Virtually even food cupboard or pantry in the land will have a jar of some preserved vegetable or another, often a homemade one prepared according to a family recipe.
To make a quality preserve, you need flavorings and spices, salt, vinegar, wine and oil – all of which you’re likely to have in the cupboards anyway! But it’s the quality of the ingredients used that is absolutely key. You need to use fresh vegetables – if they’re from your own garden or allotment, even better – and plenty of Carli Extra Virgin Olive Oil Fruttato, which will make your preserve even more delicious and special.
The potential ingredients list is a long one, but that’s only because there are various different ways of preserving vegetables, from the classic techniques of preserving in oil or vinegar to the most elaborate savory chutneys and Italian mostardas. Not many people know that mostardas can be made at home, perhaps using the last of the squash or pumpkin that we’ve exhausted all other uses for. Simply chop up into small pieces, boil and then cook in honey and wine before placing into jars. The mostarda can then be eaten with a selection of delicious aged cheeses.
As well as being a classic in Italian cuisine, vegetables preserved in oil or vinegar are perfect for when you have guests and you want to offer a quick yet delicious nibble, especially when you have unusual versions with vegetables like savoy cabbage, celeriac or broccoli. The more classic options like peppers or onions can be used to make savory chutneys to serve with cheeses, as part of a truly gourmet selection that will wow even the most discerning of palates.