Toast with Young Nettle Pesto, Burrata, and Quail Egg

4 SERVINGS

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INGREDIENTS

40 g young fresh nettles + 8 leaves
1 clove of garlic
50 g pine nuts (lightly dry roasted)
60 g finely grated Parmesan
Approx. 100 ml quality olive oil
8 quail eggs
4 slices of sourdough or artisan bread
1 burrata
Salt
Freshly ground black pepper

INSTRUCTIONS

1
Blanch the nettles in boiling water for 30 seconds. Immediately cool them in ice water and then squeeze out the water. Blend them in a mixer with garlic, pine nuts, Parmesan, and olive oil into a smooth pesto. Season with salt and pepper to taste.
2
Spread the nettle leaves on a baking sheet with parchment paper, lightly brush them with olive oil, and sprinkle with a bit of grated Parmesan. Bake at 180 °C for about 6–8 minutes until crispy and golden. Be careful not to burn them. Boil the quail eggs in boiling water. Cook for 3 to 4 minutes. Then immediately cool and peel them.
3
Lightly brush the bread with olive oil and toast it on a dry pan until crispy.
4
Spread a layer of pesto on each toast, add burrata, halved quail egg, and garnish with a nettle chip. You can also add a few pine nuts and freshly ground pepper.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.