Best Antipasto
Best Antipasto recipe
Yield
72 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cucumbers
|
|
| 3 | pounds |
cauliflower florets
|
|
| 2 | pounds |
green beans
|
|
| 2 | pounds |
sweet red bell peppers
|
|
| 40 | ounces |
tuna fish
|
|
| 80 | ounces |
olives
stuffed |
|
| ¾ | cup |
olive oil
|
|
| 2 | pounds |
pickled onions
|
* |
| 3 | pounds |
mushrooms
|
|
| 2 | pounds |
green bell peppers
|
|
| 80 | ounces |
olives
ripe |
|
| 55 | ounces |
ketchup
|
|
| 26 | ounces |
anchovy fillets
|
|
| ¾ | cup |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cucumbers
|
|
| 1.4 | kg |
cauliflower florets
|
|
| 907.2 | g |
green beans
|
|
| 907.2 | g |
sweet red bell peppers
|
|
| 1156 | ml/g |
tuna fish
|
|
| 2312 | ml/g |
olives
stuffed |
|
| 177 | ml |
olive oil
|
|
| 907.2 | g |
pickled onions
|
* |
| 1.4 | kg |
mushrooms
|
|
| 907.2 | g |
green bell peppers
|
|
| 2312 | ml/g |
olives
ripe |
|
| 1589.5 | ml/g |
ketchup
|
|
| 751.4 | ml/g |
anchovy fillets
|
|
| 177 | ml |
vinegar
|
|
Directions
Boil cawliflower 3 minutes.
Drain and set aside.
Peel pickling onions, cut cucumbers in slices and boil green beans until tender.
Set all these vegetables aside.
In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers.
Simmer 10 to 15 minutes.
Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.
