Recipe: Seafood Linguini with Ciabatta Garlic Slices

If you’re serving high quality pastas, you need high quality rustic-style garlic bread.

Tip Top Foodservice has expanded its well-known Australian Garlic Bread Co. range to include Ciabatta Garlic Slices. 

The Ciabatta Garlic Slices are made with artisan style ciabatta loaves and offer a premium option particularly good for restaurants who want to offer diners a high-quality garlic bread.

They pair perfectly with pastas and risottos, like our favourite pasta recipe from Tip Top Foodservice Innovation Chef Mal Gill.

RECIPE

Seafood Linguini with Ciabatta Garlic Slices

Ingredients 4-6 AGB Ciabatta Garlic Slices 200-240g linguini, cooked Marinara mix (prawns, scallops, pipis, squid)* 1 lemon, cut into quarters 1 tsp fresh garlic, diced 4 knobs butter ½ cup white wine 4 baby capers, smashed 1 Tbsp Italian parsley, roughly chopped 1 Tbsp dill, roughly chopped 1 tsp red chilli, sliced 1 tsp red onion, sliced

Method

1. Bake AGB Ciabatta Garlic Slices for 4-5 minutes on an oven tray in 200 degree oven.
2. Heat non-stick pan to medium-high heat. Add 2 knobs butter and garlic, stir continuously. When butter is melted add marinara mix and stir to coat the seafood; splash in white wine and allow to reduce for 1-2 minutes. Add red onion, chilli, capers, juice of 2 lemon quarters, the rest of the butter and the dill; then add pasta and cook for a further 1-2 minutes. (*Note: If your pipis don’t open then discard them. Do not serve them. Try to buy the freshest seafood you can for the best results.)
3. To serve: In 2 bowls evenly distribute pasta and seafood. Serve with a wedge of lemon and a side of AGB Ciabatta Garlic Slices.

With six months frozen shelf life, the slices come in small cartons containing four separate trays of 80 neatly stacked slices, so you can thaw and use only what’s needed for restaurant quality just-baked garlic bread. 

Contact your local distributor to add some to your order today.

4^th June 2019