To make the giardiniera (pickled vegetables) place in a large bowl capsicums, celery, carrots, onion, zucchini and cauliflower. Stir in salt and fill with enough cold water to cover. Place plastic wrap over the bowl and refrigerate overnight.
The next day drain salty water and rinse vegetables. In a separate bowl mix together garlic, bay leaves, vinegar and olive oil and mix well. Combine with vegetable mixture, cover and refrigerate for 2 days before using.
Before serving preheat oven to 200C, cut kale in large strip like pieces, place on a oven tray, drizzle with olive oil and bake for 8 min or until crisp.
Heat up a nonstick-pan, cut That’s Amore Cheese Diavoletti length ways and place it in the pan olive chili side down, heat for 2 min each side.
Serve the Diavoletti hot, using the pickled vegetables and Kale crisps as a side!
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
read about our story...