Recipes from my Sicilian and Italian Grandmothers, my Mother, My sister Pat and those I have gathered through the years

El Sol Antipasto

El Sol
Damadio’s Tenafly, NJ

El Sol Antipaswto

Vegetables and tuna simmer in a tomato-based cooking sauce to make this appetizer plat­ter. You can vary the vegetables: other choices are artichoke hearts, tiny onions, and green beans.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Ingredients
1 cup each catsup, tomato-based chile sauce ( I use the Heinz variety in the tall narrow glass jar, and water.

½ cup each olive oil, tarragon wine vinegar or red wine vinegar with some tried tarragon crushed in it, and lemon juice.

1 clove garlic, minced or mashed or ½ tsp of garlic powder for even distribution

2 tablespoons firmly packed brown sugar

1 tablespoon each Worcestershire and prepared horseradish

Salt to taste

Dash of cayenne ( how much depends on how much zing you want in it)

1 medium-sized cauliflower

3 or four large carrots

2 stalks celery

½ pound small whole mushrooms or cut larger ones in quarters

1 jar (8 oz) perperoncini

2 cans solid pack tuna packed in oil ( I get an Italian brand from our Italian grocery, it’s so much better

Pimiento-stuffed Spanish style olives, black olives too if you like them

Equipment

  • 1 large sauce pan

Method
 

Instructions
    Combine in a large saucepan the catsup, chili sauce, water, oil, vinegar, lemon juice, garlic, brown sugar, Worcestershire, horseradish, salt and cayenne. Bring to a boil and simmer a few minutes.

    Cut cauliflower into flowerets, peel carrots and slice in ¼ inch thick pieces ( I use a ruffle-edge cutter for looks and faster cooking.

    Slice celery diagonally into 1 ½ inch pieces.

    Add the cauliflower, carrots, celery, mushrooms, and pickled peppers to the sauce. Cover and simmer slowly for 20 minutes or until carrots are tender-crisp when pierced with a fork.

    Drain tuna and add fish taking care to keep pieces as whole as possible,; simmer very slowly just until heated through. You can add the tuna after you have put the antipasto on a plate if you think it might break apart when simmering it. I will sometimes add some of the olives at this point as well although the original recipe says to use them for garnish. Cool and then chill. Garnish with olives.

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      About Me

      Hi! I am Don and I am a 3rd generation Italian/Sicilan/American. I have recipes from my Sicilian grandmother, my Italian grandmother, my mother, my sister Pat and those I have gathered through the years. I have tried to show recipes that are mostly easy and do not take up too much of your time. I hope my viewers will submit their favorite recipes as well.
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