medtran49
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Giardiniera
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups vegetable oil
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
Mix 2 cups water and the salt in a clean quart Mason jar until the salt is dissolved. Mix all of the vegetables in a bowl then add to the salt water. The vegetables should be pretty much submerged. Cover and refrigerate overnight, swirling and flipping upside down a time or 2 to make sure everything gets well coated in the salt water. You need to make sure you do this step so that any little nasties on the veges are killed by the salty environment.
On the second day, drain and rinse the vegetables very well in a colander. If you want to reduce the salt content, soak the vegetables in some fresh water for a half hour or so, then drain and proceed. Rinse out the Mason jar and allow to dry while the veges drain. Add the oil, oregano and pepper to the Mason jar, then add the vegetables and mix to combine, refrigerate. After at least 2 days, you can use.
The original recipe says to keep this for no more than 3 weeks, but I've kept it longer, maybe up to 6 weeks, and we've never had a problem, so do what you wish. This makes enough for 3 muffalettas at least.
Olive salad
1/4 cup green salad olives, rinsed and drained
1/4 cup black olives, sliced or whole pitted, rinsed and drained
1/4 cup Nicoise or Kalamata olives, pitted, rinsed and drained
1/4 cup roasted red bell pepper, coarsely chopped
1 Tbsp capers, rinsed and drained
1 medium garlic clove, grated
2 Tbsp fresh parsley, finely chopped
1 Tbsp Extra Virgin Olive Oil
1/2 cup of the giardiniera above with a couple of Tbsp of oil
1 Tbsp red wine vinegar
I usually make this the day before so the flavors have time to meld.
NOTE: I rinse and drain the olives and capers to cut down on the salt. As we are getting older and cutting down on salt, things like this are getting too salty.
Place all the ingredients in a food processor and pulse until everything is finely chopped and thoroughly combined.
Bread
1 Cup Warm Water
1 Tbsp Active Dry Yeast
1 Tbsp Granulated Sugar
2 Cups All Purpose Flour
1 Cup Bread Flour
1-1/2 tsp Kosher salt
2 Tbsp cold lard or vegetable shortening
2-3 Tbsp Sesame Seeds
3 Tbsp Extra Virgin Olive Oil
For the Egg Wash:
1 Egg
2 Tbsp Cold Water
Place the water, yeast and sugar in the bowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. While waiting, mix the flours, salt, and lard in a bowl and work in the fat with your fingertips until broken up into very small pieces. When the yeast is foamy, fit the mixer with the dough hook and add the flour. Mix on low speed until all is incorporated. Scrape the sides down as needed. When the dough comes together, turn the mixer up and let it knead until smooth and elastic, about 5 minutes. Turn out onto a board and knead to form into a smooth ball, adding more flour if necessary. Coat the mixer bowl with the EVOO and then put the dough in, turning to coat all sides. Cover loosely with plastic wrap or foil. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours. Then, punch the dough down and scrape onto a floured board and shape into a flat round about 6-1/2 inches in diameter. Place the dough on parchment paper or a silpat. Sprinkle the top with sesame seeds until well covered and press them lightly into the dough. Mix the egg and water until egg is thoroughly broken up and lightly brush the top of the bread round. Spray a piece of plastic wrap with a cooking spray like Pam and loosely cover the loaf. Refrigerate for at least an hour or overnight. Then, remove the dough from the refrigerator for 30 minutes or so. It should be about doubled in bulk and expanded to about 8-9 inches in diameter. Preheat the oven to 425 degree F oven. Remove the plastic wrap and place the loaf in the oven for 10 minutes. Then, turn the heat down to 375 degrees F for an additional 25 minutes or until the loaf is golden brown and sounds hollow when tapped. Place on a rack and cool to room temperature.
Sandwich
Bread loaf as above
Olive salad as above
1/3 pound thinly sliced mortadella
1/3 pound thinly sliced hot capicola
1/3 pound thinly sliced sweet soppressata
1/3 pound thinly sliced provolone cheese
Split the loaf in half with a long bread knife. Spread half of the olive salad on each side. Layer the meat and cheese as follows on the bottom half of the loaf: 1/2 of the mortadella, 1/2 of the capicola, 1/2 of the sopressata, 1/2 of the cheese. Repeat layering 1 more time. Place the top half on, then tightly wrap sandwich in foil, enclosing completely. Sit the wrapped loaf on a baking tray, sit another tray on top and weight down with something not too heavy, but heavy enough to mash the sandwich together and meld the flavors. Let sit for an hour or 2, then cut in wedges and serve.
For leftovers, tightly wrap, refrigerate, then let warm up on the counter or place in a low oven for a few minutes.
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