Sicilian Antipasto

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Ingredients [?]

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  • add   1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)
  • add   Salt and lots freshly ground black pepper
  • add   1/4 c. sugar
  • add   1/4 - 1/2 c. red wine vinegar
  • add   3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)
  • add   13 1/2 oz. jar peperoncini, drained (banana pepper)
  • add   16 oz. jar cherry peppers, mild or hot, drained
  • add   5 3/4 oz. jar (drained weight) stuffed green olives, drained
  • add   6 oz. can (drained weight) pitted black olives, drained
  • add   1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced
  • add   1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)
  • add   1/4 - 1/2 c. capers (optional)
  • add   1 - 2 tbsp. each oregano and basil
  • add   1 c. chopped parsley
  • add   6 oz. can tomato paste
  • add   2 (6 oz.) cans tomato sauce
  • add   2 - 4 zucchini, sliced
  • add   1 - 2 heads fennel, sliced (optional)
  • add   1 head cauliflower, florets sliced
  • add   6 - 8 cloves garlic, minced
  • add   2 - 4 onions, coarsely chopped
  • add   4 - 6 carrots, sliced
  • add   4 stalks celery, sliced
  • add   Olive oil


  1. In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.

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