Chicago-Style Giardiniera - Rachael Ray, "Rachael Ray Show" on CBS.

rachaelrayshow.com

Donna

For Giardiniera (Chicago style, in oil and vinegar dressing)

1 small cauliflower, chopped

3 celery ribs with leafy tops, chopped

1 large carrot, peeled and chopped (or 2 medium carrots)

4 jalapeno peppers, sliced (or Serrano peppers)

4 red finger chilies, seeded and chopped

½ cup kosher salt

1 cup white wine vinegar

1 cup light olive oil, or safflower oil

4 garlic cloves, crushed and finely chopped

2 teaspoons dried oregano

1 teaspoon red chili flakes

1 teaspoon fennel seed

1 cup olives with pimento, coarsely chopped

subheading: For the beef sandwiches:

6 frying peppers, cubanelle and/or red frying peppers

Olive oil or safflower oil, for liberal drizzling

Salt and pepper

1 tablespoon each granulated garlic, granulated onion, and dried oregano

1 ½ to 1 ¾ pounds very thinly sliced boneless beef ribeye

2 cups beef stock, or consomme

6 Italian sub rolls, split

Directions at rachaelrayshow.com

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