mars 9, 2021

Etruscan snack by Olea Prilis

snack etrusco olea prilis

– The Etruscan recipes of OLEA PRILIS –

Etruscan banquets consisted of delicacies obtained from cultivated or wild produce. To bake food they used, in addition to wood-burning ovens similar to those still in use today, small portable ceramic ovens where it was possible to cook even while away from home. We believe that these portable ovens were used to prepare the recipe that we will share with you this month:

Kale “Chips”

Ingredients for 4 people:

  • One or two heads of Tuscan kale also known as “black cabbage”:400 grams
  • Olea Prilis Extra Virgin Olive Oil
  • Almonds in flakes or chopped: 100 grams
  • Salt: a pinch

Etruscan ingredients of the recipe:

Kale or Tuscan Cabbage belongs to the cruciferous family. A plant of very ancient origins, it is grown mostly in Tuscany, it has survived up to the present day just thanks to the Etruscans. It spread all over the Mediterranean area thanks to the trade of these skilled navigators.
It was and is appreciated for its taste and for its beneficial properties: kale is in fact detoxifying, digestive and anti-inflammatory and comprises precious nutritional properties as it is rich in vitamins (A, B, C, E, K) and minerals (potassium, phosphorus, iron, calcium, folic acid, magnesium and sulphur). Some scholars from the past believed that precisely this distinctive combination of nutrients helped to fight the melancholy and exhaustion typical of the change of season.

cavolo nero olea prilis
mandorle

Almonds: the almond tree was already known in Etruscan times. It symbolized the rebirth of Nature and its renewal after the winter death as it is the first tree that blooms in the spring. Due to the ovoidal shape of its fruit, almond was also linked to fecundity and used in propitiatory rituals along with eggs and pine nuts. Rich in nutrients, it strengthens the immune system. The ancient beliefs declared it an antidote to apathy and depression.

Salt: some non-marine salt marshes, such as that in Volterra, have been in production uninterruptedly since the age of Etruscans. It was mainly used to preserve food, and it was used sparingly to prepare dishes. It was not added to the bread dough: this is where the Tuscan tradition of “sciapo” (unsalted) bread comes from

sale

EVO Oil: the knowledge of olive oil and the skills in pressing techniques was spread precisely by the Etruscans, and their paintings on vases and frescoes testify to olive cultivation, harvesting and olive oil pressing.

olio olea prilis

Recipe:

Remove the ribs inside the leaves. Wash and wipe the leaves thoroughly and chop them into “chips” the size you prefer. Season the leaves in a salad bowl with the olive oil, a pinch of salt and add the finely chopped almonds.

Once dressed, arrange the leaves, well distanced from each other on a oven tray lined with baking paper. Its important not to crowd the leaves on the tray in order to make crunchy “chips” the leaves must never overlap while in the oven. To avoid burning them you can leave the oven door sightly open, while constantly checking on them as they dry for about 8 to 10 minutes at a temperature of 180° C.

Olea Prilis extra virgin olive oil has pleasantly spicy notes that will remain on the leaves after baking, and it will taste like a little chilli was added!

snack etrusco olea prilis cavolo
snack etrusco olea prilis mandorle
snack etrusco olea prilis forno

*Instead of almonds, you can pick some other of the Etruscan ingredients, flax seeds or pine nuts are worth trying too.

Enjoy!

snack etrusco olea prilis
PHOTOS AND ORIGINAL TEXT BY CATERINA MAZZOCOLIN
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