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Mini Focaccia Galore und Crostata mit Aprikosen
PAIRED WITH YELLOW LABEL BRUT

Mini focaccia galore and Apricot crostata

By Stefano Cavada & Elena Arce
The sun-drenched focaccias go perfectly with our Brut Carte Jaune. Redcurrants, lemon, and fresh chives subtly highlight the citrus notes of the champagne.
The crostata is delicious with our Brut Carte Jaune champagne. The acidic taste of the apricots is reminiscent of grapefruit and tangerine, while the frangipane pairs nicely with the aromas of croissant and brioche.
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Mini focaccia galore and Apricot crostata

Try the recipes

You'll need

  • A pat of butter;
  • 200 g (7 oz) chanterelle mushrooms;
  • Fresh chives, finely chopped;
  • 6 thin slices of Speck Alto Adige PGI;
  • Fresh redcurrants;
  • 1 ball of burrata;
  • 1 organic lemon
Instructions
1. Divide the bread dough into four balls on a baking sheet. Cover and let rise for one hour.

2. Melt some butter in a frying pan and cook the chanterelles over low heat for 10 minutes. Add salt, pepper, and chives.

3. Pour a little oil on the balls of dough and press down to form discs. Bake at 250°C (480°F) for 18 minutes.

4. Let cool and top with speck, mushrooms, and redcurrants or burrata, lemon zest, olive oil, and pepper.

You'll need

  • 115 g (4 oz) cold butter;
  • 1 tbsp sugar;
  • A pinch of salt;
  • Cold water (around 30 ml or 1/8 cup);
  • 8 to 10 apricots;
  • 2 egg yolks;
  • 100 g (3.5 oz) lukewarm butter;
  • 100 g (3.5 oz) almond powder;
  • 100 g (3.5 oz) sugar
Instructions
1. Mix the flour, salt, and sugar, then add the butter. Add the cold water.

2. Turn the dough, form a ball, cover, and refrigerate for 30 to 60 minutes.

3. Prepare the frangipane filling by mixing the egg yolks, butter, almond powder, and sugar.

4. Roll out the dough, add a layer of frangipane and sliced apricots, and raise the edges. Sprinkle with sugar.

5. Bake at 190°C (375°F) for 25-30 minutes.

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Stefano Cavada and Elena Arce

Elena is Spanish and Stefano is Italian. But their cuisine is anything but typical! Elena hails from the South of Spain, while Stefano is from the North of Italy. Together, they create subtle and unique Mediterranean cuisine that combines elements from both land and the sea. Elena’s sunny and feminine flavors are fortified by Stefano’s powerful culinary influences from Germany. The result? Dishes made for sharing and celebrating…and chock full of character and authenticity!

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