Tag: nettles

Recipe Nettles in salad with peppers – Italian Cuisine

Recipe Nettles in salad with peppers


  • 700 g nettles
  • 200 g of stale bread crumbs
  • 15 g anchovy sauce
  • 2 yellow peppers
  • 2 red peppers
  • extra virgin olive oil
  • salt
  • pepper

For the recipe nettles in a salad with peppers, clean the nettles and dip them in plenty of boiling salted water for 1 minute. Cool them in water and ice to keep them a nice bright green.
You do toast the peppers in the oven at 220 ° C for 35 minutes. Peel them and cut them into fillets.
Jumbled up 20 g of oil with anchovy sauce, salt and pepper and season the peppers.
Cut diced the bread and toast it in the oven until golden.
Compose the salad alternating the peppers with the nettles and cubes of toast. Complete with a drizzle of extra virgin olive oil and pepper, to taste.

Recipe Gnocchi with nettles with hazelnut sauce – Italian Cuisine

Recipe Gnocchi with nettles with hazelnut sauce


  • 1 kg potatoes
  • 400 g milk
  • 350 g nettles
  • 250 g flour
  • 150 g 2 red onions 1
  • 150 g peeled toasted hazelnuts
  • 120 g hard grated ricotta

FOR GNOCCHI
Peel nettles, handle them wearing kitchen gloves. Remove the top; separate the leaves from the stem, dragging them from the base to the top. Remove the stems and dip the tops and leaves in ice water; blanch them for 1 minute in salted water, cool them in water and ice, then squeeze them well and chop them finely.
Wash carefully the potatoes and boil them for 45-50 minutes; peel them, mash them with a potato masher and mix them, still very hot, with the flour, chopped nettles, 2 tablespoons of grated pecorino cheese and a pinch of salt.
Divide the dough obtained in loaves (ø 2 cm) and each loaf in pieces of about 1 cm in length; rigate the gnocchi with the appropriate tool or with the prongs of a fork.

FOR THE DRESSING
Prepare it while cooking the potatoes. Blend 120 g of hazelnuts with milk; let stand for 30 minutes, then filter and blend again the liquid with hard ricotta; reduce the sauce in a small saucepan for about 10 minutes on medium-high heat.
Peel onions and divide them into layers; toss them in a pan with the butter, a pinch of salt and a pinch of pepper for 5 minutes; add the remaining hazelnuts roughly chopped and continue cooking for a couple of minutes, then sprinkle with a splash of lime juice and leave to flavor for another 30 seconds.

TO COMPLETE
Bake the gnocchi in boiling salted water until they come to the surface, drain them with a slotted spoon and let them flavor in the hazelnut and onion dressing, hot, for 1 minute.
distributed a couple of spoons of hazelnut sauce on the plates; lay the gnocchi with onions and hazelnuts on top, complete with a grated lime zest, decorated as desired with edible flower petals and serve.

Couscous with lentils, borage and nettles – Italian Cuisine

Couscous with lentils, borage and nettles


Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two v …

Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two spontaneous vegetables that, besides being healthy for our well-being, are also tasty!

Couscous with lentils, borage and nettles is a tasty and fragrant lemon-flavored vegetarian dish, very easy and quick to make. Borage and nettle are two spontaneous vegetables that, besides being healthy for our well-being, are also tasty!

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Nature offers us precious resources, which we often do not know, to prepare unusual but tasty, nutritious and healthy recipes. Among the endless edible wild herbs, nettles and borage are among the best known in the kitchen and give us rustic, unique and unparalleled flavors. The Couscous with lentils, borage and salt & pepper nettles it is a proof! It is a simple and inexpensive dish of great choreographic effect, thanks to the beautiful purple flowers of borage that stand out on the plate.

The couscous with lentils, borage and nettles it has strong but well balanced flavors, the delicate but pungent one of nettle contrasts with the more bitter one of borage, all tasteless with a grating of lemon peel

Like all recipes with many vegetables, even for the couscous with lentils, borage and nettles you have to waste some time to clean them and cut the vegetables but then the cooking will be fast and the taste so delicious that it will reward you for the effort and time spent in the kitchen!

The couscous with lentils, borage and salt & pepper nettles it is a hymn to spring and the scents of the Mediterranean: a special dish that you cannot miss and your vegan friends will surprise you at the table!

How to prepare couscous with lentils, borage and nettles

1) Prepare the ingredients. Cook the quick-cooking couscous as indicated on the package. When the grains are well swollen, grind the couscous with a fork and keep aside and let it cool. Set aside the flower tops of the borage to add the fresh flowers directly to the plate when it is ready.

3) Lava nettles is borage, cut them into small pieces and make them jump cooking pan With the'pink garlic crushed and 2-3 tablespoons of extra virgin olive oil for 5-6 minutes, adding some water if necessary. Join the small lentils (or of Castelluccio) boil, rule of salt and of pepper and let it flavor for a few moments. Remove the garlic, remove the vegetables from the heat and keep them aside.

2) Complete and serve couscous with lentils. In another fairly large non-stick pan, heat 1 tablespoon of extra virgin olive oil. Then pour the couscous, Mix 1 minute and then add the herbs with the lentils. Leave to flavor for 2 minutes then serve the couscous with lentils, borage and nettles warm or warm, garnishing it with a drizzle of raw oil, with borage flowers and with untreated lemon peel julienne cut.

Tips

1) Borage is not stinging like nettle, but it is still annoying to handle it without gloves because it is covered everywhere with a thorny hair. Salt and pepper therefore, you are advised to use rubber kitchen gloves at every stage of processing both herbs, harvesting, washing, cleaning and cutting. Then, locate your herbs and collect a nice envelope of each. Isolate the leaves from the stems, wash them well and then dry them using a salad centrifuge.

2) For the couscous with lentils, borage and nettles, Salt & Pepper preferred to use small lentils already boiled. Nothing, however, forbids you to use for example half classic and half red lentils, or use only one type of the latter. If you use both, less lexical, the red ones take a lot less than the others.

3) For cooking vegetables, remember to use one large pan because at the beginning the herbs will be very voluminous, then they will wither slowly with cooking.

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