Antipasto

ANTIPASTO

A delicious appetizer to serve during the festive season. It’s a lot of chopping, but don’t use a food processor!


1 cup     olive oil     250 mL

1     large cauliflower, cut into bite-sized pieces   1

2     large green peppers, chopped     2

2     cans (each 101⁄2 oz/294 mL) sliced ripe olives, chopped   2

1     jar (16 oz/454 mL) green olives with pimiento, chopped    1

2     jars (each 13 oz/370 mL) pickled onions, chopped     2

2     cans (each 10 oz/284 mL) mushroom stems and pieces  2

1     jar (48 oz/1.4 L) mixed pickles, chopped   1

2     bottles (each 48 oz/1.4 L) ketchup     2

1     bottle (15 oz/426 mL) hot ketchup     1

2     cans (each 2 oz/56 g) anchovies, chopped (optional)    2

3     cans (each 41⁄2 oz/128 g) solid tuna, chopped    3

3     cans (each 4 oz/114 g) small shrimp     3

Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.

Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator. Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L).

This recipe can be found on page 80 of The Complete Best of Bridge Cookbooks, Volume 1

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