Prep 15 mins
Cook 24 hrs
This recipe is great on roast beef sandwiches - hot or cold. It's origin is Al's #1 Italian Beef in Chicago. The recipe was printed in the Blue Plate Specials cookbook. It's like a regular giardiniera, but everything is chopped finely like relish so that it works well on a sandwich. Hint - the food processor is great for mincing the vegetables. Note - the cooking time is really the chill time. This is also excellent with cream cheese on a cracker.
- 3 stalks celery, minced
- 1 clove garlic, minced
- 1⁄2 red pepper, seeded and minced
- 1 plum tomato, finely chopped
- 2 tablespoons small capers
- 1 tablespoon caper brine
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1⁄3 cup olive oil
- 2 tablespoons lemon juice
- After mincing the vegetables, combine all ingredients.
- Mix well and cover.
- Store in the refrigerator at least 24- 48 hours before serving.
- Stir a few times during this period.
- Store in the refrigerator up to a week.
This worked great on my chicago beef sandwiches. Perfection. I've never had Al's, but we had a place in Largo (Bono's) that sold chicago beef and this is as close to their giardiniera that I've ever come across. Only diff I believe is that theirs is hotter, which I can easily adjust with more flakes. Thank you for posting this, my search is over!