Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Michael Chiarello's Pickled Antipasto Recipe
    Lost? Site Map

    Michael Chiarello's Pickled Antipasto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    katie in the UP's Note:

    Michael Chiarello is one of my favorite Chefs. Antipasto must chill overnight, so plan accordingly.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, combine 1/2 cup of water with the tomato sauce, ketchup, lemon juice, olive oil, tarragon vinegar, Worcestershire sauce, horseradish, brown sugar and garlic.
    2. 2
      Add the cayenne pepper and season with salt. Bring to a boil over high heat, then simmer for 20 minutes.
    3. 3
      Transfer the marinade to a large bowl to cool.
    4. 4
      In a large saucepan of boiling salted water, cook the cauliflower until barely tender, about 2 minutes.
    5. 5
      Using a slotted spoon, transfer the cauliflower to a baking sheet to cool.
    6. 6
      Bring the water back to a boil.
    7. 7
      Add the carrots and celery, blanch for 2 minutes and transfer to the baking sheet to cool.
    8. 8
      Add the white wine vinegar to the saucepan and return to a boil.
    9. 9
      Add the mushrooms, simmer for 1 minute and drain well; transfer to the other vegetables and let cool.
    10. 10
      Add all of the cooled vegetables to the marinade, then add the remaining ingredients.
    11. 11
      Toss gently but thoroughly, cover and refrigerate overnight.
    12. 12
      MAKE AHEAD The recipe can be refrigerated for up to 2 weeks.

    Browse Our Top Tuna Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Michael Chiarello's Pickled Antipasto

    Serving Size: 1 (3344 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 211.9
     
    Calories from Fat 88
    41%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 7.6 mg
    2%
    Sodium 745.8 mg
    31%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 4.8 g
    19%
    Sugars 9.0 g
    36%
    Protein 16.5 g
    33%

    The following items or measurements are not included:

    tarragon vinegar

    white wine vinegar

    rolled anchovies over capers

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites