muffelada

[Italian]

A dish from Sicily which migrated to New Orleans, which has made it its own. Crusty bread cut open, some of the crumb dug out and the space filled with green olives, tomatoes, other salad vegetables and olive oil. The loaf is then reassembled, wrapped and weighted for half an hour or so to allow the dressing and tomato juices to penetrate the bread and the flavours to mingle.

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