ciabatta Archives

Chicken recipes

Chicken liver pâté

15 minutes

Biltong recipes

Almond french toast with boiled eggs and biltong powder

10 minutes

Anchovy recipes

Slow poached tomatoes in garlic and anchovy oil

1 hour and 20 minutes

Avocado recipes

Best-ever avo toast

5 minutes

Cheese recipes

Grilled Camembert, artichoke and basil pesto ciabatta sandwiches

5 minutes

Italian recipes

Roast pepper panzanella

20 minutes

Italian recipes

Crudo with pangrattato

10 minutes

Cheat recipes

Lasagne with oven-roasted vine tomatoes and basil pesto

25 minutes

Breakfast recipes

Coconut fried eggs

10 minutes

Bianco cucina (anchovy-and-cauliflower pasta)

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

250 g Woolworths fresh tagliatelle
2 t olive oil
4 T butter
1 red chilli, finely chopped
3 garlic cloves, finely chopped
12 anchovies, roughly chopped
350 g cauliflower florets, thinly sliced
4 ciabatta slices, torn into chunks
2 T parsley, roughly chopped, to garnish
Parmesan, for serving
Freshly ground black pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente.

2. Heat the olive oil and 2 T butter in a pan. Add the chilli, garlic, anchovies and cauliflower florets and cook until soft and golden. Remove from the pan and set aside.

3. Heat the remaining butter in the same pan over a medium heat. Add the ciabatta and toast until golden brown. Toss the cauliflower, anchovy dressing and ciabatta croutons through the pasta.

4. Garnish with fresh parsley and serve with grated Parmesan. Season with ground black pepper.

Chef's note: “Frying cauliflower transforms it into a deliciously creamy veg. Add some chilli and salty anchovy and you’re in for something really special.”

Discover more recipes starring cauliflower here.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Chicken liver pâté

Almond french toast with boiled eggs and biltong powder

Slow poached tomatoes in garlic and anchovy oil

Best-ever avo toast

Grilled Camembert, artichoke and basil pesto ciabatta sandwiches

Roast pepper panzanella

Crudo with pangrattato

Lasagne with oven-roasted vine tomatoes and basil pesto

Coconut fried eggs

Tomato-and-bean soup with feta

Smoky trout on charred toast with exotic tomato salad

Bianco cucina (anchovy-and-cauliflower pasta)

Bianco cucina (anchovy-and-cauliflower pasta)

Ingredients

Method