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Calabrese Antipasto


Calabrese Antipasto Recipe

Ingredients:
  • 1 cauliflower, cut into bite-size florets
  • 4 carrots, peeled and cut on the diagnnal into ½.-inch-thick slices
  • 4 inner celery ribs, cut on the diagonal into ½-inch-thick slices
  • ½ cup white wine vinegar
  • ¾ pound small fresh button mushrooms
  • 1 jar (7½ ounces) peperoncini (pickled green peppers)
  • 1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
  • 1 tin (2 ounces) anchovies with capers, drained
  • 1 can (3 ounces) pitted black olives, drained
  • 1 jar (5 ounces) pimiento-stuffed Spanish olives, drained
  • 1 jar (12 ounces) baby kosher dill pickles, drained and sliced % inch thick
  • 1 jar (7½ ounces) pickled onions, drained
  • 2 jars (6½ ounces each) marinated artichoke hearts, drained
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • ¾ cup canned tomato sauce
  • ½ cup ketchup
  • 6 tablespoons fresh lemon juice
  • ¼ cup tarragon vinegar
  • 1½ teaspoons brown sugar
  • 1½ teaspoons Worcestershire sauce
  • 1½ teaspoons prepared horseradish
  • Sea salt, preferably gray salt
  • Cayenne pepper
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 162kcal (8%)
Total Fat 8g (12%)
Saturated Fat 1g (6%)
Cholesterol 6mg (2%)
Total Carbohydrate 16g
Dietary Fiber 6g
Sugars 8g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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