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Focaccia with green asparagus, green pesto, burrata and arugula

A dish by Mineral

arrowIngredients for 4 persons:

arrowDo 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.

arrowAbout 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

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