Tuesday, March 04, 2014

Happy Fat Tuesday

Muffulatta recipe

1lg round sourdough loaf (or a round peasant bread 7-8 inches in diameter and 5 inches high)
3/5 c Creole olive salad (recipe below)
4 oz. motadlla
4 oz. capocolo
4 oz. mozzarella
4 oz. provolone
4 oz. salami, genoa

Slice the bread in half horizontally and remove enough of the dough to make room for the fillings.  Spread about 1/4 cup of the olive salad and its oil on both top and bottom, spreading to saturate the bread with oil.  Alternately layer the bottom bread with meats, cheeses and remaining olive salad.  Replace the top of the bread and cut into quarters.  Wrap tightly in butcher's paper or plastic wrap and let sit 30 min. to marry the flavors.  Serve on a plate with pepperoncini . (optional: you can heat to melt the cheeses if you wish)

Creole Olive Salad (can be purchased in most grocery stores or follow this recipe)

1/2 c pitted brine-cured black olives, sliced
1/2 c large  (queen) pimento stuffed olives, sliced
1/4 c olive oil
1 T minced shallots
1 T finely chopped parsley
1 t minced garlic
1/4 t fresh ground pepper
Combine all ingredients, mix well and chill.


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