Do you know what I love most about "touring" other countries via their cuisine - other than the food? I learn things!
The other day, I posted this photo on my Facebook page and asked it anyone knew what this was:
- Visit the link above for the muffuletta bread recipe.
- Combine the water, sugar, and yeast in the pan of the bread machine. Let it sit for 10-15 minutes.
- Add the salt and shortening.
- Add the flours.
- Set the bread machine for the "dough" cycle and turn on the machine.
- When the bread machine stops mixing and the dough begins to rise, I like to spread a little bit of olive oil, using a pastry brush, on top of the dough to keep it from drying out. You don't have to do this, if you don't want to or if you forget.
- Once the dough cycle is complete, just follow the instructions at the recipe LINK.
The origin of this sandwich can be traced back to Italian immigrants in New Orleans. The signature of the muffuletta sandwich is the olive salad which is made of diced olives, celery, cauliflower, and carrots in a giardiniera, seasoned with oregano and garlic, and covered in olive oil. All of this marinates for at least 24 hours before becoming part of the sandwich. My mouth is watering just describing the olive salad to you! You're off to a GREAT start with the bread and olive salad alone, but to all that deliciousness you add salami, ham, mozzarella, and provolone!
Well, my son doesn't like olives, so I tried a replacement - an artichoke hearts salad. I was thinking if I chopped the artichoke hearts small enough, my son wouldn't notice. He did, but it didn't stop him from enjoying the sandwich!
You can find a recipe for a more traditional muffuletta HERE.
Here's my version: