This no knead ciabatta belongs to the famous no-knead bread family, and it’s as simple to make following similar steps. The result is rustic, savoury bread is excellent for making Italian style crostini (small, open-faced sandwiches), bruschette (larger than crostini), and cicchetti (small bites, Venetian style) with cured meats like prosciutto di Parma or San Daniele, sopressa, pancetta, lardo di Colonnata, or even fresh cheeses like casatella or stracchino, topped with seasonal vegetables such as radicchio or carciofi (artichokes). Sliced, it makes a great carrier for baccalà mantecato or brandade (creamed cod). It also produces some excellent panini imbottiti (stuffed sandwiches). For a sweet take, try it with ricotta and honey for breakfast.
Camille are the mini cakes of my childhood. Mum has always been picky when it came to food. In our home, we didn’t have a lot of sugary things to choose from as a snack – mostly, we got yoghurt or fruit. Sometimes, though, she’d buy some lovely little cakes made with almond meal, grated carrots and orange. I loved them. These are my attempt at reproducing them at home, years later, in a moment of nostalgia.