Ingredients:
0.75 Pound mushrooms, small button small button
7.5 Ounce(wt)s pepper, pepperoncini
7 Ounce(wt)s tuna, canned, oil packed drained
3 Ounce(wt)s olives, Kalamata drained
12 Ounce(wt)s pickles, kosher, whole drained and sliced ?-inch thick
1.5 Teaspoons worcestershire sauce
1 to taste pepper, cayenne
|
Directions:
Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later.
Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
Put the cauliflower, carrots, celery and mushrooms in a large bowl. Add the pepperoncini, tuna, anchovies, olives, pickles, onions and artichoke hearts. Toss well.
Make the sauce: heat the olive oil in a large pot over moderate heat. Add the garlic and sauté until golden. Add the tomato sauce, ketchup, lemon juice, vinegar, brown sugar, Worcestershire sauce, horseradish and salt and cayenne pepper, to taste. Bring the sauce to a simmer. Add the contents of the bowl. Stir well, then cover and simmer gently until the carrots are tender, about 12 to 15 minutes. Cool, then refrigerate. |
