antipasti are small – sometimes just a single mouthful – they have to be perfectly balanced and provide textural contrasts that sing on the palate. The concept is similar to a French amuse-bouche, but Italy boasts a huge collection of delicious antipasti dishes, many of which are easy to put together at home.

Certain ingredients excel in this format Parma Ham, for one, is an essential part of many great antipasti. Its saltiness means it pairs well with classic aperitivo cocktails like Aperol spritz and negroni, but it also ticks the boxes on many other levels. There's the creaminess of the cured fat, sweetness from the meat and a soft, almost melt-in-the-mouth texture. These elements mean that it plays well with all sorts of other ingredients, from cheeses and nuts to fresh fruits, vegetables and salad leaves. It's a great place to start if you're working out what to serve your dinner guests as an appetiser.

Read on for a selection of our favourite antipasti recipes, starting with a gorgeous Parma Ham, strawberry, balsamic and Parmesan salad from Valeria Necchio.


Keeping the wine cold

I generally serve chilled wines (and have some beer on hand for guests who don&rsquot like wine) to go along with the food on the platter. You&rsquoll need something to keep it cold.

Galvanized tubs filled with ice are the perfect choice. They are very trendy right now and do a great job at keeping beverages cold.

For outdoor entertaining, I like to use this amazing wine beverage tub. It is the perfect way to keep the beer and wine chilled for a BBQ party outdoors!

The tub is also personalized and comes with a convenient iron stand that holds the bottles at the right level for serving.

What are your favorite antipasto platter tastes? Do you ever add sweet tastes on the platter or do you keep it all savory? I&rsquod love to hear your comments below.


How to Make Fermented Giardiniera

Ingredients

  • 1 head Cauliflower florets
  • 6 Carrots, peeled sliced into 1/4″ rounds
  • 1 Red bell pepper sliced into 2″ long strips
  • 2-3 Jalapeño peppers sliced into rings with membrane and seeds removed
  • 1 Yellow onion, peeled sliced into 2″ long strips
  • 2 tablespoons Coarse ground Celtic sea salt if you’re using fine ground sea salt, just use 1 tablespoon
  • Chlorine-free water enough to cover vegetables

Instructions

Video

Notes

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Rainbow Antipasto Pasta Salad

This post may contain affiliate links. Please read my disclosure policy.

This recipe is sponsored by McCormick.

I don’t know about you, but whenever I create an antipasto platter for a gathering, I tend to get a weeee bit overzealous with my spread of ingredients. I want to include so many cheeses! So many olives! So many peppers! So many meats!

Which always means that afterwards, I’m left with…

(Please tell me I’m not the only one with this delicious problem…!)

Well, for any of you other antipasto-lovers who might be looking for a way to make good use of leftover ingredients, today I have the perfect recipe to share with you. It’s this colorful antipasto pasta salad Or as a clever reader on Facebook suggested I call it, antipasta salad. (<– So punny!)

It’s incredibly quick and easy to make, since I’m guessing most of those antipasto ingredients you have are already in bite-sized pieces. It’s incredibly flavorful, with the perfect mixture of sweet and savory and spicy ingredients added to the pasta, plus a simple Italian herb vinaigrette. It’s incredibly customizable, so feel free to substitute in any of your favorite antipasto ingredients that you have on hand. And I must say that I’m especially excited about the fact that it’s incredibly colorful, and will definitely steal the show if you bring it along to a potluck, or just pop it right in the middle of your dinner table at home.

So grab your rainbow of ingredients, and let’s make some.


Simply cook up a batch of your favorite pasta (I went with some tri-color rotini), then rinse it quickly in some cold water to stop the cooking process.

Then while the pasta is cooking, go ahead and chop up whatever antipasto ingredients that you might have on hand. (I used salami, diced cheese, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers, then I also added some leftover kale and red onion to the mix.)

Add everything together in a bowl with your cooked pasta.

And then drizzle on a simple Italian herb red wine vinaigrette. I made mine with this adorable new little Italian Blend Herb Grinder from McCormick, which I’m obsessed with because you all know how often I use Italian seasoning and this makes it all the more fun getting to grind it myself. (They also have Basil, Oregano, and Parsley herb grinders available now — check ’em out!) Then I mixed the Italian seasoning with some extra virgin olive oil, red wine vinegar, salt, pepper and a little bit of garlic powder to make a quick vinaigrette, and then drizzled it all over the pasta salad.

(Actually — pro tip here — to soften the kale, I actually added the kale and a few tablespoons of the vinaigrette to the kale first. Then I massaged it with my hands for a minute, which makes the kale nice and dark green and soft and delish. Then I added the other ingredients.)

Then I gave everything a good toss.

And voila! This beautiful rainbow of deliciousness was ready to serve.

I absolutely loved it. And all of the antipasto flavors naturally tied together perfectly, especially when tied together with that simple vinaigrette. All the more incentive to make more antipasto platters when they can be followed up by an equally delicious antipasto pasta salad like this one.



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