GRILLED BREAD (PANE ALLA GRILLIA)
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.
GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA
Provided by Bobby Flay
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
- Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
CIABATTA
Long before Emily Weinstein was the editor of NYT Cooking, she wrote columns about learning to cook and bake for the Food section's long-defunct Diner's Journal blog. This recipe, part of her penultimate baking column, comes from Sarah Black, who was credited for bringing ciabatta to New York in the early 1990s. Make sure to bake it to a very dark brown: Color is flavor here, and the deeply burnished crust makes for a fabulous end result.
Provided by Emily Weinstein
Categories breakfast, brunch, dinner, lunch, sandwiches
Time 5h45m
Yield 4 small rectangular loaves, 4 inches x 8 inches
Number Of Ingredients 7
Steps:
- Sprinkle the yeast on top of the 1 3/4 ounces of hot water to let it dissolve, and set aside. Sprinkle the salt on top of the flour and stir to incorporate. Make a well in the center of the flour - salt mixture, and add the cool water little by little.
- After the yeast has dissolved into the warm water, add it to the mixture, stir to incorporate, then stop and let the mixture sit for 30 minutes. Cover the bowl with plastic wrap and write the time with permanent marker on the top.
- After 30 minutes, sprinkle flour on your work surface, then scrape the dough out onto it. Tap your hands in a little flour, then gently flatten the dough into a rectangle, with the short side facing you. Using a bench scraper, flip the top edge down to just below the center, then flip the bottom side up above the center. Do the same with each side, then turn dough over and dust off the flour. Place the folded dough in a a bowl slicked with vegetable oil and let it sit for 30 minutes, again, covered with plastic wrap with the time written on it.
- Fold the dough again, using the same method as above. Place the dough in a second oiled bowl, covered with plastic, and let it ferment until it has doubled in volume, 1 to 2 hours.
- As the dough is rising, preheat the oven to 475 degrees, and put a baking stone on the middle rack, and an empty pan (for water) on the bottom rack. After the dough has doubled in volume, sprinkle a little more flour onto your workspace. Then, sprinkle a lot of flour onto the back of a baking sheet. Scrape the dough out onto the counter, tap your hands in flour, and gently flatten the dough into a large, even rectangle of approximately 12" x 8" x 1" high. Use a bench scraper or a knife to cut the dough into 4 equal pieces, approximately 3" wide and 8" long. Fold each piece, top-down to center, then bottom-up to above-center, in the same way you folded the dough in step 3. Place each folded piece seam-side down on the floured baking sheet. Cover with oiled plastic wrap and let it rise for 30 to 60 minutes, or until the dough has doubled in volume.
- Sprinkle more flour on the counter. Take one ciabatta piece at a time and stretch it very gently to lengthen. Turn it upside-down and place back onto the back of the floured sheet tray.
- After all of the pieces have been stretched, sprinkle 4 tablespoons of a mixture of half cornmeal and half flour on the baking stone. Shuttle the ciabatta pieces off the sheet tray and onto the stone. To shuttle, first gently move the sheet tray back and forth to loosen the dough, then, as the pan is held above the baking stone, a quick shake up and down should help slide the dough onto the actual stone. (If you prefer, you can pick up and balance the piece of dough with two hands or even try to move it with the help of a spatula; you just want to get the loaves onto the stone.) Pour water into the pan on the bottom rack in order to make steam; you can also spritz the loaves with water. Avert your face as you pour the water and quickly close the oven door.
- The dough should bake to a very dark brown in approximately 30 minutes. Let the bread cool before cutting into it.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams, TransFat 0 grams
FRAL'S CAPRESE SANDWICH ON GRILLED CIABATTA BREAD
In an attempt to turn a salad we saw on TV into a sandwich for a tailgate party We came up with this...Grilled garlic Ciabatta bread slathered with a garlic mayo and peppercorn mustard mixture on both top and bottom and filled with grilled balsamic eggplant slices, arugula, roasted red peppers, fresh mozzarella and fresh basil. Man that sandwich is reallly good...and good for you. Fran says you can taste every ingredient in every bite.
Provided by al.andrepont_119303
Categories Lunch/Snacks
Time 1h
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mayonnaise, peppercorn mustard (or any spicy mustard) and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate to let the flavors meld while you work on the rest of the sandwich.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
- When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly. Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese. Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.
Nutrition Facts : Calories 319.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 45.4, Sodium 556, Carbohydrate 17.4, Fiber 6.7, Sugar 8.5, Protein 16
GRILLED VEGGIES ON TOASTED CIABATTA BREAD
This has lots of flavor. The spreads are optional. Giardiniera is Italian Pickled Vegetables, A collection of mixed pickled vegetables consist of carrots, cauliflower, celery, onions, peppers, olives with spices.
Provided by Rita1652
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the red pepper, onion, zucchini, and the portabella mushroom in the olive oil, balsamic vinegar, Italian seasoning mixture for 1 hour then grill on med high heat till softened and browned about 5 to 8 minutes.
- Slice the peppers into slices, separate the onions into rings, slice the portabella mushrooms.
- Spread the roasted garlic on one side of the toasted bread.
- Spread your option of Pesto and or giardeniera spread.
- Layer the veggies and cheese.
- Place top on and enjoy.
Nutrition Facts : Calories 224.4, Fat 16.9, SaturatedFat 5.3, Cholesterol 22.8, Sodium 192.8, Carbohydrate 10.4, Fiber 1.9, Sugar 6.3, Protein 8.3
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