Chef Chuck's Muffaletta

Muffaletta

The muffaletta, is an Italian sandwich, originating in New Orleans in 1906, by a Sicilian immigrant. It is a medley of ham, salami, mortadella, provolone and the olive spread. A Mediterrean olive spread is what the muffaletta is all about. The olive spread can also be served as an appetizer with focaccia, crackers or vegetables. This is a substantial sandwich for any large gathering.


Muffaletta
1 round crusty Italian bread
1/4 pound ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound provolone, thinly sliced
roasted red bell peppers
slices of onion
1 cup olive spread


Caviale di olive


1/2 cup black olives
1/2 cup green olives, pimento stuffed
1/2 cup capers, drained
1 tablespoon garlic, crushed
1/4 cup organic tomatoes
1/2 cup fresh parsley, chopped
1/4 cup olive oil


In food processor combine all ingredients, slowly drizzle olive oil in.


Cut bread in half, layer meats, cheese, peppers, and onions on one half. Spread olive mixture on top half of bread put together, cut carefully.
This recipe is for half of an 8 inch round loaf of bread.
Serves 2 very hungry people.

Chef Chuck's Olive ripiene all'Ascolana

The Noble Fruit!


Stuffed olives began in the town of Ascoli Piceno, Italy. The olives grown in this region are plump and juicy, perfect for stuffing. Olives are stuffed with a minced meat and then fried. I prefer to stuff with cheese and wrap with proscuitto, now it becomes a bitter and salty treat. Or you could make these vegetarian by omitting the proscuitto. A great appetizer to make with your friends and family. The larger the olive the easier to stuff and purchase pitted olives. Often served with lemon slices and usually made on holidays or special occasions.

Chef Chuck's Stuffed Olives


2 dozen large green olives
12 small cubes of mozzarella
1 heaping tablespoon parmigiano cheese
12 slices thin proscuitto
2 eggs beaten
3/4 cup bread crumbs
1/2 cup flour
black cracked pepper
1/2 cup olive oil for frying
1 cup canola oil for frying


Stuff each olive with a small amount of mozzarella cheese then wrap with half a slice of thin proscuitto. Make 3 bowls one with beaten egg, parmigiano cheese and pepper. One bowl with flour and one with breadcrumbs. Dip olive in flour, egg and then bread crumbs. Deep fry in 350 degree oil about 1 1/2 minutes or till golden brown. Drain on paper towels or kitchen towels and sprinkle with pepper while still warm. Serve hot