Michael Chiarello’s Pickled Antipasto

May 11, 2023May 11, 20230 4
Michael Chiarello's Pickled Antipasto Recipe for Your Appetizer Needs
in Appetizer

Prep

20 min

Cook

15 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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 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 jar marinated artichoke hearts , drained

Nutrision Information

Servings Per Recipe
12
Calories
84
Sugar
5g
Fat
4g
Antipasto is a popular Italian appetizer that features a variety of cured meats, cheeses, and marinated vegetables. Michael Chiarello takes this traditional recipe up a notch with his Pickled Antipasto. This dish is loaded with fresh, colorful vegetables that are pickled to perfection in a tangy, slightly sweet, and garlicky marinade. The pickling process gives the veggies a unique texture and flavor that pairs well with crackers, bread, or on its own as a snack. This recipe is ideal for meal prep, potlucks, or when you want to impress your guests with an elevated finger food.

Instructions

1.In a large pot, combine tomato sauce, ketchup, lemon juice, olive oil, tarragon vinegar (or white wine vinegar), Worcestershire sauce, prepared horseradish, light brown sugar, minced garlic, cayenne pepper, and salt.
2.Bring the mixture to a boil and let it simmer for 5 minutes.
3.In the meantime, add cauliflower florets, sliced carrots (on diagonal), and celery to the pot.
4.Pour in white wine vinegar and allow the vegetables to simmer for 2 minutes.
5.Then, add button mushrooms, pepperoncini pepper, italian tuna, rolled anchovies over capers, black olives, Spanish olives with pimento, pickles, pickling onions, and marinated artichoke hearts.
6.Let the mixture cook for 5 more minutes, until the flavors have melded together.
7.Remove the pot from heat and let it cool down to room temperature.
8.Transfer the antipasto to airtight jars and refrigerate for at least 24 hours before serving. The pickled antipasto is good for up to 2 weeks in the fridge.

PROS

Michael Chiarello’s Pickled Antipasto is a versatile appetizer that goes well with any meal or snack.

This recipe is loaded with nutrient-dense, fiber-rich vegetables that support a healthy diet.

The pickling process helps preserve vitamins and minerals in the veggies.

CONS

The antipasto has an acquired taste that may not appeal to everyone.

Some people may find the anchovies and horseradish overly pungent.

HEALTH & BENEFITS

Michael Chiarello’s Pickled Antipasto is a nutrient-packed appetizer that is low in calories and high in fiber.
Cauliflower, carrots, celery, mushrooms, and artichoke hearts are excellent sources of fiber, which supports digestive health, blood sugar control, and heart health.
Black olives are high in monounsaturated fats, which have been linked to lower LDL (bad) cholesterol levels.
Pepperoncini peppers contain capsaicin, which may help alleviate pain and inflammation.

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