This preparation is suitable for small artichokes, mushrooms and eggplants.

How to make the Preserving in Oil:

Prepare the vegetables in the same way as for sott’aceto. Cook them in 3 parts vinegar to 1 part water with a pinch of salt until they are tender, but still crisp. Drain and let dry on a clean towel. Then place in a jar with few peppercorns, a few bay leaves, and a piece of cinnamon. Cover completely with extra-virgin olive oil, close the jar with an air-tight cover and save it for later use.