Demonstrated at our Club Meeting on October 3, 2021
by Ellen Harcourt
Serves: 8-10 people. Preparation time: 1 hour.
- 2 boxes Mini Fillo (Phyllo) Dough Shells (15/box)
like Athens or Fillo Factory brands
- ¼ C. Chopped Boiled Ham
- ¼ C. Chopped Salami
- ½ C. Shredded Provolone Cheese
- 1 Jar (16 oz.) Italian Olive Salad
like Giuliano, Boscoli or Granzellas brands
- 3 Sprigs of Parsley
- Non-Stick Spray
Preheat an oven to 350 °F. Chop the contents of the Olive Salad until there are no more large pieces. In a bowl thoroughly mix the Chopped Ham, Salami, Cheese and Olive Salad together. Pour off any liquid. Refrigerate at least 40 minutes. Coat two or three large muffin pans with the Non-Stick Cooking Spray. Or use a cookie sheet.
Make your own Tartlets with Biscuit Dough (24 oz. package) or use the pre-baked Mini Fillo (Phyllo) Dough Shells. Place a Shell in each pan well or spaced on the sheet. Fill each Shell with the Olive/Meat/Cheese mixture. Don't over-fill. Bake the Tartlets 10 minutes until golden brown. Let the Tartlets cool for a few minutes. Garnish with pieces of fresh Parsley. Serve warm, about 3 per person.
Muffaletta - Sometimes spelled Muffuletta, it's both a round Sesame Bread from Sicily and a popular Sandwich that originated in New Orleans by Sicilian immigrants using the same thick bread. First use in the US was in 1906 at the Central Grocery Delicatessen in New Orleans. Variations substitute Flat White Toast, Swiss Cheese and Mortadella (Peppery Italian Pork Sausage). The Sandwich and it's name are decidedly Italian in a local culture that's predominantly French decent. Still it defines New Orleans.
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