The Italian Giardiniera is an ancient recipe for pickled vegetables. It is also called Giardiniera Campagnola (Rural Giardiniera), because it was one of the most traditional ways to save the overabundance of the production by the farmers, and store a spare of fresh vegetables before the winter. Giardiniera recipe is a “must-to-try” of the classic Italian “aperitivo” (aperitif), and delicious paired with meats and cheeses for a fantastic Italian BBQ. The vegetables may vary depending on the availability of the garden, but commonly the ingredients I choose, compose the classic Giardiniera mix!
The sausage sauce is a classic peasant recipe. It is prepared with some variations, in many parts of Italy. As I said, there are many versions: with peppers, or mushrooms, or simply tossed with pasta and a few tablespoon of whipping cream! Today I decided to combine this tasty sauce with a simple tomato puree, used to be presented frequently at my family’s table. The preparation is not difficult, but requires a few precautions. The sausages must be cooked until golden brown, then being dipped into the tomato puree. After that, is mandatory to proceed with a very slow cooking until the meat is extremely soft. The best way to taste the sausage sauce is with a kind of pasta of your choice, in particular fresh pasta, rigatoni or shells.