Spicy Vegetable Pickles - {"La Spiritosa"} Recipe - Cooking Index
1 cup | 237ml | Extra-virgin olive oil - divided into 5 |
Equal portions | ||
2 | Zucchini - cut 1/2" thick (medium) | |
Medallions | ||
3 | Red bell peppers - cut 1/4" thick strip | |
1/2 lb | 227g / 8oz | Green beans - ends removed |
2 lbs | 908g / 32oz | Japanese eggplants - cut 1/2" thick (medium) |
Medallions | ||
1 | Broccoli - cut into florets | |
With 4" stalks | ||
2 1/2 cups | 592ml | White wine vinegar |
20 | Mint leaves | |
5 tablespoons | 75ml | Sugar |
5 | Hot chili flakes |
In a 12- to 14-inch saute pan, heat 1/5 of the oil until just smoking. Saute each vegetable until tender and golden brown and remove each to a platter when finished cooking.
To the pan, add vinegar, mint leaves, sugar and a pinch of hot chili flakes and stir with a wooden spoon over heat to dislodge the browned vegetables sugars in the pan. Pour the vinegar mixture over each of the five vegetables.
Serve warm or at room temperature.
This recipe yields 8 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A36) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.