Ciabatta with Three Italian Sauces
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
12
Description
The best little brainy peas (I used frozen).
Ingredients
- Fresh basil leaves - 1 bunch
- Parsley - 1 bunch
- Pistachios - 10.6 oz
- Fresh Mint - 1 bunch
- Balsamic Vinegar - to taste
- Grated Pecorino Pepato Cheese - 7.1 oz
- Pitted olives - 7.1 oz
- Capers - 1 tablespoon
- Garlic - 1 head
- Salted anchovies in oil - 7 pieces
- Mild Chili Spice - to taste
- Ciabatta - 2 pieces
- Olive Oil - 13 fl oz
- Green Peas - 10.6 oz
Step by Step guide
Step 1
For the basil and parsley pesto, blend the greens, adding olive oil in a thin stream, along with nuts, salt, pepper, and a little balsamic vinegar. Finally, add the grated Parmesan.
Step 2
For the green pea pesto with mint, bring the peas to a boil in water with a little sugar, drain, and cool.
Step 3
In a blender with mint and garlic (2 cloves), add olive oil in a thin stream, nuts, Parmesan, chili, and a bit of balsamic vinegar. Blend to the desired consistency, adjusting the amount of oil.
Step 4
For the olive tapenade, coarsely blend the anchovies, rinsed capers, and garlic with parsley in a blender. Add good pitted olives, chili to taste, and blend to the desired consistency, adding olive oil. Do not salt.
Step 5
Cut the ciabatta lengthwise into strips about 2 cm wide, drizzle with oil, sprinkle with thyme, and bake in the oven for about 7 minutes until crispy, rubbing with garlic.
Step 6
On a rotating platter in authentic jars, place the 3 sauces, add the ciabatta, butter, and in a sauceboat, put good olive oil with balsamic (3:1).
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