RANCH MUFFALETTA SANDWICH
Provided by Ree Drummond : Food Network
Time 2h20m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- For the spicy olive spread: In a bowl, mix together the pimentos, olives, mayo, jalapenos, vinegar and green onions until combined. Season with salt and pepper; set aside.
- For the sandwich: Lightly dress the iceberg in the olive oil and vinegar.
- Split the ciabatta in half lengthwise. Smear half of the spicy olive spread onto the bottom half of the bread and the other half onto the top half of the bread. Spoon half of the ranch dressing on one side and spread, then repeat with the other side. On the bottom half, layer half the meat and cheese. Top with the iceberg, followed by the remaining meat and cheese. Finally, put the top half of the ciabatta on top. Wrap in plastic wrap and place on a baking sheet with a second baking sheet and a heavy iron skillet on top to weigh it down. Put in the fridge for at least 2 hours.
- To serve: Slice into 4 pieces.
MUFFULETTA PASTA
A friend gave me this recipe when she learned that I love muffuletta sandwiches. Very rich and filling, this easy skillet supper goes together quickly on a busy weeknight. Serve with some cheesy garlic bread. -Jan Hollingsworth, Houston, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer., Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes., Drain pasta; toss with ham mixture. Sprinkle with cheese.
Nutrition Facts : Calories 739 calories, Fat 48g fat (21g saturated fat), Cholesterol 119mg cholesterol, Sodium 1638mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
MUFFULETTA BRUSCHETTA
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 40 bruschetta
Number Of Ingredients 15
Steps:
- For the olive spread: Combine the Kalamata and Manzanilla olives, red pepper, olive oil, vinegar, parsley and oregano in a food processor. Pulse 8 to 10 times, until evenly incorporated but still chunky (nothing larger than pea-size). If not using immediately, transfer the spread to an airtight container and refrigerate for up to 4 days. (Makes 2 cups.)
- For the bruschetta: Lay the baguette slices on two baking sheets. Top each slice with 1 teaspoon of the olive spread. Then layer the slices with a piece of mozzarella, followed a piece each of provolone, mortadella, capicola and salami. (At this point, the bruschetta can be stored in the refrigerator for up to 4 hours; remove from the fridge 30 minutes prior to serving.) Finish the bruschetta with a small dollop of olive spread, and garnish with a basil leaf. Serve immediately.
SEMOLINA'S MUFFALETTA PASTA RECIPE - (3.5/5)
Provided by á-174942
Number Of Ingredients 18
Steps:
- Olive Salad: Combine all ingredients in a bowl and mix well. Muffaletta Pasta: Sauté the ham and salami in the olive oil until lightly browned. Add the olive salad and the penne pasta and cook until the pasta is heated through. Transfer the ingredients to a serving plate and garnish with the remaining ingredients. This recipe yields 4 servings.
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.
SEMOLINA PASTA DOUGH
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
- Roll, shape and cook as desired.
SEMOLINA PASTA
Semolina is the grind of durum wheat-the wheat that makes the best dry pasta. Here, mixed one-to-one with all-purpose flour, it makes a fresh pasta that is nutty and resilient to the bite.
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Food-processor mixing recommended, following the directions on page 160.
- Any shape.
- Good with vegetable and nut sauces.
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