Muffuletta Variation with Ricotta, Anchovies, and Olive Oil

Name: Muffuletta Variation with Ricotta, Anchovies, and Olive Oil
Yield: makes 2 sandwiches
Ingredients: Two 8-inch rounds of muffuletta bread, split open; 1 1/2 cups fresh ricotta, drained; 8 anchovy fillets, chopped; 1 tablespoon extra-virgin olive oil

December 14, 2011

It seems that the muffuletta sandwich originated in Sicily, set on what most likely was flatbread sprinkled with sesame seeds. And since the Sicilians were the first mass wave of immigration to the port of New Orleans, it would seem that the soft sesame-seed bread of the muffuletta is an American cousin of the bread of the pane ca’ meusa (spleen sandwich) still sold in Palermo markets today. This meatless rendition of the muffuletta was made on All Souls Day; the one with the cold cuts and salad is served on more festive days.

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