Giardiniera is the must have condiment for an Italian Beef Sandwich
Well, loosely translated from Italian, the word “giardiniera” means “from the garden”. And everything you’ll find in giardiniera is indeed from the garden.
Although recipes differ, most traditional giardiniera contains hot or mild peppers, celery, carrots, pitted green olives, and other vegetables mixed with a spice blend and packed in shelf stable oil.
How to Pronounce “Giardiniera”
JAR – DIH – NAIR – AH
Just let it flow off your tongue a few times and you’ll notice there is an ever-so-slight emphasis on the 3rd syllable (the “NAIR”).
Sometimes, if you’re in Chicago, you’ll hear people dropping off the last syllable, so it sounds like “Jar-dih-NAIR”. That’s because in Chicago, we drop off lots of syllables from lots of words.
So, “Jar-Dih-Nair-Ah” or “Jar-Dih-Nair”, take your pick. Either way you will find it absolutely delicious!
The Different Types Of Giardiniera
Giardiniera relish, invented about fifteen years ago by E. Formella and Sons, is sometimes preferred by diners because it’s “neater”. When we say neater, we mean it’s easier to spread on a sandwich. You don’t have chunks of peppers or celery rolling off the Italian beef or rolling off the pizza slice.
Uses for Giardiniera
The Obvious is Italian Beef Sandwiches: Giardiniera on an Italian beef sandwich is a match made in heaven since they go so great together. The crispy texture of the giardiniera perfectly complements the soft Italian roll and juicy, tender beef and adds that perfect crunchy texture and depending on the mix, some heat.
Pizza: Giardiniera on pizza is like the crown atop Miss America’s head … well, sort of. But it is the ideal finishing touch on a work of art. Add a few fork fulls after the pizza is served to liven up your pie. With a frozen pizza, spread giardiniera over the top before placing it in the oven. The giardiniera will bake right in and add a fantastic new taste dimension to the pizza.
Salads: Tumble some giardiniera into a tossed salad, pasta salad, or antipasto tray. You’ll never find your salads boring again!
Scrambled Eggs and Omelets: Forget Bloody Marys, giardiniera for breakfast is the realeye opener! We like to add a fork full into scrambled eggs or fold it right into an omelet while it’s cooking.
Baked Pasta: Giardiniera is the perfect accompaniment for any type of pasta dish, but it’s particularly delicious when it’s baked right in. If you find some pasta meals to be a little bland, add a kick of flavor and texture with hot or mild giardiniera.
American giardiniera is commonly made with serrano peppers along with a combination of assorted vegetables, including bell peppers, olives, celery, pimentos, carrots, and cauliflower, and sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three. It is also common to see it pickled in vinegar.
Makers of Giardiniera