Time P1DT25m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Finely chop first 5 ingredients. Bring remaining ingredients to a boil. Pour boiling liquid over chopped ingredients. Refrigerate. Best if made at least 24 hours before serving. Will keep for a month in tightly covered jar.
Time 20m Yield 8 serving(s) Number Of Ingredients 15 Steps:
In a bowl, whisk olive oil, vinegar, chili powder, and parsley. Season with salt and pepper to taste. Slice fennel into wedges, Roll salami into batons. Arrange all itenms on a large platted. Drizzle with olive oil mixture. Serve with artisan crackers or loaf of Italian bread.
Time 10m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Arrange the fig leaves on top of a board and artfully place the cheeses on top of the leaves. Drizzle olive oil on the smoked mozzarella slices, and sprinkle with fresh pepper. Place the green grapes in the middle, the fig jam in a small bowl, and arrange the grissini, cherries, caramelized walnuts, and crackers in groupings on the board.
Time 1h10m Yield 10 pints. Number Of Ingredients 15 Steps:
In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Time P2DT2h45m Yield 10 Number Of Ingredients 16 Steps:
Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Number Of Ingredients 5 Steps:
Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.
More about “italian relish tray recipes”
Yield Serves 6 Number Of Ingredients 12 Steps:
Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.
