Muffalatta Olive Salad Sandwich Recipe

                             Muffalatta Olive Salad Sandwich

Ingredients

Salad:
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar

Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced

Cooking Procedure:

• Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
• Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
• Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

Variations:

• Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
• A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
• When preparing the salad, use 1/2 cup less olive oil.
• Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.

Bubbling Tofu Recipe

                                      Bubbling Tofu

Pour the dipping sauce into individual serving bowls. Scoop out the tofu with a slotted spatula or spoon and place in the dipping sauce. Sprinkle with the chopped leek, bonito flakes and shichimi (optional). On a cold day, this dish makes you warm.

Ingredients:
* 2 blocks of tofu
* 30 cm. dried sea tangle
* 1200 ml water

Condiments:
* 1 leek
* bonito flakes (suitable amount for topping)
* suitable amount shichimi (seven-spice seasoning) (optional)

Dipping sauce:
* 100 ml water
* 100 ml soy sauce
* 1 teaspoon sweet sake for seasoning (mirin)
* 1 tablespoon sake

Cooking Procedure:

• Cut each tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block.
• Chop the leek into thin pieces.
• Put the ingredients for the dipping sauce into a pan and bring to a boil.
• Place the dried sea tangle in another pan. Add the water and tofu and bring to a boil. Remove from heat.