Spicy Babbo Basilicata style Salami Povero with Cauliflower Giardiniera
Pezzenta is a ground sausage made using cuts from the head and shoulder of the pig. We cure and age the sausage in our salumi room. The salts we use are very potent and can be dangerous if used in the wrong proportions. Best to keep the cure to the restaurant kitchen.
We’re garnish the sausage with a giardiniere. Recipe below.
Prepare the cauliflower, carrots, celery and jalapeño. Place in a large, nonreactive container.
In a large saucepan, combine the champagne vinegar, water, sugar, and peppercorns. Bring to a boil. Carefully taste the pickling liquid for a balance of sweetness and acidity. Pour hot pickling liquid over the vegetables and allow to cool.
In a medium saucepan, combine red wine vinegar, sugar, water, red pearl onions and simmer until tender. (Onions should achieve a balance between tart and sweet.) When onions are cool, remove from pickling liquid, cut into quarters and add to the rest of the pickled vegetables.
Season giardiniera with salt, pepper, and dried oregano to taste. The vegetables are ready to use as soon as cooled, but will improve in flavor after a few days.