GIARDINIERA “ITALIAN PICKLED VEGETABLES

Giorgio Celmo

I made this at my restaurant and served on the side, for Chicago style roast beef sandwiches. Recipe located on this site

Brim

8 jalapeños sliced thickly

2 each, diced: red and yellow bell peppers, carrot, yellow onion, celery rib

1/4 head cauliflower, roughly chopped

1/2 c salt

marinade

6 cloves garlic, minced

1/2 c pimento-stuffed green olives, chopped

1 tbsp dried oregano

1/2 to 1 tsp red pepper flakes

2 tsp celery seeds

2 tsp mustard seeds

freshly ground black pepper

1.5 c white vinegar

2.5 c vegetable oil

combine the jalapeños, bell peppers, celery, carrot, onion and cauliflower in the biggest

bowl you've got; stir in the salt. add cold water to cover vegetables; cover bowl.

refrigerate 12 hours.

 Drain salt water; rinse vegetables. set aside in the bowl.

 Combine the garlic, olives, oregano, red pepper flakes, celery seeds, mustard seeds

and black pepper to taste in a medium bowl.

Pour the vinegar into the seasoning bowl and whisk. slowly drizzle in the oil and whisk

until completely emulsified.

 Pour over your vegetable mixture; toss lightly. divide up into glass jars.

topping off:
if there's not enough marinade, add a 3:5 mix of vinegar and oil to top off container.

Refrigerate at least 48 hours before using. the giardiniera will keep in the

refrigerator for at least 2-3 weeks, if they last that long. the longer that you let it pickle for, the more intense the flavor.

pollo alle brace "grilled breaded chicken"

Giorgio Celmo

Ingredients:

1    2 pound chicken
2     lemons, juiced
4     garlic cloves, minced
2     tablespoons red wine vinegar
1     teaspoon chopped fresh sage leaves
1     teaspoon chopped fresh rosemary leaves
1/2  cup breadcrumbs
1/4  cup grated pecorino cheese
1/4  cup chopped parsley
3/4  cup extra virgin olive oil
freshly ground black pepper

Set a medium-sized pot of salted water to boil.

Rinse the chicken under cold running water; cut away any excess fat, then cut into pieces. Place the chicken in the boiling water and cook for ten minutes or until done. Remove the chicken from the pot and place on paper towels. When the chicken has cooled and easy to handle, pat dry with the towels.

Prepare a marinade with the lemon juice, 1/2 cup of olive oil, minced garlic and salt. Place the cooked chicken in the marinade for at least an hour.
In a mixing bowl, combine the breadcrumbs, grated pecorino cheese, chopped parsley, sage, rosemary and freshly ground pepper.
In a small bowl, make a basting liquid with the remaining 1/4 cup of olive oil and vinegar.
Preheat the flame of the grill, or light the coals under the grill.
Remove the chicken from the marinade and roll the pieces in the breadcrumbs, thoroughly coating them by firmly
pressing them into the mixture. When the grill is ready, place the breaded chicken on the grill. Brush and moisten the pieces with the basting liquid every time you turn them. Grill until the chicken is evenly golden on each side.

Serve with lemon wedges.