jillelaine
Well-known member
Does anyone have their favorite that they would share. Thank you
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ISO: ISO: Muffuletta recipe...I have searching and there different variations of the olive salad..more
- Thread starter jillelaine
- Start date
In Search Of:
I posted one I've used for years in the Favorites section
and have linked it here for you.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=22&msgid=3
and have linked it here for you.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=22&msgid=3
jillelaine
Well-known member
geez...searched everywhere else except the favorites here! Thanks
jillelaine
Well-known member
Central Grocery Store is where I had my first Muffaletta...I wonder if they survived the hurricane?
Olive Salad for Muffaletta
Combine:
3/4 cup coarsley chopped pimento-stuffed green
olives
1 Tbsp. olive brine
3/4 cup pitted and coarsely chopped Kalamata
olives
10 Tbsps. olive oil
1/2 cup finely chopped celery
1/3 cup minced parsley
2 Tbsps. red wine vinegar
2 medium garlic cloves, minced
2 tsps. dried oregano
1 tsp. dried thyme
1/2 tsp. sugar
pepper
Refrigerate 24 hours.
This is also good with mixed greens for a regular
salad
Combine:
3/4 cup coarsley chopped pimento-stuffed green
olives
1 Tbsp. olive brine
3/4 cup pitted and coarsely chopped Kalamata
olives
10 Tbsps. olive oil
1/2 cup finely chopped celery
1/3 cup minced parsley
2 Tbsps. red wine vinegar
2 medium garlic cloves, minced
2 tsps. dried oregano
1 tsp. dried thyme
1/2 tsp. sugar
pepper
Refrigerate 24 hours.
This is also good with mixed greens for a regular
salad
cynupstateny
Well-known member
Hi Jillelaine! This is the one we've used since we got back from our first trip to N.O. many,...
many years ago. Ever time I make it, it gets raves.
Muffaletta
1 cup large brined green olives
1 cup Greek olives
½ cup olive oil
1 cup finely chopped flat leaf parsley
½ cup chopped roasted red peppers
1 tsp dried oregano
Juice of ½ lemon
Freshly ground black pepper t t
1 round Italian Bread approximately 8-10 inches
2 cups shredded greens (curly endive)
½ lb. Sweet Italian salami (mortadella) thinly sliced
½ lb. Spicy Italian hard salami (soppressatta0 thinly sliced
½ lb. Provolone
In a mixing bowl, combine olives, oil, parsley, red peppers, oregano, lemon juice and pepper. Cover and refrigerate overnight.
Cut the bread in half horizontally and pull out some of the soft dough in the middle. Brush both sides of the bread generously with the marinade using it all. Place half of the salad in the hollow of one piece of bread. Add layers of the greens, then sweet salami, cheese, hard salami and remaining greens.
Finally, heap the remaining olive salad on the other half of the loaf. Press the two halves together and wrap in plastic wrap. Put the loaf in the refrigerator covered with a plate and weight it with a 5 lb. Bag of flour or several unopened cans. Let it rest for at least 30 min to 1 hour or until you are ready to serve.
Cut in wedges.
many years ago. Ever time I make it, it gets raves.
Muffaletta
1 cup large brined green olives
1 cup Greek olives
½ cup olive oil
1 cup finely chopped flat leaf parsley
½ cup chopped roasted red peppers
1 tsp dried oregano
Juice of ½ lemon
Freshly ground black pepper t t
1 round Italian Bread approximately 8-10 inches
2 cups shredded greens (curly endive)
½ lb. Sweet Italian salami (mortadella) thinly sliced
½ lb. Spicy Italian hard salami (soppressatta0 thinly sliced
½ lb. Provolone
In a mixing bowl, combine olives, oil, parsley, red peppers, oregano, lemon juice and pepper. Cover and refrigerate overnight.
Cut the bread in half horizontally and pull out some of the soft dough in the middle. Brush both sides of the bread generously with the marinade using it all. Place half of the salad in the hollow of one piece of bread. Add layers of the greens, then sweet salami, cheese, hard salami and remaining greens.
Finally, heap the remaining olive salad on the other half of the loaf. Press the two halves together and wrap in plastic wrap. Put the loaf in the refrigerator covered with a plate and weight it with a 5 lb. Bag of flour or several unopened cans. Let it rest for at least 30 min to 1 hour or until you are ready to serve.
Cut in wedges.
jillelaine
Well-known member
Thanks everyone I will let you know how it turns out.