Giardiniera Aioli Food

GIARDINIERA AIOLI

Giardiniera Aioli image

Provided by Valerie Bertinelli

Time 5m

Yield About 1 cup

Number Of Ingredients 0

Ingredients

Steps:

Pulse 1 pasteurized egg, 2 grated garlic cloves and 1 teaspoon dijon mustard in a food processor. With the motor running, add 1/2 cup each olive oil and vegetable oil in a slow steady stream. Add one 16-ounce jar giardiniera (drained) and pulse until chopped. Scrape down the sides of the food processor and pulse once more. Season with salt and pepper.

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Provided by Valerie Bertinelli

Categories main-dish

Time 8h30m

Yield 8 sandwiches

Number Of Ingredients 27

Ingredients

4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
One 16-ounce jar giardiniera, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Steps:

For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

SPICED AIOLI

Spiced Aioli image

Provided by Robert Irvine : Food Network

Categories condiment

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
3 tablespoons roasted garlic
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 tablespoon hot sauce, such as Tabasco
1 teaspoon white balsamic vinegar
1 teaspoon salt
1 teaspoon ground white pepper

Steps:

Puree the mayonnaise, roasted garlic, chives, parsley, hot sauce, vinegar, salt and pepper in a food processor.

GIARDINIERA

Giardiniera image

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.

Provided by gailanng

Categories Vegetable

Time P2DT20m

Yield 1 quart approx

Number Of Ingredients 15

Ingredients

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

Steps:

Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

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