a) only a stretch of grass to be used for rugby in winter and cricket in summer, and
b) right at the moment even less inviting, as the neighbours can walk straight into it, because yet another couple of fence panels have been blown over.
So, hopefully, you are, what I am not: a giardiniera. -- The Italian word 'giardiniera' is derived from the root giardino ("garden"), and literally translates to "female gardener."
And this is what has been said about the condiment called giardiniera , which I mentioned in my last post:
- from a Q answered on taste of home:
- From Kyle Phillips, Your Guide to Italian Cuisine:
- from Garrett's table:
- from roadfood:
My recipe, once again, is an amalgamation of many. Googling and comparing 7 recipes, the following standard ingredients were revealed and ranked in descending order:
Olive oil: 7/7
Red pepper flakes: 2/7
Lemon juice/caper brine: 1/7
Other possible vegetables include baby mushrooms, celery, green beans, zucchini, baby cucumbers, or artichoke hearts. It's clearly a recipe for experimentation.
Giardiniera (G&T recipe #3)
1 tbsp green olives
½ cup cauliflower florets
1 red pepper
1 green pepper
1 stick celery
1 green hot chilli
1 cup white vinegar
Blitzed vegetables and
1 bay leaf
tsp pepper corns
1 tbsp dried oregano
Boil for 15 minutes Add:
2 tbsp of chopped capers
1 tsp of dried chillies and
1 tsp salt
1/3 cup of olive oil
PanNan on Recipezaar recommends giardiniera with cream cheese on a cracker. I tried it with mine but found it's too vinegary for that.
PS: The photograph of the flowers along the garden path was taken in Monet's Garden.
(1) I mentioned it as 'muffuletta' here (Feb, 17th) - see more here about the bread, salad and sandwich, and the endless spelling variations.