Diavoletti and Giardiniera with Kale Chips
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Giardiniera
- Prepare giardiniera 3 days in advance.
- 1 capsicum, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 onion, diced
- 1 zucchini, diced
- 1 cauliflower, diced
- 50g salt
- 50mL extra-virgin olive oil
- 1 clove garlic, cut in half
- 2 bay leaves
- 500mL white-wine vinegar
- 200mL water
-
Kale Chips - 1 bunch kale
- Extra-virgin olive oil
- 4 × That’s Amore Cheese Diavoletti
Method
- To make giardiniera (pickled vegetables) place capsicum, celery, carrots, onion, zucchini and cauliflower in large bowl.
- Stir in salt and fill with enough cold water to cover. Place plastic wrap over bowl and refrigerate overnight.
- Next day drain salty water and rinse vegetables.
- In separate bowl place olive oil, garlic, bay leaves, vinegar and water and mix well. Combine with vegetable mixture, cover and refrigerate for 3 days before using.
- To make kale chips, preheat oven to 200C.
- Rinse and thoroughly dry kale and cut into small strips discarding any big stems. Spread kale over baking sheet, ensuring that strips touch as little as possible.
- Drizzle with olive oil, toss and bake for 15–20 mins or until crisp. Remove from oven and let cool slightly.
- Heat non-stick pan. Cut That’s Amore Cheese Diavoletti lengthways, place in pan olive-side down, and cook for 2 mins each side.
- Serve immediately with kale chips and pickled vegetables as a side.
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