27 May CIABATTA BREAD SNACK gluten free

Posted at 22:54h in by
0 Likes
DifficultyBeginner
Yields4 Servings
Total Time40 mins

Ingredients

 4 gluten-free Ciabatta Rústica Proceli
 16 sprigs of green asparagus
 8 pieces of pork loin
 ½ head of garlic
 2 ripe tomatoes
 100 g toasted and peeled hazelnuts
 20 g toasted and peeled almonds
 100 ml of sherry vinegar
 45 ml of water
 1 of dried red pepper pulp
 60 ml of olive oil
 Salt and black pepper

Preparation

1

To make the Romesco sauce

Wrap half a head of garlic and the tomatoes in aluminium foil. Cook them for 30 minutes in the oven at 180°C. Peel the tomatoes and the garlic and remove the skin. Use the blender to blend the tomatoes, garlic, hazelnuts, almonds, vinegar, pulp of dried red pepper and water and form a thick texture. Add salt and pepper to taste. Add the olive oil and mix constantly to yield a homogeneous texture.

2

To finish

Preheat the oven to 200º C. Bake the gluten-free Ciabatta bread for 15 minutes in the oven at 200° C. Grill the loin and asparagus with a little oil. Add salt and pepper to taste. Cut the Ciabatta into two, spread each half with a little Romesco sauce and arrange the asparagus and the loin on top. Heat the bread for 2 minutes in the oven and serve hot.

Ingredients

 4 gluten-free Ciabatta Rústica Proceli
 16 sprigs of green asparagus
 8 pieces of pork loin
 ½ head of garlic
 2 ripe tomatoes
 100 g toasted and peeled hazelnuts
 20 g toasted and peeled almonds
 100 ml of sherry vinegar
 45 ml of water
 1 of dried red pepper pulp
 60 ml of olive oil
 Salt and black pepper

Directions

1

To make the Romesco sauce

Wrap half a head of garlic and the tomatoes in aluminium foil. Cook them for 30 minutes in the oven at 180°C. Peel the tomatoes and the garlic and remove the skin. Use the blender to blend the tomatoes, garlic, hazelnuts, almonds, vinegar, pulp of dried red pepper and water and form a thick texture. Add salt and pepper to taste. Add the olive oil and mix constantly to yield a homogeneous texture.

2

To finish

Preheat the oven to 200º C. Bake the gluten-free Ciabatta bread for 15 minutes in the oven at 200° C. Grill the loin and asparagus with a little oil. Add salt and pepper to taste. Cut the Ciabatta into two, spread each half with a little Romesco sauce and arrange the asparagus and the loin on top. Heat the bread for 2 minutes in the oven and serve hot.

CIABATTA BREAD SNACK gluten free
IngredientsDirections