Calabrese Antipasto

Name: Calabrese Antipasto
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 57 grams tin anchovies with capers, drained; 85 grams pitted black olives, drained; 2 teaspoons brown sugar; 340 grams fresh button mushrooms; 177 milliliters canned tomato sauce; 4 slices carrots, peeled and cut on the diagonal into 1/2-inch slices; 1 cauliflower, cut into bite sized florets; 6 servings Cayenne pepper; 1 clove garlic, minced; 2 teaspoons prepared horseradish; 118 milliliters ketchup; 340 grams baby kosher dill pickles, drained and sliced 1/2 inch thick; 6 Tbsps fresh lemon juice; 184 grams marinated artichoke hearts, drained; 59 milliliters extra-virgin olive oil; 213 grams pickled onions; 213 grams jar pepperoncini (pickled green peppers); 142 grams pimiento stuffed Spanish olives, drained; 4 slices inner celery ribs, cut on the diagonal into 1/2-inch slices; 6 servings Sea salt, preferably gray salt; 59 milliliters tarragon vinegar, plus more for jars; 198 grams imported olive oil packed tuna, drained; 118 milliliters white wine vinegar; 2 teaspoons Worcestershire sauce

Calabrese Antipasto might be just the hor d'oeuvre you are searching for. This recipe serves 6. One serving contains 378 calories, 17g of protein, and 22g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up horseradish, ketchup, marinated artichoke hearts, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Place all of the prepared and drained vegetables in separate bowls and reserve their juices.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

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.

Ingredients you will need

Tarragon Vinegar

Worcestershire Sauce

Tomato Sauce

Brown Sugar

Horseradish

Lemon Juice

Ground Cayenne Pepper

Ketchup

Garlic

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cauliflower

Carrot

Celery

Water

Salt

Equipment you will use

Skimmer

Pot

Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white).

Ingredients you will need

Vinegar

Mushrooms

Water

Drain and spread the mushrooms on a tray to cool quickly.

Ingredients you will need

Mushrooms

Spread

Add the cauliflower, carrots, celery, and mushrooms to the sauce.

Ingredients you will need

Cauliflower

Mushrooms

Carrot

Celery

Sauce

Add the juices from the canned and jarred vegetables.

Ingredients you will need

Vegetable

Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.

Ingredients you will need

Artichoke Hearts

Peperoncini

Pickles

Olives

Onion

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.

Ingredients you will need

Tarragon Vinegar

Vegetable

Equipment you will use

Canning Jar

Funnel

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.

Ingredients you will need

Anchovies