SAUCE FOR ANTIPASTO
1 |
Cup |
Large onion |
1/2 |
Cup |
garlic |
1/3 |
Cup |
parsley |
1 1/2 |
Cups |
Olive oil |
1 |
Cup |
chopped anchovies |
1/4 |
|
Bottle catsup |
1/2 |
|
Bottle chili sauce |
1/2 |
Can |
tomato paste |
3 |
OZ |
Sherry or sauterne |
1/2 |
tsp. |
whole spice ground |
1/2 |
tsp |
picking spices |
1/2 |
tsp |
oregano |
1/2 |
tsp |
celery seed |
1/2 |
tsp |
salt |
1/2 |
tsp |
black pepper |
Brown onion in oil; add garlic; parsley and anchovies; cook 3 to 4 minutes. Add wine. Add balance of ingredients; let simmer 1 hour covered. Add about 1 pint of water from cooked vegetables.
VEGETABLES
1 |
Bunch |
Celery |
1 |
Head |
Cauliflower |
1 |
pound |
Mushrooms |
|
|
Carrots |
|
|
Gherkins |
|
|
Artichokes |
|
|
Tuna Fish |
|
|
Olives |
|
|
Capers, etc. |
Parboil vegetables in 1/2 water and 1/2 white vinegar slightly; carrots if desired. |