Grandmother’s Christmas Antipasto
My Grandmother’s Christmas Antipasto is done. She brought this recipe with her from Bari Italy in 1921. She only made this once a year, for Christmas, so that’s exactly what I do.
You’ll need:
- capers
- pearl onions
- assorted types of pickles
- roasted red peppers
- black olives
- green olives
- mushrooms
- cauliflower
- eggplant
It will marinate all together till Christmas morning plenty of stirring along the way. I can’t tell you how to make it, I’ve never broken down the recipe because I make it only once a year. The flavor is a certain balance of the ingredients. Christmas morning I add a little anchovy oil and that is the finishing touch to achieve the exact flavor of my Grandmothers Christmas Antipasto. Christmas dinner would not be the same without it.
Served as the first course with Italian bread.
Daniel Mancini
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