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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

The fourth ingredient

chicken and green beans roll in crispy sesame seeds


Yesterday I went with my basket to shop in my vegetable garden!! I got what I needed for dinner then I closed the little gate  and  went straight to the kitchen.  The reason why we decided to put the net around the vegetables was to prevent the wild boar from shopping there at night too! …  You will excuse me if I continue to use the word shopping, but at the moment my vegetable garden is in full production, so to enter and stroll down each aisle carefully choosing what to take, I find it a little bit like going shopping. But unfortunately without the  possibility of buying myself a little treat! However ,back to my basket , i chose: lettuce, cucumbers, onions, tomatoes and green beans . So with the first four ingredients I prepared a simple and fresh salad. I used green beans combine with chicken, fresh herbs and sesame seeds to make a main dish. This chicken and green beans roll is very good when eaten cold. So I think it could be a great  solution if you are experiencing a hot summer with a 40 degree temperature too!

Serves 2:
250 grams of green beans
2 slices of chicken breast
A handful of wild fennel
2 teaspoons fresh oregano
50 grams of cooked ham
 2 tablespoons  Evo oil
½ teaspoon mustard
Salt and pepper
Sesame seeds
How it works:
Beat the chicken with a meat mallet, salt and place in the center, lengthwise 5 beans. Put the chicken inside a piece of cling film and close the edges whilst rolling to form a sausage shape. Close the cling film with a knot on both sides .Repeat for the second slice of chicken and steam for 30 minutes. Steamed the rest of the beans and let cool. Boil in water for 5 minutes the wild fennel, drain and cool. In a blender  make a pesto using: cooked beans, the boiled wild fennel plus 3 tablespoons of the cooking water , oregano, ham, Evo oil, mustard, a pinch of salt and pepper. Mix everything until a smooth cream. Remove the film from the two  chicken rolls when cool and sprinkle evenly around the pesto.  Pour  sesame seeds onto a plate and roll the pesto chicken . Making sure they are coated in sesame seeds on each side. Put in refrigerator for 15 minutes. Cut rolls into slices of 2 cm. Serve with a drizzle of Evo oil over .

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