Lidia Bastianich Giardiniera Recipe

Lidia Bastianich has blessed us with so many exceptional and out-of-the-way recipes. The recipe of Giardiniera is also coming straight from her kitchen. Celebrate your dishes by combining this one with them.

It is a popular appetizer served in all the big famous restaurants and can also be served as a starter before our main course dishes. The dish is entirely packed with nutrients. The recipe is the quick and short version of it as Lidia Bastianich is an expert in it.

INGREDIENTS

  • 6 garlic cloves, thinly sliced
  • 4 celery stalks, sliced
  • 3 carrots peeled and chopped
  • 1 red bell pepper, seeded and sliced
  • 1/2 serrano chile, chopped into rounds
  • Half cauliflower, chopped
  • 6 tablespoons kosher salt
  • 3 cups white wine vinegar
  • 2 1/2 tablespoons coriander seeds
  • 2 1./2 tablespoons dried oregano
  • 1 1/2 tablespoons yellow mustard seeds
  • 1 1/2 tablespoons fennel seeds
  • 1 1/2 tablespoons whole black peppercorns
  • 1 tablespoon dried red chile flakes
  • 1/2 tablespoons celery seeds
  • 1/2 cup pitted green olives, such as Castelvetrano or Cerignola roughly chopped

Method to make delicious Lidian Bstianich Giardiniera

  1. Take a large glass bowl and add the chopped celery, garlic, carrots, and bell peppers in it. In the same step add the serrano and cauliflower to your bowl.
  2. Cover the vegetables by pouring cold water into the bowl. Sprinkle four tablespoons of salt in the mixture. Stir well, but the plastic sheet and refrigerate.

To make the brine

  1. Take a deep medium-sized bowl and squeeze some vinegar in it. Pour two cups of water and salt into it.
  2. Boil the water and add pepper flakes, celery seeds, coriander seeds, oregano, fennel seeds, in it. Also add mustard seeds, peppercorns, and olives to this cooked brine.
  3. Cook and then air cool for some time.
  4. Drain the vegetables and then pour the brine into the vegetable bowl. Add all the rest of the seasonings to it and cool it at room temperature.
  5. You can eat it this way or can let it stay overnight.
  6. Use plastic wrap to cover the bowl from the top and put it in the refrigerator while being covered.
  7. Serve chilled!

FAQs?

For how long can we refrigerate the Giardiniera?

You can refrigerate it for up to 3 weeks by storing it in air-tight jars or glass jars. It will taste amazing for this entire duration and make sure you chill it before having it as it is mandatory for this recipe.

What to serve with Giardiniera?

It is paired up with pasta salad, tortillas, burgers, eggs, hot dogs, or many more. It is filled with sandwiches and thus doubles the joy of your food.

Lidia Bastianich Giardiniera Recipe
Print Recipe

Lidia Bastianich Giardiniera Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: appetizer
Cuisine: Italian
Servings: 4

Ingredients

  • 6 garlic cloves thinly sliced
  • 4 celery stalks sliced
  • 3 carrots peeled and chopped
  • 1 red bell pepper seeded and sliced
  • 1/2 serrano chile chopped into rounds
  • Half cauliflower chopped
  • 6 tablespoons kosher salt
  • 3 cups white wine vinegar
  • 2 1/2 tablespoons coriander seeds
  • 2 1./2 tablespoons dried oregano
  • 1 1/2 tablespoons yellow mustard seeds
  • 1 1/2 tablespoons fennel seeds
  • 1 1/2 tablespoons whole black peppercorns
  • 1 tablespoon dried red chile flakes
  • 1/2 tablespoons celery seeds
  • 1/2 cup pitted green olives such as Castelvetrano or Cerignola roughly chopped

Instructions

  • Take a large glass bowl and add the chopped celery, garlic, carrots, and bell peppers in it. In the same step add the serrano and cauliflower to your bowl.
  • Cover the vegetables by pouring cold water into the bowl. Sprinkle four tablespoons of salt in the mixture. Stir well, but the plastic sheet and refrigerate.

To make the brine

  • Take a deep medium-sized bowl and squeeze some vinegar in it. Pour two cups of water and salt into it.
  • Boil the water and add pepper flakes, celery seeds, coriander seeds, oregano, fennel seeds, in it. Also add mustard seeds, peppercorns, and olives to this cooked brine.
  • Cook and then air cool for some time.
  • Drain the vegetables and then pour the brine into the vegetable bowl. Add all the rest of the seasonings to it and cool it at room temperature.
  • You can eat it this way or can let it stay overnight.
  • Use plastic wrap to cover the bowl from the top and put it in the refrigerator while being covered.
  • Serve chilled!

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top