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April 12, 2013

This week we continue with the different types of muffuletta.

This is a mouth-watering version without scooping out the delicious soft innards of bread.

Allow the olive salad and extra virgin olive oil to drench every nook and cranny to give you deep flavor and delicious combinations.

This recipe will also lend itself to my spicier side of life. I enjoy a little heat in my sandwich and this recipe will showcase just that.

To me, heat is a wonderful addition to anything I create but to many my level of heat is often way too hot for others to handle. 

In any case, experiment a little to see what heat index is right for you and begin to build from there.



Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Muffuletta: Round style

1 10-inch round loaf Italian bread with sesame seeds

1/2 cup olive salad juice (saved from olive salad recipe, see below)

Extra virgin olive oil

1/4 pound  Genoa salami, thinly sliced

1/8 pound  mozzarella, thinly sliced

1/4 pound  hot capicola, thinly sliced

1/8 pound  aged provolone, thinly sliced

1/4 pound  Mortadella, thinly sliced

1/8 pound  Asiago, thinly sliced

1/8 pound  shaved prosciutto, thinly sliced

2 cups olive salad



Cut the bread in half, length wise. Drizzle liberally with olive oil.

Brush both sides with the oil from your olive salad.

Layer salami, mozzarella, capicola, provolone, Mortadella, Asiago and prosciutto in this order on bottom half of the bread.

Top this with 2 cups of olive salad. Put the top piece of bread on and press it down without smashing the bread, and cut it into quarters.

If you want to intensify the flavor, wrap it up and hold in fridge for at least 30 minutes to 1 hour.



Olive salad

2/3 cup stuffed Manzanita olives, coarsely chopped

1 cup pitted Kalamata olives, coarsely chopped

3 small sweet baby bell peppers, chopped

4 cloves garlic, minced

3 pickled baby gherkins, coarsely chopped

1/2 cup finely chopped fresh leaf parsley

1 teaspoon finely chopped fresh oregano leaves

1/2 teaspoon freshly ground pepper

1/2 cup extra virgin olive oil



In a large plastic bowl, combine olives, peppers, garlic, gherkins, parsley, oregano, pepper and extra virgin olive oil.  Cover and refrigerate for at least two hours, or best overnight.

Store, covered, in the refrigerator until ready to use.





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