Fresh Ciabatta Bread, straight from the oven is perfect for dipping or a hearty sandwich. I find Ciabatta bread one of the easiest “wet” breads to make, and very tasty with great crust and crumb. It takes quite a bit of proofing time to make Fresh Ciabatta Bread. However the actual amount of labor that goes into it is minimal.
I also made some homemade Portobello mushroom raviolis with the pasta machine that the kids gave me for Father’s Day. I couldn’t wait for dinner so I broke out a bottle of Texas Cabernet, and a chunk of Sartori Bellavitano Balsamic Vinegar Cheese. The Sartori Cheese Company is a great domestic producer of fine Italian cheeses. The Bellavitano is superb and went perfectly with my Fresh Ciabatta Bread.
I also mixed some dipping oil with a really nice fruity EV Olive oil that came from Chile. It is imported and marketed by a company in The Woodlands, TX. and has a maximum acidity of 0.2%. It was very excellent. Certainly much better than some of the high $ Extra Virgins. I finally cooked up the ravioli and served with a bit of parmesan and butter and a big chunk of ciabatta. I’m going to eat a bit of melon to clear the palate, but below are a few photos of the ciabatta. I think it turned out well, how about you?
