Mountain Muffuletta Wine Pairing Picnic

RECIPE

 

Olive Salad

 

1 qt. hot mixed pickled vegetables

 

1 red onion, diced

 

16 oz. pitted green olives, drained

 

2 2 ½ oz. cans of chopped ripe olives, drained

 

¼ c. chopped pepperoncini peppers

 

5 garlic cloves, minced

 

½ c. extra virgin olive oil

 

1 t. dried parsley

 

1 t. dried oregano

 

1 t. dried basil

 

½ t. black pepper

 

½ t. salt

 

 

 

Drain pickled vegetables, reserving ¼ cup of the liquid. Combine vegetables with all the ingredients in a food processor ad pulse until coarsely chopped. Stir in reserved liquid and refrigerate covered for 8 hours.

 

 

 

Sandwich

 

2 c. Olive Salad

 

1 French, Italian, or Sourdough bread bowl, halved horizontally

 

½ lb. sliced salami

 

½ lb. sliced ham

 

8 slices of provolone cheese

 

 

 

Spread half of the Olive Salad evenly over the bottom half of the bread. Layer salami, ham, and cheese on top and spread with remaining Olive Salad. Cover with top half of bread and refrigerate for 4 hours. Serves 8

 

WINE PAIRING

The red fruit flavors of Merlot go wonderfully with the olives and cheese. We suggest a Chateau La Papeterie of St Emilion, which is full bodied with well integrated tannins.

 

 

NUTRITIONAL INFORMATION: 685 calories, 44 g. fat, 7 g. saturated fat, 56 mg. cholesterol, 2343 mg. sodium, 46 g. carbohydrates, 2 g. sugars, 3 g. fiber, 26 g. protein

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