Gnappida

Blackberry cobbler on the 4th of July, Red Devil’s Cake on Valentine’s Day. You could always look at our table and guess which month it was. Mama’s cooking was the best because she cooked the same seasonally-themed dishes year after year. Every month there was a special recipe that you could count on Mama to make. My favorite was the marinated vegetables she called gnappida (ya-pi-da). This Italian recipe perfectly complimented our Christmas Eve ham. You don’t have to wait till December to try this dish.

Heather Hoffmann
Carrboro
Piedmont EMC

1 green pepper, coarsely chopped
6 ribs of celery, coarsely chopped
1 5.75-ounce can of black olives, drained
1 6-ounce jar of green olives, do not discard brine
Jar of pickled cauliflower, do not discard brine (May substitute one 16-ounce jar of Giardiniera for cauliflower)
4 ounces extra virgin olive oil
1 teaspoon fennel seed
1/2 teaspoon basil
1/2 teaspoon oregano
Dash of black pepper
Dash of red pepper flakes

Combine all ingredients and marinate for a week in the refrigerator. Bring to room temperature an hour before serving.

Yield: 12 servings