Pickled Vegetables Greek Style with Sweet Dolce and Fougasse

Cut the vegetables into thin strips (about half a centimeter wide). Sauté in olive oil for about five minutes until soft. Add the spices and the peel of the citrus fruits and extinguish with the white wine. Reduce the wine by half, then add the chicken stock. Simmer the stock on low heat for 120 minutes. Repeatedly skim off the turbidity. Finally, strain the stock and set aside for further use.

For the Greek vegetables:

Clean the vegetables and place them separately with the stock, olive oil and sea salt in a saucepan with insert form. Cook in a water bath at 95 °C until tender. Then remove the vegetables, reduce the stock slightly and season with the juice of a lemon and olive oil. Serve the vegetables and the stock with the olives and the sweet umbels.

For the fougasse (flat bread from Provence):

Melt the yeast in the water. Then add sea salt, dried tomatoes, coriander seeds and olive oil. Together with the flour make a wet, tough dough. Let it all rise for half an hour. Fill the dough on parchment paper and give it the typical shape of a pancake. Top with vegetables such as artichoke hearts or tomatoes. Rise again. Finally, bake at 220 °C for about 35 to 40 minutes.

Tip: Always use aromatic spices to refine your dishes!

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