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Antipasto

Recipe submitted by LMW

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An old family recipe from Northern Italy, based on tuna and pickled vegetables

Serves 12 to 15

Ingredients

1 large jar of giardiniera (pickled vegetables)
1 tin of anchovies
1 cup of olive oil
1 small tin of tomato paste
1 large can of tuna, in brine (420 g)

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Method

Drain and rinse the giardiniera well, then chop finely and set aside.
In a large pot, add oil and chopped anchovie. Over a low heat, stir until dissolved. This takes about 2 minutes.
Add the chopped giardiniera and tomato paste, stirring well.
Cook over a low heat, for about half an hour, stirring regularly.
Turn off the heat and stir in the drained and flaked tuna.
Mix well and set aside to cool.
When cooled , spoon into a glass jar and refrigerate.
Fills approx. 3 small terrines.

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Notes & Tips

Use the rinsed out giardiniera jar to store antipasto. Keeps in the fridge for weeks. Serve as a dip, with crackers; as a sandwich filler; on toast; or eat straight out of the jar.

Recipe Rating

Preparation Time: 30M

Cooking Time: 30M

What do you think?

LMW December 2008

Very more-ish, does not last very long.

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