Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Muffelata
3 cloves garlic, crushed
1 cup pimiento-stuffed green olives
1 cup black olive, chopped
1/2 cup roasted red peppers, Italian
1 cup olive oil
3 tablespoons fresh parsley
2 tablespoons white wine vinegar
1 loaf Italian bread, round
1/3 pound Genoa salami, thinly sliced
1/2 pound provolone cheese, thinly sliced
1/2 pound Havarti, or other mild white cheese
1/3 pound prosciutto, sliced
Serving Size : 6
THE DAY BEFORE SERVING, combine garlic, olives, peppers, olive oil, parsley, and vinegar. Cut bread in half horizontally. Scoop out some of the center and drizzle with some of the olive oil from the olive salad; use plenty. Layer salami, olive salad, provolone, cheese, and prosciutto. Top with remaining bread and slice into wedges.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
