A Lesson in Italian Cooking with Chef Andrea Sposini
Pickled Vegetables (Verdure in Carpione)
Ingredients
1 small cauliflower, broken into florets
2 cup green beans, trimmed and cut in half lengthwise
4 medium-sized carrots, peeled and sliced into coins
¼ cup olive oil, or more if needed
2 fresh bay leaves, or 1/2 dry bay leaf
salt&black pepper
1 medium onion, cut in half and thinly sliced
1 garlic clove, cut in half
pinch of sugar
2 cup dry white wine
1 cup good quality white wine vinegar
½ cup water
1 packet saffron
½ teaspoon coriander seeds
1 teaspoon dried tarragon
Rinse the cauliflower, green beans and carrots and cut them as directed above. Heat the olive oil over medium-high heat in a skillet, add the bay leaf and sauté each type of vegetable individually. Start with the cauliflower, followed by the green beans and carrots. Cook each vegetable for about 2 minutes, then cover the skillet and let the vegetables soften slightly, 2 to 3 minutes. Uncover and sauté just until the vegetables begin to brown, but are still tender-firm. Add more oil to the skillet, or a small amount of water if more moisture is needed. Using a slotted spoon, transfer each vegetable to a plate, sprinkle with salt and pepper and cool briefly.

Sauté the sliced onion and garlic in the remaining oil (adding more if needed) until translucent; add a pinch of sugar. When the onion begins to take on a golden hue, add the wine, wine vinegar, water, saffron, coriander and tarragon. Let the mixture boil for approximately 5 minutes and salt lightly. Arrange the cooked vegetables in layers in a large glass bowl, pressing them down gently. Pour the onion and pickling liquid over the vegetables. Let stand for at least 1 hour at room temperature before serving, or cover and refrigerate until ready to serve. (Keeps for several days.) Serves 8 to 10.