A “Preserving Italy” Giveaway and Recipe

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Pickled garlic scapes. (Lauren Volo for Houghton Mifflin Harcourt)

UPDATE: First, I want to thank all of you who commented and shared your preserving traditions and memories. There is no way I could have chosen a winner, so I passed the duty on to my daughter, who randomly picked a name out of a bowl. And the winner is…Cooking My Life. CONGRATULATIONS, Maureen!

Thanks again to all who participated. You’ve inspired me to keep on preserving…

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Last week I introduced you to my latest book, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions, published by Houghton Mifflin Harcourt. Today is book’s official release date, so let’s celebrate with a giveaway, and a recipe.

The giveaway. It’s easy: simply leave a comment telling me something about your favorite preserve. Is there a homemade jam you love to spread on toast? Did your nonna or mamma make giardiniera? Have you made limoncello or cured your own pancetta (or do you aspire to)? The world of preserving ~ Italian and beyond ~ is wide and wonderful. What do you love to make ~ or eat? Share a link to a preserving recipe on your blog if you like.

Preserving Italy cover updated

Be sure to enter your email address (which will not be posted) so I can contact you if you are the winner. A winner will be chosen at random. The winner will be announced here on Tuesday, June 21, 2016, so please check this post for an update. The winner must contact me by the end of Tuesday, June 28, 2016, or the book will go to a randomly chosen runner up. (Giveaway is open to U.S. and Canadian residents only.)

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The recipe. Pictured at the top of this post is a jar of pickled garlic scapes ~ the swirly shoots and buds of the garlic plant. In Abruzzo they are called “zolle.” They are a specialty of Sulmona, which is famous for its aglio rosso (red garlic). The shoots appear in June. Harvesting them allows the plant to focus its energy on bulb growth. Scapes are good in lots of recipes, including pesto, but I especially like to pickle them.

garlic scapes

Preserving vegetables (and other foods such as fish) in oil is a classic Italian preserving technique ~ there is a chapter devoted to it in the book. The oil prevents the food’s exposure to air; it also cuts the sharp flavor of the vinegar. In this recipe, typical of what you find around Sulmona, garlic scapes are cut into short lengths, plunged briefly into a boiling vinegar brine, and then submerged in olive oil.  The garlic flavor in the pickled scapes is mild and lightly pungent, and goes particularly well with sheep’s milk ricotta and pecorino. Serve pickled zolle as part of an antipasto platter, scramble them into a frittata, or scatter them on top of pizza.

If you’d like to learn a little more about the book, please tune in to my recent Splendid Table interview. And please check the Events page for book signings, cooking classes, Preserving Italy dinners, and more.

This week:

There are still a couple of spots left for tomorrow’s Preserving Italy dinner at Le Virtù.

On Saturday, June 18, I’ll be offering samples and signing books at Salt & Sundry, Union Market, D.C.

Also, if you have and are enjoying the book, please consider leaving a review on Amazon.

Good luck with the giveaway, and happy preserving!

Makes 2 pints

Zolle Sott’Olio | Pickled Garlic Scapes

Pickled garlic scapes, known as "zolle" in Abruzzo, are a specialty of Sulmona. The scapes are first pickled in vinegar and then preserved in oil. Serve pickled scapes with cheese on crostini or as part of an antipasto platter. They are also good on pizza, in sandwiches, and in frittatas.

Ingredients

  • 1 pound garlic scapes
  • 2 cups white wine vinegar (see NOTES)
  • 1 teaspoon fine sea salt
  • Extra-virgin olive oil

Instructions

Have on hand 4 sterilized half-pint jars (or 2 pint-size jars) and their lids (see NOTES).

Cut the scapes into 1 1/2- to 2-inch lengths, removing any tought parts at the bottom and the thinnest part above the small bulbous tip.

In a saucepan large enough to hold all the scapes, bring the vinegar to a boil over medium-high heat. Stir in the salt and let it dissolve. Add the scapes to the pot and cover. Return the vinegar to a boil and boil, stirring once or twice, until the scapes have lost their bright green color and are just tender, 4 to 5 minutes.

Drain the scapes in a colander set in the sink. Spread on a clean kitchen towel and let dry for 1 hour. Shuffle them around once or twice during this time to make sure they dry on all sides.

Pack the scapes into the jars, leaving 1 inch head space. Pour enough olive oil into the jars to cover the scapes completely. Use a bubble remover or a clean chopstick to dislodge any air bubbles and press down on the scapes to submerge them.

Screw the lids on tightly and let sit at room temperature for 24 hours. Let the scapes cure in the refrigerator for 1 week before using, then store them in the refrigerator for up to 1 month. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining scapes submerged.

NOTES
These pickles have a pronounced vinegar flavor. If you want to soften the flavor, substitute up to 1 cup water for up to 1 cup of the vinegar ~ no more, as you do not want to dilute the preserving ability of the vinegar. You can also add a little sugar to the brine, if you like.

These pickles do not call for sealing in a water bath; they are stored in the refrigerator. However, to minimize the growth of mold or other micro-organisms, I prefer to sterilize the jars and lids. To sterilize jars, wash them with soapy water, rinse, and then boil in a water bath for 10 minutes; or wash in soapy water, rinse, and heat in a 285 F oven for 30 minutes. Wash the lids in hot soapy water, rinse, submerge in simmering water for a few minutes.

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134 Responses to A “Preserving Italy” Giveaway and Recipe

  1. Jennifer Sanborn June 14, 2016 at 8:09 am #

    I love to pickle asparagus, and to dry cure meats.. This year, my first whole prosciutti! I know of you thanks to Cathy Barrow.

    • Domenica Marchetti June 21, 2016 at 8:21 am #

      Hi Jennifer ~ welcome! Cathy is one of my favorite people. I am impressed that you’ve made your own prosciutto. It is on my list of things to make, maybe even this fall. Thinking of using Paul Bertolli’s recipe. Cheers, D

  2. Rosa Jeanne Mayland June 14, 2016 at 8:12 am #

    I love wild blackberry jam. It reminds me of my late Swiss grandmother… And I’m addicted to any kind of chutney. Perfect with cheese!

    Thanks for the giveaway.

    Cheers,

    Rosa

    grandchamp AT gmx DOT ch

  3. Jennifer Keller June 14, 2016 at 8:15 am #

    I love fermented sauerkraut and pickled radish pods. The radish pods are so, so addictive. I’ve tried limoncello just haven’t finished it yet. Husband and I are gonna try curing pork belly. We’ll see how that goes. I can most of the summer with water bathing, pressure cooking, fermenting, pickling, drying and curing. I LOVE foods of all tastes, combinations and textures. Would love a copy of your book. Thanks.

    • Domenica Marchetti June 21, 2016 at 8:29 am #

      Wow, Jennifer, so many delicious preserves. I’ve never had radish pods. I don’t think I’ve ever even seen them. Are they like sprouts?

  4. Lisa June 14, 2016 at 8:21 am #

    Made a lovely blueberry jam once from wild berries. I enjoyed the garlic scape ideas as I just harvested mine last week and was wondering what to do with them!

    • Domenica Marchetti June 21, 2016 at 8:30 am #

      Hi Lisa, I love blueberry jam. My first attempt, years ago, failed and I ended up with blueberry syrup ~ which turned out to be just fine. Great on pancakes!

  5. Susan Ericson June 14, 2016 at 8:21 am #

    Pungent basil grows like crazy in our gardens during the summer. For as long as I can remember we have made pesto without the cheese – adding that component in fresh. We make little zip-loc baggies and jelly jars of it and then freeze it. Over the course of the year we get to enjoy this little bit of summer but especially love it in the coldest days of January.

    • Domenica Marchetti June 21, 2016 at 8:31 am #

      Isn’t it nice to pull out a jar of pesto in the dead of winter and get that alluring taste of summer? So good. Thanks for your comment Susan.

  6. Rosa DeSensi June 14, 2016 at 9:12 am #

    Being of Italian decent, i love giardaniera and many preserved items! My mom makes jalepeno peppers in the jar and they are awesome! they are crunchy and are perfect with frizelle, the italian hard breads that are homemade. On the other hand, while i was in italy, my cousin made giardiniera with eggplant and placed on what they called toasts (little hard breads which they purchased) as an appetizer. They would also go to the mountains and pick wild fruits and make jams! I would love to win that book and try out some of those recipes!

    • Domenica Marchetti June 21, 2016 at 8:32 am #

      You have some lovely family traditions Rosa. The jalapenos with friselle sounds wonderful. We had friselle a few years ago whiile staying in Puglia. I would top the rounds of bread with diced fresh tomatoes marinated in oil and vinegar and then let the bread sit and soak in the juices. So good!

  7. Judy Gray June 14, 2016 at 9:15 am #

    Hi Domenica . . . I have not done much preserving myself but have so many memories of my grandparents and parents putting up everything from pickles to tomatoes, but my all time favorite were the yellow Hungarian peppers stuffed with homemade sauerkraut and preserved in a spicy hot pickling brine . . . as a young child, these were “worth burning my mouth off”. I do however, make a killer batch of beef jerky.

    • Domenica Marchetti June 21, 2016 at 8:35 am #

      Wow, Judy, those Hungarian peppers sound delicious! I wonder if you could dig up a recipe. They sound worth it. Also, I have never tried beef jerky. What a cool project!

  8. Jan June 14, 2016 at 9:18 am #

    The garlic from my local CSA was so good that I planted some last fall in my own garden and have just harvested my first garlic scapes. This recipe sounds like the perfect way to use them. Thank you!

    • Domenica Marchetti June 21, 2016 at 8:36 am #

      I hope you give the pickled garlic scapes a try ~ they are so good with cheese and spicy salami. Cheers, D

  9. Emanuela June 14, 2016 at 9:23 am #

    I am really happy your new book is out. Next on my ever growing list. Curing guanciale and pancetta now with the Italian method for the first time, guanciale hanging, pancetta still sotto sale. Let’s see what happens! Limoncello this week since I am getting some organic lemons. We are making giardiniera in class this week, mustard and corn relish next. Looking forward to sour cherry season for ratafia and apricots for my fave jam. See you on insta! Ciao

    • Domenica Marchetti June 21, 2016 at 8:38 am #

      I love all of those things Emanuela. I had good luck with guanciale and pancetta (both recipes are in the book). Will be trying ratafia for the first time…soon! Cheers, D

  10. bakingforfun1 June 14, 2016 at 9:54 am #

    In Oklahoma we have wild plums, so every grandma makes plum jelly. It’s sweet but tart and delicious on grandma’s biscuits.

    • Domenica Marchetti June 21, 2016 at 8:41 am #

      That tart plum jelly sounds right up my alley, especially on biscuits!

  11. Nicole June 14, 2016 at 9:55 am #

    I love to preserve peppers!! We call them pickled peppers or vinegar peppers, it was a staple in our house growing up.

  12. Ashley Ward June 14, 2016 at 10:20 am #

    I have a hard time picking a favorite, there are so many. I love Dilly beans, pickled beets, zucchini relish, spiced peaches and pears, raspberry jam, bread and butter pickles. I hope to try pickled radishes this summer. I also hope to cure some meat. Haven’t decided what to try first.

  13. Cynthia Sasaki June 14, 2016 at 10:33 am #

    My neighbor shared her recipe for lemon pickles from India for the Meyer lemons from our backyard. It’s both salty and spicy with chilies. She learned to make it with her mother in Mumbai, India.

    • Domenica Marchetti June 21, 2016 at 8:44 am #

      That sounds so good Cynthia. I love lemony pickles. I have a jar of Indonesian pickles made by a friend of mine in Rome. I’ve been saving it but I’m going to open it soon.

  14. Sharon Columpsi June 14, 2016 at 11:25 am #

    I love preserving peaches and pears for my grandchildren .

    • Domenica Marchetti June 21, 2016 at 8:45 am #

      What a lovely thing to pass along to your grandkids. So much better than the fruit in syrup from the supermarket!

  15. vegqueen June 14, 2016 at 11:47 am #

    I just fermented garlic scapes with some hot peppers. My favorite things to preserve are vegetables of all types although pickled fruit is good once in a while, too.

    • Domenica Marchetti June 21, 2016 at 8:46 am #

      I haven’t fermented scapes before. I’d love to learn more. I just pickled some cherries to serve with cheese. They turned out pretty good!

  16. Devany June 14, 2016 at 11:59 am #

    I love your books! This is an Indian recipe, but it is one of my favorites. https://sassy-spoon.com/2013/03/04/carrot-pickle/

    • Domenica Marchetti June 21, 2016 at 8:48 am #

      Hi Devany, thank you for sharing this link. Those carrots sound incredible. I look forward to trying them. (p.s. I’m sorry to hear you’re under the weather and wish you a speedy recovery.)

  17. cookingmylife June 14, 2016 at 12:08 pm #

    My favorite preserve is African Pickled Peaches, a recipe I found in Gourmet magazine in the 60s. It’s a South African recipe from the Indian population of South Africa. A garlic and curry chutney which is really good with fish, pork or chicken or…just a spoon. I’ve made it whenever we have a good year for peaches.

    • Domenica Marchetti June 21, 2016 at 9:39 am #

      Congrats Maureen! You are the winner, randomly chosen by my daughter. I’m intrigued by your pickled peaches recipe! Cheers and congrats. I hope you enjoy the book. 🙂

  18. vils m. disanto June 14, 2016 at 12:32 pm #

    My favourite was always my mom’s pickled cauliflower and carrots. The perfect combination in a single jar!

  19. Russell Lee Brown June 14, 2016 at 12:58 pm #

    Hi, I know of you because I’m a FaceBook friend of your cousin, Coco Vance! Your cookbooks look intriguing. Probably 70% of what I cook is Italian. As far as preserving is concerned, I always have a jar of preserved lemons and a jar of pickled red onions in my refrigerator. Good luck with “Preserving Italy”! Lee Brown

    • Domenica Marchetti June 21, 2016 at 8:49 am #

      Hi Lee, thanks for stopping by! I have yet to try making my own preserved lemons. It’s on my list. And I love pickled red onions. Such a nice garnish to have on hand.

  20. Kim June 14, 2016 at 1:07 pm #

    My favorite is ice box strawberry jam. Is to make and stays forever….well for a long time. Love going into the freezer in winter for some “summer in a jar”. Just starting to learn new preserves like, pickled onions. When I can get a few started I will be using them as gifts for a array homemade basket to give as gifts. Yummmmmmmmm. 😎😉🙃

  21. ajrish June 14, 2016 at 1:43 pm #

    During the summer we love jalapeño jelly. We use it on cream cheese as a spread. We also use it on grilled chicken for a twist.

    • Domenica Marchetti June 21, 2016 at 8:52 am #

      I have bought jalapeno jelly but never made it. Love the idea of pairing it with cream cheese. Thanks!

  22. Marisa Franca @ All Our Way June 14, 2016 at 3:04 pm #

    I am so glad you posted today. Just an hour ago I got my Preserving Italy in the mail from Amazon. I am waiting to pour me a cup of coffee and look through it undisturbed. Looks like there will be preserves in my future 🙂

    • Domenica Marchetti June 21, 2016 at 8:53 am #

      Ciao Marisa! Looking through a new cookbook with a cup of coffee is one of my all-time favorite morning rituals. I hope you are enjoying Preserving Italy, amica.

  23. linda June 14, 2016 at 3:10 pm #

    Pickled shoestring eggplant is a favorite memory from growing up. No recipe to hand down, of course 🙂 just my mom’s “a little of this and then……”. It took me quite a few tries before mine even came close. I can still see those jars on the shelf calling my name.

    • Melissa Linkinhoker June 14, 2016 at 4:16 pm #

      I would love to know how you do this – I love eggplant and have never seen or heard of this.

      • Domenica Marchetti June 21, 2016 at 8:56 am #

        Hi Melissa, there’s a recipe for this type of eggplant in Preserving Italy, where the eggplant is sliced into strips, salted, and then pickled. It’s a classic Italian preparation, though I had never heard it called shoestring before!

    • Domenica Marchetti June 21, 2016 at 8:54 am #

      Hi Linda, I never heard them referred to as “shoestring eggplant” until your comment ~ and there is another comment below with the same term. I love them, they have such a great texture. I included a recipe in the book. Wonder if ours are similar? Cheers, D

      • linda June 21, 2016 at 9:03 am #

        me,too:)

  24. Joseph Breda June 14, 2016 at 3:24 pm #

    My two favorites are pickled eggplant shoestrings,and hot pepper slit, seeds removed,an anchovey put in, then into jars with olive o il.

    • Domenica Marchetti June 21, 2016 at 8:58 am #

      Hi Joseph, as I mentioned above, I’ve never heard the term “shoestrings” but it is so fitting for the classic pickled eggplant. BTW, your addition of an anchovy is inspired ~ I’m doing that with my next batch. Cheers, D

  25. Denise Nassetta June 14, 2016 at 3:37 pm #

    Marinated carrots, pesto variations, blackberry preserves, my brother’s limoncello ….choose? I am intersested in learning how to ferment …it’s on my to do list and have been wanting to try infusing oils and vinegar.

    • Domenica Marchetti June 21, 2016 at 9:00 am #

      Hi Denise, there is one recipe in the book that is fermented ~ it’s green tomatoes in salt, a recipe that Linda (CiaoChowLinda) shared with me. I absolutely love it. I also included a couple of infused vinegars and oils (lemon oil), which has only whetted my appetite to try more…Cheers, D

  26. dorothy ferrante June 14, 2016 at 3:48 pm #

    I haven’t really gotten into preserving…only refrigerator preserving here and there. I think because I don’t really know all the particulars to it.

    • Domenica Marchetti June 21, 2016 at 9:01 am #

      Hi Dorothy, preserving is pretty simple once you get started. It’s like anything ~ the more you relax about it the more you can enjoy it, and the more you do it the easier it gets.

  27. Mary Ann Di Flaviano June 14, 2016 at 4:15 pm #

    My favorites are pomegranate & Santa Rosa plum jellies, also I love Meyer lemon chutney.

    • Domenica Marchetti June 21, 2016 at 9:02 am #

      Those sound delicious, Mary Ann. I imagine the Santa Rosa plum jelly is a lovely color, too.

  28. Melissa Linkinhoker June 14, 2016 at 4:15 pm #

    Both of my grandmothers canned/preserved. One only made fig preserves, the best fig preserves! The other had large gardens and canned and pickled everything you can imagine. This year we finally have a good start on a garden and I will hopefully have lots of things to preserve.

    • Domenica Marchetti June 21, 2016 at 9:03 am #

      Fig preserves are wonderful. I have a little fig tree. It has lots of babies on it right now so I’m hoping for a decent crop. Best of luck with your garden!

  29. Stephanie Ann June 14, 2016 at 4:40 pm #

    My favorite preserve is crab apple. It’s delightful to make something honey flavored from something sour and forgotten about.

    • Domenica Marchetti June 21, 2016 at 9:06 am #

      Lovely. Crab apples are like something from another era, aren’t they? I remember they used to be all around when I was growing up in New Jersey but I haven’t seen them in years. I’ll have to be on the lookout. Thank you for reminding me of them.

  30. Alice Mac June 14, 2016 at 5:04 pm #

    My garlic scapes go into a pesto with lots of fresh lemon rind and juice.

    • Domenica Marchetti June 21, 2016 at 9:08 am #

      I have made garlic scape pesto, but not with lemon. Thanks for the inspiration.

  31. KimL June 14, 2016 at 5:19 pm #

    I love to make Szechuan pickled green beans and Mexican pickled red onions. I also make and freeze pesto every summer. I would be thrilled to win your book.

    • Domenica Marchetti June 21, 2016 at 9:08 am #

      I’m so curious about the Szechuan pickled green beans. Do they have Szechuan peppercorns? My family and I love that numbing spice!

  32. Diane Emmich June 14, 2016 at 5:41 pm #

    My Mom would always make homemade grape jelly. I can remember seeing one of her cabinets filled with several jars of the jelly. And for lunch we would always have peanut butter and homemade grape jelly sandwiches – it just doesn’t get any better than that! I miss those days.

    • Domenica Marchetti June 21, 2016 at 9:10 am #

      I agree it doesn’t get any better. Having made homemade grape jam and jelly, I can say there is no comparison to the disappointing stuff from the supermarket.

  33. Janet M June 14, 2016 at 5:54 pm #

    Pickled beets as made by my husband’s grandmother. She even told me her secret!

  34. Helene Korchin June 14, 2016 at 6:35 pm #

    My favorite preserves are cherry tomatoes jam. I love the fresh flavors of summer tomatoes in a jar and in the winter I can enjoy at taste of summer. I love garlic scapes and they are just out in the markets so I hope I win the book and can make them too.

    • Domenica Marchetti June 21, 2016 at 9:11 am #

      I haven’t made jam with cherry tomatoes. Thanks for sharing this idea!

  35. Marisa's Italian Kitchen June 14, 2016 at 6:43 pm #

    My parents would make giardiniera with eggplants every single year! I wish I had paid more attention while making it as my job was in the peeling and slicing! Looking forward to your book 🙂

    • Domenica Marchetti June 21, 2016 at 9:12 am #

      Yep, there’s a lot of kitchen rituals that I wish I’d paid more attention to as well. Pickled eggplants are among my favorites.

  36. David June 14, 2016 at 7:26 pm #

    Domenica – I definitely plan to order the book, as I know I never win anything! 🙂 But I love preserving foods. I am about to try my first guanciale, want to make pancetta (does this mean there is a recipe for it in your book?), I make loads of jams and jellies – even small batches when I have just enough fruit for a half-cup of preserves, pickles (although I haven’t tried giardiniera yet), chutneys, and limoncello every year with our own lemons. Congrats again on the publication of your book!

    • Domenica Marchetti June 21, 2016 at 9:14 am #

      Hi David, and thank you! Yes, there is a recipe for guanciale and for pancetta, plus sausages. Sounds like you are a prolific canner. I’m envious that you have your own lemons for limoncello. I’m stuck with what I find at the supermarket. I’ve been thinking about buying a little lemon tree and seeing if I can make it grow here in VA.

  37. Karen Earl June 14, 2016 at 7:33 pm #

    The raspberry jam my mother and grandmother made fills my memories of childhood. Unfortunately, I didn’t take the opportunity to learn how to make jams and preserves while they were alive. Perhaps this is my chance!

    • Domenica Marchetti June 21, 2016 at 9:15 am #

      The best way is to roll up your sleeves and give it a try, Karen. Making preserves is not as daunting as you might think, and it brings much satisfaction to see those filled jars sitting on the countertop or in the pantry. Cheers, D

  38. Diana June 14, 2016 at 7:54 pm #

    Where to begin? I loved my mothers roasted peppers preserved in olive oil. Also loved paper thin slices of marinated eggplant. My mother also made the best (in my opinion) giardiniera. Learned to preserve tomatoes and tomato sauce from her. Learned to make peach jam from her. I continue the tomato tradition but on a much smaller scale. I’ve also made my own pancetta. Could go on and on. Would absolutely love a copy of your cookbook. It’s been on my radar for a couple of months now! Congrats!

    • Domenica Marchetti June 21, 2016 at 9:17 am #

      We like many of the same things, Diana. The roasted peppers in oil are probably my family’s favorite recipe from the book. i’ve been making them for book events and people seem to love them.

  39. Deb|EastofEdenCooking June 14, 2016 at 8:03 pm #

    My mom made jam, Olallie berry (similar to Boysenberries or blackberries) and strawberry. I never paid much attention and wish I would have learned more from her about water bath canning. I’ve learned on my own and now make jam and can tomatoes too. Homemade tomato sauce is my favorite. No matter how much I make, it never seems to last until the next summer. I always share the jam but rarely the tomato sauce. Everyone gets excited about homemade jam but most are unaware of the work and enjoyment of homemade tomato sauce. It is such a pleasure to pop open a jar in the middle of winter.

    • Domenica Marchetti June 21, 2016 at 9:18 am #

      I agree with you about the tomato sauce. It is such a nice little luxury to open a jar in winter and get that fresh summer taste.

  40. Adele K June 14, 2016 at 8:24 pm #

    This brings back fond memories of childhood when my nanna and neighbor, both from Italy, spent days in her basement preserving the summer harvest of tomatoes, green beans, beets, figs, corn, etc., while I watched My favorite though were the peaches. Her fruit cellar was lined with beautiful jars for the winter. I miss that so much.
    I would love to learn how to do this in quantity as she did. I have only done jams so far.

    • Domenica Marchetti June 21, 2016 at 9:19 am #

      What a wonderful tradition to grow up with, Adele. Thank you for your comment.

  41. carol L June 14, 2016 at 10:24 pm #

    I’ve not canned or preserved anything myself but I have always wanted.to. I remember my grandmother’s giardiniera and a couple times I remember what she called “lupini beans” in canning jars. I was so young. but do remember the italiasn bread slices topped with her giardiniera.
    Carol L
    Lucky4750 (at) aol (dot) com

    • Domenica Marchetti June 21, 2016 at 9:20 am #

      Lupini beans! I have never been able to find those here, but used to enjoy them on the street in Rome, where they would be sold in paper cones, along with green olives. Thank you for the reminder.

  42. Angie W June 15, 2016 at 1:49 am #

    In college my roommates would make limoncello and it took them a while to get the recipe right. I learned to love it!

  43. Kathleen Combs Leverett June 15, 2016 at 5:23 am #

    So excited about your book! Some of my annual homemades include pickled asparagus and okra, pickled carrot/onion/jalapeno, sauerkraut and crushed tomatoes. Always plum and cardamom jam, lemon marmalade, blood orange marmalade. Oh yes…. the pickled cherry peppers, both regular and the hot Cherry Bombs!

  44. Tamara June 15, 2016 at 5:39 am #

    My favorite is a Bourbon Tomato Jam. Amazing on sandwiches or with cheese.

  45. Betty Campbell June 15, 2016 at 6:54 am #

    I like making jams and chutney

    • Domenica Marchetti June 21, 2016 at 9:23 am #

      Me too, though I haven’t made chutney in a long while. I used to make tomato chutney from an old issue of Gourmet magazine. I’ll have to dig it out, as we loved it.

  46. Pat June 15, 2016 at 8:46 am #

    I think I was ten before I had vegetables from a store. My family canned and froze fruits and vegetables allseason. The family has had an annual “sauce party”, making and jarring tomato sauce for way over 50 years. I love making jams and marmalade. My favorite is Christmas Marmalade which I’ve been making every year since I’ve been married.

    • Domenica Marchetti June 21, 2016 at 9:24 am #

      Lucky you to have a childhood filled with homemade goodies. I’d love to know what Christmas Marmalade is.

  47. jotsfromasmallapt June 15, 2016 at 9:33 am #

    Swiss Father-in-Law and I were crazy in the kitchen together! One year, in preparation for our massive family Christmas Day dinner, we made Schweizer Steckrube Krauts when turnips were in season. Dad had a Swiss-made wooden turnip “peeler” similar to the apple peeler/corer used today. However…this wooden beauty was big and peeled the turnip in long spaghetti like strips…which we then layered, salted and weighted in several crocks…until fermented and ready to can. One of the best family gatherings ever. Then….there’s my Mother’s Fig Jam with Lemon Peel…but that’s another story! I’ve got Basil Genovese and Italian Large Leaf Basil in the garden and Costoluto Genovese & La Roma III tomato plants to sauce and can this summer. The love of all things food just keeps growing……

    • Domenica Marchetti June 21, 2016 at 9:25 am #

      Oh my, those fermented turnips sound outrageously good. Thanks for sharing.

  48. Olga @ MangoTomato June 15, 2016 at 9:53 am #

    Congratulations Domenica!
    My mom used to pickle a ton when we lived in Russia and make jams and compotes, and all sorts of things. I’m not like that 😉 I do like marinating watermelon in leftover liquid from store bought pickles. It’s so easy and reminds me of my childhood. I also love 5 minutes black currant jam.

    • Domenica Marchetti June 21, 2016 at 9:26 am #

      What a good idea to marinate watermelon in leftover rind. Thanks for the inspiration Olga!

  49. Kathy June 15, 2016 at 10:05 am #

    Growing up in an Italian section of New Jersey, it was common in the summers to go to a neighbor’s house, down into the cool basement where there would be cured meats and balls of provolone cheese hanging on string tied to the beams. I will never forget the cool feeling on my warm sun-soaked skin, and the pungent smell of good food waiting. Congratulations on your book! I look forward to reading it. kathybrozyna@gmail.com

    • Domenica Marchetti June 21, 2016 at 9:27 am #

      Thank you Kathy. That’s my kind of basement ~ I’m impressed that your neighbor made provolone!

  50. schlinkles June 15, 2016 at 10:59 am #

    I love pickled fruits, especially grapes and blueberries.

    • Domenica Marchetti June 21, 2016 at 9:27 am #

      Yes, I’m just starting to get into pickled fruits. There’s a recipe for pickled melon in the book that I just love. Cheers, D

  51. Jennifer Byron June 15, 2016 at 1:17 pm #

    Have many fond memories of my grandmother’s piccalili & corn relish and helping her make blackberry jam, pickles and cranberry sauce… have tried my hand at marmalade, strawberry jam and some quick pickles that I enjoy, and I keep up the tradition of the cranberry sauce for Thanksgiving and Christmas.

  52. Valerie Carnett June 15, 2016 at 3:46 pm #

    I wish I could say I have successfully pickled or canned but mine have not come out to well. I do remember my Grandmother making Chow-Chow. Oh, we loved it. So far my success has been by merely putting veggies in a jar with a dressing. I have 3 of your books and I’m sure I will end up with this one 🙂

    • Domenica Marchetti June 21, 2016 at 9:30 am #

      Keep it up Valerie. You’ll see canning is worth the effort, and much of it is simple. I’ve never made chow-chow! I hope you’re getting lots of use from my books. Cheers, D

  53. Sharyl Wolter June 15, 2016 at 4:31 pm #

    My Grandma and Grandpa owned an orchard in WA state. Grandma canned everything – all kinds of fruits. I especially loved her jams and jellies.

  54. siegalpaula June 15, 2016 at 4:35 pm #

    I just discovered giardiarnara. Omg I eat it with spoon

  55. Lisa triebwasser June 15, 2016 at 5:29 pm #

    MOstly, I make pickles and hot pepper vinegar but I want to do more.

  56. Melissa Miller June 15, 2016 at 7:39 pm #

    I’m looking forward to your book! I love homemade jam. We always had blackberry and strawberry jam growing up, and occasionally my mother would make fiery hot pickles that were always a challenge (but fun) to eat!

    • Domenica Marchetti June 21, 2016 at 9:32 am #

      Yep, there is something dangerously appealing about hot peppers when you’re a kid.

  57. Jenny Hartin June 16, 2016 at 1:22 am #

    I love to make peaches in different ways and can them.

    • Domenica Marchetti June 21, 2016 at 9:32 am #

      Peaches are a perfect canning fruit. I make them with grappa-spiked syrup (in the book!).

  58. Marsha June 16, 2016 at 4:12 pm #

    Prune Plum chutney is my favorite preserve to make; but the one I make most often is kim chee – adds zest to everything and is wonderful straight out of the jar.

    • Domenica Marchetti June 21, 2016 at 9:33 am #

      I have a book with kimchee recipes and haven’t had the chance to try making it yet. It’s on my to-do list.

  59. Gina Whiteman June 17, 2016 at 7:58 am #

    Ciao, Domenica!! I made violet jelly from wild common blue violets!! It was the most beautiful magnenta color and made lovely gifts!!!

    Looking forward to your newest book and love reading your blog and following your posts on Instagram!!!! Keep it all coming!!!

  60. Wehaf June 18, 2016 at 7:42 pm #

    I adore apricot preserves.

  61. Zora Margolis June 19, 2016 at 9:12 pm #

    I make quick pickles of various kinds all the time. I especially like to make verduras en escabeche to serve with Mexican food. My most recent pickle was three jars of pickled fiddleheads. Last year I made pickled cherries for the first time. I make all kinds of jams and preserves with unusual flavors, like lavender, rose petals, and orange flower water.

    • Domenica Marchetti June 21, 2016 at 9:35 am #

      Your preserves sound lovely, Zora. And I love the idea of pickled fiddleheads. They must look gorgeous in a jar!

  62. bundtlust June 20, 2016 at 8:19 am #

    Congratulations Domenica, I am so excited for your new book! I adore preserving (one of my splurges was a Mauviel copper jam set) and am taking a two-day pickle workshop this weekend (my friend Nancy Singleton Hachisu published an excellent book on Japanese preserving last year). I enjoy making preserved lemons and different preserved foods from around the world, and would love to add this gorgeous book to my collection. Thank you for the giveaway!

    • Domenica Marchetti June 21, 2016 at 9:36 am #

      Thank you. And what fun to take a class with Nancy. I’ve never met her but I’m a fan of her work for sure. Hope your class was great! A Mauviel copper jam set is definitely worth the splurge.

  63. Sarah June 21, 2016 at 5:58 am #

    I love to make preserves in my Mauviel confiture pan as well as preserved lemons and other international dishes; this weekend I’m taking a two-day Japanese pickle workshop with Elizabeth Andoh. Thank you for the giveaway, I would love to add this to my collection!

  64. Marcia June 23, 2016 at 10:24 pm #

    I’d love to learn how to preserve

    • Domenica Marchetti June 28, 2016 at 8:36 am #

      Once you get started, Marcia, you’ll see what an enjoyable pursuit it is. Cheers, D

  65. Marie Theriot June 27, 2016 at 6:51 am #

    I have very much enjoyed your blog site and love your love of food. I have a fig tree and have been making fig preserves for year like my mother and grandmother. A few years ago my husband and I started a big garden. We had an abundant amount of cucumbers so I started looking for recipes for pickles. This was when I found your site and recipe for bread and butter pickles. What a hit with family as well as friends. I look forward to ordering your book and checking out more recipes.

    Thank You,

    • Domenica Marchetti June 28, 2016 at 8:36 am #

      Hi Marie, and thanks for your kind words. Wow ~ that’s one of the early recipes I posted on this blog. I still make those B&B pickles every year. So good piled on top of a juicy burger. Cheers, D

Trackbacks/Pingbacks

  1. Preserving Italy Review and Giveaway - June 23, 2016

    […] There are also bonus recipes in this book utilizing some of the ingredients we will preserve – such as Spaghettini Al Limone using Lemon Olive Oil and Blue Cheese Burgers using the Tropea Onion Jam. (Note: That jam looks and sounds better than any onion jam I’ve seen to date). A recipe for garlic scapes is shared on her website here. […]

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