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Calabrian Pitta


Calabrian Pitta Recipe

Ingredients:
  • SALAD FILLING
  • 1 cup oil-cured black olives, pitted
  • 1 cup green olives in brine, drained and pitted
  • 2/3 cup sliced fennel bulb
  • 1/2 cup marinated artichoke hearts, drained
  • 1 small sweet red pepper, cored, seeded, and cut into strips
  • 2 cloves garlic, minced
  • 1/2 cup chopped mixed fresh basil, flat-leaf parsley, and fennel leaves
  • 2 tablespoons Extra-Virgin Olive Oil
  • Fine sea salt to taste
  • 1 loaf Nonnas Sponge Dough bread
  • MEAT AND CHEESE FILLING
  • 1/4 pound thinly sliced Genoa salami
  • 1/3 pound thinly sliced prosciutto
  • 1/3 pound thinly sliced capicolla
  • 1/2 pound fresh or packaged mozzarella, sliced
  • 1/2 pound thinly sliced provolone
Directions:
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Rank

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