Coca de Setas
Grilled flatbread, rosemary roasted mushrooms, caramelized onions, black garlic, Caña de Cabra and Mahón cheeses
Server Description
This flatbread is ridiculously good you won't want to share it. Sautéed mushrooms are paired with an incredibly flavorful black garlic, onion, molasses jam. Topped with melted cow & goat's milk cheese.
pronunciation
CO KA - DAY - SAY TAHS
runner description
Mushroom Flatbread
Line up notes
allergies
Dairy
–
Gluten
–
–
Soy
ingredients
- 1 ea Flatbread
- 4 oz black garlic onion
- 3 oz rosemary mushroom
- 1 tsp olive oil
- 1 oz crumbled Mahon
- 1/2 oz crumbled cana de cabra
- 1 pinch salt maldon
sourcing
procedure
- Spread the caramelized onions evenly across the flatbread to 1/2 inch away from the edge
- Spread the mushrooms evenly over the onion
- Top with both cheeses across the flatbread
- Bake for 4 minutes at 425 high fan
- Drizzle with diced chives, maldon salt and olive oil.
- Cut in half long ways and then into 6 even slices
critical control points
- You can prepare some cocas before service. Just keep them in the fridge.
- Edges should be brown but not burned
- You should see a slight caramelization on the cheese
- Don't pre-cook the mushrooms otherwise they will be slimy
PACKAGING
Plateware