California Tegole: A Modern Twist on Italian Delicacy

Ingredients

In this California adaptation, we have replaced some of the traditional ingredients of Tegole Valdostane with California-inspired flavors. Instead of using regular flour, we incorporate whole wheat flour for added nutrition. Almond meal and flaxseed are included to enhance the nutty taste and provide a healthy twist. The addition of avocado, sun-dried tomatoes, and cilantro brings a fresh and vibrant element to the dish, reflecting the abundance of California's produce. We alse have the original recipe for Tegole Valdostane, so you can check it out.

• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1/2 cup (60g) almond meal 1/2 cup (60g) almond meal
• 2 tablespoons flaxseed, ground 2 tablespoons flaxseed, ground
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 ripe avocado, thinly sliced 1 ripe avocado, thinly sliced
• 1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, combine the whole wheat flour, almond meal, ground flaxseed, salt, black pepper, garlic powder, and dried oregano.
3. 3.
   Add the olive oil and water to the dry ingredients. Mix until a dough forms.
4. 4.
   Divide the dough into four equal portions. Roll out each portion into a thin circle on a lightly floured surface.
5. 5.
   Transfer the circles onto the prepared baking sheet and bake for 10-12 minutes, or until golden and crispy.
6. 6.
   Remove from the oven and let the tegole cool for a few minutes.
7. 7.
   Top each tegola with slices of avocado, sun-dried tomatoes, and fresh cilantro.
8. 8.
   Serve immediately and enjoy the California twist on this Italian classic.

Treat your ingredients with care...

• Almond meal — Ensure the almond meal is finely ground for a smoother texture in the tegole.
• Avocado — Choose a ripe avocado for the best flavor and texture.
• Sun-dried tomatoes — If using oil-packed sun-dried tomatoes, pat them dry before chopping to remove excess oil.
• Fresh cilantro — Rinse the cilantro thoroughly and chop just before using to retain its vibrant flavor.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dough mixture.
• Experiment with different toppings such as sliced radishes, microgreens, or crumbled feta cheese.
• Store any leftover tegole in an airtight container to maintain their crispiness.

Serving advice

Serve the California Tegole as an appetizer or snack alongside a refreshing salad or a bowl of soup. They can also be enjoyed on their own as a light and crispy treat.

Presentation advice

Arrange the topped tegole on a wooden serving board or a platter, garnishing with a sprig of fresh cilantro for an appealing presentation.