Sponsor Recipes: That’s Amore Cheese

Diavoletti and Giardiniera with Kale Chips

Serves: 4

=R1=

Risotto, Radicchio and Squacquerone 

Serves: 4

=R2=

Sicilian Involtini

Serves: 4

=R3=

Servings

4

Prep time

Cook time

Recipe


Ingredients

  • Giardiniera
  • Prepare giardiniera 3 days in advance.
  • 1 capsicum, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 1 zucchini, diced
  • 1 cauliflower, diced
  • 50g salt
  • 50mL extra-virgin olive oil
  • 1 clove garlic, cut in half
  • 2 bay leaves
  • 500mL white-wine vinegar
  • 200mL water

  • Kale Chips
  • 1 bunch kale
  • Extra-virgin olive oil
  • 4 × That’s Amore Cheese Diavoletti

Method


  • To make giardiniera (pickled vegetables) place capsicum, celery, carrots, onion, zucchini and cauliflower in large bowl.
  • Stir in salt and fill with enough cold water to cover. Place plastic wrap over bowl and refrigerate overnight.
  • Next day drain salty water and rinse vegetables.
  • In separate bowl place olive oil, garlic, bay leaves, vinegar and water and mix well. Combine with vegetable mixture, cover and refrigerate for 3 days before using.
  • To make kale chips, preheat oven to 200C.
  • Rinse and thoroughly dry kale and cut into small strips discarding any big stems. Spread kale over baking sheet, ensuring that strips touch as little as possible.
  • Drizzle with olive oil, toss and bake for 15–20 mins or until crisp. Remove from oven and let cool slightly.
  • Heat non-stick pan. Cut That’s Amore Cheese Diavoletti lengthways, place in pan olive-side down, and cook for 2 mins each side.
  • Serve immediately with kale chips and pickled vegetables as a side.

  

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