sea Antipasto
This recipe is copied to Ms. Esther de Mendoza (†), sopotocientos years ago when I was a slim and beautiful Lieutenant Junior. Antipasto is a sea that is only canned and forced the guest at parties and gatherings of friends.
INGREDIENTS (For about 20 or 30 people)
1 can of tuna in olive oil
1 can of sardines with lemon
1 can marinated calamari (cut into small pieces )
1 can mussels natural (chopped )
1 can stewed clams ( finely chopped)
1 jar of pickles in vinegar (drained well and chop into small pieces)
2 bell peppers (chopped)
1 stalk celery (chopped)
1 stalk of green onion ( the white and something green, the more tender)
½ bottle ketchup 14 oz.
3 tablespoons prepared mustard
2 tablespoons oyster sauce
drops of tabasco to taste if you like spicy (optional)
Parsley finely chopped (2 tablespoons)
PREPARATION
1 In a bowl mix the tuna and sardines with a fork
2 Then start adding the remaining ingredients one at a time and be integrated with a fork.
PRESENTATION
Serve in a rectangular container, preferably glass, and garnish with parsley sprigs and strips of pimento.
SERVE WITH
Crackers, Casabito, flavored breads, bread, tap, pita bread, melba toast, etc. .. etc ...
was recently prepared for my friend Pansy on the occasion of a reunion of classmates from the UCV.
Try and then throw the stories ..... and please do not mix in food processor
