Muffaletta (4) Collection

Discussion in 'Food and nutrition' started by tranch, Mar 3, 2005.

  1. tranch

    tranch Guest

    Muffaletta
    Muffaletta Olive Relish
    Muffaletta Olive Relish
    Muffaletta Loaf


    > From: "Ron Lee" <[email protected]>
    > Looking for good Muffaletta recipe thank you


    The secret to a good muffaletta is the olive relish. Here are the few
    that I and my family enjoy. If you really want to impress your family or
    friends, make the muffaletta loaf. It's excellent when you have fresh warm
    bread!

    * Exported from MasterCook *

    Muffaletta

    Recipe By :Jeff Smith - The Frugal Gourmet Cooks with Wine
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cloves garlic -- minced
    1 cup pimiento stuffed green olives -- chopped
    1 cup pitted black olives -- sliced
    1 cup red bell pepper -- cut into chunks
    1 cup olive oil
    3 tablespoons fresh parsley -- chopped
    2 tablespoons white wine vinegar
    1 loaf Muffaletta Loaf
    6 ounces Genoa salami -- thinly sliced
    8 ounces provolone cheese -- thinly sliced
    8 ounces Muenster cheese -- thinly sliced
    6 ounces prosciutto or ham -- thinly sliced

    Mix first seven ingredients and let stand overnight.
    Cut bread in half horizontally, as if you would for a sandwich. Scoop
    out
    some of the center of the loaf and drizzle with olive oil, from the olive
    salad made the night before, on both sides of the bread. On the bottom
    half
    place the salami, provolone, Muenster, prosciutto and olive salad.
    Top with the other half of the bread, slice into wedges and serve.


    * Exported from MasterCook *

    Muffaletta Olive Relish

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup green olives with pimentos
    1/2 cup black olives
    1/4 cup onion
    1/4 cup fresh parsley
    2 tablespoons balsamic vinegar
    1 tablespoon garlic -- minced
    1 teaspoon capers -- optional
    1/4 teaspoon oregano
    1/4 teaspoon freshly ground black pepper
    1/3 cup olive oil
    1 stalk celery
    Muffaletta Loaf

    Coarsely chop all ingredients except olive oil in food processor or
    blender. Stir in olive oil and refrigerate at least one hour before using.

    NOTES : Will keep for 2 weeks in the refrigerator


    * Exported from MasterCook *

    Muffaletta Relish

    Recipe By :David Rosengarten
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2/3 cup green olives -- pitted
    2/3 cup Kalamata olives -- pitted
    1/2 cup pimiento -- coarsely chopped
    1/4 cup celery -- coarsely chopped
    1/4 cup carrot -- coarsely chopped
    1/4 cup scallions -- coarsely chopped
    5 cloves garlic -- coarsely chopped
    2 tablespoons capers
    1/2 cup parsley -- coarsely chopped
    1 teaspoon oregano
    3 tablespoons lemon juice
    1 1/4 cups olive oil
    6 tablespoons red wine vinegar
    2 tablespoons balsamic vinegar
    1/4 teaspoon black pepper
    Muffaletta Loaf

    Place all ingredients in the bowl of a food processor and pulse until
    finely chopped and mixed well. place mixture in a nonreactive bowl, cover
    and refrigerate 12 - 24 hours.
    When ready to use, bring to room temperature and stir well with a spoon
    to combine.

    Source: .It's All American Food."


    * Exported from MasterCook *

    Muffaletta Loaf

    Recipe By :David Rosengarten
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 3/4 cups all-purpose flour
    1 1/2 cups water
    1 tablespoon water
    1 tablespoon kosher salt
    1 1/2 teaspoons kosher salt
    1 tablespoon sugar
    2 tablespoons olive oil
    2 teaspoons rapid-rise yeast
    4 tablespoons sesame seeds
    handful of ice cubes.

    Place flour, water, salt, sugar, olive oil, and yeast in a large bowl of
    an electric mixer fitted with a dough hook.
    Mix , at low speed, until just blended then increase speed to medium high
    and continue to mix 8 minutes longer. Dough should be a little sticky.
    Lightly oil a large bowl, place dough inside, turning to coat, cover and
    allow to rise until doubled in bulk, about 1 1/2 hours.
    Remove dough to a lightly floured work surface and knead 2 minutes.
    Divide dough into 2 equal pieces and form each piece into a round ball.
    Cover and let rest for 15 minutes.
    Lightly oil and flour two 8 inch round cake pans. Flatten each dough
    ball, roll into a disk 8 inches in diameter and place in prepared pans.
    Randomly punch holes (dock) in the dough with a fork 8 - 10 times, cover
    and
    let rise again for 1 1/2 hours.
    Preheat oven to 450 degrees and place an ovenproof baking pan on the
    bottom of the oven.
    Lightly spray loaves with water from a spray bottle, dust with sesame
    seeds and place in oven. Toss in a handful of ice cubes into baking pan,
    close the oven and bake 22 - 25 minutes. Cool loaves completely on racks
    before serving.

    Source: .It's All American Food"
    Yield: .2 loaves"


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