Formato Brothers Blog

Archive for the ‘Olives’ Category

New Orleans Muffuletta

Wednesday, February 1st, 2012

This was written by Andrea, a Formato Family person.

Ok, so Mardi Gras is just around the corner, February 21st, and if you know me, you know I’m preparing for the feast day commonly known as Fat Tuesday!  You might also know that Mardi Gras is also known as Fat Tuesday, but, did you also know that one of the great delicacies of Mardi Gras is the Muffuletta Sandwich?  And, you guessed it, the greatest American city to celebrate Mardi Gras is home to this deliciousness:  New Orleans!

And, if you’re like me, you’re brave enough to visit Naw’Leans, but not brave enough to actually visit during Mardi Gras.

Thanks to Formato Brothers, I don’t need to travel farther than my kitchen cupboard to enjoy the taste of Mardi Gras all year long!  So according to legend, the Muffuletta sandiwch originated at the Central Grocery in New Orleans back on Decatur Street in early 1906.  The true sandwich starts with a 10″ round loaf of Italian bread filled with all the Italian fillings you can imagine:  salami, cheese, ham, and most importantly, olive salad — and, oh, by the way, NEVER heat or toast the sandwich!!!  It must be served at room temp or you’ll be disowned by the family.

And, this is the easiest recipe ever:  just all all ingredients til your heart’s content!

Here’s how I would create my Formato Brothers Muffuletta (layer each item):

1 – 10″ round Italian bread (if you can’t find round bread, just use regular Italian), cut into the top and bottom
6 oz sliced provolone cheese
6 oz sliced salami
6 oz sliced Italian ham
4 Tablespoons of Formato Brothers Muffuletta Spread (regular or Hot will work)

Cut sandwich into quarters, serve, enjoy!

Ok, so one more thing:  I’m actually going to New Orleasn in a few months (like I said, not brave enough to actually go during Mardi Gras), but, I’m going to track down and visit the original Central Grocery on Decatur Street and post the pics on Facebook (formatobrothers.com).

If you “like” the picture, then go ahead and  “like” the Facebook page (formatobrothers.com).  Look for the $5.00 discount code available there.

Click on Recipes for Chicken Muffuletta Sandwich, Crispy Mufuletta Raviolis, Meatless Eggplant Meatballs made with Muffuletta Olive Salad.  Come back to our Blog page for a New Orleans update once Andrea returns from her trip there.

Thanksgiving Turkey Pizza

Tuesday, November 30th, 2010

Half with olives, Half without

Home-made pizza dough (use your favorite or buy ready made thin crust pizza crust)
Turkey pieces /chunks (left over from Thanksgiving)
Mezzetta Organics Pitted Kalamata Olives  (use as desired)
Castella Imported Sun Dried Tomatoes (cut into thirds, use as desired)
Antica Italia Garlic Infused Olive Oil

Position crust on pizza tin.
Brush on Antica Italia Garlic Infused Olive Oil to cover entire pizza base.
Add turkey, sun dried tomatoes, kalamata olives as desired.
Sprinkle shredded mozzarella cheese over all.
Sprinkle more Antica Italia Garlic Flavored Olive Oil over all as desired.

Bake for 12 minutes at 400 degrees.

Remove, cut, serve, MANGIA!

Chicken Muffuletta Sandwich

Sunday, October 31st, 2010

Formato Brothers Muffuletta Olive Salad Sandwich

2 slices whole wheat bread (or your favorite)
Seasoned roasted chicken (slice thin) – place atop bread slices
3 Tblsp Formato Brothers Muffuletta Olive Salad – put as much as desired atop the chicken slices
Lettuce – 1 large red leaf or romaine leaf

Slice & enjoy a taste of New Orleans!

Carlo’s Spicy Meatballs

Tuesday, April 28th, 2009
  • 1 lb lean ground beef (or turkey)
  • 1-2 eggs
  • 2/3 cup shredded Parmesan cheese
  • 1 cup seasoned Italian garlic & herb bread crumbs
  • 1 Tblsp minced garlic
  • 1 Tsp salt
  • 2/3 cup chopped Formato Brothers Hot Giardiniera (drain first before chopping)
  • Vegetable oil for frying

Using a large bowl, mix the first 6 ingredients together by hand.  Add chopped Formato Brothers Hot Giardiniera.  Form a meatball about 2″ in diameter.  Place on wax pape until ready to fry.  In a large skillet pour enough vegetable oil to cover the bottom.  Heat until very warm.  Cook meatballs for about 7 – 8 minutes, routinely turning to prevent burning.  Remove from skillet, serve with a hot pasta dish & sauce.  These can be made smaller to be served as appetizers.

Aunt Ida’s Hot Pepper Cheese Bread

Tuesday, April 28th, 2009

3.5cups flour
2 Tsp salt
2 Tblsp sugar
1/2 cup of vegetable oil
1 egg
1 packet fast rising yeast
1 cup warm water
2/3 cup Formato Brothers Hot Pepper Spread  (Drain most f the oil from the mixture.  It should be relatively dry.)
2/3 cup of shredded Asiago or Parmesan cheese

  1. Heat oven to 325 degrees.
  2. Place flour in stainless bowl.  Make a well & place salt, sugar, oil in well.  Break egg into a small bowl, whisk it slightly.  Pour egg into other liquids.  Place yeast into liquids & put a small quantity of warm water into liquid.  Make sure that all of yeast is covered.  Wait 20 minutes for yeast to begin “bubbling.”  Once yeast has begun to work, mix in remaining water, bringing all of the contents together. 
  3. Knead the flour mixture for about 15 minutes using the palms of both hands.
  4. Shape into a rectangular loaf.  Place the dough into a rectangular glass bowl & cover with a slightly damp towel for 3 hours to allow the bread to rise.
  5. Once bread has risen, take it out of the bowl  place it on a slightly floured bread board.  Hit the bread mixutre once with both hands to get all of the air out of the mixture.
  6. Roll the bread mixture out into a rectangular pattern.  Spread the Formato Brothers Hot Pepper Spread onto the dough.
  7. Sprinkle with cheese.
  8. Carefully form the dough into a roll shape.  Place into a bread pan.  Cover pan with dry towel for one hour to let bread set.  Remove towel.
  9. Bake for 20 – 25 minutes until brown.  Yield:  1 medium sized loaf or 4 small loaves.  The small loaves can be used for bruschetta or appetizers.  Can be frozen.