Preserved vegetables, a timeless tradition

Preserved vegetables are an ancient Italian culinary tradition that has its roots in the need to preserve the products of the earth so that they can be consumed even in the coldest periods of the year, when fresh vegetables are scarce.

This timeless tradition has come down to us, and in addition to the most common recipes in oil with aubergines, courgettes, peppers, mushrooms, tomatoes etc., on the market you can also find gourmet recipes , with truly innovative combinations.

Despite the desire to try new flavors, the procedure remains the same: the vegetables are washed, cleaned and cut into pieces, then boiled in a solution of water, vinegar and salt, flavored with spices and herbs to taste. If the preservation will be in oil, once cooked, the vegetables are drained and still boiling, preserved in glass jars, previously sterilized, seasoned with fresh herbs, which will give a further final balance, and finally covered with extra virgin olive oil. When preparing them at home, it is always a good rule to soak them on the stove again to ensure that the vacuum is created in the jars and obtain the famous "clack" when you open them.

Preserved vegetables are a versatile and tasty side dish to serve as an appetizer, alongside cheeses and main courses or to enhance salads. Tip: reuse the preserving oil to "drizzle" the bread before toasting it.