Toast with young nettle pesto, burrata, and quail egg

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 until a smooth pesto is formed. Season with salt and pepper to taste.

Spread the nettle leaves on a baking sheet with parchment paper, lightly brush them with olive oil, and sprinkle with a little grated Parmesan. Bake at 180 °C for about 6–8 minutes, until crispy and golden brown. 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.

Lightly brush the bread with olive oil and toast it in a dry pan until crispy.