Muffuletta
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Ingredients
6 servings
1 cuppitted green olives
roughly chopped, preferably Bella di Cerignola
1 cuppitted Kalamata olives
roughly chopped
¾ cupcelery
thinly sliced
½ cuproasted red peppers
roughly chopped, peeled
⅓ cupflat-leaf parsley
roughly chopped
¼ cupcelery leaves
torn
¼ cupextra-virgin olive oil
1clove garlic
minced
2 tablespoonsred wine vinegar
½ teaspoondried oregano
black pepper
freshly ground
1 loafcrusty Italian bread
8- to 9-inch round, 4-inch tall
4 ouncessoppressata
thinly sliced
8 ouncesprovolone
sliced
4 ouncesdeli ham
Italian, thinly sliced
4 ouncesmortadella
thinly sliced
4 ouncessweet coppa
cured Italian pork, thinly sliced
4 ouncessalami
hard, or bresaola, thinly sliced
Instructions
View on cooking.nytimes.com
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