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1 small ciabatta or 1/2 large ciabatta, halved lengthwise |
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Kosher salt and black pepper |
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Kosher salt and freshly ground black pepper |
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1 1/4 cups tightly packed fresh flat-leaf parsley leaves |
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1/2 cup extra-virgin olive oil |
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SCRAMBLED EGGS WITH PROVOLONE: |
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One 6-ounce piece sopressata, cut into small dice |
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1 small red onion, finely diced |
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6 ounces provolone, cut into small dice, room temperature |
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