Recipe courtesy of Audrey Jane's Pizza Garage
Recipe courtesy of Audrey Jane's Pizza Garage
Episode:
Triple D Nation: Food Fired Up
Boulder Italian
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- Level: Easy
- Total: 1 day 1 hr 15 min (includes pickling time)
- Active: 25 min
- Yield: 1 serving
- Level: Easy
- Total: 1 day 1 hr 15 min (includes pickling time)
- Active: 25 min
- Yield: 1 serving
Ingredients
Giardiniera:
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Directions
Special equipment:
2 pint-size mason jars with sealing lids- In a small bowl, combine the arugula, Giardiniera, a splash of extra-virgin olive oil and a pinch of sea salt. Slice the roll or baguette on top, cutting through enough to open up but not all the way to have two separate halves. Place the avocado slices on the bottom of the roll followed by the provolone, prosciutto, salami, ham and pepperoni. Add the arugula mixture on top. Slice in half. Eat and enjoy!
Giardiniera:
- Distribute the onions, cauliflower, jalapeño, red and yellow bell peppers, garlic and thyme evenly between two pint-size mason jars. Combine the vinegar, salt, sugar and 1 cup water in a pot and bring to a boil over high heat. Pour the liquid evenly into both jars. Place the lids on the jars and seal. Leave out on the counter until cooled to room temperature, then refrigerate and let pickle for at least 24 hours. Eat and enjoy!
