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Ингредиенты
- Extra virgin olive oil
- 4 stalks celery, sliced
- 4 - 6 carrots, sliced
- 2 - 4 onions, coarsely minced
- 6 - 8 cloves garlic, chopped
- 1 head cauliflower, florets sliced
- 1 - 2 heads fennel, sliced (optional)
- 2 - 4 zucchini, sliced
- 2 (6 ounce) cans tomato sauce
- 6 ounce can tomato paste
- 1 c. minced parsley
- 1 - 2 T each oregano and basil
- 1/4 - 1/2 c. capers (optional)
- 1 - 2 (8 ounce) jars pearl or possibly cocktail onions, liquid removed (more is better)
- 1 - 2 (16 ounce) jars mixed sweet pickles, liquid removed and sliced
- 6 ounce can (liquid removed weight) pitted black olives, liquid removed
- 5 3/4 ounce jar (liquid removed weight) stuffed green olives, liquid removed
- 16 ounce jar cherry peppers, mild or possibly warm, liquid removed
- 13 1/2 ounce jar peperoncini, liquid removed (banana pepper)
- 3 (6 ounce) jars marinated artichoke heart and juice (quarter artichoke hearts)
- 1/4 - 1/2 c. red wine vinegar
- 1/4 c. sugar
- Salt and lots freshly grnd black pepper
- 1 (or possibly none) of the following: 6 ounce anchovies, finely minced; 2 - 3 (7 ounce) cans tuna, packed in oil and undrained; 1/2 pound salami, cut in julienne strips (best with mozzarella)
Инструкции
- In very large heavy pot with lid, pour sufficient extra virgin olive oil to cover bottom. Add in celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 min. Add in sliced zucchini and steam 5 min more. Remove from heat and add in remaining ingredients, including your choice of anchovies, tuna or possibly salami. Stir gently to mix, return to heat and simmer for about 3 to 4 min, just to blend. Chill antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.Serves 8 as a main dish, 20 as a vegetable side dish or possibly to a crowd as an hors d'oeuvre.
- Testing Results: Use a very large pot to hold all these ingredients, though do not feel constrained to follow the recipe exactly. If you do not like olives, omit them and compensate with more artichoke hearts or possibly onions. Add in julienne strips of mozzarella if desired. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 877mg | 37% |
| Potassium 1234mg | 35% |
| Total Carbs 72.31g | 19% |
| Dietary Fiber 10.6g | 35% |
| Sugars 18.22g | 12% |
| Protein 6.44g | 10% |
