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.
Ingredients
- 1 (6 oz.) can tomato paste
- 1/4 tsp. dry mustard
- 1 T. olive oil
- 1/4 tsp. salt
- 2 T. red wine vinegar
- 1/4 tsp. pepper
- 2 tsp. lemon juice
- 1/2 tsp. oregano
- 1 can flat anchovies, including oil
- 1/4 tsp. marjoram
- 10 sliced black olives (Calamata are best)
- 1/2 tsp. basil
- 12 stuffed green olives
- 4 T. chopped green pepper
- 2 tsp. chopped parsley
- 2 chopped shallots
- 1 can tuna (6.5 ounces)
- 6 quartered artichoke hearts
- 4 sliced pimentos
- pickled cauliflower and gherkins to taste
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.