Fiona’s Antipasto Another keeper from the first edition, this ambitious recipe is well worth the effort. Judie’s first co-author, Fiona McLeod, is a purist about hand-chopping the ingredients, but those of you so inclined might want to use your food processor for this one. The original recipe was the work of two people over a weekend of fun and preserving. We’ve cut back the amounts by one half to make a smaller yield. 1 lb
(500 g) cauliflower, cut into bite-sized florets
1 lb
(500 g) green beans, trimmed and cut into bite-sized pieces
¾ lb
(375 g) young thin carrots, scrubbed and cut into bite-sized diagonal pieces
1 lb
(500 g) green bell peppers, cored and chopped
1 lb
(500 kg) red bell peppers, cored and chopped
1 lb
(500 g) small silverskin onions, peeled (for an easier peel, soak in cold water first)
½ tbsp
extra virgin olive oil
12 cups
(2.8 L) classic tomato sauce (p. 70) (178-mL) cans solid white tuna, with oil
½ 7-oz
(250-g) can anchovies
8 cups
(1–1.5 kg) black olives, pitted
4 cups
(720 g) green olives, pitted
1 lb
(500 g) mushrooms, sliced
2½ cups
(600 mL) marinated artichoke hearts, with oil
In a large pot, blanch the cauliflower, beans, and carrots until tender-crisp, about 5 minutes in boiling water. Hard vegetables should just start to feel soft to a fork. Refresh in cold water. In a large frying pan, sauté the peppers and onions in olive oil until just softened. Place vegetables, with the cooking liquids, into a large pot. Add tomato sauce, tuna, and anchovies. Bring to a boil, then add the rest of ingredients and cook for 5 minutes. Put hot antipasto into sterilized pint jars and process in a hot water-bath canner for 15 minutes. Makes 15 pints (7 L).
17 fall
2 6-oz