| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Green olives, coarsely chopped |
| 2/3 |
c |
Black olives, coarsely chopped |
| 1/4 |
c |
Pimento, chopped |
| 3 |
|
Cloves garlic, minced |
| 1 |
|
Fillet anchovy, mashed |
| 1 |
tb |
Capers |
| 1/2 |
c |
Chopped parsley |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Olive oil (I think you could probably use much less) |
| 1 |
lg |
Loaf bread (they say french but I think the CG used Italian) |
| 1/3 |
lb |
Each thinly sliced hard salami, ham, and provolone, and of course the salad |
INSTRUCTIONS
OLIVE SALAD
SANDWICH
Alan, I had the muffelatta at the Central Grocery too and loved it. I
noticed, while there, that they had posted many, many copies of Jane and
Michael Stern's column about muffelattas. In every copy they had carefully
cut out the olive salad recipe the Sterns gave. I figure this indicates
that they thought it a good imitation. Lo and behold, they missed the
recipe in one copy. I hastily scribbled it in my calendar, and here it is:
Muffelatta a la Central Grocery, according to Jane and Michael Stern
Posted to FOODWINE Digest 29 October 96
Date: Thu, 31 Oct 1996 11:23:48 +0000
From: Julie Gibert <gibert@GORT.CANISIUS.EDU>
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”