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| Home -> [Appetizers, Italian, Western European] -> [Great antipasto Recipe] |
Great antipasto
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Italian, Western European |
Rating: |
0 |
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Ingredients:
| 2
| cup | Carrots, chopped | | 1
| cup | Green pepper, chopped | | 1
| cup | Cauliflower, florets | | 1
| cup | Mushrooms, quartered | | 1/2
| cup | Celery, chopped | | 2
| | Tomatoes, chopped and seede | | 1
| cup | Black olives, sliced | | 1/2
| cup | Onions, small, pickled | | 1/2
| cup | Artichoke hearts | | 1
| cup | Tomato sauce, or 8 oz can | | 3/4
| cup | Ketchup | | 3
| tbsp | Oil, olive |
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Procedures:
| 1 | In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. | | 2 | Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. | | 3 | Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. | | 4 | Transfer to serving containers. | | 5 | Keeps 1 week in fridge, up to 3 months in freezer. | | 6 | Best made in late summer with locally grown vegetables. | | 7 | Wonderful on toasted french bread or as a spread on crackers. |
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