Vinegar Marinated Vegetables

These are the vegetables we serve with our cold cuts and some boiled meats. Very easy to prepare, here is the recipe:

Choose some vegetables and get them ready: slice carrots and courgettes, cut peppers into sticks, separate cauliflower into small pieces and put them all in the jar, filling it as much as possible.
Boil 2 dl water with 2 dl vinegar, half a teaspoon salt and a full teaspoon sugar.
Pour the boiling liquid onto the vegetables and close the lid.
Allow to rest for about 24 hours and keep for no more than two weeks.
After that time, the vegetables wont actually go bad but they will loose their crunchy quality, which would be a shame.

Ginger Caramel Pears
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Here are the soft blonde pears we serve with our Gorgonzola, which are also fine with other seasoned cheese and some meat starters.

1 kilo pears (choose unripe fruits, any kind will be fine although the ones you usually use to cook are of course the best choice), 100 g brown cane sugar, 1 inch piece of fresh ginger root, peeled.

Wash the pears and cut them into 6 or 8 wedges, according to their size. You may leave the seeds and stalks but cut the bottom dark part away. Finely chop the ginger root.
Warm a frying pan over medium flame and pour the sugar and the ginger. Allow to caramelize until light brown e throw all the pears together into the pan. Almost immediately cover with a couple glasses of water and cover the pan with a lid. Cook on medium flame for about 10 to 20 minutes, according to how ripe the pears are. Do not overcook: the fruits must remain a little hard. Transfer the pears while still hot into jars, fill with the cooking liquid (it is very important that the fruits are completely covered or the part that remains uncovered may rotten) and close the lids. You may keep for a couple of weeks in the fridge. If you wish to keep them for a longer time you should sterilize the jars.