Michael Chiarellos Pickled Antipasto Recipes

MICHAEL CHIARELLO'S PICKLED ANTIPASTO

Steps:

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

CALABRESE ANTIPASTO

Steps:

• Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
• In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
• Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
• Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
• In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
• In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.