Antipasto Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 28, 2008
Antipasto and old Italian family fav. Although my family has a 'wartime' variation on this that doesn't require any cooking, lot's of jars and cans... Mezzetta Giardiniera is a mix of carrots, celery, cauliflower already pickled and jarred. Marinated artichoke hearts, marinated mushrooms (drained,) pickled pearl onions, pimento stuffed green olives, pepperoncinni, black olives, tomato sauce, and tuna. Drain all the jars and cans, mix it up and chill in the fridge. If you don't like vinegar you'll hate this..lol.
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Photo by whatscookin

Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 2, 2007
This is a variation from one of my mother's most popular recipes. With some minor changes (I steamed the cauliflower and the carrots instead, used stuffed green olives and added some capers)the ingredients are pretty much the same. This is a GREAT dish, perfect to keep in the fridge and just eat with some crackers during a hot summer day.
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Photo by Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Dec. 26, 2005
When I was in college, my best-friend's mother provide us with jars of antipasto for our fall camping trips along the California coast-this must be her secret recipe! Other than it being a little too oily, this was great! My family enjoyed it with San Francisco sourdough french bread and a bottle of Sangiovese.
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Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Dec. 21, 2004
A friend made this recipe and I can't wait to make it at home to try it again. She added some capers and it came out perfect!
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Reviewed: Dec. 2, 2003
very easy
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Reviewed: Apr. 27, 2001
Thank you for posting this recipe. My mother used to make this and over the years I've lost the recipe. I m very happy to have it again. This is wonderful to eat on crackers and well worth the effort. Thanks again.
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