Delicious UK - (03)March 2020

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A foodtourof

France’s Alsace

deliciousmagazine.co.uk 137

CochonButcher’s

muuletta

SERVES2.HANDSONTIME 25 MIN,OVEN

TIME5 MIN(OPTIONAL), PLUS 2 DAYS

PICKLING

Muulettaisa classicNew

Orleansmeat,cheeseandpickle

sandwich.Itwascreatedin

1906 atCentralGroceryCoon

DecaturStreetbyanItalian

immigrantcalledSalvatore

Lupo.It’sa mainstayonthe

menuatCochonButcherand

can be served toasted or cold.

MAKE

AHEAD

Youneedtobeginthis

recipe2 daysaheadtolet

thegiardiniera(see

Know-how)pickleproperly.

FOOD

TEAM’S

TIP

Fora chunkierpickle,chop

thegiardinierabyhand.

You’llhavelotsleftoverto

useinsandwichesandburgersor

witha plateofcheese.It willkeep

inthefridgeforupto3 weeksina

sterilisedjar(seedeliciousmagazine.

co.uk/how-to-sterilise).

KNOW-

HOW

Giardinieraisa popular,

tangyUSvegetablepickle

that originated in Italy.

• 1 ciabattaloaf(or1 Sicilian
  muffulettaif youcanget it), cut
  inhalfhorizontally


• 2 tbspCochongiardiniera(see
  Know-howandrecipe,below)


• 60gslicedcoppa (or any dry-
  curedham)


• 60gslicedmortadella


• 30gslicedsalami


• 30gslicedprovolonecheese(if
  you can’t find it, use gruyère)

FORTHECOCHONGIARDINIERA

(MAKESAROUND800G)

• 1 bayleaf


• 5 tspblackpeppercorns


• 240mlwhitewine vinegar


• 4 tbspoliveoil


• 2 tbspsalt


• 2 tbspcastersugar


• Largepinchchilliflakes


• Largepinchdriedoregano


• 200gcauliflowerflorets(from
  aboutsmallcauliflower)


• 2 carrots, cut into 4mm slices
  
  
  • smallonion,sliced
  
  
  • 2 garliccloves,bashed
  
  
  • 2 celerysticks,sliced into
    1.5cmchunks
  
  
  • 50gpepper-stuffedgreen olives,
    roughlychopped
  
  
  • 25gmildpickled green
    chillies
  
  
  
  

1 Forthegiardiniera,toastthebay

leafandpeppercornsina drypanfor

3-4minutesuntilfragrant,thenset

aside.Combinethevinegar,oliveoil,

salt,sugar,chilliflakesandoregano

ina saucepanandbringtoa simmer.

Addthebayleavesandpeppercorns,

thenleavetoinfusefor5 minutes.

2 Puttherestoftheingredientsin

a largecontainer(about5 litres),

thenstrainthepicklingliquidover

the vegetables (discard the bay

leafandpeppercorns).Coverthe

containerandkeepsomewhere

coolfor2 daysbeforeusing.When

readytouse,strainanddiscardthe

liquid,thenpulsethepickledveg

ina foodprocessor to give a coarse

purée(seetip).

3 Spreadeachhalfofbreadwith

giardiniera.Onthebottompieceof

thebread,layoutthecoppa,then

themortadella,followedbythe

salami.Finishwiththeprovolone,

thentopwiththeotherhalfofbread.

4 If youwantyoursandwichhot,put

it ina 180°C/160°Cfan/gas4 oven

forabout5 minutes(orserveat

roomtemperature).Sliceandserve.

PERSERVING489kcals,27.9gfat

(11.2gsaturated),26.1gprotein,

31.8gcarbs(1.5g sugars), 1.2g salt,

2.4g fibre

hungry traveller.

TRY

THISAT

HOME

FOOD PHOTOGRAPH: KRIS KIRKHAM. FOOD STYLING: KATY MCCLELLAND. STYLING: OLIVIA WARDLE