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 ?
Spread each half of the toasted ciabatta loaf with the tapenade and sun-dried tomato.
2 chicken breasts, free from skin and bone; grated rind and juice of 2 limes; 1-2tsp harissa paste; 4tbsp olive oil; 1 small ciabatta loaf, quartered; 1tbsp freshly chopped parsley or coriander; salt and freshly ground black pepper; a little wild rocket
Among the worst nutritional offenders advertised during the Superbowl were Burger King's Whopper (with cheese) at 745 calories; Taco Bell's Crunch Wrap Supreme at 560 calories; and Jack in the Box's Bacon and Cheese Ciabatta Burger at 1140 calories.
They also offer baguettes, ciabatta, wraps, bagels, panninis, baked potatoes, burgers, homemade soups, salads, cakes etc.
2 x 85g Welsh goat's cheese with chives; 1 mild red chilli, deseeded and sliced; 1 clove smoked garlic, sliced; 1tsp green peppercorns, lightly crushed; 2 sprigs lemon thyme or marjoram; extra virgin olive oil to cover (about 200ml, depending on the size of your jar); warm ciabatta bread; green salad; a handful of black olives
Sandwich selections include Le Parisien (Ham or Turkey with brie cheese and apples on a French baguette) and the Roasted Veggie Ciabatta (grilled eggplant layered with roasted red peppers, hummus, leaf lettuce, and a hint of onion).
1/2 ciabatta loaf with sun-dried tomatoes or olives, cut into 16 chunks
2tbsp olive oil; 2 small, skinless, boneless, prime chicken breasts (cut into large chunks); half a ciabatta loaf, split in half lengthways; 4tbsp mayonnaise; 1tbsp freshly chopped tarragon; salt and freshly ground black pepper; fresh leaves, to serve (such as endive and radicchio); extra olive oil, for drizzling
INGREDIENTS 150g Monkfish tail 4-5 king prawns (depending on size) 4 mussels 50g cubed haddock 2 tbsps diced white onion 2 garlic cloves, finely diced 1 lemon cut into wedges 2 tbsps Fresh parsley (chopped) 50ml white wine 100ml quality fish or veg stock 200g linguine cooked al dente ("with a bite") 80ml Double cream Pinch of salt & pepper 2 Slices of ciabatta 50g Salted butter METHOD 1.
I split a ciabatta in half in preparation and enjoyed the aroma of the rashers as they sizzled in the pan.
From crispy calamari and crab macaroni, to prawns marinara and bruschetta, the toasted ciabatta selection took our fancy.
4 Toast both sides of the ciabatta while still warm, slice the garlic in half and gently rub into the bread.