for 8 pieces

Leek

1 tbsp	olive oil
300 g	leek, cut into pieces approx. 3 cm wide
2	garlic cloves, finely chopped
1 dl	white wine
1 dl	water
½ tsp	ground coriander seeds
½ tsp	salt
a little	pepper
1	organic lemon, use a little grated zest and 1 tbsp of juice

To serve

300 g	Mozzarellas di bufala (buffalo mozzarella), torn into pieces
250 g	pagnol bread, cut into 8 slices, toasted
2 tbsp	Fine Food Nocciola Piemonte IGP, coarsely chopped
4 sprig	thyme, leaves torn off
a little	sea salt

How it's done

Leek

Heat the oil in a pan. Add the leek and garlic, sauté for approx. 5 mins. Add the wine and all the other ingredients up to and including the pepper, mix, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins., stirring occasionally. Remove the lid, simmer (uncovered) for approx. 10 mins. until soft. Add the lemon zest and juice, mix.

To serve

Spread the mozzarella and leek over the slices of bread. Sprinkle with the hazelnuts, thyme and fleur de sel, serve warm.

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