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Lunchbreak: Quartino Ristorante chef John Coletta makes giardiniera all Romana

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Executive Chef John Coletta

Quartino Ristorante & Wine Bar
626 N. State Street
Chicago
(312) 698-5000
www.quartinochicago.com

Giardiniera alla Romana

Ingredients:
4 oz. celery; stalk; branches; peeled; 1/2” thick bias cut
4 oz. onion; yellow; peeled; cut in half; 1/4” x 1” strips
4 oz. cauliflower; florets; 1/2” dice
4 oz. carrots; peeled; diamond cut 1/2” dice
4 oz. fennel; bulbs; cut into strips; 1/4” wide and 1” long
4 oz. fennel; branches; cut on bias; 1/4” thick

3 quarts Water; boiling
16 oz. vinegar; white wine
2 oz. salt; Kosher or sea salt; ground fine from a mill
2 ea. bay leaves; fresh
1/2 oz.    mustard seeds; whole
1/4 oz.    juniper berries; dried; whole

16 oz. vinegar; Wine; White
4 oz. oil; olive; extra virgin
1 oz. salt; Kosher or sea salt fine grind
1 oz. sugar; granulated
90 ml. wine; white; dry; Pinot Grigio or Pinot Bianco
1/4 tsp. pepper; white; fine grind from a mill

1/2 cup parsley; Italian; leaves; no stems; rough chopped

Directions:
Wash cut vegetables thoroughly and drain. In a large heavy bottom pot bring the water to a rapid boil.  Add the vinegar, salt, bay leaves, mustard seeds, juniper berries and allow to simmer for 1 minute.  Add the vegetables to the seasoned boiling water and blanch for 3-5 minutes.  Vegetables should not be soft; a firm vegetable is ideal.  Remove vegetable by draining liquid. Retain all seasonings and transfer them to a large stainless steel mixing bowl. Add the remaining ingredients to the bowl containing the vegetables while warm.  Using a wooden spoon stir the mixture and insure that all of the ingredients are evenly distributed. Transfer this mixture in a plastic container, cover and refrigerate for 4 days. Arrange the Giardiniera Romana onto a designated serving vessel and top with rough chopped parsley.

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