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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Elaine's Italian Antipasti Recipe

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This recipe for Elaine's Italian Antipasti is from The Kelleher (Sullivan) - Corbin (Kennedy) Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Green Pepper Giardinera (I looked this up)
Ingredients:  
Ingredients:  
green peppers, chopped in chunky bite-sized pieces
½ quart water
½ quart white wine vinegar (50/50 with water)
½ tsp sugar
olive oil
bay leaves (1 per jar)
peppercorns
cloves
mason jars
Directions:
Directions:
Vegetables are marinated in a mixture of oil, vinegar, and seasonings. Give this mixture lots of space to marinate in a covered bowl in the refrigerator for three days, before transferring it to a mason jar.

Day One
1. Mix 2 cups water with the salt and stir until dissolved. Add the bell peppers, mix to combine. Cover and refrigerate overnight.
Day Two
1. Drain and rinse the vegetables.
2. In a clean bowl, mix sugar, oil and vinegar with the garlic and oregano. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 3 days to marinate.
Day Five
1. After 3 days in the bowl, transfer the vegetables to a quart jar, pour as much of the seasoned oil/vinegar mixture in as you need to cover the vegetables.
2. The mixture will keep in the refrigerator for 3-4 weeks.
Notes
*Olive oil does turn into a solid at refrigerator temperatures. So, if you choose to use olive oil to make your Giardiniera, the oil will solidify in the refrigerator. This is normal. Simply remove your jar from the refrigerator and allow the Giardiniera to come to room temperature before serving.

 

Rolled Prosciutto, Giardinera with Hard Provolone
Ingredients:  
Ingredients:  
1 lb Prosciutto, thinly sliced
1 lb Provolone, cubed
1-2 jars of Giardinera
2-3 loaves of fresh baked Italian bread
Directions:
Directions:
Prosciutto. For best results, go to your favorite butcher and have them thinly slice the prosciutto. Then take individual slices and roll them snugly and stack on serving plate Refrigerate until ready to prepare antipasti.

Giardinera and Provolone. Cube provolone and mix with Giardinera. Refrigerate until ready to prepare antipasti.


Slice bread and cover in bread basket.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
15 - 30 minutes; can be prepared ahead of time
Personal Notes:
Personal Notes:
Elaine O'Neil, Michele's mother-in-law, guided her through the Italian dishes prepared for many a holiday gathering. This recipe is an approximation of Nana Elaine's recipe.

 

 

 

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