PICTURE OF ANTIPASTO RECIPES

ANTIPASTO RECIPE - FOOD.COM

Antipasto Recipe - Food.com image

This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 28 Pints

Number Of Ingredients 13

Ingredients

3 (14 ounce) cans olives, ripe, sliced
3 (14 ounce) cans green olives, sliced
4 heads cauliflower florets, small
3 (12 ounce) jars pickled onions
3/4 cup olive oil
6 (10 ounce) cans sliced mushrooms
4 green peppers, chopped
5 (14 ounce) cans green beans, chopped
8 cups ketchup, Heinz (The large can at Costco is just the right size)
4 -5 shrimp, rings or 5 (6 ounce) cans shrimp
6 (6 ounce) cans tuna in water (I buy one big tuna can at Costco)
2 quarts dill pickles, chopped
3/4 cup white vinegar (see NOTE!!)

Steps:

Mix first 5 ingredients in large pot. Boil 5 minutes.
Add next 4 ingredients, boil 10 minutes.
Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
Process in a hot water bath for 15 minutes.
Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Nutrition Facts : Calories 353, FatContent 19.2, SaturatedFatContent 2.8, CholesterolContent 16.1, SodiumContent 2426.9, CarbohydrateContent 36.2, FiberContent 8.4, SugarContent 22.7, ProteinContent 16.5

ITALIAN ANTIPASTO SKEWERS WITH BALSAMIC REDUCTION - EATING ...

Italian Antipasto Skewers with Balsamic Reduction - Eating ... image

Italian Antipasto Skewers are perfect little bites of traditional Italian appetizer on a stick. Delicious combination of cured meats, mozzarella balls, marinated artichoke hearts, cherry tomatoes and olives drizzled with the balsamic reduction makes for one awesome crowd pleaser.

Provided by Edyta

Categories Appetiser

Total Time 10 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 8

Ingredients

6 slices Prosciutto
6 slices Soppressata (- spicy)
6 balls Mozzarella (- mini)
18 Cherry tomatoes
12 Olives
6 Artichokes (marinated, cut in half)
Basil or parsley leaves
3 tbsp Balsamic vinegar (reduced)

Steps:

Using wooden skewers add antipasto ingredients in whatever order you prefer. I like to start and end with either tomatoes or olives.
Drizzle the skewers with balsamic reduction and basil or parsley leaves. You can also add basil or parsley leaves in between other ingredients.
Add balsamic vinegar to the pot and heat up on a low heat until reduced to the point that it sticks to the back of the spoon.

Nutrition Facts : Calories 160 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 7 g, SaturatedFatContent 2 g, CholesterolContent 13 mg, SodiumContent 514 mg, FiberContent 7 g, SugarContent 3 g, ServingSize 1 serving

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