STUFFED ITALIAN ANTIPASTO FOOD



STUFFED ITALIAN ANTIPASTO image

Categories     Sandwich     Pork     Picnic

Yield 8 people

Number Of Ingredients 17

One, 10-inch diameter (approximately), round loaf of Italian Bread (or any other dense, rustic bread).
Have the following cut thin:
1/2 pound provalone cheese
1/4 pound Genoa Salami
1/2 pound hot Cappicola* (Italian Ham)
1/4 pound proscuitto*
1/4 pound Sopressata*
1 small jar of roasted red peppers (drained well)
1 small jar of marinated artichoke hearts (drained well)
Dressing:
1/2 cup balsamic vinegar
1 garlic clove (chopped fine)
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup extra-virgin olive oil
(*Many cured, Italian meats are now available in supermarkets)

Steps:

  • Cut a 6 inch diameter hole in the top of the bread and reserve top. Remove all but a 3/4 inch shell of the inside of the bread (save inside of bread for another use, like feeding the ducks at the park!) Begin assembling the stuffed sandwhich: Divide the provalone cheese into thirds. Place one third along the bottom and sides of the inside of the bread. Next, place half of the salami, half of the hot cappicola, half of the proscuitto, and half of the sopressata. Top with half of the roasted peppers and half of the marinated artichoke. Top with another third of provalone cheese. Repeat layering with the rest of the meats in the same order and then the rest of the roasted peppers and artichokes. Finish up with the last of the provalone. Make the dressing: Mix the garlic, oregano, salt & pepper into the balsamic vinegar and slowly whisk in the extra virgin olive oil until the dressing emulsifies somewhat. Immediately pour dressing over the top of the sandwich and then tilt sandwich back and forth to allow dressing to cover the meats and settle around the inside of the bread. Place top of bread back on the sandwich, wrap the entire sandwich tightly in double thickness of aluminum foil and place in refrigerator overnight for the bread to soak up the dressing and for the flavors to develop. When ready to serve, slice like a pie into 8 slices.

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