"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Muffletetta Recipe

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This recipe for Muffletetta, by , is from The McCulloch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Francie Agostino
Added: Wednesday, May 21, 2008


1 1/2 c green olives, chopped
1 c black olives, chopped
2/3 c olive oil
1/3 c fresh parley,minced
4 oz jar pimentos, chopped
2 T capers, chopped
1 T minced garlic
1 T minced fresh oregano pepper to taste

1/4 to 1/2 lb: each, sliced thin: Salami,Provolone & Mortadella
9" round loaf of Italian or Muffuletta bread

Combine all first ingredients in glass bowl. Cover and set aside overnite or at least 4 hours. Drain salad and reserve dressing.
Split bread and remove center for top and bottom leaving it 1/2" thick. Brush both sides with reserved dressing. Mound salad into bottom shell and layer with meats and cheese--alternating layers ending with mortadella.
Mound remaining salad over mortadella leaving 1/2" around edges. Cover with top.
Wrap in foil Chill, weighted with 3-4lbs for 1 hour.
Cut on diagonal and serve.

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