This recipe comes from the lovely Gemma, cheesemaker and cook extraordinaire at Cerasa, the farm at the top of a mountain in the Garfagnana. I’ve had the pleasure of enjoying a day on the farm observing Gemma making pecorino and then savoring a home cooked meal in the dining room on three different occasions. Each and every meal has been unforgettable, but this was the first time that verdure agrodolce were served as part of the antipasto.
What I love about this recipe is that you can use whatever vegetables that you have on hand. I added cauliflower (even though it really isn’t a summer veggie) because I grew up having chow chow, a pickled vegetable mixture that a friend of my mom used to make. It always included cauliflower so I was impelled to include it in the batch I made.
Serve this alongside grilled meat or include with an antipasto platter. You’ll love the slightly sour vegetables, although J. insists that it’s not a great match for the wine you may be drinking. I say then have a bite of cheese too!
Verdure Agrodolce (Sweet and Sour Vegetables)
3-1/4 lb. seasonal vegetables-zucchini, carrots, bell peppers, carrots, pickling onions, celery
17 oz. white vinegar
8 oz. canola oil (not olive oil)
9 oz. sugar
salt to taste
Combine ingredients in large sauce pan and boil for 8-9 minutes. Allow to cool and place in jar (or jars). Pour thin layer of olive oil on top to seal. Store in refrigerator.
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Panini Girl In Lucca May 2018 to reserve a spot get in touch at email@example.com