1 cup coarsely chopped cauliflower florets
1⁄2 cup extra-virgin olive oil
1⁄2 tsp. dried oregano
1⁄2 tsp. dried thyme
1 small carrot, thinly sliced crosswise
1 small rib celery, thinly sliced crosswise
3⁄4 cup chopped pitted oil-cured green olives
1⁄4 cup chopped pitted oil-cured black olives
2 tbsp. chopped drained pimientos
Kosher salt and freshly ground black pepper, to taste
1 tbsp. chopped flat-leaf parsley leaves
1 8" hearty round loaf Italian bread, preferably
with sesame seeds, halved
6 oz. sliced mortadella
6 oz. sliced provolone
6 oz. sliced soppressata.
click on link below to see more:
Muffuletta
1⁄2 cup extra-virgin olive oil
1⁄2 tsp. dried oregano
1⁄2 tsp. dried thyme
1 small carrot, thinly sliced crosswise
1 small rib celery, thinly sliced crosswise
3⁄4 cup chopped pitted oil-cured green olives
1⁄4 cup chopped pitted oil-cured black olives
2 tbsp. chopped drained pimientos
Kosher salt and freshly ground black pepper, to taste
1 tbsp. chopped flat-leaf parsley leaves
1 8" hearty round loaf Italian bread, preferably
with sesame seeds, halved
6 oz. sliced mortadella
6 oz. sliced provolone
6 oz. sliced soppressata.
click on link below to see more:
Muffuletta