The Mighty Muffuletta…Paula Gati My love of New Orleans…is bittersweet…from the second I stepped foot into the French Quarter..I swear it was the craziest feeling I ever had..like I was there before,,,I knew I walked those streets..they say that New Orleans..is very haunted…lots of spirits roaming around..but it was very eerie….lots of good memories there..spent a lot of time down there…been to all the best restaurants….and survived Mardi Gras 1997…I used to travel with my mom all the time down there…her brother was living down there..and in a relationship with a woman who had owned a gourmet italian store….I used to go down twice a year to cook for them…always in the spring any the fall and we incorporated it as a vacation but afterwards..me and my mom used to go down all the time….we used to take amtrak and even a bus once….we both were not fond of flying so we tried every alternative mode of transportation we could…my love for this city is very deep…lots of good memories…good times…good food and wonderful people…till this day I still have friends who are for life….my uncle has since passed…about a year now..and hopefully I will go again….this sandwich…..is a staple down there……every year for my friends husband birthday I make this for him….although ..cannot muffuletta bread here in NY…I have tried to duplicate it..many time..baked from scratch..even ordered it and mailed up…I have just found a simple soft roll will work…the real muffuletta is made on a large round bread..but I make them like this cocktail size…for parties…its basically a italian hero but the olive salad is the secret….I used to make this by the barrel full when I was down there…literally filling up gallons and gallons of it…they used to package it and sell it…in the store…I make the olive salad and use it on just about everything…just on a sandwich with melted cheese or put some on a salad..or just eat on crackers or crostini… Olive Salad 15 oz jar of manilla salad olives-drained 1 32 oz jar of gardinare-drained 2 cups of pitted kalamata olives 3 stalks of celery ..diced small 3 large carrots ..grated olive oil-vegetable oil mixed 50/50 pepper, garlic powder, oregano, and parlsey I did mine in a bowl of a food processor…chop olives ..not to much..leave chunky as well as gardinare then shred carrots…dice celery… mix all this in a bowl add seasoning and then add the mixed oil..it should be fairly wet…mix well then spoon into clean jars or glad ware and top off with more oil and store in fridge.. Muffuletta: Nice soft seeded rolls… the following cold cuts..I bought a pound of everything to make 12 sandwiches… swiss provolone genoa salami ham mortadella this was the 2 cheese 3 meat kind ..can also add prosciutto and mozzarella to make it the 3 cheese and 4 meat..deluxe version. traditionally you would take the bread and with a slotted spoon serve out a heaping spoonful of olive salad…and let the oil drip on bread soaking in …do not add olives at this point…then on top half put swiss ,bottom half put provolone and then put in oven under broiler to melt a few minutes..then add meats…and then put back in broiler and just heat a few minutes till meats are slightly warm..then take out and put olive salad in between and cover both halves and cut in fours…this is for the large version when I do cocktail size..I just put cheese and meats on and then don’t add olive salad till ready to serve..you can heat or eat cold..either way..but if heating just put sandwiches in oven for a few minutes then open and add olive salad…
Posted on: Sun, 20 Jul 2014 18:15:50 +0000
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