Now
you can enjoy the authentic New Orleans Muffuletta anywhere in the
world! We simplified the processing, sized things to standard store
containers, and use today's common kitchen appliances. Good news: it's
easy, and it's the real thing!
Judy's Olive Salad takes only fifteen minutes, using
a food processor. It is scaled to use the standard 44 ounce jar of
olives, which is also a handy place to store the finished product. The
two of us will use it up in a month or so, but we use it in lots of
other places -- in tossed green salads and as a dressing in many
sandwiches. Try it with diced ham in pita pockets!
Olive salad does wonders for home made pizza... do
this once, and you may never buy prepared pizza again!
We're in Virginia, a thousand miles away from New
Orleans and any store that keeps Muffuletta Bread on the shelves!
Bill's recipe uses a bread machine to prepare the dough. It takes
three hours, but only a few minutes work. Here's the complete
sandwich, followed by the Olive Salad and bread recipes:
- 1 loaf Bill's
Muffuletta Bread
- 2 oz. salami, thinly sliced (Genoa preferred)
- 2 oz. Italian ham, thinly sliced (Cappicola
preferred)
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Cut bread in half crosswise. Spread each half with
Olive Salad. Pile on several layers of salami, ham, and cheese. Press
down slightly. Cut sandwich in quarters. Makes 1 to 4 servings,
depending on the appetite!
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| The
Muffuletta | Judy's
Olive Salad | Bill's
Muffuletta Bread
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Judy's Olive Salad
- 1 (44-oz) jar olives stuffed with pimentos,
drained
- 3-1/2 tablespoons brine from olives
- 4 large garlic cloves, minced
- 1 ( 8 oz) jar marinated cocktail onions, drained
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- 4 celery stalks, halved lengthwise, sliced thin
- 3 tablespoons capers, drained
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
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Drain olives, reserving 3-1/2 tablespoons brine. In
a food processor, use pulse button to chop olives, a cup at a time,
and place in large mixing bowl. Strain and chop cocktail onions in
processor. Split celery stalks, use processor's slicing blade, and
finish end pieces by hand. Mince garlic cloves. Drain capers. Add
onions, celery, garlic, and capers to the large bowl.
In a small bowl, whisk reserved olive brine,
oregano, pepper and vinegar until combined. Add olive oil in a slow,
steady stream, whisking constantly. Pour dressing over salad; toss.
Spoon into the empty olive jar, seal lid. Store in refrigerator. Makes
about 6-1/2 cups.
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| The
Muffuletta | Judy's
Olive Salad | Bill's
Muffuletta Bread
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Bill's Muffuletta Bread
You can't create a Muffuletta sandwich on sliced
bread -- the Olive Salad is too juicy and will make a soggy mess. In a
pinch, you can use French bread or sub loaf, not bad if you want to
make bite size snacks for a party. But you MUST have authentic
Muffuletta Bread to appreciate the full experience. If you don't live
in New Orleans, where you can buy it at most any corner grocery, use
Bill's bread machine version -- it's easy!
- 1 cup water
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 2 tablespoons vegetable shortening
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- 3 cups bread flour
- 1 pkg. (1-1/4 teaspoons) active dry yeast
- Sesame seeds
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Place all ingredients except sesame seeds in the
bread machine's pan. Use the dough setting. When finished, form into a
one inch high circle on a lightly floured surface, and place on a
lightly oiled foil square. Press sesame seeds into surface and brush
with oil. Cover with damp paper towel and allow to rise. Place rack in
center of oven. Preheat oven to 425F (22OC). Remove paper towel. Bake
loaf on the foil square in center of preheated oven for 10 minutes.
Reduce heat to 375F (190C) and bake for another 25 minutes. The loaf
is done when it sounds hollow when tapped. Cool completely on a rack
before slicing.
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| The
Muffuletta | Judy's
Olive Salad | Bill's
Muffuletta Bread
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Visitors
since 6/15/98 |
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