Muffuletta

Name: Muffuletta
Ingredients: 2 medium carrots, sliced into 1/4-inch-thick rounds; 1 cup cauliflower florets; 1 small red bell pepper; 16 large green olives, pitted; 2 cups medium green olives, pitted; 1 cup brine-cured black olives, pitted; 1 1/2 cups extra virgin olive oil; 1/4 cup red wine vinegar; 1/4 cup brining juice from the olive jar; 6 large cloves garlic, chopped; 4 ribs celery, chopped; 1/4 cup (a small jar) capers; 10 sprigs flat-leaf parsley, chopped; 2 tsp. dried oregano; 1 tsp. dried basil; 1/2 tsp. crushed red pepper flakes; 1 lb. lean, smoked ham (I recommend the local Chisesi ham), thinly sliced; 1 lb. Genoa salami, thinly sliced; 1/2 lb. mortadella (optional), thinly sliced; 2 lb. total of at least 2 of these cheeses: mozzarella, provolone, or Swiss, thinly sliced; 3 loaves muffuletta bread, or other medium-texture loaf, 8 inches in diameter

21 ingredients

16 steps

Ingredients

2 medium carrots, sliced into 1/4-inch-thick rounds
1 cup cauliflower florets
1 small red bell pepper
16 large green olives, pitted
2 cups medium green olives, pitted
1 cup brine-cured black olives, pitted
1 1/2 cups extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup brining juice from the olive jar
6 large cloves garlic, chopped
4 ribs celery, chopped
1/4 cup (a small jar) capers
10 sprigs flat-leaf parsley, chopped
2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. crushed red pepper flakes
1 lb. lean, smoked ham (I recommend the local Chisesi ham), thinly sliced
1 lb. Genoa salami, thinly sliced
1/2 lb. mortadella (optional), thinly sliced
2 lb. total of at least 2 of these cheeses: mozzarella, provolone, or Swiss, thinly sliced
3 loaves muffuletta bread, or other medium-texture loaf, 8 inches in diameter

Directions

1

Bring a small pot of water to a boil.
2

Boil the carrots and cauliflower until crisptender, about 5 minutes.
3

Rinse with cold water, drain, and set aside.
4

Roast the bell pepper under a broiler until the skin turns black and blistered in spots.
5

Keep turning until the entire exterior is that way.
6

Remove, cool, peel, and remove stem and seeds.
7

Cut into 1/2 x 1-inch pieces and set aside.
8

With a knife (not a food processor), coarsely chop the olives.
9

Its okay if some of the olives are cut into just 2 pieces or not at all.
10

Transfer the olives to a large non-metallic bowl.
11

Add all of the remaining olive salad ingredients and mix well.
12

Cover and refrigerate for at least a day; a week is better (stored in jars).
13

To make the sandwich: Cut each loaf in half crosswise and spoon olive salad with a lot of the marinating oil onto both halves.
14

Put 3-4 slices (or more) of each of the meats and cheeses onto the bottom half.
15

Cover with the top half of the loaf and cut each sandwich into quarters.
16

Figure 1-2 quarters per person, but know that it is hard to stop eating muffulettas, even if youre full.