CALABRESE ANTIPASTO
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
- In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
- Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
- Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
- In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
- In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.
ANTIPASTO WITH ANCHOVIES
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 "Georgian Bay Gourmet, Winter entertaining")
Provided by Derf2440
Categories Lunch/Snacks
Time 1h10m
Yield 15 pints
Number Of Ingredients 19
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. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]
Nutrition Facts : Calories 513.6, Fat 23, SaturatedFat 3.4, Cholesterol 15.1, Sodium 2106.3, Carbohydrate 64.1, Fiber 9.4, Sugar 45, Protein 17.6
MICHAEL'S ANTIPASTI
Categories Fish Olive Onion Appetizer Roast Oscars Eggplant Bell Pepper Zucchini Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
- 2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
- 3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
- 4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
- 5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.
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