Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 41

In Italy there is a ritual that goes on throughout the year of picking or buying vegetables, such as peppers, artichokes and mushrooms, when they are at their best, eating some, then preserving the rest for another time. If you have a jar of peppers, a jar of artichokes, and a salami hanging up somewhere cool, you have the makings of a feast.

If you add garlic to any of these vegetables, blanch it briefly first and then make sure that it stays under the oil all the time, to prevent it becoming rancid. Keep the jars in a cool place, where the temperature is consistent, and always spoon out the vegetables with a clean spoon or tongs – never fingers – so you don’t introduce any bacteria into the jar.