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A rich and tasty dish typical of Piedmontese cuisine that involves the cooking and preservation of a wide variety of vegetables in tomato pulp, oil and vinegar: perfect as an appetizer or as a side dish to always keep at hand



It is cooked!

First, wash the tomatoes well, cut them into small pieces and cook them in a large pot with a drop of oil for about twenty minutes. Then pass them to the vegetable pass and put them back on the fire. Flavor with nutmeg and clove and continue cooking until the sauce has thickened a little.

Let's start cooking the vegetables

In the meantime, devote yourself to vegetables. Wash them and clean them all well, then cut the carrots into slices, the peppers and celery into cubes, the green beans into small pieces and the cauliflower into florets. Add the carrots, green beans, celery and onions to the tomato sauce and let them cook for 3-4 minutes, then add the cauliflower and cook for another 3-4 minutes and finally the peppers.

Let's complete the gardener

At this point, also pour the sugar, oil and vinegar and continue cooking for the last 3-4 minutes. Finally, also add the capers, mix well and transfer the still boiling mixture to previously sterilized glass jars (it will be enough to boil them in a pot of boiling water for 30 minutes).

Let's close the jars

Close the jars with the lids (also sterilized) and turn the jars upside down to allow vacuum to form. Let cool completely then transfer the jars to the pantry, away from light.


You can store the vacuum-packed pots of Piedmontese appetizer in the pantry for a few months, while instead, once opened, we advise you to store them in the refrigerator and consume them within a week.

Tip for vegolosi: To shorten the preparation time, try using tomato pulp instead of fresh tomatoes

Olivia Green