Time: 2 hours.
Complexity: easily
Servings: 6

Antipasto alla Calabrese is an Italian appetizer traditionally served with a slice of bread before the main course. It features a mix of fresh and pickled vegetables, tossed in a spicy tomato sauce with tuna. Due to the large number of ingredients, this appetizer is best prepared in one go and preserved in several jars, which will keep for several weeks in the refrigerator. All raw vegetables (cauliflower, carrots, celery) and mushrooms are blanched beforehand, while pickled vegetables (peppers, olives, cucumbers, onions, artichokes) are added along with their marinades, resulting in a delicious antipasto.

Ingredients:

Antipasti

• 1 head cauliflower, cut into bite-sized florets
• 4 carrots, peeled and sliced ​​diagonally into 1cm thick slices.
• 4 inner celery stalks, sliced ​​diagonally into 1cm thick slices.
• 0.5 cup white wine vinegar
• 300 g of small fresh champignons
• 1 jar (200 g) of pepperoncini (pickled green peppers)
• 1 can (85g) pitted black olives, drained
• 1 can (140g) Spanish olives with pimento peppers, drained
• 1 jar (340 g) small pickled cucumbers, dried and cut into 1 cm thick slices.
• 1 jar (200 g) of pickled onions
• 1 (180g) marinated artichoke hearts, patted dry
• 1/4 cup extra-virgin olive oil
• 1 can (200g) tuna in olive oil, drained
• 1 can (55g) anchovies with capers, drained

Sauce

• 0.5 cups ketchup
• 1.5 tsp Worcestershire sauce
• 1.5 tsp prepared horseradish
• 3/4 cup tomato sauce
• 1/4 cup tarragon vinegar + extra for jars
• 1.5 tsp. brown sugar
• 1 clove garlic, minced
• 6 tablespoons freshly squeezed lemon juice
• Cayenne pepper
• Sea salt, preferably grey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tuna, Anchovies, capers, Artichokes, pickled cucumber, olive, olives, peperoncino pepper, cauliflower, champignon mushrooms, carrot, celery, wine vinegar, tomato sauce, Worcestershire sauce, horseradish, toasts

We recommend

Preparation:

Step 1
• Place all prepared and dried vegetables in separate bowls and save their marinades.
Step 2
• In a large saucepan, combine the ketchup, Worcestershire sauce, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne pepper. Bring to a boil over medium heat. Season with salt to taste.
Step 3
• Bring a large pot of water to a boil and season generously with salt. Blanch the cauliflower for about 2 minutes; it should still be crisp. Using a slotted spoon, transfer the florets to a tray to cool quickly. Repeat with the carrots and then the celery, cooking them only to remove any raw flavor. Add white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and transfer the mushrooms to a tray to cool quickly.
Step 4
• Add cauliflower, carrots, celery, and mushrooms to the sauce. Add the marinades from all the canned vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and mix well.
Step 5
• Pour 1 teaspoon of tarragon vinegar into sterilized jars (for a fresh flavor). Fill the jars with the vegetable sauce, using a wide funnel to avoid spills.
Step 6
• In one of the large pots you used, add the olive oil, tuna, and anchovies and mix well. Top each jar with a small amount of the fish mixture. Cover and refrigerate, or let cool on the counter before serving. Canned food can be stored in the refrigerator for up to 2 weeks..

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