Ciabatta with three Italian sauces

12 servings

40 minutes

Ciabatta with three Italian sauces is a celebration of flavors and textures, blending the rich traditions of Italian cuisine. The crispy ciabatta, fragrant with thyme and garlic, serves as the perfect base for three exquisite sauces. Basil and parsley pesto captivates with its freshness, adding a rich herbal aroma to the dish. Pea puree with mint brings lightness and sweetness, while olive tapenade with anchovies adds spiciness and depth. This dish is not just a treat but a way to enjoy classic Italian combinations enriched with fresh ingredients. Serving in authentic jars on a rotating platter makes the meal even more atmospheric, turning each piece of ciabatta into a gastronomic journey through Italy.

Energy value per serving

• Calories: 723.7
• Proteins: 15.8g
• Fats: 55.8g
• Carbohydrates: 37.1g

Ingredients

• Green basil: 1 bunch
• Parsley: 1 bunch
• Pine nuts: 300 g
• Fresh mint: 1 bunch
• Balsamic vinegar: to taste
• Grated Parmesan cheese: 200 g
• Pitted olives: 200 g
• Capers: 1 tbsp
• Garlic: 1 head
• Salted anchovies in oil: 7 pc
• Chili pepper: to taste
• Ciabatta: 2 pc
• Extra virgin olive oil: 400 ml
• Green peas: 300 g

Cooking steps

1. For basil and parsley pesto, chop the greens with a blender, adding olive oil in a thin stream, along with nuts, salt, pepper, and a bit of balsamic vinegar. Finally, add grated Parmesan.

   Required ingredients:

   • Green basil: 1 bunch
   • Parsley: 1 bunch
   • Extra virgin olive oil: 400 ml
   • Pine nuts: 300 g
   • Balsamic vinegar:  to taste
   • Grated Parmesan cheese: 200 g

2. Pea pesto with mint. Bring peas to a boil in water with a bit of sugar, drain and cool.

   Required ingredients:

   • Green peas: 300 g

3. In a blender, add mint and garlic (2 cloves), then drizzle in olive oil, nuts, parmesan, chili, and a bit of balsamic vinegar. Adjust the amount of oil to reach the desired consistency.

   Required ingredients:

   • Fresh mint: 1 bunch
   • Garlic: 1 head
   • Extra virgin olive oil: 400 ml
   • Pine nuts: 300 g
   • Grated Parmesan cheese: 200 g
   • Chili pepper:  to taste
   • Balsamic vinegar:  to taste

4. Tapenade from olives. Coarsely blend anchovies, rinsed capers, and garlic with parsley in a blender. Add good pitted olives, chili to taste, and blend to the desired consistency, adding olive oil. Do not salt.

   Required ingredients:

   • Salted anchovies in oil: 7 pieces
   • Capers: 1 tablespoon
   • Garlic: 1 head
   • Parsley: 1 bunch
   • Pitted olives: 200 g
   • Chili pepper:  to taste
   • Extra virgin olive oil: 400 ml

5. Cut the proper ciabatta lengthwise into 2 cm wide strips, drizzle with oil, sprinkle with thyme, and bake in the oven for 7 minutes until crispy, then rub with garlic.

   Required ingredients:

   • Ciabatta: 2 pieces
   • Extra virgin olive oil: 400 ml
   • Garlic: 1 head

6. Place 3 sauces in authentic jars on a rotating plate, add ciabatta, butter, and put good olive oil with balsamic (3:1) in the sauce boat.

   Required ingredients:

   • Ciabatta: 2 pieces
   • Extra virgin olive oil: 400 ml
   • Balsamic vinegar:  to taste