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Volcanic Ciabatta


With Sean Armstrong

Balsamic-Stuffed Volcanic Ciabatta
Ingredients
9 volcanic ciabatta
200g mascarpone cheese
4 tsp balsamic vinegar
Sea salt
Cracked pepper

Method
Bring the mascarpone to room temperature then mix through the balsamic vinegar and season with sea salt and cracked pepper.
Place mixture into a piping bag with a small nozzle.
Stab each ciabatta roll in the base with a spare nozzle or something that will make a hole.
Then pipe a generous amount of the mixture into each roll place in a pan bottom side up and bake for eight minutes at 200C.

Volcanic Ciabatta with Herbed Garlic Butter
Ingredients
9 volcanic ciabatta
150g unsalted butter
3 cloves garlic (chopped)
2 tbsp flat leaf parsley (chopped)
2 tbsp tarragon (chopped)
2 tbsp chervil (chopped)
Sea salt
Cracked pepper

Method
Bring the butter to room temperature then mix through the herbs and garlic and season with salt and pepper.
Bake the Volcanic Ciabatta in the oven for eight minutes at 200C.
Serve the butter on a sheet of grease proof with the warm ciabatta.

Truffle-Stuffed Volcanic Ciabatta
Ingredients
9 volcanic ciabatta
200g mascarpone cheese
4 tsp truffle oil (available from good food outlets such as Nosh or Farro)
2 tbsp grated parmesan
Sea salt
Cracked pepper

Method
Bring the mascarpone to room temperature then fold in the parmesan cheese and the truffle oil and season with salt and pepper.
Place mixture into a piping bag with a small nozzle.
Stab each volcanic ciabatta in the base with a spare nozzle or something that will make a hole.
Then pipe a generous amount of the mixture into each roll.
Place in a cast iron pan, bottom side up and bake for eight minutes at 200C.

(Broadcast: 18 July 2012)

Find more of Sean's recipes.


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