This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Thursday, September 8, 2016
Italian Giardiniera can be served as a
small salad or spread on grinders, subs, hoagies, heroes, or muffuletta
sandwiches. This is so easy to make and so very delicious! Golden Peperoncini can be found in a jar in
your super market near the olives and pickles. To save time, there is also Deli-Sliced Golden
1 small head cauliflower
1 medium onion
4 medium carrots, peeled
4 stalks celery
2 red bell peppers, stems and seeds removed
2 green bell peppers, stems and seeds removed
1 12 oz jar Golden Peperoncini or
Deli-Sliced Golden Peperoncini
1 12 oz jar pimento-stuffed green
4 cloves garlic, minced
1 T freeze-dried or dried oregano
1 t red pepper flakes
1 ½ cups white vinegar
½ cup extra-virgin olive oil
2 t sea salt
2 t ground black pepper
Using a large cutting board, cut the core off
of the cauliflower, remove the florets, cut or break into small pieces, and
transfer to a large bowl.
Dice of the onions, celery, red bell peppers,
green bell peppers, and transfer to the large bowl.
Pour the juice of the jar of peperoncini into
Cut off the stems and chop the peperoncini, (if
using the whole Golden Peperoncini) then transfer to the bowl.
Drain the olives and discard the juice.
Slice the olives and transfer to the bowl.
Add the garlic, oregano, red pepper flakes,
vinegar, olive oil, salt, and pepper.
Stir to combine and transfer the salad, using a
large slotted spoon, into 3 sterilized quart size (1 litre) jars with seals.
Evenly divide the juice between the three jars.
Wipe off rims with a clean cloth and screw on
Store in your refrigerator for at least 3 days
for flavors to develop. Bring to room temperature for olive oil to return to its original consistency. Shake to combine, before using.
Makes 3 quart (litre) size jars or 6 pint (500 ml) size jars