Our factory shop will be closed over Easter and ANZAC day
9 Volcanic Ciabatta
200g mascarpone cheese
4 tsp of truffle oil
2 Tblsp grated parmesan
Mouth wateringly good!
Bring the mascarpone to room temperature then fold in the parmesan cheese and the truffle oil, season with sea salt and cracked pepper. Place mixture into a piping bag with a small nozzle.
Stab each volcanic ciabatta in the base with a spare nozzle or something that will make a hole. Then pipe a generous amount of the mixture into each roll. Place in a pan, bottom side up and bake for 8 minutes at 200 degrees.