INGREDIENTS
1 loaf ciabatta
100 grams butter, at room temperature
2 cloves garlic, crushed
2 tablespoons finely
chopped parsley
sea salt and ground pepper
1 cup shredded mozzarella
½ cup freshly grated parmesan
METHOD
Equipment: Line a flat baking tray with foil.
Preheat the oven to 200°C fan bake.
Slice the top off the ciabatta so you have a flat surface and place on the tray. Combine the butter, garlic and parsley in a bowl and season with salt and pepper. Spread evenly over the bread, taking it right to the edges. Top with the combined cheeses.
Bake for 10 minutes until the cheese is melted and bubbling, then turn the oven to grill and cook for 1 minute until the top is golden. Slice and serve hot. Makes 1 loaf
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.