antipasto

Name: Antipasto
Prep time: 12 h
Cook time: 20 min
Ingredients: 4 cup(s) chopped cauliflower; 4 cup(s) pearl onions; 2 cup(s) chopped red bell peppers; 2 cup(s) chopped green bell peppers; 2 cup(s) chopped celery; 2 - cucumbers - peeled, seeded and chopped; 2 cup(s) carrots, chopped; 2 cup(s) vegetable oil; 2 cup(s) distilled white vinegar; 1 can(s) (6 ounce) tomato paste; 1 tablespoon(s) pickling spice, wrapped in cheesecloth; 1 cup(s) black olives; 1 cup(s) pitted green olives; 4 cup(s) canned mushrooms; 1 1/2 can(s) (6 ounce) tuna, drained and flaked

(1 RATING)

22 Pinches

Nancy Potter

Eden, NC

Updated on Nov 10, 2012

Antipasto is the first course of a formal Italian meal.

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prep time 12 Hr

cook time 20 Min

method ---

yield

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 - cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 can (6 ounce) tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 1/2 cans (6 ounce) tuna, drained and flaked

How To Make antipasto

Step 1

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.

Step 2

In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp. Stir black olives, green olives, mushrooms and tuna into the mixture.
Step 3

Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.
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