Antipasto Platter Recipe
Ingredients
1 cup each catsup, chile sauce, and water
1/2 cup each olive oil, tarragon vinegar, and lemon juice
1 clove garlic, minced or mashed
2 tablespoons brown sugar
1 tablespoon each Worcestershire and prepared horseradish
Salt to taste
Dash of cayenne
1/2 head cauliflower
3 medium-sized carrots
2 stalks celery
1/2 pound small whole mushrooms
1 jar (8 oz.) peperoncini (small peppers), drained
2 cans (7 oz. each) solid pack tuna
1 can (2 oz.) rolled anchovies with capers
Pimiento-stuffed olives
Parsley
Directions
Combine in a large pan the catsup, chile sauce, water, oil, vinegar, and lemon juice.
Season with garlic, brown sugar, Worcestershire, horseradish, salt, and cayenne.
Bring to a boil and simmer a few minutes.
Cut cauliflower into flowerets, peel and slice carrots, and slice celery diagonally into 1 1/2-inch pieces.
Add to the sauce the cauliflowerets, carrots, celery, mushrooms, and peppers; simmer slowly for 20 minutes, or until crisp-tender.
Add drained tuna and simmer a few minutes longer.
Spoon into divided dishes, keeping each kind of vegetable and fish together.
Cool and then chill.
Garnish with anchovies, sliced olives, and parsley.
Season with garlic, brown sugar, Worcestershire, horseradish, salt, and cayenne.
Bring to a boil and simmer a few minutes.
Cut cauliflower into flowerets, peel and slice carrots, and slice celery diagonally into 1 1/2-inch pieces.
Add to the sauce the cauliflowerets, carrots, celery, mushrooms, and peppers; simmer slowly for 20 minutes, or until crisp-tender.
Add drained tuna and simmer a few minutes longer.
Spoon into divided dishes, keeping each kind of vegetable and fish together.
Cool and then chill.
Garnish with anchovies, sliced olives, and parsley.
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