Michael Chiarello's Pickled Antipasto

Submitted by katie in the UP

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

 

• Ready In: 1hr 30mins
• Ingredients: 24
• Yields: 12 cups

ingredients

• 3⁄4 cup tomato sauce
• 1⁄2 cup ketchup
• 1⁄3 cup fresh lemon juice
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup tarragon vinegar or 1/4 cup white wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon bottled prepared horseradish
• 1 tablespoon light brown sugar
• 1 garlic clove, minced
• 1 pinch cayenne pepper
• kosher salt
• 1 (2 lb) cauliflower, cut into florets
• 4 medium carrots, sliced on the diagonal 1/3 inch thick
• 4 celery ribs, sliced on the diagonal 1/2 inch think
• 1⁄2 cup white wine vinegar
• 1 lb button mushroom, stems trimmed
• 1⁄2 cup drained pepperoncini pepper
• 3 (6 ounce) cans italian tuna packed in oil, drained
• 6 rolled anchovies over capers
• 1⁄2 cup canned california black olives, pitted and drained
• 1⁄2 cup Spanish olives with pimento, drained
• 3 small kosher dill pickles, cut into thin spears
• 1⁄2 cup pickling onions, drained
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained

directions

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