I’ve been tying to find a good giardiniera recipe but none that I’ve tried seem quite right.
Do you have a good recipe for proper giardiniera? It’s the only acceptable topping for a proper Italian beef so it’s critical to get it right.
All polite suggestions welcomed.
I’ve never made it myself, but you can scroll down in the thread on a Chicago food message boardhere for some tips and recipes.
The recipes you’ve linked to look reasonable to me. What don’t you like about them?
One of my favorite giardinieras for Italian beef are the minimalist styles with pretty much just celery and thinly sliced jalapeno peppers (as exemplified by local beef stand Chickie’s as well as Pop’s). Or you can go completely the hot pepper route, like Bari’s extra hot giardiniera, which is basically just olive oil, habanero peppers, and, IIRC, capers, along with garlic and spices.