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.
Store in a cool, dry place.
Once opened, store in an airtight container.
Freeze on or before Best Before date.
For best results refresh in an oven for 5-6 minutes at 200ºC.
Country of Origin
Produced and packed for:
Ocado Retail Ltd.,
To avoid danger of suffocation, keep this bag away from babies and small children.
Allergy Advice: For allergens see highlighted ingredients
Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Niacin (B3), Iron, Thiamin (B1)], 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).
Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold.
May also contain traces of Eggs, Milk.
|Typical Values||per 100g|
|of which saturates||0.6g|
|of which sugars||3.6g|
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.
A delicious and simple pâté made with yogurt, a lighter option for your next dinner party or a weekday lunch.
2 hrs 15 mins
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.
Add a flavour of the Med to your barbecue with our Spanish-style burger, inspired by a recipe from pioneering burger restaurant Haché.
This turns that unappetising plate of cold, leftover sausages into something really scrumptious. And you can use leftover pasta sauce if you have some, rather than make the tomato sauce.
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