Posted: Jun 20, 2012 4:46 PM
Updated: Jun 20, 2012 5:36 PM
TUCSON - Today on News 4 at 4, our food contributor, Jennifer English, was joined by Chef Albert Hall from Acacia and Tucson Botanical Garden Café. Here's the recipe for the dish they made today:
New Orleans Muffaletta Sandwich
Every element of "the muff" is vital to the taste and tradition of the sandwich.
Muffaletta Bread: Sicilian Bread Round
The muffaletta bread loaf is a hardy, sturdy 10-inch bread round with sesame seeds. If there is no good Italian market in the neighborhood and Italian bread of this type is difficult to come by, the best substitute is a crusty artisan bread round, or a round loaf of focaccia.
Muffaletta Meat and Cheese
Traditional Italian meats and cheeses combine to create a robust taste that perfectly compliments the garlicky olive salad. A standard muff
• 1/4 pound mozzarella cheese
• 1/4 pound provolone cheese
• 1/4 pound ham
• 1/4 pound hard salami
• 1/4 pound mortadella
Muffaletta Olive Salad Spread Recipe
The Muffaletta olive salad is considered the most important ingredient in this delicious sandwich. This assorted pickle spread is a vinegar and garlic lover's dream. A wide assortment of Italian pickles and olives are used and left chunky so that all the flavors blend but still carry their own identity.
Use of a food processor is not recommended for this salad as the ingredients will be diced too finely. A knife works just fine to crush the olives and chop the giardiniera.
• 1 1/2 cup quality pimento-stuffed olives, crushed or coarsely chopped
• 1/2 cup pitted kalamata olives, crushed or coarsely chopped (standard black olives may be used)
• 1 cup giardiniera (Italian pickled salad including cauliflower , carrots, celery, and onion. This can be found in the pickle aisle at the grocery store.)
• 2 pepperoncinis, chopped
• 2 Tbsp. capers, chopped
• 2 large stalks celery, finely chopped
• 3-4 fresh cloves garlic, minced
• 1 tbsp. fresh oregano, chopped
• 1 tbsp. fresh Italian parsley, chopped
• 2 tbsp. red wine vinegar
• 1 tbsp. fresh lemon juice
• 1 tsp. crushed red pepper
• 1 cup quality extra-virgin olive oil
• Freshly ground black pepper, to taste
Combine ingredients and place in a jar with lid. Refrigerate over night (24 hours is best) to allow flavors to mingle.
This olive salad can also be used as a bruschetta spread on toasted bread, or as a tasty addition to pastas, salads, or dips.
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