Antipasto

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Famoso Antipasto
Prep Time
30 mins
Cook Time
26 mins
Total Time
56 mins
 
I’ve made this antipasto since my husband and I met 40 years ago. It reminds me of a Sicilian recipe that my grandmere used to make. So, every time my brother’s family came to visit over the holidays, we would have antipasto. Come to find out that they thought it was Auntie’s Pasto! Try to make this at least 2 weeks ahead so that flavors can marry. It keeps refrigerated for 2 months. Serve it with a favorite, mild cracker.
Course: Appetizer
Cuisine: Italian
Servings: 4 pints
Author: Barbara
Ingredients
  • ¼ Cup olive oil
  • 4 cloves garlic chopped finely
  • 1 bunch Italian flat leaf parsley chopped
  • 32 ounces bottle of giardeniera* drained and cut into bite sized pieces
  • 1 small can tomato puree
  • 1 can tomato paste
  • 2 pounds small brown mushrooms quartered to bite size pieces
  • 1-2 jars artichoke hearts marinated in oil cut into bite sized pieces
  • 1 cup pitted kalamata olives halved
  • 1 package frozen pearl onions defrosted
  • 2 cans tuna packed in oil preferably Italian
  • 1/2 cup olive oil
Instructions

  1. Cut the mushrooms.


  2. Chop the parsley with the garlic.
  3. Saute the garlic and parsley in olive oil, add the mushrooms and sauté until softened.
  4. Cut the gardiniera, marinated artichokes and olives into bite size pieces.

  5.  Add the rest of the ingredients excepting the tuna and ¼ cup of olive oil. Simmer one hour.

  6. Gently add the tuna, leaving it chunky. Add 1/2 of remaining the oil.

  7. Store it in serving sized bottles, topped with a coating of olive oil.

Recipe Notes

*Sometimes it’s a challenge to find a large bottle of giardeniera! I like to select the bottles that have the most cauliflower in them. You can pickle your own vegetables to put into the antipasto, but don’t use broccoli or asparagus or vegetables that are pungent or soften easily to mush.