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Member recipe

Ciabatta & Rosemary Stuffing

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Cooking time

Prep: 10 minutes Cook: 15 minutes


Serves 4


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  • 1 loaf ciabatta, crusts removed and cut into chunks
  • 100ml milk
  • 2 large onions, finely chopped
  • butter
  • 140g cubetti di pancetta
  • 3 sprigs rosemary, needles stripped and chopped
  • 1 lemon, zested and juiced
  • 1 egg, beaten


  1. Put the ciabatta into a bowl with the milk and mash together with a fork.

  2. Cook the onion in a large knob of butter until completely soft. Add the pancetta and cook until starting to go golden. Add the rosemary and cook for a minute or two. Cool a little, then tip the onion mix into the bread and add the lemon and egg. Stir thoroughly and season well, then tip into a buttered baking dish.

  3. Dot extra bits of butter on the top, then bake in a 220C/fan 200C/gas 7 oven for 15-20 minutes or until crisp and golden on top.

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