So you like pasta?? So do I!! It's an easy ingredient that you can add just about anything to....seafood, meat, veggies, I guess you could add chocolate if you wanted too! It's all good as long as it tastes good! Remember if it looks like you can eat it, and it smells like you can eat it, then go ahead and EAT IT!
But for this dish here's the start to a very quick and tasty dish! First ya gotta heat da earl....or for NON New Orleanians, you must first heat the olive oil:
Then sauté' some green onions and some classic creole blend of onions, garlic, parsley, celery...I have to admit, in order to save some time, this time, I purchased it already cut up and ready to go! With all of the big boys I have to feed, sometimes a time saver is the best way, in fact I had a few short cuts this time around:
Next come the meats! Some ham, a bit of prosciutto, some salami (any kind you would like or can find) some pancetta, you can add chicken, or pork....whatever you may have in the freezer or fridge. But for the flavor, make sure you add some Italian meats to this dish, or you just won't get the Muffuletta vibe:
Next comes....well one of my personal favorite additives! DA wine, it helps to pick up all of the pieces of meat and seasonings that are stuck to the bottom of the pan, and of course it adds amazing flavor, cook it down a bit before adding one of the most important ingredients THE OLIVE SALAD:
There is no special timing to this dish, this one's about as easy as making a hamburger, sauté till clear, sauté till brown, add the wine (cook down for a bit) then add the olives!
Now comes the last additive....da pasta!!!! Just boil up some of your favorite kind, I don't think spaghetti works, at least it doesn't work for me, but if it's your only choice at the time, then go for it! I usually use ziti...it's dense and holds all of the flavors.
Top it off with some parmesan cheese and some fresh basil and you have a dish no one will toss out...only toss in (their mouth)!!!
TA DA!!!!!
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