CALABRESE ANTIPASTO
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
- 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.
- 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. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
- Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
- 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.
- 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.
CLASSIC ANTIPASTO PLATTER
Antipasto platters have a lively combination of flavors that tempt the taste buds. This is a real favorite on our buffet table. The large platter of meats, cheese, olives and vegetables disappears quickly. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- On a large serving platter, arrange the first nine ingredients; adding sliced meats if desired. In a small bowl, whisk the oil, cheese, oregano, salt and pepper; drizzle over antipasto.
Nutrition Facts :
ANTIPASTO WITH ANCHOVIES
the best antipasto I've ever come across, the recipe is requested with every serving. Wonderful on crackers and have used it as a cold topper for a brie cheese wheel. (Originally from "Georgian Bay Gourmet, Winter entertaining")
Provided by Derf2440
Categories Lunch/Snacks
Time 1h10m
Yield 15 pints
Number Of Ingredients 19
Steps:
- Chop green peppers, cut carrots into julienne strips.
- Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
- Break cauliflower into bite sized pieces.
- Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
- Remove from heat and set aside.
- In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
- Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
- Simmer for 10 minutes, stirring frequently.
- Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
- Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]
Nutrition Facts : Calories 513.6, Fat 23, SaturatedFat 3.4, Cholesterol 15.1, Sodium 2106.3, Carbohydrate 64.1, Fiber 9.4, Sugar 45, Protein 17.6
ABBY'S ANTIPASTO (SMALL BATCH)
I wanted to make antipasto without having gazillions amount of jars, so I adapted this recipe from a number of sources. From start to finish (and even cleaning up the kitchen!!) this took me 2-1/4 hours
Provided by Abby Girl
Categories Tuna
Time 1h30m
Yield 14 250 ml jars
Number Of Ingredients 21
Steps:
- Step 1: Cut cauliflower, green pepper, green beans and garlic into bite size pieces. Place in one bowl and set aside.
- Step 2: In another bowl, cut black olives, green olives, mushrooms, carrots, artichokes, into bite size pieces. Add capers. Set aside.
- Step 3: Combine anchovies, shrimp and tuna. Set aside.
- Preheat oven to 200.
- Wash jars in warm soapy water, rinse well with clean water and place in oven to air dry. Turn oven off.
- In a large stock pot, over medium high heat, add olive oil; heat. Add ingredients in Step 1 and cook until tender; 6 - 8 minutes.
- Add ingredients for Step 2 and saute until well heated through; about 5 - 8 minutes.
- Add ketchup, chili sauce, hot pepper sauce and white wine vinegar and bring to a boil. Reduce heat and simmer for 10 - 15 minutes.
- For Step 3, rinse and cut anchovies into small pieces. Pour boiling water over the seafood, drain well and add to the pot. Simmer for 5 minutes. Taste and adjust seasonings.
- Fill hot jars with the antipasto; cleaning the rim with a clean cloth and top with steralized lids. Process the jars in boiling water for 10 minutes.
Nutrition Facts : Calories 274.4, Fat 12.8, SaturatedFat 1.9, Cholesterol 23.3, Sodium 2149.6, Carbohydrate 33, Fiber 7.8, Sugar 19.2, Protein 11.3
MICHAEL'S ANTIPASTI
Categories Fish Olive Onion Appetizer Roast Oscars Eggplant Bell Pepper Zucchini Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. If using anchovies packed in salt, cover in water and soak in a glass bowl for 30 minutes. Drain well. Using a paper towel, remove the outer skin. Split the fillet to remove the bone. Place the anchovies in a small bowl and add red pepper flakes. Pour over olive oil to cover. If using anchovies packed in oil, simply remove the anchovy fillets from the oil and transfer to a small bowl. Add red pepper flakes and pour over fresh olive oil. Set aside.
- 2. Meanwhile, roast peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
- 3. Transfer roasted peppers to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into strips. Set aside.
- 4. In a large bowl toss eggplant, zucchini, and red onions with olive oil. Season with salt and pepper to taste. Grill vegetables over medium heat on a grill pan or grill in batches on a rack set about 4 inches over glowing coals, turning them, for 10 to 15 minutes, or until tender.
- 5. Arrange roasted peppers, grilled vegetables, and olives on a large platter. Place the bowl of anchovies on the platter. Serve with crusty bread.
More about "antipasto with anchovies recipes"
ITALIAN ANTIPASTO PLATTER WITH ANCHOVY VINAIGRETTE
From oursaltykitchen.com
Cuisine ItalianCategory AppetizerServings 12Total Time 20 mins
- Make the anchovy vinaigrette. Place all ingredients into the bowl of a food processor. Flip the switch to continuous and blend until the anchovies and garlic are pulverized and the dressing is smooth. Taste for seasoning and add salt if needed.
8 OF THE BEST ANTIPASTI RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TUNA AND OLIVE ANTIPASTO RECIPE | CDKITCHEN.COM
From cdkitchen.com
39 ANCHOVY & SARDINE RECIPES THAT PACK A PUNCH | BON …
From bonappetit.com
10 BEST ANCHOVY APPETIZERS RECIPES | YUMMLY
From yummly.com
50 ANTIPASTI | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
15 IRRESISTIBLE ANTIPASTO RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
LOW CARB ANTIPASTO SALAD - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
FRIED SAGE WITH ANCHOVIES (SALVIA FRITTA CON ACCIUGHE)
From stefangourmet.com
ITALIAN ANTIPASTI RECIPES - GINO D'ACAMPO OFFICIAL WEBSITE
From ginodacampo.com
ANCHOVY WITH TOMATOES, ANTIPASTO RECIPE - COOKEATSHARE
From cookeatshare.com
ITALIAN ANTIPASTO SKEWERS (ANTIPASTO RECIPE) | THE MEDITERRANEAN …
From themediterraneandish.com
TRADITIONAL ITALIAN ANTIPASTI - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN ANTIPASTO PLATTER WITH ANCHOVY VINAIGRETTE | RECIPE CART
From getrecipecart.com
EASY ANTIPASTO SKEWERS APPETIZER | THE RECIPE CRITIC
From therecipecritic.com
41 BEST ANCHOVY RECIPES, INCLUDING ANCHOVY PASTA, SALAD …
From epicurious.com
HOW TO MAKE THE BEST ANTIPASTO SALAD RECIPE - THE RECIPE CRITIC
From therecipecritic.com
ANTIPASTO OR ANTIPASTA, ONE OF OUR DELICIOUS ITALIAN APPETIZER RECIPES
From cookingnook.com
10 BEST ANCHOVY RECIPES - THE SPRUCE EATS
From thespruceeats.com
ANTIPASTO SALAD RECIPE - MAD ABOUT FOOD
From madaboutfood.co
EVERYTHING YOU CAN DO WITH A TIN OF ANCHOVIES - SERIOUS EATS
From seriouseats.com
ANCHOVY ANTIPASTO RECIPES | ZAIQA
From zaiqa.com
ANTIPASTO WITH ANCHOVIES - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
10 PASTA WITH ANCHOVIES RECIPES FOR THE WEEKEND
From lacucinaitaliana.com
ANCHOVY ANTIPASTO BITES | WILD PLANET FOODS
From wildplanetfoods.com
ANTIPASTO RECIPES | ALLRECIPES
From allrecipes.com
ANCHOVY ANTIPASTO | ZAIQA
From zaiqa.com
ANTIPASTO – THE BEST OF BRIDGE
From bestofbridge.com
ITALIAN PASTA WITH ANCHOVIES - PINA BRESCIANI
From pinabresciani.com
EASY ANTIPASTO RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
STUFFED CHERRY PEPPERS FOR YOUR ANTIPASTO PLATTER - MARCELLINA IN …
From marcellinaincucina.com
ANCHOVY RECIPES | ALLRECIPES
From allrecipes.com
GREEN OLIVE TAPENADE RECIPE WITHOUT ANCHOVIES RECIPES
From stevehacks.com
ANTIPASTO SALAD WITH ANCHOVIES - COOKEATSHARE
From cookeatshare.com
WHITE ANCHOVIES CROSTINI WITH LEMON AEOLI | WILD PLANET FOODS
From wildplanetfoods.com
RADISH AND ANCHOVY ANTIPASTO | ERICA DE MANE
From ericademane.com
EASY ANCHOVY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
ANCHOVY ANTIPASTO | RECIPES WIKI | FANDOM
From recipes.fandom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love