I am in love… with a condiment. Open up my cabinets and you’ll easily find at least 4 types of giardiniera. I try to find a way to incorporate it into everything…Â Â
Breakfast: Egg whites with giardiniera.
Lunch: Â Turkey sandwich with provolone and giardiniera.
Dinner: Â Chicken breast with, you guessed it, giardiniera.
 For those of you not as familiar with giardiniera, following are some interesting tidbits…Â
– Giardiniera is an Italian or Italian -American relish of pickled vegetables in vinegar or oil (oil is my personal favorite)Â
– Common vegetables in the Italian version, also called sotto aceti, include onions, celery, zucchini, carrots and cauliflower, pickled vegetables in red- or white-wine vinegar. It is typically eaten as an antipasto, or with salads.
– The word giardiniera in Italian translates to “woman gardener”Â
For your viewing pleasure, below is a great YouTube video on giardiniera.
Want to come over… I’ll cook for you.
Tags: Beth Dembia, cook, giardiniera, italian, msi
Agreed! Giardiniera, banana peppers and pepperocinis should come standard with just about everything.
Add it to pizza — specifically stuffed/deep dish pizza (that is if you haven’t already)
A-mazing…
My husband and I love it too. Believe it or not, they have not heard of this in Kansas City. We have introduced his family to it and they are huge fans!