Best Antipasto Recipe

Name: Best Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cucumbers; 3 pounds cauliflower florets; 2 pounds green beans; 2 pounds sweet red bell peppers; 40 ounces tuna fish; 80 ounces olives stuffed; 3/4 cup olive oil; 2 pounds pickled onions; 3 pounds mushrooms; 2 pounds green bell peppers; 80 ounces olives ripe; 55 ounces ketchup; 26 ounces anchovy fillets; 3/4 cup vinegar

Servings: persons

2 pounds cucumbers
3 pounds cauliflower florets
2 pounds green beans
2 pounds sweet red bell peppers
40 ounces tuna fish
80 ounces olives stuffed
3/4 cup olive oil
2 pounds pickled onions
3 pounds mushrooms
2 pounds green bell peppers
80 ounces olives ripe
55 ounces ketchup
26 ounces anchovy fillets
3/4 cup vinegar

1
Boil cawliflower 3 minutes.
2
Drain and set aside.
3
Peel pickling onions, cut cucumbers in slices and boil green beans until tender.
4
Set all these vegetables aside.
5
In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers.
6
Simmer 10 to 15 minutes.
7
Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.

1626

kcal

Calories

Fat

197

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds cucumbers, 3 pounds cauliflower florets, 2 pounds green beans, 2 pounds sweet red bell peppers, and more.

Yes, Best Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Antipasto

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