The first time I ever had antipasto in my life was when I was living in Montreal. I had been studying in my little apartment for literally hours waiting for my brother and best friend to arrive from New Brunswick. It was a cooler day, so I'm certain it was in the fall, but can't completely remember. I was so hungry I was ready to eat my pencil and since my family was going to be another few hours getting to Montreal, and since I really didn't delight in the idea of pencil eating, I decided I would go out for dinner and treat myself, because quite frankly I enjoy that. I happened upon this lovely Italian restaurant a few blocks up and a few more blocks over. I can't recall the name but I do recall the food was amazing. The antipasto platter to be exact. Olives, cheeses, meats, flat breads, grapes and a genius flavoured dip smack dab in the middle of the plate. It was delicious! I had never had it before but was now beyond certain I would have it again! Everyday! Ok, not everyday...but as often as I could! I so enjoyed that experience that I have never really forgotten it. Except of course for the name of the restaurant, which I tried to find on the google, but couldn't so it is possible I dreamt it...or that it no longer is in operation. With the global economy the way it has been, that would be a viable possibility. Fast forward six years later, and you'll find me in my kitchen, with my mum, my mother in law and my dear friend Val creating our very own antipasto goodness. It was splendid fun! We all got together in the morning to go and grab our supplies needed, came back to my place and started to work and within five hours, had fifty-nine bottles of fine-looking processed antipasto. What's more, this particular recipe for antipasto is one my mother in law has been making for quite some time now, well before my ever discovering it in Montreal. It really is so very tasty! Very reminiscent of what I had in Montreal but without the authenticity of the Italian restaurant because it's coming from a sweet little Chinese lady - my cutie mom-in-law. But so so good, authentic Italian or no! The lovely thing about this antipasto is that it is incredibly easy to make. The only time-consuming part is all the derned chopping, which is why the many hands will make for light work. But it must be done by hand! Trust me, a food processor will just ruin it. As the recipe itself says "chunkiness is the essence of this style of antipasto". Ha! Excellent! But actually very true. It's perfect for getting a group of ladies together and having a fine afternoon with red wine and chopping knives. They may not seem like they go together, but man - do they ever! Throw a bit of music into the mix along with laughs and good stories and you've got yourself one hell of a day! The finished product of all that drinking, chopping and merriment, of course, is the yummy antipasto. I'm telling you, it's really so very good with a plate of prosciutto or pepperoni, some sharp cheese - maybe a gouda or a nice aged cheddar, and a plate of flat breads with a side of grapes and, of course, some vino - red or white will do (wink wink). Really so very good. Get a group of people together, go and get your ingredients and come back, crack a bottle of red or steep some tea and have a blast! Great and easy way to spend a Saturday with friends. We each spent about twenty-three dollars on the ingredients needed to end up with twelve 500 ml bottles of wonderful antipasto per person. Antipasto makes for an easy and very tasty appetizer for Christmas get-togethers and also makes for a really lovely homemade Christmas gifts for friends and family! You can find the recipe at the end of this post if you click on the "continue reading" bit. It may not appear the most appetizing of delights, but frick - it is! Also - your kitchen and home will smell amazing! Enjoy!
Here are a few pictures from our fun day.
1: Cutting the green and red pepper and zucchini
2: Shroom chopping commencing
3: My mom-in-law doing her thing
4: Caulifleur choppied up
5: The two Valerie Jean's working away (for real, both of their names are Valerie Jean)
6: Club pack sweet pickles - yum!!!
7: After cooking, the antipasto is placed in the jars
8: Processing happening - the height of excitement/not really
9: The finished product - a bazillion antipasto bottles lined up
10: Val with her bottle of yummy goodness
11: All ready for Christmas
This is a sweet/savoury antipasto and it is all kinds of delicious - enjoy!!!
1 cup olive oil
1 very large cauliflower, cut into bite-size pieces (about the size of a quarter or smaller)
2 - 14 oz cans of black olives, drained and chopped
1 - 375 ml bottle of green olives, drained and chopped
2 - 12 oz jars of pickled onions, drained and chopped
2 - 10 oz tins mushroom stems and pieces, drained and chopped
2 large green peppers chopped
1 - 2 red peppers, chopped
1 large zucchini peeled and chopped
1 - 8 oz bottle pimento, drained and chopped
4 to 5 - 15 oz bottles Heinz ketchup (Heinz, there are no other kinds)
4 cups mixed pickles (I used sweet mixed pickles) drained and chopped
Have your sterilized jars and lids ready
In a large pot, mix together olive oil, cauliflower, olives and pickled onions. Cook, stirring constantly for about 10 minutes. Add mushrooms, green peppers, pimento, ketchup and mixed pickles. Simmer for 10 - 15 minutes - or until lightly boiling on top and all the while stirring often.
Ladle into sterilized jars. Process or freeze (processing time is 15 minutes in your boiling water).
To make more - simply double or triple your recipe.
Also, you can easily add shrimp or tuna to your antipasto dip after opening. I prefer to not add before since I give these out as gifts and vegetarian is typically always enjoyed.
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