PIACENTINA GIARDINIERA (PERFECT RECIPE). The giardiniera is a preserve, a typical Emilian specialty.
The origin of the giardiniera is ancient and dates back to the Middle Ages. It was a way to preserve excess vegetables during the winter months when production was scarce. The first recipes date back to the 11th century and were prepared with carrots, celery, onions, cabbages, and peppers, diced and then cooked in a solution of vinegar, wine, sugar, and spices.

The giardiniera was a common dish among peasant families and was served as a side dish or appetizer. It was also an important food for pilgrims traveling along the Via Francigena, which crossed Italy from north to south. It was prepared in summer when vegetables were abundant, to be enjoyed in the winter months. The preparation required an entire day and involved the whole family.

The piacentina giardiniera is a tasty and versatile side dish that can be paired with many dishes, both meat and fish. It is a very popular dish in Emilia-Romagna, where it is often served with fried gnocco or crescentine. For us, it is an excellent side dish for boiled or roasted meat.

Here are some other side dish/sauce recipes:

Difficulty: Easy
Cost: Very economical
Preparation time: 40 Minutes
Portions: 6 jars
Cooking methods: Stove, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

270.19 Kcal

calories per serving

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Energy 270.19 (Kcal)
Carbohydrates 37.21 (g) of which sugars 24.92 (g)
Proteins 5.20 (g)
Fat 10.93 (g) of which saturated 1.60 (g)of which unsaturated 8.68 (g)
Fibers 8.98 (g)
Sodium 3,369.07 (mg)

Indicative values for a portion of 632 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for piacentina giardiniera (perfect recipe)

12 oz celery
14 oz carrots
14 oz cauliflower
9 oz green beans (green)
12 oz fennel
9 oz pearl onions
12 oz peppers (red and yellow)
2 cups cup white wine vinegar ((for every kg of vegetables))
2.5 cups cup olive oil
1/3 cup cup sugar
3 1/2 tbsp tbsp coarse salt
1 2 cups cup water
to taste whole pepper
to taste cloves
2 cloves white piacentino garlic
3 leaves bay leaf
3 leaves basil
9 oz cucumber

Tools

Cutting board Premium Cutting Board – Natural Teak Wood Cutting Board – Non-Slip, Easy to Clean – Thick and High-Quality Kitchen Cutting Board – 12x16x1 inch
Jars Praknu Glass Jars for Preserves 500 ml – 12 Jars for Jam with Screw Lids – With Labels and Pen – Airtight – Dishwasher Safe – Ideal for Gifting.

Steps for piacentina giardiniera (perfect recipe)

Begin by cleaning all vegetables except for the cauliflower florets, set them aside. Slice the carrots, cut the green beans in half, chop the celery and fennel into chunks, and slice the peppers into strips. Wash everything and let them dry on a cloth.
Blanch all the vegetables, onions, celery, and cauliflower al dente, for about 2 minutes, in salted boiling water in the same pot. The green beans and carrots should be cooked separately in another pan. Then, drain them using a slotted spoon and let them dry on a cloth.
Place a large pot on the stove with water, sugar, vinegar, salt, pepper, cloves, and garlic. Add the aromatic leaves as well. Boil for 5 minutes, then remove from heat and let it cool down.
Distribute the vegetables in sterilized jars, mixing them together, then shake the jars to settle them well. Cover them with the now cold aromatic liquid, straining it with a sieve. Finish by adding a drizzle of oil on top, then close the jars, sterilize them again, and let the giardiniera rest in a dry place for about a month before enjoying it.