Joe Trivelli’s preserved food recipes

It can be hard to know what to cook during the “hungry gap”. At the River Café, where I am head chef, we are in the midst of broad beans, asparagus and peas from Italy; but in the veg box left on my doorstep at home, such signs of spring are lacking.

I wish I had spent the summer pickling and storing seasonal abundance as my southern Italian forebears would have done. Such is the delight of discovering, in January, a good jar of peppers under vinegar, that I find myself enjoying them quite as much as their fresh equivalents.

Remember, you do not have to think of the jars and tins in the way that the labels invite you to. All recipes serve 4.
Russian salad

I strongly urge you to make this. It is satisfying in every way – to make and to eat. If you are at all worried about making your own mayonnaise rest assured that the addition of tuna in its base makes it far more stable. Change the herbs if you like – I enjoy coriander – but just don’t add sweetcorn, please. Beetroots? Carrots? The difficulty is in deciding what to leave out – green beans? Apple? Eat it with bread.



Source: theguardian

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