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Serves 4-6
Slice the vegetables lengthwise, removing any seeds. Make pickling brine by heating the water to boiling and stirring in the salt until it dissolves. Leave to cool, then add the vinegar. Sterilize the jars with boiling water and pack with the assorted vegetables, dividing the spices amongst the jars. Pour in the cooled brine and seal the jars. They should be ready for sampling after being refrigerated for a month.
50g speck or pancetta diced
1 tbsp extra virgin olive oil
1 piece of Parmigiano rind, waxy side scrubbed with the back of a knife (optional)
1 sweet onion, diced
1 large carrot, diced
1 large celery stalk, diced
1 small leek, white and light green part only, diced
2 medium potatoes, peeled and diced
3-4 canned plum tomatoes, seeded and diced
600g mixed vegetables of choice (zucchini, green beans, squash, parsnip), diced
500g leafy vegetables such as Swiss chard leaves, shredded, stems peeled and diced
200g borlotti beans or chickpeas
Coarse sea salt and freshly ground black pepper to taste
To serve:
Basil leaves, torn
Grated Parmigiano
Extra virgin olive oil
