The Italiano Recipe
house made pickled giardiniera with carrot, cauliflower, bell pepper, fennel & jalapeño, fresh mozzarella cheese, sundried tomato aioli
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Ingredients
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Pickled Giardiniera
Method
Preparation
- 1
Make the Pickled Giardiniera
In a saucepan, combine white vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and let cool slightly. In a large jar, layer the carrots, cauliflower, bell pepper, fennel, and jalapeño. Pour the pickling liquid over the vegetables, ensuring they are fully submerged. Seal the jar and refrigerate for at least 24 hours before using.
- 2
Prepare the Sundried Tomato Aioli
In a food processor, combine 1/2 cup of mayonnaise, 1/4 cup of sundried tomatoes, 1 clove of garlic, and a squeeze of lemon juice. Blend until smooth and season with salt and pepper to taste. Refrigerate until ready to use.
- 3
Assemble the Italiano
On a serving plate, layer slices of fresh mozzarella cheese. Top with a generous amount of pickled giardiniera and drizzle sundried tomato aioli over the top. Serve immediately.
