Mardi Gras Muffuletta - Plated and Ready to Eat
The final dish on my Mardi Gras menu was the stalwart... The Muffuletta. As with King Cakes, Jambalaya, and Gumbo, there are a ton of places in New Orleans to sell you a Muffuletta. But anybody who knows anything about anything knows the best Muffuletta comes from the Central Grocery across from the French Market. After all, the store's owner invented the damn thing back in the early 1900s. Getting my Muffuletta right was critical to me, so I used the recipe I thought stayed as faithful to the original as possible. And although Danno states "...it's no Central Grocery," I swear to God, he stole his recipe directly from Salvatore Lupo, himself. It was absolutely spot-on -- I couldn't believe it. The only thing I did differently was pulse the olive salad in a processor a bit, since the Giardiniera's cauliflower was a bit unwieldy. And I baked a much thinner bread loaf than I'd have preferred. But seriously... Danno's olive salad recipe is fantastic, and you won't find anything better.