Wanted to try the Chicago Thin Crust Recipe. Cant seem to buy Giardiniera locally. Does anyone have a recipe they followed to make thier own? Not sure why I cant seem to decide on one. Thinking maybe this one? https://www.chilipeppermadness.com/recipes/giardiniera/
by Regular-Ocelot-7944
9 Comments
Mainly I was thinking about how he said to use one that is packed in oil so it doesnt become soggy. Is a mix of vinegar/oil good? I am thinking I would like to keep the giardineira in the fridge for a good while afterwards.
I do not like olives in my giardiniera, this is my current method. I make it once a year or so and it keeps in the fridge: https://youtu.be/PNGtpfEahwI?si=ZuqGlNl9es0cSbFa
Yes it’s better “fresh” than street a year old.
Some recipes dry brine the veg and that works also.
You can find some giardiniera online if you want. Marconi, Dell’Alpe, and Vienna are all local Chicago brands you can find on Amazon.
But also, as a Chicagoan I’ll mention that giardiniera isn’t a super standard tavern pizza topping. A good amount of pizza places do offer it, but I wouldn’t even say the majority do. I know it’s been around for a while, but I never really saw it much as a kid. And it seems to have largely become more popular in recent years.
If I was going to have someone try tavern style pizza for the first time, I’d recommend “garbage style” which is crumbled sausage, mushrooms, onions, and peppers. That’s a more classic topping option that you’ll find offered at every single pizza place in the city.
Olive salad or muffaletta mix is different, but I use it also. Easier to find.
Couldn’t find the recipe I used last time but I’d probably base it off [this one, never cauliflower tho](https://www.chilipeppermadness.com/recipes/giardiniera/)
I’ve used a variation on that recipe before. I chop up all the veg and then do a ferment with just salt, a dry brine, for a couple of days, then I rinse the veg with water, saving the brine, which I later combine with olive oil. It turns out good.
I took a Tavern Pizza class recently that used this recipe. I thought it was perfect.
**Ingredients**
1 red bell pepper, diced
2 fresno or banana peppers, sliced
1 jalapeno pepper, diced
2 onions, chopped
1 tablespoon kosher salt
1 cup water
1 cup white vinegar
1 clove garlic, pressed
1 1/2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
**Directions**
– Toss all of the vegetables together with salt and set aside.
– Bring the water and vinegar to a boil in a large pot and add the salted vegetables. Simmer for 5 minutes, or until vegetables are cooked but still crisp. Remove from the pot and allow to cool slightly.
– Whisk together the garlic, oregano, red pepper flakes, pepper and oil and dress the vegetables. – Let marinate for 20 minutes or so before serving.
You can buy the jars at Potbellys, they call it Hot Peppers but it’s Giardiniera. Pretty good stuff too
Brian Lagerstrom has a video on making giardiniera and Italian beef sandwich (incl bread)
Edit: here’s the video https://youtu.be/PNGtpfEahwI?si=qypov9lUaIwDNiST