Antipasto with Anchovies Recipe 🍴
Overview:
Indulge in the exquisite flavors of this Antipasto with Anchovies, a culinary gem that’s sure to tantalize your taste buds. Originating from the pages of “Georgian Bay Gourmet, Winter entertaining,” this recipe has earned its place as a cherished favorite, with requests pouring in with every serving. Perfect for lunch, snacks, or as an appetizer during festive occasions like Christmas, this dish pairs wonderfully with crackers or as a cold topper for a brie cheese wheel.
- Preparation Time: 1 hour
- Cooking Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Servings: Approximately 15 pints
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Green peppers |
| 4 | Carrots |
| 2 | Pitted black olives |
| 1 | Green olives |
| 2 | Pimientos |
| 2 | Sweet pickles |
| 1 | Cauliflower |
| 1 | Olive oil |
| 8 cloves | Garlic |
| 5 cups | Ketchup |
| 2 cups | Hot ketchup |
| 1 cup | Red wine |
| 2 tbsp | Tomato paste |
| 1 tsp | Oregano |
| 2 | Artichokes |
| 1 can | Mushroom pieces |
| 2 cans | Anchovies |
| 2 cans | Tuna |
Instructions:
-
Prepare Vegetables: Begin by chopping the green peppers and cutting the carrots into julienne strips. Chop the ripe olives, green olives, pickled onions, pimientos, and sweet pickles. Set them aside for later use.
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Saute Cauliflower: Break the cauliflower into bite-sized pieces. In a frying pan, heat 2 ounces of olive oil over medium heat. Add 2 cloves of minced garlic and the cauliflower, sautéing until tender. Once cooked, remove from heat and set aside.
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Prepare Sauce: In a large pot, heat the remaining olive oil. Add the remaining 3 cloves of minced garlic and sauté until fragrant. Stir in the ketchup, hot ketchup, red wine, tomato paste, and oregano, combining well.
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Combine Ingredients: Add the chopped vegetables, pickles, olives, artichokes, pimientos, cauliflower, and mushrooms to the pot with the sauce.
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Simmer: Allow the mixture to simmer for 10 minutes, stirring frequently to ensure even cooking and prevent sticking.
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Add Anchovies and Tuna: Incorporate the anchovies and tuna into the mixture, stirring constantly. Bring the mixture to a boil and continue stirring to prevent any ingredients from sticking to the bottom of the pot.
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Serve or Preserve: Your Antipasto with Anchovies is now ready to be enjoyed immediately. Alternatively, you can refrigerate it for up to 2 weeks or portion it into containers for freezing. For long-term storage, you can also place it in hot sterilized jars.
Nutritional Information (Per Serving):
- Calories: 513.6
- Fat: 23g
- Saturated Fat: 3.4g
- Cholesterol: 15.1mg
- Sodium: 2106.3mg
- Carbohydrates: 64.1g
- Fiber: 9.4g
- Sugar: 45g
- Protein: 17.6g
Tips:
- Experiment with different types of olives or pickles to customize the flavor to your liking.
- Serve the antipasto with crusty bread or alongside a cheese platter for a delightful appetizer spread.
- Ensure jars are properly sterilized before storing the antipasto for an extended period.
- Adjust the amount of hot ketchup to control the spiciness level of the dish according to your preference.
