In the previous article, we introduced various efforts and commitments made to create delicious Ciabatta.
Ciabatta has a unique deep flavor that lasts not only on the day of purchase but also over time. Please enjoy the charm of Ciabatta while adding your own twist.
・Day1 - Enjoy as it is on the first day
・Day2 - Make sandwiches on the second day
・Day3 - Soak in soup on the third day
＜Day1 - Enjoy as it is on the first day＞
Since freshly baked bread is the most delicious, we recommend starting by enjoying it simply.
When purchased at the store
Store at room temperature, slice to your desired thickness, and enjoy without baking or any additions.
You can directly experience the chewiness of the freshly baked bread and the fragrant taste of baked wheat on the same day.
When purchased frozen
Thaw thoroughly at room temperature. Additionally, microwave for 10-20 seconds (600W) to improve texture. Wheat changes its hardness even with slight temperature changes, so even if you can't tell by touch, there is a difference in taste.
Toasting also increases chewiness if lightly microwaved.
＜Day2 - Make sandwiches on the second day＞
Enjoy the contrast between the chewy texture and the crispy texture when toasted in a sandwich.
Ciabatta is satisfying enough to be a lunch on its own when filled with ingredients.
While sandwich presses are used in stores, you can make them at home using a frying pan.
【Recipe】Mushroom Cheese Ciabatta Sandwich
Ingredients:
Ciabatta… 2 slices
Shimeji mushrooms… 15g
Maitake mushrooms… 15g
Eringi mushrooms… 15g
Shredded cheese… 20g
Gruyere cheese… 10g
Butter… as needed
Mustard (either Dijon or grainy)… as needed
Olive oil… as needed
Salt… as needed
Instructions:
① Make roasted mushrooms. Remove stems from shimeji and maitake mushrooms and shred eringi mushrooms. Heat olive oil in a frying pan, add the three types of mushrooms and salt, and sauté until tender. Remove to a plate.
② Slice the Ciabatta into 2 slices and spread mustard on one side and butter on the other.
③ Lightly oil a frying pan and layer Ciabatta (butter side down), shredded cheese, roasted mushrooms, Gruyere cheese, and Ciabatta (mustard side down).
④ Heat, pressing down from above with a spatula or similar, and cook over low heat for 3-4 minutes. Flip when browned. When the cheese starts to melt, it's ready.
＜Day3 - Soak in soup on the third day＞
As time passes, the acidity and richness increase, which is delicious in its own right,
By the third day, the surface can dry out, so boldly immerse it in soup.
Soaking Ciabatta in soup enhances its chewiness and makes it easier to digest, similar to porridge.
【Recipe】Onion Gratin Soup with Ciabatta
Ingredients:
Caramelized onions… 50g
* Store-bought varieties are convenient and less time-consuming. Feel free to use a recipe you searched for if making your own.
Consommé soup… 200ml
Ciabatta… 1 slice
Gruyere cheese (shredded cheese also acceptable)… 10g
Parmesan cheese… as needed
Preparation:
Preheat oven to 230 degrees
Instructions:
① In a skillet, add caramelized onions and butter, and briefly sauté together.
② Add the consommé soup and cook for about 3 minutes until heated through. Transfer to a bowl or gratin dish.
③ Slice Ciabatta into half slices and scatter Gruyere and Parmesan cheese evenly over the surface.
④ Bake for about 3 minutes until the surface is browned.
Ciabatta, full of flavor, is now ready to serve with a simple and rich taste.
