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Misc: Calabrese Antipasto

Source of Recipe

Michael Chiarello


Recipe Link: www.foodnetwork.com

List of Ingredients

1 cauliflower, cut into bite sized florets
4 carrots, peeled and cut on the diagonal into 1/2-inch slices
4 inner celery ribs, cut on the diagonal into 1/2-inch slices
1/2 cup white wine vinegar
3/4 pound small fresh button mushrooms
1 jar (7 1/2 ounces) pepperoncini (pickled green peppers)
1 (7-ounce) can imported olive oil packed tuna, drained
1 (2 ounce) tin anchovies with capers, drained
1 (3-ounce) can pitted black olives, drained
1 (5-ounce) jar pimiento stuffed Spanish olives, drained
1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick
1 (7 1/2-ounce) jar pickled onions
1 (6 1/2-ounce) jar marinated artichoke hearts, drained
For the sauce:
1/4 cup extra-virgin olive oil
1 clove garlic, minced
3/4 cup canned tomato sauce
1/2 cup ketchup
6 tablespoons fresh lemon juice
1/4 cup tarragon vinegar
1 1/2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons prepared horseradish
Sea salt, preferably gray salt
Cayenne pepper




Recipe

Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later.
Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.

Put the cauliflower, carrots, celery and mushrooms in a large bowl. Add the pepperoncini, tuna, anchovies, olives, pickles, onions and artichoke hearts. Toss well.

Make the sauce: heat the olive oil in a large pot over moderate heat. Add the garlic and saute until golden. Add the tomato sauce, ketchup, lemon juice, vinegar, brown sugar, Worcestershire sauce, horseradish and salt and cayenne pepper, to taste. Bring the sauce to a simmer. Add the contents of the bowl. Stir well, then cover and simmer gently until the carrots are tender, about 12 to 15 minutes. Cool, then refrigerate.