Cheesy Pork Ciabatta
with Italian vegetables & tomato salad- Melk (inclusief lactose)
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
- Soja
- Tarwe
- Selderij
While it looks rustic, ciabatta is more modern than you might think. It was first developed in 1982 by Arnaldo Cavallari. Its name means "slipper" in Italian, because it's shaped just like a slipper!
Ingredients
½ piece
Garlic
200 g
Italian vegetable mix
30 g
Passata
⅓ sachet(s)
Italian seasoning
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
1 piece
Tomato
1 piece
Wholegrain ciabatta
(Contains: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, May contain traces of allergens, Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad)
100 g
Pork mince
(Contains: Soja, Tarwe, Ei, Mosterd, Selderij, May contain traces of allergens)
Not included in your delivery
0.13 piece
Low sodium beef stock cube
½ teaspoon
Extra virgin olive oil
½ teaspoon
Balsamic vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Dice the tomato.
- In a salad bowl, combine the extra virgin olive oil with the balsamic vinegar, then add the tomato and toss well to combine.
- Season to taste with salt and pepper, then set aside until serving.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the mince with the garlic for 1 - 2 minutes, separating the mince as you do so.
- Stir in the vegetable mix and fry for 4 - 5 minutes, covered.
- Cut open the ciabatta and transfer to a parchment-lined baking sheet. Bake in the oven for 3 - 4 minutes.
- Remove the lid from the frying pan. Stir in the passata and Italian herbs, then crumble in the stock cube (see pantry for amount).
- Mix well and allow to cook gently for 3 - 4 minutes, then taste and season as necessary with salt and pepper.
- Top the ciabatta with the sauce and then scatter over the grated cheese.
- Place the baking tray on the top shelf of the oven for 2 - 3 minutes.
- Serve the ciabatta on plates with the tomato salad alongside.
Did you know... tomatoes are high in vitamin A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer in lycopene!
