We’ve long been a fan of La Madre Bakery’s amazing range of artisan bread and to celebrate summer they share a top recipe using one of their most popular loaves, the classic ciabatta.
Topped with fresh pea and torn mozzarella and enjoyed with a glass of Oakdene’s Jessica sauvignon blanc, it is the perfect summer appetiser for friends and family.
Add fresh mint to the crushed peas to give it a little more bite and turn the mix a richer shade of green.
Serves 8 generously
4 La Madre ciabatta rolls, thickly sliced
400g shelled peas
Freshly chopped mint to taste
80g freshly grated pecorino romano
Extra virgin olive oil
Buffalo mozzarella, torn
Sea salt and freshly ground black pepper
- Cook the peas in boiling water for 3-5 minutes until they are soft and tender, drain and allow to cool.
- In a food processor pulse the peas and mint until they look like classic mushy peas, add the grated pecorino romano and a generous amount of extra virgin olive oil, a squeeze of lemon juice and combine well. Taste for seasoning.
- Heat a cast iron griddle (or under the grill if your don’t have a griddle) and toast the slices of La Madre ciabatta for about two minutes on each side and drizzle with a little extra virgin olive oil.
- Spread the pea mix generously over the slices of toasted ciabatta, top with pieces of torn buffalo mozzarella and season to taste with salt and pepper.
Enjoy La Madre Bakery’s bread at some of the Festival’s most popular events including Bank of Melbourne World’s Longest Lunch and Langham Melbourne MasterClass.
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