|EVERY FEW MINUTES|
Muffalatta is a rich Sicilian Sandwich and salad street food which is served in Sicily on St. Martin's Feast Day each November 11th.
There are numerous spellings which represent this hearty feast-day specialty: muffoletta, muffuletta, muffolette, muffolatta, muffaletta and muffoletta to name a few. A rose by any name would smell as sweet, and by any name Muffalata will win over the taste buds of even the most jaded palate.
Great for picnics and take alongs, (prepare the bread just before serving) this all-in-one salad and meat combo may be the only dish you need to bring to your next family outting.
|MUFFALATTA OLIVE SALAD SANDWICH|
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
When preparing the salad, use 1/2 cup less olive oil.
Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.
This recipe is a nice take-along for picnics and Summer day trips.
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