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Best Antipasto

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, H
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Cucumbers or 2 24oz.Dill pic

  2. 3 lbs 1362g / 48oz Cawliflower

  3. 2 lbs 908g / 32oz Green beans or 4 15oz. Tins

  4. 2 lbs 908g / 32oz Red peppers

  5. 5 Tuna fish

  6. 5 Stuffed olives

  7. 3/4 cup 177ml Olive oil

  8. 2 lbs 908g / 32oz Pickling onions or 3 16oz. J

  9. 3 lbs 1362g / 48oz Mushrooms or 5 10oz.Tins mus

  10. 2 lbs 908g / 32oz Green peppers

  11. 5 Ripe olives

  12. 5 Bottl ketchup

  13. 2 Large tins anchovies

  14. 3/4 cup 177ml Vinegar

Instructions Jump to Ingredients ↑

  1. Boil cawliflower 3 minutes. Drain and set aside. Peel pickling onions, cut cucumbers in slices and boil green beans until tender. Set all these vegetables aside. In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers. Simmer 10-15 minutes. Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.

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