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Aunt Josephine's Antipasto Royale Recipe

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This recipe for Aunt Josephine's Antipasto Royale, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Morcone
Added: Tuesday, July 17, 2007


1/2 quart wine vinegar
1/2 pint olive oil
2 cans anchovies
1 can tomato paste
2 Tbsp flour
2 Tbsp sugar
dried oregano & basil to taste
2 jars mushrooms (buttons)
2 cans artichoke hearts or bottoms
1 small bunch of celery cut up
1 large carott sliced thin
half a sm cauliflower broken in sm florets
1 jar black olives
1 jar stuffed green olives
1 can tuna
1 can sardines
salt &pepper to taste

In a large pan put vinegar & oil and bring to a boil,add anchovies.tomato paste &flour & sugar (no lump dilute first in small amount of water) mix it all
stir and simmer 15 minutes then add spices carrots & cauliflowers simmer 5 minutes then add every things else except tuna &sardines,bring to a slow boil then turn it off.check for salt & pepper &
let it cool.
put 1/2 a sardine in the bottom of a sml jar cover half way with the mixture now adda couple of pieces of tuna,fill up with more mixture to full.
At the end cover each jar with the rest of the sauce
to the top let it cool cover and refrigerate 2 weeks

Number Of Servings:
Number Of Servings:
5 or 6 small jars
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Aunt Josephine Di Nardo would make these at Chrismas and give them as gifts.




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