MUFFULETTA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 main-course servings
Number Of Ingredients 15
Steps:
- In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
- When the olive-vegetable salad has cooled, stir in the parsley.
- Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and soppressata over the salad (without letting any hang over the sides).
- Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
- Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.
KICKED-UP NEW ORLEANS MUFFULETTA
Provided by Food Network
Categories main-dish
Time P1DT45m
Yield 4 to 6 main course servings or 10 to 12 appetizer servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F.
- Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.
- Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.
- To serve, unwrap the sandwich and slice into portions.
- Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator.
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
- Cut the sandwich into wedges and serve.
MONSTER MUFFALETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 8 sandwiches
Number Of Ingredients 15
Steps:
- Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.
- Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.
MISS RACHAEL'S MUFFULETTA
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.
More about "monjunis muffuletta food"
MUFFULETTA - WIKIPEDIA
The muffuletta or muffaletta is a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread.
From en.wikipedia.org
Course Main courseRegion or state Sicily, New OrleansPlace of origin Italy (bread), United States (sandwich)
From en.wikipedia.org
Course Main courseRegion or state Sicily, New OrleansPlace of origin Italy (bread), United States (sandwich)
MONJUNIS ITALIAN MUFFULETTA OLIVE SALAD 32OZ JAR - AMAZON.COM
ウェブ Louisiana is known for many delicious food items, including sandwiches. One of its most famous is the muffuletta which was invented in South Louisiana. The sandwich can …
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4.6/5 (9)
From amazon.com
4.6/5 (9)
マファレッタ - WIKIPEDIA
マファレッタ(英語: Muffuletta)は、シチリアの丸いゴマのパン とそのパンを使った人気のサンドウィッチの両方を示す。そのサンドウィッチはアメリカ合衆国ルイジアナ州ニューオーリンズで、イタリア系移民の間で生まれた。
日本語では、「ムファレッタ」、「ムーフレッタ」 、「ムフレッタ」 といった表記が用いられることもある。
From ja.wikipedia.org
主な材料 マファレッタパン、, マリネしたオリーブサラダ、, モルタデッラ、サラミ、モッツァレラ、ハム、ポロヴォーネを重ねたもの発祥地 アメリカ合衆国
From ja.wikipedia.org
主な材料 マファレッタパン、, マリネしたオリーブサラダ、, モルタデッラ、サラミ、モッツァレラ、ハム、ポロヴォーネを重ねたもの発祥地 アメリカ合衆国
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MONJUNI'S ITALIAN OLIVE SALAD – NOLACAJUN
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HOW TO MAKE A MUFFULETTA SANDWICH | MUFFULETTA RECIPE ...
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MUFFULETTA SANDWICH RECIPE (JUST LIKE IN NEW ORLEANS!) - OLIVIA ...
ウェブ 2020年9月13日 What is Muffuletta? Muffuletta (muff-uh-LAH-tuh) – also known as Muffaletta – is a classic New Orleans sandwich that consists of a large wide bread, filled with layers of a marinated olive salad, cheese and Italian charcuterie.
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THE LAYERED LOOK - B.R.'S LOVE OF THE MUFFULETTA - [225]
ウェブ 2014年8月1日 The correct preparation is hotly debated, and its fans are passionate about who does it best. But in the beginning, the muffuletta, or muffaletta, or muffoletta, was Everyman fast food—a sandwich of convenience. As the legend goes, Sicilian immigrants working in the New Orleans French Market in the early 1900s turned to Central …
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