Don’t you like those different types of bread that are served in restaurant prior to the mains? They are served freshly baked and the texture is just so incredible. The bread served can be an assortment of different baked goodies such as focaccia, dinner rolls, sourdoughs, rye and one of my favourites the ciabatta. Ciabatta originated in Italy and it is literally translated as “carpet slipper” it is called such because of its elongated, broad and flat slipper shape.
When I eat this bread I feel like I am eating the ends of freshly baked thick crust pizza, the texture is crunchy on the outside but soft and chewy on the inside. Since the ciabatta have that thick pizza dough texture it’s nice to create a dish out of it, something saucy where you can use the bread to hold all of that wonderful sauce flavours. Having said that today we are making a sauce that can complement this bread, a sauce made out of Mushrooms, Pancetta and Chicken Livers simmered in a white wine reduction with cream.