Horecagids | Focaccia with green asparagus, green pesto, burrata and arugula

Ingredients for 4 persons:

4 green asparagus cut into ribbons
50 grams of green peas
olive oil
lemon zest
1 burrata
handful of arugula
Focaccia
500 gr flour
10 g of salt
-15 g sugar
1.5 bag of yeast (approximately 10 g)
300 ml of lukewarm water
2 cloves of garlic
1 or 2 sprigs of rosemary
50 ml extra virgin olive oil
salt
Green pesto
20 gr fresh basil
20 g pine nuts
20 gr parmesan cheese
1 clove of garlic
3 tbsp olive oil
pepper and salt

Do it yourself:

Preheat the oven to 200 ° C.

First make the focaccia dough and roll it out on baking paper in a circle or rectangle. Spread the fresh pesto evenly over the dough. Divide the asparagus ribbons and the green peas. Season with pepper, salt and a little olive oil.

Bake the dough in the oven for twelve to sixteen minutes until the crust is golden brown.

Divide the burrata over the focaccia and sprinkle with a little lemon zest.

Garnish with arugula.

About Mineral (Restaurant):

At Mineral, you enjoy pure, honest Italian and French cuisine. Pizza, pasta or a delicious osso buco? Everthing is prepared with fresh products. Slide your feet under the table in the contemporary interior or on the sun-drenched terrace. Where? At the Beestenmarkt in Sluis.

Nieuwstraat 1
4524 EB Sluis

View Here the horecagids-page of Mineral for more informations