Grilled Bread Pane Alla Grillia Courtesy Giada De Laurentiis Recipes

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TOASTED CIABATTA WITH BALSAMIC SYRUP



Toasted Ciabatta with Balsamic Syrup image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

1 1/2 cups balsamic vinegar
3 tablespoons sugar, plus more for sprinkling
12 (1/2-inch) thick slices ciabatta bread
2 tablespoons butter

Steps:

  • Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
  • Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.

GRILLED BREAD (PANE ALLA GRILLIA) COURTESY GIADA DE LAURENTIIS



Grilled Bread (Pane Alla Grillia) Courtesy Giada De Laurentiis image

Make and share this Grilled Bread (Pane Alla Grillia) Courtesy Giada De Laurentiis recipe from Food.com.

Provided by Robyn

Categories     Breads

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5

1 loaf ciabatta
1 1/2 tablespoons extra virgin olive oil
2 large garlic cloves
1 tomatoes, halved crosswise
salt & freshly ground black pepper

Steps:

  • Preheat a grill pan over medium-high heat.
  • Slice ciabatta in half lengthwise.
  • Then cut each half into 1-inch slices.
  • In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.
  • Working quickly, drizzle the toasted sides with extra-virgin olive oil.
  • Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread.
  • It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread.
  • Sprinkle with salt and pepper, and serve warm.

Nutrition Facts : Calories 35.3, Fat 3.4, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 0.3

TOASTED CIABATTA WITH SHRIMP, TARRAGON AND ARUGULA



Toasted Ciabatta with Shrimp, Tarragon and Arugula image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

One 1-pound loaf ciabatta bread, trimmed and halved horizontally
Olive oil, for drizzling
1 clove garlic, halved
3 tablespoons olive oil
1 clove garlic, chopped
1 large or 2 small shallots, thinly sliced
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 plum tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature
3 tablespoons chopped fresh tarragon

Steps:

  • For the bread: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Arrange the bread halves on a baking sheet and drizzle with olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.
  • For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes. Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through. Remove the shrimp to a cutting board.
  • In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
  • Meanwhile, cut the shrimp into 1/2-inch pieces.
  • Turn the heat under the skillet to high. Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
  • Remove the pan from the heat. Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper. Cut into slices and serve.

GIADA DE LAURENTIIS' ITALIAN MUFFULETTA



Giada De Laurentiis' Italian Muffuletta image

Make and share this Giada De Laurentiis' Italian Muffuletta recipe from Food.com.

Provided by Bren in LR

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup red wine vinegar
1 teaspoon dried oregano
2 garlic cloves, finely chopped
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted kalamata olive, chopped
1/4 cup chopped roasted red pepper
1/8 teaspoon black pepper
1 round chiabatta type bread (7-inch in diameter)
4 ounces thinly sliced ham
4 ounces thinly sliced salami
4 ounces thinly sliced mortadella
4 ounces sliced provolone cheese
1/2 red onion, thinly sliced
3 cups loosely packed arugula

Steps:

  • Whisk together vinegar, oregano and garlic in a large bowl until blended. Gradually whisk in oil. Stir in green olives, kalamata olives, roasted red bell peppers and black pepper.
  • Using a serrated knife, slice 1 inch from top of bread loaf. Split loaf horizontally, and scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.).
  • Spread half of the vinaigrette in bottom half; layer with ham, salami, mortadella, cheese, onion and arugula. Spread remaining vinaigrette on top half of bread, and place vinaigrette side down on arugula. Cut the sandwich into 6 even wedges.

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