Antipasto magro #2 from Little Foods of The Mediterranean: 500 Fabulous Recipes For Antipasti, Tapas, Hors D'Oeuvre, Meze, and More by Clifford A. Wright

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on February 22, 2013

    Since I don't like big pieces of anchovy, I minced & mashed anchovy and stirred it into the olive oil. Usually use 1/2 green and 1/2 sweet peppers. ...and serve it with red wine vinegar. Delicious. A perfect use for all those bell peppers from the garden. It's definitely something I have to make every summer.

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