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Method
Step 1
To make the olive salad, place the combined olives, capers, capsicum, pickled vegetables, parsley, vinegar and oil in a food processor. Pulse until coarsely chopped. Transfer to a bowl.
Step 2
Use a large serrated knife to cut the ciabatta or cob loaf in half horizontally. Remove the bread from the centre of the loaf (reserve for another use), leaving a 2cm-thick shell.
Step 3
Spread the ricotta evenly around the inside of the loaf. Spread half the olive salad over the base. Top with the salami, cheese, mortadella, spinach and ham. Spread the remaining olive salad over the inside of the loaf top. Place, cut-side down, to enclose the filling. Wrap loaf tightly in plastic wrap and place on a large baking tray. Top with another tray and place cans on top. Place in the fridge for 4 hours or overnight to develop the flavours.
Step 4
Remove the cans and top baking tray from the loaf. Remove plastic wrap and use a large serrated knife to cut the loaf into wedges to serve.
Prep time20 mins20 minutes, + 4 hours chilling time
as a light meal
+ 4 hours chilling time
Ingredients
1 Coles Bakery White Cobb Loaf
180g ricotta
12 slices spicy salami
20 slices provolone cheese
12 slices mortadella
60g pkt Coles Australian Baby Spinach
12 slices ham off the bone
Olive salad
1 cup (150g) pimento-stuffed green olives, drained
1/2 cup (75g) pitted kalamata olives
1 tbs drained baby capers
150g whole roasted peppers (capsicum), drained
1/2 cup giardiniera (pickled vegetables), drained
1/2 cup chopped flat-leaf parsley
1 tbs red wine vinegar
2 tbs olive oil
Description
Loaded with salami, ricotta and an olive salad, this muffaletta recipe is a must-try. Give it a go for your next picnic.
Method
Step 1
To make the olive salad, place the combined olives, capers, capsicum, pickled vegetables, parsley, vinegar and oil in a food processor. Pulse until coarsely chopped. Transfer to a bowl.
Step 2
Use a large serrated knife to cut the ciabatta or cob loaf in half horizontally. Remove the bread from the centre of the loaf (reserve for another use), leaving a 2cm-thick shell.
Step 3
Spread the ricotta evenly around the inside of the loaf. Spread half the olive salad over the base. Top with the salami, cheese, mortadella, spinach and ham. Spread the remaining olive salad over the inside of the loaf top. Place, cut-side down, to enclose the filling. Wrap loaf tightly in plastic wrap and place on a large baking tray. Top with another tray and place cans on top. Place in the fridge for 4 hours or overnight to develop the flavours.
Step 4
Remove the cans and top baking tray from the loaf. Remove plastic wrap and use a large serrated knife to cut the loaf into wedges to serve.
