Passi's ciabattina (Ciabattina di Passi) from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (page 192) by Katie Parla and Kristina Gill

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simmered beef with tomato and onion (Picchiapò); Chicken with tomatoes and bell peppers (Pollo alla Romana); Fried and marinated zucchini (Concia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2 plus hours for dough to rise.

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