Ingredients
200 g wheat or spelt flour
200 g yogurt
1/3 tsp salt
3/4 tsp baking powder
Knead the dough with all the ingredients, roll it into a preferred shape.
Top the dough with our Chiavalon passata and the ingredients of choice.
We love a simple caprese, so we used only mozzarella and fresh herbs we had on hand.
Bake on 220°C for 8 minutes and drizzle with your favorite Chiavalon.
about 500 g potatoes
3 tbsp Ex Albis extra virgin olive oil
sea salt
powdered garlic
rosemary, dried or fresh
Wash and dried the potatoes.
Slice them equally and quite thin.
Mix them in a bowl with olive oil, a pinch of salt, powdered garlic and some rosemary.
Combine with your hands, then spread the slices on a baking tray lined with parchment paper on a single layer and bake on 200C degrees for about 25 minutes.
Watch them during the process, so they don’t over burn.
Once done, leave them for a few minutes on the tray, then serve with a nice cold glass of beer.
Ingredients
1 zucchini
1 eggplant
1 pepper
1-2 fresh tomatoes
Toasted bread
Ingredients for the dressing
2-4 cloves of garlic
1 tbsp honey
1 tsp dried parsley
5-6 tbsp Chiavalon Istra extra virgin olive oil
1 tbsp mustard
The ingredients can be adjusted accoriding to personal taste.
Grill the veggies on a little bit of olive oil.
Toast the bread.
Prepare the dressing by combining all the ingredients together, adjusting the olive oil according to the rest of the ingredients.
Chop the grilled veggies, place on the bruschettas and drizzle with your strong dressing.
Enjoy!
Ingredients
150 g dark chocolate
150g butter
80 g light Muscovado sugar
3 eggs
1 tbsp unsweetened cocoa powder
40 g wheat/spelt flour
pinch of salt
Toppings
Chiavalon Atilio
Fresh strawberries/other fruit of preference
Melt the butter and chocolate over low heat.
Set aside.
Mix the eggs, salt and sugar until the mixture doubles in size.
Stir in slowly the chocolate, slightly cooled, and cocoa with the flour.
We used 3 ramekins for our cakes that we’ve greased and floured with cocoa powder.
Refrigerate for a few hours or overnight.
Depending on how big are your ramekins and how high do you fill them with the mixture, that’s how your baking time will vary.
Bake on 180°C between 12-15 minutes approximately.
If you bake it a bit longer the chocolate won’t be runny.
The top should be soft but firm before you take them out.
Leave for a few minutes in the ramekin, then flip it onto a plate.
Leave for a few minutes in the ramekin, then flip it onto a plate.
Serve immediately, drizzled with Atilio on top!
Ps. If you bake them in muffin tins, you’ll need less time, probably around 10 minutes.
