Best Antipasto
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 2 13oz. large tins anchovies
- 3/4 c Olive oil
- 2 lb Cucumbers or 2 24oz.dill pic
- 5 16oz. tins ripe olives
- 2 lb Red peppers
- 5 8oz. tins tuna fish
- Cut
- 3 lb Mushrooms or 5 10oz.tins mus
- 2 lb Green beans or 4 15oz. tins
- 2 lb Pickling onions or 3 16oz. j
- 5 16oz. jars stuffed olives
- 5 11oz. bottles of ketchup
- 2 lb Green peppers
- 3/4 c Vinegar
- 3 lb Cawliflower
Contains
FishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 10-15 minutes. Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander
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Kettle