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In batches, heat the oil in a large frying pan over medium-high heat and cook the eggplant slices until golden. Remove and allow to cool completely.
Combine the spinach and basil.
To make the olive salad, combine all the ingredients and mix well.
Cut a “lid” from the top of the cob loaf and, using your hands, remove as much bread as possible from the inside of the loaf. Reserve the bread for another purpose. Layer the cob loaf with all of the ingredients, starting with a layer of half the spinach and basil then alternating with layers of cheeses, smallgoods and vegetables, ensuring that each layer completely covers the previous. Around the centre of the loaf, include a thick layer of olive salad. Finish with a layer of the remaining spinach and basil. Place the lid on top, cover with a tea towel and tie up with kitchen string, compacting the ingredients within the loaf. Place a weight on top and set aside for at least 2 hours.
Slice muffaletta into wedges and serve with olives.
60 ml (¼ cup) olive oil
1 eggplant, cut into 1 cm slices
2 cups baby spinach
1 cup basil leaves
22 cm sourdough cob loaf
assorted cheeses, such as mozzarella or fresh pecorino
assorted smallgoods, such as prosciutto, sopressa or coppa
1 large roasted red capsicum, cut into cheeks
stuffed green olives, to serve
½ cup giardiniera (Italian pickled vegetables), roughly chopped
¼ cup pitted green olives, chopped
¼ cup pitted kalamata olives, chopped
60 ml (¼ cup) extra virgin olive oil
1 anchovy fillet, finely chopped
¼ cup roasted capsicum, chopped
½ tsp dried oregano
freshly ground black pepper
Añadido por: Natália Martins
Consultado: 1279 X
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