Antipasto Recipe
Ingredients
| Cauliflower | 1 Large | |
| 750 g / 1 1/2 lb sweet pickled onions | ||
| Celery stalks | 4 | |
| Zucchini | 2 Medium | |
| Green peppers | 3 Large | |
| Red peppers | 3 Large | |
| 800 g / 1 3/4 lb mushrooms | ||
| 800 g / 1 3/4 lb plum tomatoes | ||
| 120 g / 4 oz flat anchovy fillets | ||
| 350 g / 12 1/2 oz canned flaked tuna | ||
| 250 ml / 9 fl oz vegetable oil | ||
| 750 g / 1 1/2 lb stuffed green olives | ||
| 400 g / 14 oz kalamata olives | ||
| 800 g / 1 3/4 lb green beans | ||
| 250 ml / 9 fl oz tomato sauce | ||
| 175 ml / 6 fl oz chili sauce | ||
| 125 ml / 4 1/2 fl oz white vinegar | ||
Directions
1. Chop the cauliflower, onions, celery, zucchini, peppers, mushrooms and tomatoes. Drain the liquid from anchovies and tuna.
2. Rinse the anchovies and tuna under hot water. Chop the anchovies and break up the tuna.
3. Combine vegetable oil, cauliflower and onions in a large pan and cook over high heat for 10 minutes, stirring frequently. Add all other ingredients except the anchovies and tuna and vinegar and cook an additional 10 minutes, stirring frequently.
4. Add the anchovies, tuna and vinegar and cook another 10 minutes, stirring frequently. Set aside to cool.
5. Put the antipasto in sterilised jars and store in a refrigerator, it will keep for many weeks. Serve with cracker biscuits.
2. Rinse the anchovies and tuna under hot water. Chop the anchovies and break up the tuna.
3. Combine vegetable oil, cauliflower and onions in a large pan and cook over high heat for 10 minutes, stirring frequently. Add all other ingredients except the anchovies and tuna and vinegar and cook an additional 10 minutes, stirring frequently.
4. Add the anchovies, tuna and vinegar and cook another 10 minutes, stirring frequently. Set aside to cool.
5. Put the antipasto in sterilised jars and store in a refrigerator, it will keep for many weeks. Serve with cracker biscuits.
Chef
