ciabatta

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ciabatta

ci·a·bat·ta

 (chə-bä′tə)
n.
A porous bread with a crispy crust, baked in a flattish, usually oblong loaf.

[Italian ciabatta, slipper, worn-out shoe, ciabatta (from the loaf's shape); akin to Old French chavate, savate, old slipper, and Portuguese sapato and Spanish zapato, shoe, of unknown origin.]

ciabatta

(tʃəˈbætə)
n
(Cookery) a type of open-textured bread made with olive oil
[C20: from Italian, literally: slipper]
Translations

ciabatta

[tʃəˈbætə] nciabatta f

ciabatta

nCiabatta nt
References in periodicals archive ?
The pub's new menu includes seaside fish board sharer of Severn Wye and oak smoked salmon, wholetail scampi, king prawns and calamari, Cumberland sausage and mash, fresh-baked lasagne with garlic ciabatta bread, braised calf 's liver with colcannon mash and a Madeira wine and caramelised onion sauce and slow cooked roasted lamb shank with a rosemary and red wine sauce.
BEYOND BREADS WHAT: French Caf[R] Bread & More has an Italian- inspired hamper with a selection of Italian Biscotti, banana bread, fudge brownies, marshmallow jar, tiramisu jar, Italian meringue, Ethiopian espresso beans, Ciabatta bread and Sanpellegrino drinks.
The sandwich is served with fresh leaf lettuce and tomato on freshly baked ciabatta bread with mayonnaise and available for $5.
The Chorizo may be a Spanish favourite but its beef version gets a fabulous Aussie makeover here on a toasty ciabatta bread that's topped with delightfully cheesy and soft scrambled eggs.
ServeS 12 AS A CANAPE INGREDIENTS 1 loaf of ciabatta bread 400g Datterini or cherry tomatoes, preferably mixed colours 8 basil leaves, chopped, plus extra chopped basil to finish 6tbsp extra virgin olive oil, plus extra for drizzling Sea salt and freshly ground black pepper 1 garlic clove, peeled 250g fresh ricotta
Potato & pesto pizza Ingredients 200g/7oz baby potatoes 145g pack ciabatta bread mix 1 tsp olive oil, plus extra for greasing 2 tbsp green pesto 125g ball mozzarella, grated large handful rocket Method 1.
INGREDIENTS: Chicken fillet, sliced across into thinner fillets, splash of lemon juice, olive oil, garlic clove, mixed herbs, salt and pepper, thinly sliced chorizo (approx six slices), rocket or any mixed leaf you prefer, walnuts (or pistachios, pecans, roasted pine nuts), thinly sliced apple, stilton or any blue cheese, drizzle of french dressing (preferably home made), thinly sliced ciabatta bread, garlic oil.
My favorite way of eating ciabatta bread is warm from the oven and dipped in olive oil.
My husband Adam fancied a steak but, as they started at PS20 each, he opted for the Stirrups steak sandwich instead (PS12) - a 5oz sirloin steak on ciabatta bread, served with fries and a lovely rocket and cherry tomato salad with balsamic glaze.
Combine all of the avocado Combine all of the avocado LAS IGUANAS ARTICHOKE SALAD (serevs 4) INGREDIENTS 16 griddled artichokes halved (in brine or oil), 120g mixed salad leaves, 8tbsp of Las Iguanas jalapeno dressing (see recipe below), 4tbsp of pink pickled onion (see recipe below), 15 mange touts, halved, 1 ciabatta bread, 2tbsp of Las Iguanas garlic and chilli butter (see recipe below) INGREDIENTS 16 griddled artichokes halved (in brine or oil), 120g mixed salad leaves, 8tbsp of Las Iguanas jalapeno dressing (see recipe below), 4tbsp of pink pickled onion (see recipe below), 15 mange touts, halved, 1 ciabatta bread, 2tbsp of Las Iguanas garlic and chilli butter (see recipe below) METHOD 1.
First-to-market with Ciabatta bread (1987) and Probiotic bread (2011).
50) immediately leapt out at me while my mum decided to order the ciabatta bread (PS2.