Antipasto Reingold

One night in 1975, my husband and I decided to create our own antipasto. We opened cans of tomato paste and fish (anchovies and tuna and sardines), cut up olives and other pickled vegetables, and got out most of our spices. The following is the result of a lot of tasting and testing. We enjoy eating this with crusty bread or crackers as a first course before pasta or roast veal.


Yield: 6-8 servings

Mix together, arrange nicely with sardines, on a platter.

Any antipasto that is left over should be tightly sealed and refrigerated. It keeps for several days.

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