There are so many events during summer that call for portable food. Summer is short in Wisconsin, so we rush outside as often as possible to take advantage of the fleeting season. We fill our calendars with outdoor activities, but we still have to eat.
For me, this recipe works well as I plan for an evening at Concerts on the Square. The Muffuletta can be made the day it will be served or a day ahead, and it travels well. It is substantial enough that all you need to serve along with it are some fresh vegetables and fruit for a complete meal.
INGREDIENTS 1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces thinly sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves
DIRECTIONS 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 off the top 1 inch of the bread loaf and then hollow out the bottom and top sections of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and the 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. Makes 6–8 servings. Recipe courtesy of Giada De Lauentiis’ Giada’s Family Dinners Cookbook
Nancy Lynch is a self-taught cook from a family of foodies. E-mail your questions, comments or recipe requests to email@example.com.
|Madison Magazine - June 2007|