Christmas Antipasto
This is a recipe that has been in my family for over well 100 years and goes back to my Great Grandmother making it in Bari Italy. My Grandmother made this every Christmas and only for Christmas. It is very special to me. It has evolved a little over the past 100 years but the great memories of looking forward to this antipasto on Christmas and then enjoying it, lives on.
Its a balance of these ingredients and I know it’s right when the flavor reminds me of my Grandmother.
You will need:
- Black olives
- Green olives
- Roasted red peppers
- Marinated olives
- Marinated pearl onions
- Marinated eggplant
- Marinated mushrooms
- Capers
- Sweet pickles
- Dill pickles
- Anchovy
Directions:
The trick is the liquid is a blend of mostly the sweet pickle juice, some olive juice and the anchovy oil. I taste till I can close my eyes and remember being in the kitchen with my grandmother tasting it. When that happens, it’s done. Marinate it at least a full day in advance in the fridge. It’s served on a small salad plate with crusty Italian bread.
– Daniel Mancini
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