Grandma's Antipasto
By
Nicole Filizetti
@nfilizetti
1
My husband's grandmother made large batches of this family-favorite condiment. She passed the recipe down to her daughters, and my mother-in-law passed it down to me. I've reduced the proportions to suit my "modern size" family!
Rating:
★★★★★ 1 vote5
Serves:
8-10
Prep:
12 Hr 15 Min
Cook:
25 Min
Ingredients
-
1 ccauliflower, small florets
-
1 cred and green bell peppers, chopped
-
1 cpickling onions
-
1 cmushrooms, whole
-
1 cchopped dill pickles
-
1 cblack olives, whole
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3/4 colive oil
-
1 capple cider vinegar
-
1 can(s)tuna, drained and left in chunks
-
4 ozanchovies
-
1/3 ctomato paste
-
2 tsppickling spice, in a bag
-
·salt and pepper, to taste
How to Make Grandma's Antipasto
- Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
- Combine the oil, vinegar, tomato paste, anchovies, spice bag, salt and pepper in a large pan. Bring to a boil and cook, stirring frequently, for 10 minutes.
- Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
- Add the remaining vegetables and tuna and bring to a boil. Cook for 2 more minutes. Remove from heat and remove the spice bag.
- Transfer the antipasto to a glass bowl. Serve chilled, with crackers.
About Grandma's Antipasto
Course/Dish: Other Snacks, Vegetable Appetizers
Regional Style: Italian
Hashtags: #old-fashioned, #antipasto
