ANTIPASTO WITH ANCHOVIES
the best antipasto I've ever come across, the recipe is requested with every serving. Wonderful on crackers and have used it as a cold topper for a brie cheese wheel. (Originally from "Georgian Bay Gourmet, Winter entertaining")
Provided by Derf2440
Categories Lunch/Snacks
Time 1h10m
Yield 15 pints
Number Of Ingredients 19
Steps:
- Chop green peppers, cut carrots into julienne strips.
- Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
- Break cauliflower into bite sized pieces.
- Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
- Remove from heat and set aside.
- In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
- Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
- Simmer for 10 minutes, stirring frequently.
- Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
- Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]
Nutrition Facts : Calories 513.6, Fat 23, SaturatedFat 3.4, Cholesterol 15.1, Sodium 2106.3, Carbohydrate 64.1, Fiber 9.4, Sugar 45, Protein 17.6
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Neva mckie
[email protected]This antipasto was a huge hit at my party! Everyone loved the salty anchovies and the tangy olives.
Daniel Sterling
[email protected]I found this antipasto to be a bit bland. I would recommend adding more herbs or spices to give it more flavor.
92 Vlogs
[email protected]This antipasto was a bit too salty for my taste. I would recommend using less anchovies or omitting them altogether.
Sufian Gujjar
[email protected]I love the combination of flavors in this antipasto. The salty anchovies, the sweet peppers, and the tangy olives are a perfect match.
Muhammad Mobeen Mumtaz jutt
[email protected]This antipasto is a great way to use up leftover vegetables. It's also a healthy and delicious snack.
bd gamer yt
[email protected]I've made this antipasto several times and it's always a hit. It's a great party appetizer or a light lunch.
Abu Riz
[email protected]This antipasto was easy to make and very flavorful. I will definitely be making it again.
nomi abbas
[email protected]I'm not a big fan of anchovies, but I loved this antipasto! The flavors were well-balanced and the anchovies added a nice touch of saltiness.
Alex lex
[email protected]This was a great way to use up some leftover vegetables. It was also a hit with my kids, who loved the salty anchovies.
Hayatkhan Hayatkhan
[email protected]I love the salty flavor of the anchovies in this dish. It really balances out the sweetness of the other ingredients.
Louisa minnaar
[email protected]This antipasto is so refreshing and flavorful. It's the perfect appetizer for a summer party.
Ijaz Oman
[email protected]I love the simplicity of this dish. It's a great way to use up leftover vegetables and it's always a hit with my family.
Richard Joubert
[email protected]This was my first time making antipasto and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Sucessful Vicky
[email protected]I've made this antipasto several times and it's always a crowd-pleaser. The combination of flavors is perfect and the anchovies add a nice depth of flavor.
Jeani Akther
[email protected]This antipasto was a hit at my party! The flavors were amazing and the anchovies added a nice salty touch. I will definitely be making this again.