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:
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!