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Top Rated Ciabatta Recipes
This is one of my favorite sandwich combinations — meaty mushrooms, creamy goat cheese, tangy roasted peppers, and the freshness of spinach all combine to create a delicious bite. I made this sandwich on fresh ciabatta bread, but any hearty slice will do!
Click here for 8 Sweet and Savory Sandwiches.
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No one knows Nutella like the Italians, which is why this panino recipe perfectly harmonizes the the national ingredient into a favorite staple.
Add a little sweetness to your next burger with sautéed pears. View Recipe
Here in the States we have the good old BLT sandwich, but in Italy, they serve a PAT instead — prosciutto, arugula, and tomato. This is just as easy to make, and if you're a fan of prosciutto (as I am), this sandwich is a real winner.
Chef Saul Flores of The Cutting Room in New York City serves up this loaded potato soup to his patrons, filling it with potatoes, bacon, jalapeños and more.View Recipe
Here’s a delicious starter that’s a twist on the traditional Italian Caprese salad. Like an Italian with an exotic accent. People can get rather anxious about meddling with the purity of real, fresh buffalo mozzarella (not least because it can be a bit pricey) but we assure you that you won’t regret this meddle.
An ongoing debate in the Borgognone house, is whether the children are Sicilian or Barese. As in, are we our mother's child (Barese) or our father's child (Sicilian)? My brother is a strong Barese (momma's boy), my sister hates all dialect, ergo she doesn't count, and myself, at 23 years, the verdict is still out. Though I love panzerotti from my Nonna's town of Adelfia, my ultimate comfort food as of late is "uova in purgatorio" or eggs in purgatory, which is a staple of my Sicilian grandmother.In any case, this one pan breakfast/dinner/brinner dish is so rich in taste and hearty in texture, especially with the perfect wingman piece of soft ciabatta or an uber-crunchy bialy. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise.Click here to see What Are Heirloom Eggs? View Recipe
Meat options for this dish, beef Blade, beef Short ribs, veal or lamb shank, oxtail are all great alternatives.View Recipe
Ciabatta is known for its high proportion of water to flour, and the amount of water gives the bread its rough, slack shape (ciabatta means “slipper” in Italian). Here is where the additional ounce or two of water is going to make a drastic difference in the way you manipulate the dough, and in the bread’s final appearance: The interior structure will be a lovely network of large holes surrounded by lacy strands of bread. I am known for my big, domed ciabatta, which I introduced to the New York City marketplace way back in the 1990s as a cornerstone of my bread-making business—but the easiest ciabatta shape to manage is the familiar long, flat rectangle, which can serve for making all kinds of sandwiches or for dipping into hearty soups and stews. The dough itself can also be the basis for pizza dough and even crackers. Making ciabatta for the first time may feel like an impossibly sticky and messy process, but have faith and don’t be scared—the work is worth the results, as ciabatta is a true plea-sure to behold and an even greater pleasure to eat.Excerpted from One Dough, Ten Breads, © 2016 by Sarah Black. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.View Recipe
A sweet combination of strawberries and honey that's nicely balanced with the creaminess of ricotta and the crunchy, nuttiness of Marcona almonds. Oh, and the lovely fragrance of fresh basil. Serve this quick appetizer on top of toasted ciabatta bread or other crostini-like pieces for a quick and pretty appetizer.
Click here for 6 Sweet and Savory Strawberry Recipes.
My roommate Mike makes a mean turkey burger. He adapted this from his mom's famous meatloaf and graciously shared the recipe with me (perhaps it had something to do with my ongoing pleas to have him cook it for me).
I've since made some adjustments and additions, but the basic concept remains the same — a lighter, juicier take on a classic burger and stuffed with gooey gorgonzola. I like to serve this with balsamic-soaked tomatoes on a toasted ciabatta roll.
Click here to see 7 Must-Try Burger Recipes.
Ciabatta is a flat, rustic Italian bread that is substantially wider and flatter than a regular loaf. Its Italian translation is “slipper,” which is indicative of its baked shape. It is made in almost every region of Italy, with each region having its own style.
Depending upon the locale, the texture can range from a firm, slightly tough crust and a soft, chewy interior to a very crisp crust with a light, holey interior. Ciabatta dough can be seasoned with salt, olives, herbs, or extra-virgin olive oil, each of which will change its texture somewhat. If made with whole-wheat flour, it is known as ciabatta integrale; with milk, ciabatta al latte. In the United States, ciabatta is most often made with a sourdough starter and a very wet dough that produces a sour-tasting loaf with a very open crumb. No matter the style, ciabatta makes an excellent sandwich loaf and is often used to make panino, the classic grilled Italian sandwich.