Muffuletta Recipe

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Muffuletta Ingredients

9 3/4 oz salad olives, drained, chop
1/4 cup black olives, pitted, chop
1 large celery stalk, chopped fine
1 1/2 tsp tabasco sauce
1 8 round crusty french bread
3 tbsp olive oil
1/4 lb salami, sliced
1/4 lb ham, sliced
1/4 lb provolone cheese, sliced

A Recipe for
Muffuletta

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Calvin Trillin

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Muffuletta Recipe
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I'm like old wine. They don't bring me out very often, but I'm well preserved.
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This is a recipe for Muffuletta from the recipe cookbook of Recipes-to-go (Bread)

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Muffuletta

I will not eat oysters. I want my food dead. Not sick--not wounded--dead.
Woody Allen

Muffuletta Directions

In medium bowl, combine green olive salad, black olives, celery
and 1 tsp. of hot sauce.
Cut bread crosswise in half; remove some of the soft inside from
each half.
In small bowl, combine olive oil and remaining hot sauce. Brush
mixture inside bread. Fill bottom with olive mixture. Top with
salami, ham and provolone slices. Top with remaining hread half. Cut
loaf into quarters.
Yield: 4 to 6 servings
Courtesy: McIlhenny Co.

Serves: 4

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Muffuletta Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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