Grandmas Antipasto Recipes

Steps:

• Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
• Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Steps:

• 1. Soak the cauliflower, peppers and onions in salt water overnight. Drain and rinse.
• 2. Combine the oil, vinegar, tomato paste, anchovies, spice bag, salt and pepper in a large pan. Bring to a boil and cook, stirring frequently, for 10 minutes.
• 3. Add the salted vegetables and cook until tender but not mushy, about 10 minutes.
• 4. Add the remaining vegetables and tuna and bring to a boil. Cook for 2 more minutes. Remove from heat and remove the spice bag.
• 5. Transfer the antipasto to a glass bowl. Serve chilled, with crackers.

Steps:

• Boil eggs till they are hard.
• Roast red peppers over gas stove till they are black and peel under cold water.
• Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
• Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
• On a large round tray place red peppers lenth wise in a sun shape.
• Place eggs around plate between peppers.
• In the center place artichoke hearts in a pile.
• Open can of black olives and drain place all around platter between eggs and peppers.
• Drizzle 1 Tsp of olive oil all around plate.
• Cut slices of left over garlic and place around plate.
• Cover with seran wrap and refrigerate for 1 hour.
• Uncover and serve.