Muffaletta
1/2 cup chopped pimento-stuffed olives
1/2 cup chopped pitted ripe olives
1/2 cup chopped celery
1/2 cup chopped mixed pickled vegetables
1/3 cup olive or salad oil
1/4 cuuuup snipped parsley
3 Tbs fresh lemon juice
1 clove garlic, minced
1 tsp dry oregano, crushed
freshly ground pepper
1 1-1/2 lb loaf unsliced round Italian bread
1/4 lb thinly sliced Genoa salami
1/4 lb sliced provolone
1/4 lb ham
In a bowl, combine olives, celery, vegetables, oil, parsley, lemon juice, garlic, oregano, and pepper. Cover and refrigerate 8 hours or overnight, tossing once or twice.
To assemble sandwiches, cut loaf in half horizontally. Remove enough of the soft bread to make room for the fillings and use for another purpose. Drain pickling mixture, reserving marinade. Brush both sides of bread with marinade. Layer bottom of loaf with salami, half the olive mixture, cheese, remaining olive mixture, and then the ham. Cover with top bread. Wrap in foil, refrigerate and place a very heavy weight on top to press it and chill overnight. Cut in wedges to serve.
Olive Salad
2/3 cup pitted green olives, coarsely chopped
2/3 cup pitted black olives, coarsely chopped
1/4 cup pimiento, chopped
3 cloves garlic, finely minced
1 anchovy fillet, mashed
1 Tbs capers
1/3 cup fresh parsley, finely chopped
1 tsp dried oregano
1/4 tsp freshly ground black pepper
1/4 cup olive oil
Combine the ingredients. Place in a nonreactive container. Cover and refrigerate 12 to 24 hours before serving. Will keep for several weeks under refrigeration.
Yield: 2 1/2 cups
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