Best Italian Relish Recipes

GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH

Steps:

• Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.

PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH

Steps:

• Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.
• Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.
• Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.
• When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces

GRILLED PORK CHOPS WITH ITALIAN RELISH

Steps:

• Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
• Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
• Transfer pork to plates. Spoon relish over and serve.

ITALIAN RELISH TRAY

Steps:

• In a bowl, whisk together the olive oil. sherry vinegar, chili powder and parsley and toss to coat. Season with salt and pepper, to taste.
• Slice fennel into wedges and wash cherry tomatoes. Roll salami slices into batons.
• Drain all jarred ingredients well. Arrange all items as desired on a large platter. Serve slightly chilled or at room temperature with bread and/or crackers.

ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH

Steps:

• Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
• For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
• When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
• Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).

ITALIAN RELISH TRAY

Steps:

• In a bowl, whisk olive oil, vinegar, chili powder, and parsley. Season with salt and pepper to taste.
• Slice fennel into wedges, Roll salami into batons. Arrange all itenms on a large platted. Drizzle with olive oil mixture.
• Serve with artisan crackers or loaf of Italian bread.

ITALIAN RELISH

Steps:

• Finely chop first 5 ingredients.
• Bring remaining ingredients to a boil. Pour boiling liquid over chopped ingredients.
• Refrigerate. Best if made at least 24 hours before serving.
• Will keep for a month in tightly covered jar.

RED PEPPER TRIANGLES WITH ITALIAN RELISH

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef's knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
• On prepared sheet, toss bell pepper with 1 tablespoon oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool.
• Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining tablespoon oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish.

CAPONATA: ITALIAN EGGPLANT RELISH

Steps:

• Salt & Rinse Eggplant: Line a jellyroll pan with paper towels. Spread out eggplant cubes and sprinkle with 2 tablespoons salt. Cover with paper towels. Pace another baking tray on top and add a weight, such as heavy skillet. Let that all stand for ½ hour to an hour. (you can cut up the other veggies while you wait) Rinse the eggplant in a mesh colander. Line the same jellyroll pan with more paper towels. Transfer the rinsed eggplant to the tray and pat it dry with another layer of paper towels.
• Saute the Eggplant: Heat ¼ cup oil in a large skillet (cast iron is best) over medium heat until hot but not smoking. Add half the eggplant in a single layer. Leave it undisturbed for two minutes so it browns a bit. Continue to cook, stirring often, for another 5 minutes, until eggplant is brown in spots and starting to soften. Transfer to a paper-towel-lined mesh colander. Add another ¼ cup olive oil to the skillet and repeat with the rest of the eggplant.
• Add another ¼ cup olive oil to the skillet. Add the onions, garlic and celery. Cook, stirring occasionally, for 5 minutes, until the onions are softened. Add the bell peppers and cook for 5 minutes, stirring occasionally, until the peppers are softened. Add the tomato paste, olives, raisins capers, and 3 tablespoons water. Cook, stirring frequently, for 8 minutes. Add the eggplant to the skillet. Whisk the sugar and vinegar together in a small bowl and pour into the skillet. Lower the heat to medium-low and simmer the mixture for 15 minutes, stirring occasionally. Season with salt, to taste. Serve warm or at room temperature. Caponata will keep for a week covered in the fridge and is best served at room temp after a day of letting the flavors meld.