Making this also coincided with a Gastropost mission.
Mission #64: Mediterranean Diet
"There must be something in the water of that warm sea that separates Europe, the Middle East and Africa, because the cultures that overlook it — from Morocco to Turkey to Spain — somehow all enjoy delicious (and summer-friendly) national cuisines. Your mission this week is to celebrate the Mediterranean by eating something from the region, whether an old family recipe or a contemporary dish."
See my photo online here.
Here are modified versions of the recipes we used in class:
Muffuletta Olive Tapenade
1 - 1/2 pint jar of Giardiniera (assorted pickled vegetables)
1 cup - Green olives, pitted
1 cup - Kalamata olives, pitted
1 tbsp - Capers in brine
2 - garlic cloves, blanched
1 cup - semi-dried or soft sun dried tomatoes (or 14oz jar of roasted peppers)
1 tbsp - Italian parsley
1 tbsp - Fresh eregano leaves
1 tsp - Crushed red pepper flakes
125 ml - Extra virgin olive oil (or as needed to make the tapenade spreadable)
Splash of red wine vinegar or lemon juice
Freshly ground pepper to taste
- Combine all ingredients in the bowl of a food processor. With the motor running slowly, drizzle the olive oil until the mixture is spreadable, but still chunky.
- Taste and adjust seasoning as needed.
- Scoop into a jar, cover and refrigerate at least overnight and up to one week, to let the flavors develop.
1 - Baguette or 10" round loaf of Italian bread
1 - recipe of olive tapenade
120 g - Sliced Genoa salami
120 g - Sliced hot capicollo or ham
120 g - Sliced Mortadella
120 g - Sliced Provolone
- Cut the bread in half lengthwise
- Spread the olive tapenade on the bottom side of the bread.
- Layer the sliced cheese and deli meats. Top this with more of the olive tapenade.
- Replace the top of the baguette and gently press down.
- Wrap in plastic wrap, and rest for at least half an hour*
- Remove plastic wrap, slice and serve.