Ocado Ciabatta Rolls 2 per pack
Made to a classic Italian recipe, these Ciabatta rolls have an open texture and a thin crisp crust. A biga (flour, water, yeast) is made into a dough and fermented for 24 hours. The biga is then added to the main dough and mixed again as flour, water, salt and extra virgin olive oil is added. After further resting the dough is cut into square shapes.
Great for filling or toasting, or as the base for a classic Italian sandwich filled with Parma ham or mozzarella, basil and tomato.
Our bread is made with British flour
This is an Ocado product. Like everything in our range, it's good quality, sensibly priced and, of course, responsibly sourced.
Store in a cool, dry place.
Prepare & Use
For best results refresh in an oven for 5-6 minutes at 200ºC.
Country of Origin
Produced and packed for:
Proactive about packaging. We remove it when we can.
The palm oil that may be used in our bread has been responsibly sourced.
To avoid danger of suffocation, keep this bag away from babies and small children.
Ocado are working with Love Food Hate Waste to reduce our impact on the environment. Visit www.lovefoodhatewaste.com to find out how you can get more out of the food you buy
Contains Gluten, Contains Wheat, May Contain Egg, May Contain Lactose, Contains Soya, May Contain Milk, Contains Yeast
Wheat Flour, Water, Extra Virgin Olive Oil (3%), Yeast, Salt, Rapeseed Oil, Spirit Vinegar, Wheat Gluten, Sugar, Fermented Wheat Flour, Soya Flour, Malted Wheat Flour, Flour Treatment Agent: Ascorbic Acid.
|Typical Values||per 100g|
|of which sugars||1.3g|
|of which saturates||0.4g|
Variation Use peeled and deveined cooked prawns in place of the crayfish. Cook's Notes Instead of sandwiching this combination in bread rolls, serve as a salad with chopped spring onion or Spanish onion over the top. Or add avocado slices and orange segments. You could even try adding steamed asparagus and halved cherry tomatoes.
Make the most of seasonal mushrooms with this filling side dish.
This recipe is perfect for a light evening meal or tasty brunch and a great way to use up bread that may be a little stale. The mild Korma spices, earthy mushrooms and cream give an Indian twist to a classic dish.
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