Antipasto
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
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.
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Ingredients
green peppers, carrots, pitted black olives, green olives, pickling onions, pimientos, sweet pickles, cauliflower, olive oil, garlic, ketchup, hot ketchup, red wine, tomato paste, oregano, artichokes, mushroom pieces, anchovies, tuna