Post by mightyspuds on Sept 27, 2007 6:51:38 GMT -8
Blatantly Stolen From Mckenzygirl at A Global Village,amusing thread BTW,link below LINKY =================================
Muffuletta ================================== Gypho, Have you had one of these at the " Central Grocery’s " In New Orleans ?
I'm making this tonight. Granted it's not the recipe from Central Grocery's! I made my olive salad yesterday. and baked a muffuletta bread today. I'll let you know how it tastes! I can't wait!
OLIVE SALAD (Make a day ahead)
3 large cloves garlic, crushed 1 cup chopped pimiento-stuffed green olives 1 cup pitted and chopped "black-ripe" olives or Calamatas 1/2 cup roasted sweet red peppers cut into chunks 1 Cup Marinated Italian vegetables 1 cup olive oil ( A good quality kind not cheap stuff!) 3 tablespoons chopped fresh parsley 2 tablespoons Red wine vinegar Mix with clean hands!
FOR THE SANDWICH
1 large, round, freshly baked Italian bread loaf (a loaf with a "holey" texture is great. 1/3 pound salami, sliced thin (Genoa or Italian-wine cured) 1/2 pound provolone, sliced thin 1/2 pound Swiss cheese, 1/3 pound Madella or prosciutto or coppa or ham, sliced thin
Mix all the ingredients for the salad and let stand overnight.
TO ASSEMBLE THE SANDWICH:
Cut the bread in half horizontally, as you would for a sandwich. Drizzle olive oil from the salad on both halves of the bread. Use plenty! On the bottom half, place the salami, olive salad, provolone, Swiss cheese, and mortadella. Top with the other half of the loaf. Slice into wedges. Enjoy!
Post by mightyspuds on Sept 27, 2007 6:55:51 GMT -8
We made our first one.Ate 1/2 fresh made. I give it 8.5 of 10,Mrs calls it 9.9 of 10. She says its the best sandwich she has ever had.I thought it was a smidgen sour tasting.But 8.5 is a high rating from me,Im a very critical judger.
Next we put other half in refer tightly wrapped in cling wrap to mash it down.That was very good too.
Suppose we will make another today.Also I read you can keep the salad part for 5 weeks in refer.
I say that is one fine sandwich for sure.Thanks so much for the idea,boy that was good.Really good!
Post by mightyspuds on Sept 27, 2007 6:57:21 GMT -8
Made it again with a little tweaking.Used less juice on bread,instead using EVOO sprinkled instead with just a tad of salad juice.Still very flavorful. Also next time I will use half the garlic.I like garlic but its also a tad strong.
BEAUTIFUL!!!!! MOUTHWATERING....DROOL, DROOL!!! How could you wait to take a picture? I would have had the knife and butter ready and sampled as soon as it was out of the oven!You should be proud of such gorgeous bread.
" Be kinder than necessary, for everyone you meet is fighting some kind of battle"
Post by mightyspuds on Jun 22, 2008 5:32:47 GMT -8
Still need more practice in bread shaping.Got the yeast bread baking business down pretty good;we were just talking during this pair that its time to get back to working on sourdough,Im only 50/50 with it.
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."