Olive Ciabatta Waitrose 270g
Light, airy ciabatta, made to an Italian style recipe and laced with black Kalamata and green olives. Hand-shaped and stone-baked for a traditional crisp crust. Best served warm.
Distinctive to the Emilia-Romagna region of Italy, ciabatta resembles a well-worn slipper. This light and airy bread was created to accompany the regions rich pasta and meat dishes. After rising, the dough must be handled with a very light touch "like a baby" as Italians say, to prevent the precious air bubbles being knocked out.
Suitable for Home Freezing
Oven cook - From Ambient. Gas 6, 200°C, Fan 180°C 8-10 mins.
Remove all packaging.
Place directly on to middle oven shelf.
Preparation and Usage
Best served warm
Preheat the oven to 200°C, gas 6.
Place 500g cherry tomatoes, 2 crushed garlic cloves, 2 tbsp oil, 1 tbsp balsamic vinegar and 25g pack torn basil in a roasting tin, season. Roast for 15 minutes.
Slice the olive ciabatta loaf into 8 brushing each side with 1 tbsp oil, place on a tray and bake for 10-15 minutes. Top with the tomatoes.
Country of Origin
Country of Packing
Film - Plastic - Not Currently Recycled
Allergy Advice: For allergens see highlighted ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Kalamata Olives (9%), Green Olives (6%), Italian Extra Virgin Olive Oil (4%), Salt, Malted Wheat Flour, Yeast, Red Wine Vinegar, Bay, Parsley, Rosemary, Sage, Thyme
|Typical Values||Per 100g||Per 1/4 Pack|
|of which saturates||1.1g||0.7g|
|of which sugars||2.1g||1.4g|
I love the combination of salty cheese and sweet membrillo in this classic tapa. Membrillo, a Spanish-style quince jelly, is increasingly easy to find in good delis and supermarkets. You can buy it in blocks that you slice, or in softer pastes that can be spread on toasts. Similarly manchego cheese is relatively easy to obtain. Tip: Try other toppings to add variety to your tapas spread, such as jamon and piquillo peppers, or marinated anchovies and sliced manzanilla olives.
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