| 词条 | Giardiniera |
| 释义 |
Varieties and usesItalian giardiniera is also called sottaceti ("under vinegar"), a common term for pickled foods. It is typically eaten as an antipasto or with salads.[3] In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as "hot mix". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon to use giardiniera on pasta or, in the Chicago area, pizza. In the cuisine of Chicago, giardiniera is used as a condiment, typically as a topping on Italian beef sandwiches.[4] A milder variety of giardiniera is used for the olive salad in the muffuletta sandwich. IngredientsThe Italian version includes bell peppers, celery, carrots, cauliflower and gherkins. The pickled vegetables are marinated in oil, red- or white-wine vinegar, herbs and spices. Chicago-style giardiniera is commonly made "hot" with sport peppers or "mild" without, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, serrano peppers and gherkins, and sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three. Some commercially prepared versions are labeled "Chicago-style giardiniera".[5] See also{{portal|Food}}
References1. ^{{cite book | last = Miller |first = Robin | title = Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy |date=November 2007 | publisher =Taunton Press | location = Newtown, CT | isbn = 978-1-56158-947-0 | page = 231}} 2. ^{{cite book | last=Larsen | first=L. | title=The About.Com Guide To Shortcut Cooking: 225 Simple and Delicious Recipes for the Chef on the Go | publisher=Adams Media | series=About.com Guides | year=2007 | isbn=978-1-59869-273-0 | url=https://books.google.com/books?id=E_9deCE_s9MC&pg=PA106|page=106}} 3. ^{{cite book | last = Lombardi |first = Skip | title = La Cucina dei Poveri | year = 2004 | isbn = 1-4116-1141-1 | page = 8}} 4. ^{{cite book | last=Gillespie | first=K. | last2=Joachim | first2=D. | title=Fire in My Belly: Real Cooking | publisher=Andrews McMeel Publishing, LLC | year=2012 | isbn=978-1-4494-2642-2 | url=https://books.google.com/books?id=NC3C2KjY66cC&pg=PA231 | page=231}} 5. ^{{cite book | last=Capone | first=D.M. | title=Uncle Al Capone: The Untold Story from Inside His Family | publisher=Recap Publishing Company | year=2010 | isbn=978-0-9828451-0-3 | url=https://books.google.com/books?id=6V90JsI4d-gC&pg=PT98 | page=98}} }}{{Condiments}}Tafelzuur 8 : Condiments|Cuisine of the Midwestern United States|Italian cuisine|Italian-American cuisine|Pickles|Vegetable dishes|Brassica oleracea dishes|Vegetarian cuisine |
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