Muffuletta Bread

Muffuletta Bread

1 ½ cup bread flour
¾ cups hot water
1 tsp. quick-rise yeast
1 tsp. salt
1 tsp. sugar
½ TBSP. olive oil
(some oil to oil the mixing bowl)

In a 1 cup measuring cup add the yeast to the hot water and proof it by stirring it in to activate it in the hot water, usually ~5 minutes to activate. (It will foam).

Add the water and yeast into a mixing bowl and then the olive oil, salt and sugar. Stir. Add the flour and mix with a wooden spoon. With a plastic spatula roll the mixed dough onto a floured surface and knead to slightly tighten the dough. Grease the bowl and return the dough and cover with cloth towel for 1 ½ to 2 hours until the dough doubles in size.

Push down the dough with your hand or spatula, pour out onto a floured surface and shortly knead again. Oil the bottom of the pan slightly. Place the dough ball in a nonstick round pan, I use a 9” pan but a 10” pan is ideal. Oil the top of the dough and add sesame seeds. Push the seeds into the dough. Set out and let the dough rise again until it reaches the top of the pan.

Preheat an oven to 350° degrees. Bake for 35 minutes exactly, remove the bread and cool it on a cooling rack.

BTW, Muffuletta Bread is nothing more than Italian bread only made round instead of a loaf and has sesame seeds. Italia bread will have olive oil instead of vegetable oil.

Muffuletta Olive Salad

Muffuletta Olive Salad
¾ cup green Castlevetrano olives pitted and mashed with potato masher
¼ cup green Manzanilla olives w/Pimento and mashed with potato masher
1 cup Kalamata olives pitted mashed with potato masher
1 cup Gardiniera rough chopped
1 TBSP capers
3 cloves garlic minced
1/8 cup celery thinly sliced
1 TBSP Italian parsley finely chopped
1 tsp dried oregano
1 tsp red pepper flakes
1 TBSP green onions (scallions) thinly sliced
1/4 cup roasted red peppers (roasted in oven 40 minutes at 425°)
3 TBSP red wine vinegar (equal parts white vinegar and dry red wine)
~½ cup olive oil
S&P

Mix all together.

Fagioli e Escarole Soup

Fagioli means beans.

Serving for 2

Soffritto
1 carrot sliced into coins
1 celery stalk sliced into coins
1 small shallot finely diced
1 TBSP olive oil
½ dry white wine

Bouquet Garni
1 sprig of fresh rosemary
½ bay leaf
4 sprigs fresh Italian parsley
Wrap in a cheesecloth sack and tie end with string.

Dash of red pepper flakes
1 TBSP rehydrated dried Porcini mushrooms
2 cups of chicken stock (Add as needed)
S&P
1 can Cannellini beans w/juice
5 large escarole leaves washed and chopped into 1 inch strips.

In a soup pot, sauté the Soffritto in olive oil. Add the wine. Add the rest of the ingredients and cook until everything is hot for serving. Remove the Bouquet Garni sack before serving.

As of 1/5/20

Swordfish Steaks and Olive Gremolata

Serving: 2 swordfish steaks

2 slices of white bread
2 TBSP chopped fresh Italian parsley
2 TBSP coarsely chopped Castlevetrano green olives
1 TBSP coarsely chopped golden raisins
1 tsp lemon zest
9 TBSP olive oil

2 swordfish steaks

Gremolata:  Cut off the ends of the bread and cut the bread ½ inch lengthways and the ½ inch widthways and then chop to make them into large bread crumbs. Place in a bowl and add 2 TBSP olive oil and toss. In a skillet toast the bread tossing until golden brown and remove (about 5 minutes). Place in a bowl. Add the rest of the ingredients and mix.

Swordfish:  Salt and pepper the swordfish, and rub the sword fish with 2 TBSP olive oil. In a hot skillet brown the fish 4 minutes per side. Place the fish in an ovenware dish and cover with the Gremolata. In a 400° oven cook the fish and Gremolata 10 minutes exactly.

As of 1/5/20

Stuffed Pasta Shells

For 8-2” pasta shells (Adjust to serving size)

Boil pasta shells in salt water 9 minutes exactly. Rinse in cold water to cool off (stop cooking).
Note: Always cook all dried pasta exactly 12 minutes unless you want the pasta al dente. Then cook them 9 minutes. The stuffed pasta will go into the oven and finish cooking.

Filling
1 egg yolk
½ cup of ricotta cheese
2 TBSP Parmesan or American Grana (extra aged) finely grated
4 TBSP coarsely grated mozzarella or finely shredded Italian pizza blend of Mozzarella, Provolone, Romano
1 TBSP finely chopped Italian parsley
S&P

White wine or Marinara sauce

In a bowl whisk all filling ingredients in a bowl. With a teaspoon stuff the shells.

Preheat oven to 400°.

If cooking in a nice Marinara sauce, top with the sauce and cook 30 minutes. If not cooking in a sauce, add white wine to the bottom of an oven proof bakeware and also cook 30 minutes. The moisture from the wine will keep the pasta soft.

As of 1/5/20