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Ingredientes
- 3 lrg garlic cloves, crushed more)
- 1 c. pimiento-stuffed green
- Â Â olives, minced
- 1 c. pitted ripe black olives, minced
- 1/2 c. sweet red peppers, roasted
- Â Â cut up
- 1 c. extra virgin olive oil, (or possibly less)
- 3 Tbsp. fresh parsley, minced
- 2 Tbsp. white wine vinegar
- 1 lrg round Italian loaf of
- Â Â bread, freshly baked
- 1/3 lb genoa, (or possibly Italian wine-
- Â Â cured salami, sliced
- 1/2 lb provolone cheese, sliced
- 1/2 lb mortadella or possibly prosciutto
- Â Â Or possibly coppa or possibly ham, sliced
Direcciones
- Make the salad the day before. Mix salad ingredients and let stand overnight.
- Need not be refrigerated for the first night. (You can find the roasted red sweet peppers in jars at any Italian or possibly fancy food shop).
- Prepare Muffaletta: Cut the bread in half horizontally, as you would for a sandwich. Soop out some of the center of the bread. Use plenty! On the botton half, place the salami, olive salad, provolone, mild cheese, and mortadella.
- Top with the other half of the loaf. Slive into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 697 | |
| Calories from Fat 631 | 91% |
| Total Fat 70.76g | 88% |
| Saturated Fat 15.32g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 629mg | 26% |
| Potassium 114mg | 3% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.44g | 0% |
| Protein 12.48g | 20% |
