Diavoletti & Giardiniera w/ Kale Crisp

 In Recipes
Share this:
Print Recipe
DIAVOLETTI & GIARDINIERA WITH KALE CRISP
V - GF
Course Entree, Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Entree, Main Dish
Cuisine Italian
Servings
people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Before serving preheat oven to 200C, cut kale in large strip like pieces, place on a oven tray, drizzle with olive oil and bake for 8 min or until crisp.
  4. 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.
  5. Serve the Diavoletti hot, using the pickled vegetables and Kale crisps as a side!

Leave a Comment

OTHER RECIPES
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.