Servings: 4
Preparation: 45 minutes
Cooking time: 2 h 30
Ingredients
Roasted tomatoes
7 plum tomatoes
3 tbsp (45 ml) olive oil
1 tsp (5 ml) Italian spices
1 tsp (5 ml) sea salt
1 tsp (5 ml) sugar
1 tbsp (15 ml) garlic flowers
Foccacia
1 packet quick-rise yeast
1 ¾ cups (435 ml) lukewarm to warm water
3 tbsp (45 ml) olive oil
2 tsp (10 ml) sea salt
3 ¼ cups (500 g) wholemeal flour from Ferme Miboulay
Leek fondue
2 leeks, sliced thinly
3 tbsp (45 ml) unsalted butter
To taste ground salt and pepper
Presentation
2 tbsp (30ml) olive oil
1 tbsp (15 ml) garlic flowers
1 tsp (5 ml) Italian spices
1 ½ cups (225 g) cooked chicken, diced
1 tbsp (15 ml) homemade or store bought pesto
dash of olive oil
To taste ground salt and pepper
