Insalata di Rinforzo

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I love this recipe. This allows me to save money by preserving my fresh vegatable and allows me to use portions without wasting. Thank you.

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I rated this a 5 for flavor and versatility. It goes well with almost any kind of meat or fish or just add a small wedge of your favorite hard cheese and call it lunch!

I grew up making these kinds of pickles with my family and knew when I started it would not be easy or quick. I double the recipe since it doesn't require any more liquid to cook the extra veggies and then the whole thing keeps in the fridge for at least 3 months, maybe longer, stored in large canning jars.

All my children and husband come into the kitchen to help with this project. We have lots of fun and in about 2 hours we have enough delicious "insalata" to last a long time!

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I love Nigella Lawson, however, this was not her finest recipe. The whole dish took forever, and my house still smells of vinegar. Flavorwise, I'm not impressed.

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i served these veggies that i had preserved as a pickle to some folks who are foodies, canners & avid gardeners. they raved--and these are the folks who grow so they know!

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This makes a great side dish for any meal. I used about half the salt and felt the veggies still tasted great.

As said before, this recipe is labor intensive, but well worth it. The nice thing is that this recipe makes a large serving, so it lasts awhile. Be sure you have a large enough container for all of the veggies.

The second time around, I added more garlic cloves, green beans and tindora (from the local latino market. Experiment and enjoy!

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I would/will make this again. I needed a veg dish and like how this looks, but to suggest that the prep time is short does a great injustice to the Food Network staff. It took my 60-75 minutes total. I skipped the parsley, but uses some of the fronds of the fennel.