My first Mortadella, and Muffuletta with Olive Salad
- Thread starter snorkelinggirl
- Start date
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leah elisheva
Master of the Pit
YAY!!! This looks so very beautiful! How fun to follow this thread, and see the progress with each step!!! Fabulous job! Cheers! - Leah
- Nov 15, 2012
- 1,025
- 105
OK, thanks to all for your recipes, help, support, and encouragement with this little culinary adventure.
And…here we go. The cross-sectional views.
This sandwich was a huge hit with my family for lunch today. I was afraid it was going to be too salty with all of the lunchmeat, cheese, and olive spread. But it wasn't bad at all in terms of saltiness. The olive salad was definitely amazing. I'm very proud of my little homemade mortadella contribution to this.
A few things I would differently next time. I would definitely pull more of the bread crumb out to make it less bread-y. I would also go a little heavier on the olive salad, or at least drizzle a little more oil on the bread. And I would make it a little further ahead of time. Just due to time constraints today I was only able to let the assembled muffuletta sit in the frig with weights on it for 2 hours. I would definitely like to give it 3-4 hours next time.
But all in all this was a major success, and definitely a sandwich I'll make again soon. The olive salad is an amazing keeper of a recipe, thanks again dls1 and Chef Willie for that.
Thanks everyone for sticking with me on this little mortadella and muffuletta journey!!
Happy Easter everyone!
Clarissa
And…here we go. The cross-sectional views.
This sandwich was a huge hit with my family for lunch today. I was afraid it was going to be too salty with all of the lunchmeat, cheese, and olive spread. But it wasn't bad at all in terms of saltiness. The olive salad was definitely amazing. I'm very proud of my little homemade mortadella contribution to this.
A few things I would differently next time. I would definitely pull more of the bread crumb out to make it less bread-y. I would also go a little heavier on the olive salad, or at least drizzle a little more oil on the bread. And I would make it a little further ahead of time. Just due to time constraints today I was only able to let the assembled muffuletta sit in the frig with weights on it for 2 hours. I would definitely like to give it 3-4 hours next time.
But all in all this was a major success, and definitely a sandwich I'll make again soon. The olive salad is an amazing keeper of a recipe, thanks again dls1 and Chef Willie for that.
Thanks everyone for sticking with me on this little mortadella and muffuletta journey!!
Happy Easter everyone!
Clarissa
Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering ! :biggrin:
Hmmmmm...looks outstanding! Excellent first attempt. That salami had me salivating all by itself. Now, YES.....MORE olive salad in there.....LOL....it's addicting...the smell, texture and taste combination like none other. You don't eat this everyday, although I'm sure some do there, so load it up. The bread is a tough find up here...or probably anywhere outside of the local area....so, we gotta do what we gotta do to get by. Make one for the peeps at work...load it up and let set overnight to absorb all the goodness.......Have fun, Happy Easter and I'm glad it all worked out (as it always does, no?)
I would really like to apologize, a week old thread and I just found it. This is getting really sad!
Its a really nice looking sandwich Clarissa. And the mortadella looks beautiful. Most folks would be proud to just make the sandwich, but not you.... You go and make the lunch meat too!
Taking New Orleans to Oregon without having even sampled one before........ That's amazing!
Its a really nice looking sandwich Clarissa. And the mortadella looks beautiful. Most folks would be proud to just make the sandwich, but not you.... You go and make the lunch meat too!
Taking New Orleans to Oregon without having even sampled one before........ That's amazing!
- Nov 15, 2012
- 1,025
- 105
Hey Justin,Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering !
Thank you!! Yes, one of the fun things about sausage-making is getting to make less common things like mortadella. Sometime when I get a fermentation chamber assembled, I hope to make my own salami too. A future project.
Thanks for reading and have a great weekend!!
Clarissa
Hi Bill!
Thank you for sending me that muffuletta link, and for the tips & tricks on olive salad! Definitely some room for improvement in my next attempt at muffuletta, but still a very tasty sandwich. A great combination of flavors….as you said, unique and addicting. I'll make the full batch of olive salad next time, as I can see that we will use up this batch pretty quickly. I think I will boiling water can some homemade pickled cauliflower this summer so that I can make this with my own stuff next winter. I'd love to see what this would taste like using NOLA bread, but the Trader Joe's stuff worked OK.
Thank you again so much for all of your help. I love learning new things, and this one was a winner!
Happy Easter!
Clarissa
Thank you, Case!! Hope you had a good time at your Depot Bay boat festival!
Have a Happy Easter and great weekend!
Clarissa
- Nov 15, 2012
- 1,025
- 105
b
Thank you again for all of your help, David! Great olive salad recipe, the flavors really were outstanding after a couple of days. And thank you for the points!
Thanks so much for the points, Justin!!Clarissa, this whole thread is awesome ! It's threads like this that made me want to get into sausage making ! Everything looks mouthwatering !
Thank you for the points, Case!!
Hi Leah,
This thread was definitely a team project. Couldn't have done it without advice and expertise from my SMF friends. Thanks for sticking with me and following along!
Happy Easter!
Clarissa
Hey Kevin,
Geez, about time you stopped by! I figured this would be right up your alley, too! LOL. I've never had the pleasure of trying a real one of these in NOLA, so I've no idea how authentic my version tastes. But, it did make a tasty lunch, so I can't have gone too far wrong.
I'm so glad you found my thread (finally)
Clarissa
I don't give points, you earned 'em! Very impressive, I was impressed you cut so smoothly thru the nuts and peppercorns. I bet the hubbie agrees with whatever you say when you have a blade in your hand.....I'm so glad you found my thread (finally)Thank you for the points, and Happy Easter!
Clarissa
dls1
Smoking Fanatic
Very impressive, Clarissa. Looks like you knocked it out of the park your first time at bat. The cross section view says it all.
Congratulations!
Congratulations!
- Nov 15, 2012
- 1,025
- 105
It was a great sandwich, David. I really appreciate your help, assembly instructions, and olive salad recipe. A true team project, and a real keeper of a recipe!
Thank you again, and a very Happy Easter to you and your family!
Clarissa
OK, thanks to all for your recipes, help, support, and encouragement with this little culinary adventure.
And…here we go. The cross-sectional views.
This sandwich was a huge hit with my family for lunch today. I was afraid it was going to be too salty with all of the lunchmeat, cheese, and olive spread. But it wasn't bad at all in terms of saltiness. The olive salad was definitely amazing. I'm very proud of my little homemade mortadella contribution to this.
A few things I would differently next time. I would definitely pull more of the bread crumb out to make it less bread-y. I would also go a little heavier on the olive salad, or at least drizzle a little more oil on the bread. And I would make it a little further ahead of time. Just due to time constraints today I was only able to let the assembled muffuletta sit in the frig with weights on it for 2 hours. I would definitely like to give it 3-4 hours next time.
But all in all this was a major success, and definitely a sandwich I'll make again soon. The olive salad is an amazing keeper of a recipe, thanks again dls1 and Chef Willie for that.
Thanks everyone for sticking with me on this little mortadella and muffuletta journey!!
Happy Easter everyone!
Clarissa
This has been really cool to watch! The mortadella looks absolutely amazing. Reminds me of holidays growing up. When I was little we always had anti-pasta before meals and the mortadella always scared me. My mom would tell me it was fancy bologna haha but I wouldn't take the bait. Now I love it! That muffaletta looks so great! Thanks again for this post...really run to see the step by step.
- Nov 15, 2012
- 1,025
- 105
Hi worktogthr,
Thanks so much for the compliments, and for following my post! Mortadella used to scare me too, those big chunks of fat and other pieces of stuff. Now, of course, I know that those are all the best parts!
Thanks again, and Happy Easter!
Clarissa
Hi Dingo,
Awesome!!! A sammy that takes 2 weeks to make....that's right up my alley.
I guess i need to make another batch of Mortadella......
Funny, isn't it? When I was younger, making something that took more than 30 minutes or so was like…why?? who would waste their time doing this?? And now, I have to plan 2 or weeks ahead sometimes on a meal. LOL. But then ago, I was also a vegetarian for more than 10 years, so there's no accounting for stupidity in our youth.
I really appreciate your compliments, and for stopping by and reading my post! Thank you, and Happy Easter!
Clarissa
dls1
Smoking Fanatic
You're welcome, Clarissa. Glad to be of a little assistance, but the show was all yours and it was a great job.
Your idea about pulling more crumb, and weighting a bit heavier and longer sounds like you're on the right track.
Happy Easter to you and your family, also.
David
- May 12, 2011
- 22,172
- 7,150
I tried this yesterday. It is a good Recipe...BTW...It's Emeril's Kicked Up Olive Salad with double Celery Seed and the addition of Oregano...JJ
http://www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-new-orleans-muffuletta-recipe.html
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