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Le ricette di Pamela Sheldon Johns
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Ciabatta with Salame, Artichokes, and Rosemary
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1 loaf ciabatta bread
12 slices salame
6 oil-packed sun-dried tomatoes, drained and cut into julienne
6 marinated baby artichokes or artichoke hearts, drained and thinly sliced
1 teaspoon minced fresh rosemary
Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper to taste
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Using a large bread knife, slice the ciabatta in half lengthwise. On the bottom
half, arrange the salame and sprinkle with the sun-dried tomatoes and
artichokes. Season with the rosemary, drizzle with olive oil, and sprinkle with
salt and pepper. Top with the remaining ciabatta half and cut into crosswise
slices to serve.
Serves 4 |
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Picture by Joyce Dudkerk-Pool
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La ricetta del mese
