What is that Italian dish called?

Question

There is an Italian appetizer i think is called Antipasto or something like that. served cold and has tuna,pearl onions,olives,veggie mix,and vinegar.....if anyony knows of it and the recipe can you please share it with me

ok this is not a platter..it is a mixture of vinegar,tuna,pearls,olives.amybe tomato sauce or paste of some kind and cauli,broc,etc.

Answer 1

Antipasto is basically a relish tray of appetizers.

It can involve the things you listed. You just arrange everything on a tray.

Salami and other thin-sliced sausages, pickled peppers, olives, canned fish, cheese, nuts....all fair game.

Answer 2

I guess it's what we call 'insalata russa' (russian salad)
Why the Russian? The recipe is based on a dish that the Russian emigres in Florence prepared over a hundred years ago and which passed into Italian favorites. It is really good, especially in the summer as it is served cold. You can leave out the tuna if you want or add in sliced black olives. Finally, this should be prepared ahead so that the flavors get a chance to blend overnight or a few hours in the fridge.

Makes:6-8 servings

INGREDIENTS
about 1 cup mayonnaise
1 cup frozen peas, thawed
1/4 lb. string beans
2 carrots
2 medium potatoes
2 tbsp capers
salt and pepper to taste
3 tbsp extra-virgin olive oil
1 or 2 tbsp red wine vinegar
2 or 3 hard boiled eggs, sliced
1 can of tuna, well drained
Trim and wash string beans. Fill a large saucepan two-thirds with water. Bring water to a boil, add salt and the string beans, carrots and potatoes. Cook 5-8 mins over high heat, test string beans and carrots and remove when tender but still firm. Set them to drain and cool in a colander. Cook potatoes an additional 10 to 15 minutes or until tender. Remove from water and let all vegetables cool a bit. Meanwhile in a separate saucepan heat water and cook peas until tender. Drain and also let cool. 2. Peel the potatoes, and finely dice the potatoes, carrots and string beans. Place diced vegetables in a large bowl. Add half of the capers and all of the peas. Add the tuna. Season with salt and pepper. Add the oil and vinegar; mix carefully until blended. Taste and adjust salad for seasonings.
Gently mix in 1/2 cup of mayonnaise. Keep adding more mayonnaise until all of the vegetables are well covered in mayonnaise without them seeming to be swimming in it. (I say this because I am estimating the quantity; I usually add a 1-2 tbsp at a time until the consistency seems right... if you think it is not enough, keep adding until it seems right).
At this point, using the back of your spoon press the salad gently to flatten out the top and compress ingredients into the bowl. Cover and refrigerate several hours or overnight. To serve you can turn the salad over onto a platter, it should keep the shape of the bowl or you can leave it in the bowl. Garnish the top with the remaining capers and arrange the slices of gard-cooked eggs in a circle on top or if on a platter, around the base of the salad. Serve slightly chilled and enjoy!

Answer 3

Antipasto

Answer 4

It's what kat said: the right spell is "giardiniera"; "antipasto" is simply Italian for "appetizer".

Answer 5

there's no true "recipe" for antipasto. it's basically a platter with everything you listed. additionally, most of them have cold cuts (mostly hams and salamis), fresh mozerella balls and occasionally have sardines.

it's a very simple dish open to interpretation.

Answer 6

This dish is like a calzone but the dough does not rise it was like a cross between pizza dough and pasta dough....filling was ricotta and sausage. My aunt called it "Stingy" what is it?

Answer 7

I'm not sure how to spell it, but it's calles jardainere. It's kind of pickled vegetables.

Answer 8

IF IT HAD RICE IT IS JUST COLD RICE SALAD AND IT IS SERVED COLD