Giardiniera

• 400 g cauliflower
• 400 g carrots
• 400 g

Clean the vegetables and cut them into cubes, pieces or florets of around 2 cm each side.

In a wide saucepan, put 2 litres water, the vinegar (for a sharper flavour, add more vinegar or reduce the amount of water), wine, salt, peppercorns, bay and garlic.

Bring to a boil and start adding the vegetables one type at a time, first the celery, then the beans, then the carrots. When