- Holiday Recipe: Homemade Antipasto Perfect For Holiday Gift-Giving
By Gary Phillipe
Since the 15th century, antipasto has been the beginning of a formal Italian meal (Latin ante meaning ‘before’ and pastus ‘meal’). Plates of cured meats, olives, anchovies, mushrooms, cheeses, and vegetables in oil and vinegar are served at celebratory dinners with extended family and friends, or after religious celebrations.
The combination of colours, flavours, textures of the foods, how well they complement one another, the artful arrangement of the food, the care taken in its preparation – all remind diners that “it is a time for pleasure, relaxation, and indulgence.”
Antipasto in this original form is the first course of the meal, which in France is called hors d’oeuvre, in North America the appetizer, and in Britain — somewhat prosaically — the starter.
In the words of one food writer, the antipasto course “can be the host’s culinary Valentine, a sumptuous invitation to the feast that follows.”
Antipasto makes a great Christmas food treat and can be frozen after being cooked.
In North America, there is another type of antipasto: a marinated mixture of chopped ingredients served on crackers. Bought bottled at a store or prepared at home, this antipasto isn’t served as a first course but rather as a delicious snack or, with drinks in hand, before a meal since it stimulates the appetite. Because this antipasto is flavourful but not particularly rich, it’s a perfect treat to serve during the holiday season.
A few tips on preparing and storing homemade antipasto: It is best to leave it for a week before serving to allow the flavours to develop and meld; don’t chop things too finely; even whole olives work; it can be stored in the refrigerator for up to three weeks; although I’ve never tried it, some people say the antipasto can be frozen; and, you can add similar ingredients or omit almost any of those in this recipe, except for the tuna.
ANTIPASTO
- 1 each, medium-sized red, green, and yellow sweet peppers, chopped
- 1 cup green beans, cut into bite-sized bits [but use only if you can find really good fresh beans]
- ½ (or more) small cauliflower, separated into small florets
- 2 reasonably large carrots, diced
- ¼ to ½ cup oil, as needed
- 2 cans tuna packed in water, drained [required]
- 2 cans mushrooms, stems, and pieces drained
- 1 can artichoke hearts, drained and chopped
- 1 cup stuffed olives, diced
- 1 cup (or more) pitted black olives, diced
- 1 small bottle of pimento, diced
- ½ cup bottled roasted red pepper, chopped
- 1 cup ketchup
- ½ bottle (or more) chilli sauce
- ½ bottle sweet relish
- ½ bottle of corn relish
- 2 cloves garlic
- ½ tsp cinnamon, or more
- ¼ tsp dried red pepper flakes or to taste
- 6 tbsp horseradish
Method
1. Dice sweet peppers
2. Sauté beans, carrots, cauliflower florets, and peppers over medium-low heat in ¼ cup salad oil until crisp-tender
3. Add the remaining ingredients. Mix well and simmer 10 minutes
4. Remove from heat
5. Bottle in sterilized jars. Refrigerate
6. Serve on crackers
Drinks pairing:
Antipasto is definitely meant to be eaten with a drink in hand. To continue the Italian theme, choose an Aperol or Campari spritz, distinctively red and orange, respectively. In addition to the aperitif, each includes prosecco and club soda.
