Sicilian Antipasto

Name: Sicilian Antipasto
Ingredients: olive oil; 4 stalks celery sliced; 6 carrots sliced; 4 onions coarsely chopped; 8 cloves garlic minced; 1 head cauliflower florets sliced; 2 heads fennel sliced, optional; 4 zucchini sliced; 12 ounces tomato sauce; 6 ounces tomato paste; 1 cup chopped parsley; 2 tablespoons oregano; basil; 1/4 cup capers optional; 16 ounces pearl onions or pearl, drained, more is better; 32 ounces sweet pickle mixed, drained and sliced; 6 ounces pitted black olives can, drained weight, drained; 5 3/4 ounces green olives jar, drained weight stuffed, drained; 16 ounces cherry peppers mild or hot, drained; 13 1/2 ounces peperoncini drained, banana pepper; 1/4 cup red wine vinegar; 18 ounces artichoke hearts; juice; 1/4 cup sugar; salt; freshly ground black pepper; 6 ounces anchovies

27 ingredients

2 steps

Ingredients

olive oil
4 stalks celery sliced
6 carrots sliced
4 onions coarsely chopped
8 cloves garlic minced
1 head cauliflower florets sliced
2 heads fennel sliced, optional
4 zucchini sliced
12 ounces tomato sauce
6 ounces tomato paste
1 cup chopped parsley
2 tablespoons oregano
basil
1/4 cup capers optional
16 ounces pearl onions or pearl, drained, more is better
32 ounces sweet pickle mixed, drained and sliced
6 ounces pitted black olives can, drained weight, drained
5 3/4 ounces green olives jar, drained weight stuffed, drained
16 ounces cherry peppers mild or hot, drained
13 1/2 ounces peperoncini drained, banana pepper
1/4 cup red wine vinegar
18 ounces artichoke hearts
juice
1/4 cup sugar
salt
freshly ground black pepper
6 ounces anchovies

Directions

1

In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be
2

Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. 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.