EMERIL LAGASSE RECIPES RECIPES

Steps:

• In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
• Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.

Steps:

• In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
• Add the onions and garlic, and cook for 1 minute.
• Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
• Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
• Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
• Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
• Remove from the heat and adjust the seasoning, to taste.
• Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
• Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
• Serve with thinly sliced French bread or toasted French bread croutons.