Grandma's Antipasto
By
Nicole Filizetti
@nfilizetti
1
★★★★★ 1 vote5
Ingredients
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1 ccauliflower, small florets
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1 cred and green bell peppers, chopped
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1 cpickling onions
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1 cmushrooms, whole
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1 cchopped dill pickles
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1 cblack olives, whole
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3/4 colive oil
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1 capple cider vinegar
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1 can(s)tuna, drained and left in chunks
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4 ozanchovies
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1/3 ctomato paste
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2 tsppickling spice, in a bag
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·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.