Mario Matassa shares his verdure piccanti recipe, for preserving a glut of garden vegetables into a piquant pickle that will see you through till next summer.
This zesty vegetable preserve is a superb way to utilise your abundance of summer harvest. It bears a strong resemblance to the traditional giardiniera, though the classic version is typically pickled in vinegar, while my verdure piccanti recipe uses oil for preservation. I find the oil’s gentler flavour lends itself to a broader spectrum of culinary applications.
I’ve employed this preserve as a tasty addition to pasta, a lively complement to roasted or boiled meats, and in countless other scenarios. It’s also delightful when simply plated alongside a green salad, a tomato, a chunk of cheese, and some crusty bread. Think of it as a Mediterranean spin on a ploughman’s lunch.
Once you’ve perfected the simple preparation method, the choice of vegetables is entirely up to your preference, as those available in winter and autumn perform just as well.
Spicy Vegetables | Verdure Piccanti
➤ MAKES: 4 x 500g jars
➤ PREPARATION: 20 minutes, plus overnight for drying
➤ COOKING: 5 minutes, plus sterilising
Ingredients:
- 2kg mixed vegetables, including aubergines, courgettes, sweet red and yellow peppers, red onions, etc
- 1 litre of white wine vinegar
- A pinch of salt
- 2 bay leaves
- A large sprig of thyme
- A small bunch of oregano
- 4 red chillies, finely sliced
- 500 ml extra-virgin olive oil
Instructions:
- Chop all the vegetables into strips about 5mm thick. Pour 3 litres of water into a large pan and add the vinegar and a pinch of salt. Bring the water to the boil.
- Add all the vegetables and boil for 5 minutes. (It may be easier to do this in two batches if you don’t have a pan large enough – just use half the quantity of water and vinegar each time.)
- Remove the vegetables with a slotted spoon. Place on kitchen paper and pat dry with more kitchen paper. Transfer to a wire rack or something similar and leave them to dry completely overnight.
- Meanwhile, fill a large, high-sided saucepan with water. Place a clean tea towel on the bottom and wrap your jars in cloth napkins. Place the jars in the water, ensuring that the water level is at least 4cm over the jars. Bring the water to the boil and sterilise the jars for 20 minutes. Leave the jars in the pan until the water has cooled, then remove the jars and store them in a cool, dark place.
- Put the vegetables in the sterilised jars with the bay leaves, herbs and chillies. Pack the vegetables down gently and fill the jars with oil. It is important that the oil covers the vegetables.
Find more ways to prolong your produce with these Italian preserve ideas
Words and recipe by Mario Matassa