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1
Toss the nettle into a pot of boiling water and cook for 1 minute.
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2
Remove and place in a bowl of ice water for 30 seconds.
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3
Remove and squeeze to remove excess liquid.
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4
Saute the onions in butter until translucent, then add nettle, and garlic.
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5
Cook for 3 minutes, puree this mixture in a food processor (or pass through meat grinder) until smooth then add parsley, ricotta, and season with salt and pepper.
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6
Transfer to a container and store in the refrigerator until ready to use.
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7
Next, rub the chicken breasts and vegetables with olive oil and season with salt and pepper.
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8
Sprinkle the sumac on the chicken and drizzle with lemon juice.
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9
Place the chicken in the refrigerator for a few hours.
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10
Preheat the grill.
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11
Place chicken and vegetables on the grill and cook, turning occasionally, until cooked through.
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12
Take off the grill and let rest for 10 minutes.
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13
Serve with the pesto, sauteed morels, and flatbread.
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14
For the morels:
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15
Clean the morels and place them in a saute pan with the butter.
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16
Add salt, pepper, and parsley.
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17
Cook the morels over low heat, until soft and cooked through.
-
18
Pour over the chicken.
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19
For the flatbread:
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20
Start the yeast in warm water and add honey.
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21
Add the flour, salt, and oil and knead the dough until it forms a ball.
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22
Cover the dough and let it rest at room temperature for an hour.
-
23
Cut the dough into 2 to 3-ounce pieces and form them into balls.
-
24
Cover and let rest or wrap them in plastic wrap and refrigerate.
-
25
When ready to cook, flour a flat surface and roll out the dough to 1/3 to 1/4-inch thick.
-
26
Place the rolled out dough on a hot grill until both sides are golden brown.
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27
Brush with olive oil, cut into wedges and serve.
