Muffaletta Ring Recipes

MUFFULETTA

Steps:

• In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

REAL N'AWLINS MUFFULETTA

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

MUFFULETTA

Steps:

• Spread muffuletta mixture on both sides of roll. Add meats and cheese and serve.
• Coarsely chop the olives, giardiniera, pepperoncini, artichokes, mushrooms, bell peppers and garlic together, then mix together with the olive oil, canola oil, Sicilian spice, oregano, parsley and pepper in a bowl. Keep refrigerated for up to 3 months.

MUFFALETTA

Steps:

• Remove insides of bread boule and reserve for another use. Spread olive salad over cut side of bottom half of bread.
• On the bottom half of the bread, layer mortadella, soppressata, salami, coppa, cheese, Peppadews, and arugula. Sandwich top half of bread over meats and cheese. Wrap the sandwich in plastic wrap and weigh down with a cast-iron skillet or two large cans of tomatoes and place in the refrigerator overnight.
• Remove sandwich from refrigerator, cut into wedges, and serve.

MUFFULETTA

Steps:

• Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
• Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
• Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

MUFFALETTA

Steps:

• Pulse the olive mixture in a food processor until roughly chopped. Cut the bread in half lengthwise, scoop out some of the bread from the top and bottom of the loaf and then spread both sides with the olive mixture. On the bottom half of the bread, evenly distribute half the cheese, all of the mortadella, all of the salami and the remaining half of the cheese and place the top of the bread back on. Wrap tightly in plastic wrap and place a heavy pan on top with a brick on top of that. Let sit for 3 hours. Cut into 4 wedges and serve.
• What to toss in if you have it: You can always add another cheese to this. Why not try mozzarella?
• BYOC: You can add heat by choosing a spicy marinated olive.

MUFFALETTA RING

Steps:

• Heat oven to 375 Open one can ata time and unroll Crescent Rolls. I separated in triangles but you can use as rectangles. Lay in a circle like a shining sun of a 12 inch round pan which has been sprayed with nonstick release baking spray. Seal dotted seams and overlap dough. layer your meats and cheeses in a circle. Add olive salad on top and fold over the excess dough. Bake about 20-25 minutes until golden brown. Allow to cool aboput 10 minutes, slice and serve.

MUFFULETTA DRESSING

Steps:

• Vegetables can be chopped not too fine in a food processor, but much better done by hand.
• Combine all vegetables in a medium bowl.
• Toss with oregano, basil, thyme, and black pepper.
• Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
• Let sit for 1-2 hours.
• Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
• Return to bowl.
• In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
• Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
• Pour dressing over vegetable mixture, and toss to combine thoroughly.
• Cover, and refrigerate overnight.
• Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
• We like lots of garlic!
• Spoon mixture into a sealable container, and refrigerate.
• Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
• Serving Suggestions: Muffulettas, obviously!
• Cut Kaiser rolls or really big, round French rolls in half horizontally.
• Brush cut sides with a little of the liquid from the dressing.
• Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
• Top with several tablespoons of olive dressing and the top of the roll.
• Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
• Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
• Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
• Serve with assorted crackers.
• Thin with some of the brine to use as a dip for veggies and/or chips.
• It's better as a spread on crackers or Melba toast than as a dip, however.

THE MUFFULETTA

Steps:

• To make the olive salad: combine all the ingredients in a mixing bowl; stir well to combine; cover and refrigerate for at least 4 hours to allow flavors to blend.
• Bring to room temperature before using.
• To make the oregano onions: separate onion rings and place in a mixing bowl, add in remaining ingredients and mix well.
• Cover and let stand at room temperature for 1-2 hours.
• To make the sandwich: all ingredients should be brought to room temperature before assembling the sandwich.
• Preheat oven to 350°.
• Slice the loaf of muffaletta bread in half horizontally; place bread on a baking sheet and heat in the oven for 5 minutes or until lightly toasted.
• Remove bread from oven; evenly distribute slices of mozzarella cheese on the top half and evenly distribute slices of provolone cheese on the bottom half.
• Return the bread to the oven and bake 5-7 minutes or until the cheese is softened but not melted; remove from oven.
• On the bottom half, layer the meats, beginning with the Genoa, then the mortadella, the capicolla, and finally the ham.
• Press down lightly on the meats to creat a level surface and spoon on the olive salad.
• Add oregano onions and drizzle with olive oil, if desired.
• Cover with top half of bread; slice into quarters and serve immediately.

RING DOUGHNUTS

Steps:

• Tip the flour, sugar, yeast and 1 tsp salt into a bowl and mix to combine. Pour in the milk, egg and vanilla, and bring everything together with your hands into a rough dough, making sure all the flour is mixed in. Or, do this using a stand mixer. Cover with a clean, damp cloth and set aside for 30 mins.
• Tip the dough onto a clean surface and knead for 10-15 mins by hand or 5-8 mins in a stand mixer on low speed until springy and glossy. Use your hands to work the softened butter into the dough - this will take about 5 mins. At first, it will look like it's not coming together, but keep working the dough through your fingers and it will become smooth and glossy. Form the dough into a ball and return it to the bowl. Cover and leave in a warm place to prove for 2-3 hrs, or until nearly doubled in size. Line a baking tray with baking parchment.
• Roll the dough out on a lightly floured surface to a 2cm thickness, then use a 9cm cutter to stamp out as many circles as you can. Use a 4cm cutter to stamp out the middles. Re-roll the trimmings (including the middles) and stamp out more (you should end up with six ring doughnuts). Re-roll any remaining trimmings and use the 4cm cutter to stamp out five or six mini bites. Put the doughnuts and bites on the prepared tray, cover with a clean tea towel and leave to prove in a warm place for another 2-3 hrs, or in the fridge overnight until doubled in size. The lightness of the doughnuts depends on this second proving, and a longer prove in the fridge will give the doughnuts more flavour.
• Fill a deep-fat fryer following manufacturer's instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C or until a cube of bread dropped in browns in 30 seconds. Carefully lift two or three doughnuts from the tray and slide them into the hot oil using a floured spatula. Fry for 2 mins each side until puffed up and golden brown, then remove to a sheet of kitchen paper using a slotted spoon or tongs. Leave to cool. Repeat with the remaining doughnuts, then fry all the mini bites for a total of 2 mins.
• When the doughnuts and bites have cooled, you can either coat them in sugar or a glaze. For sugar doughnuts, combine the sugar and cinnamon, then toss with the doughnuts. For glazed doughnuts, sift the icing sugar into a bowl and mix in 2 tbsp cold water until you have a runny icing. Dip in the doughnuts, then decorate with the toppings of your choice. Best eaten straightaway, but will keep in an airtight container for a day.