From an ancient Renaissance recipe - which involves the use of sugar, vinegar and salt to preserve vegetables and greens - a sweet and sour of peppers, slightly spicy and embellished with a touch of celery.
Perfect for aperitifs, canapés and finger-food; it goes well with boiled meats, cheeses, raw or grilled vegetables, fish and shellfish.
Also worth trying as an original accompaniment to fried food.
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