Stinging nettle risotto

This is my favourite risotto. It has a plenty, but also soft and delicate flavour. Can’t describe this cheap but truly sophisticated dish – you have to cook it and enjoy for yourselves!

You will need (for two people):

200-250 g fresh stinging nettles (just the top part)

2 and a half espresso cups of risotto rice (Carnaroli)

half an onion, finely chopped

1 garlic clove, chopped

meat bouillon or, if you don’t have it, a teaspoon of home-made meat stock cube

a glass of white wine

salt, extra virgin olive oil

Parmesan and double cream for topping

It is made like a normal risotto:

0. Prepare the nettles: wash very carefully (because they will sting you, and because they need an accurate washing) and boil them in salty water. Then strain and squeeze them with your hands (they won’t sting you any more! :D). Chop very finely.

1. Make a soffritto with olive oil and the chopped onion and garlic. When browning, add the nettles and allow them to cook for five minutes, stirring every so often. Add now the stock cube, if you are using it.

2. Add the rice, stir and leave some minutes to roast. Pour the wine, stir again and allow to dry.

3. Cook at least 15 minutes, until ready, by pouring hot bouillon and water. When semi-cooked, taste and add the salt.

4. Turn off the fire and leave your risotto to rest for a couple of minutes. Serve with generous Parmesan and cream.

I’m sure you’ll love it!

Courgette flowers filled with nettles, sheep ricotta and speck – Fiori di zucca ripieni di ortiche, ricotta di pecora e speck

Yesterday it was my grandmother’s birthday, so I had a good occasion to try this new recipe, born from my imagination.

The title is so long that… you already know what I did!

However, the result was impressive: we really love the taste of this new family recipe.

I used (5 people):

– Courgette flowers (or zucchini flowers in american english), 18-20. The better thing it’s to buy them fresh, or to pick in your garden, in the morning when they are well opened.

– 300 g sheep ricotta

– 100 g stinging nettles (picking only the top)

– 1/4 chopped onion

– 2 eggs

– 75 g sliced speck (smoked ham typical of Tyrol)

– 20 g butter

– 200 g milk

– 20 g flour

– extra virgin olive oil

– salt, pepper

First, I washed the nettles in hot water (so they stop stinging), I chopped and cooked them in a large pan with oil and 1/4 chopped onion for 15 minutes. Meanwhile, I mixed the ricotta and the eggs in bowl. Then I added the nettles, salt and pepper. I chopped the speck into pieces and add in the bowl. That’s it, you have the filling now.I washed the flowers (in cold water!), cut the stalks and filled them with the stuff in the bowl. I put them over an oven tray with baking paper and some tablespoons of oil.To complete, I made a liquid bechamel with 20 g of butter, 20 g of flour and 200 ml of milk, salt and pepper. I mix it with the left over in the bowl, and I
spread over the flowers (but you can spread only the bechamel).



I put it all in the oven, at 180°C for 30 minutes.

I served hot, with red rice.

VERSIONE IN ITALIANO

Ieri era il compleanno di mia nonna così ho pensato di fare questa ricetta, che mi ero lavorata nella mente da qualche tempo.

Il titolo non è molto poetico, e… dice già tutto!

In ogni caso, il risultato è piaciuto molto in famiglia: il suo sapore ha saputo sorprenderci, e con ogni probabilità la ricetta verrà inserita tra quelle di famiglia! 😀 😀

Per 5 persone ho usato:

– 18-20 fiori di zucca (è meglio raccoglierli, o comprarli, al mattino perché sono aperti e si fa meno fatica a riempirli)

– 300 g di ricotta di pecora

– 100 g di ortiche (bisogna raccogliere solo la punta delle piante, la parte più tenera)

– 1/4 di cipolla, tagliata finemente

– 2 uova

– 75 g di speck a fette

– 20 g di burro

– 200 ml di latte

– 20 g di farina

– olio extra vergine di oliva

– sale, pepe

Per prima cosa, ho lavato le ortiche con l’acqua bollente (così che smettessero di pungere!) e le ho tagliate finemente. Ho fatto un soffritto di cipolla e le ho passate in padella per circa un quarto d’ora. Nel frattempo ho mescolato la ricotta con le uova in una ciotola. Ho poi aggiunto le ortiche, sale e pepe, e lo speck tagliato a cubetti. Ecco il ripieno!

Ho lavato i fiori (con acqua fredda), ho tagliato i gambi e li ho riempiti con la farcia. Li ho messi su una teglia sulla quale avevo steso della carta da forno con un po’ d’olio.

Per finire, ho fatto una besciamella liquida con 20 g di burro, 20 g di farina, 200 ml di latte, sale e pepe. Ho mescolato la besciamella con l’avanzo della farcia e ho spalmato il tutto sui fiori (si può mettere anche solo la besciamella). Ho poi cotto in forno a 180°C per 30 minuti.


Ho servito i fiori caldi, accompagnati da un po’ di riso rosso al burro.

With this recipe I enter the contest.. /Con questa ricetta partecipo al contest..

“I colori della primavera” del blog Ti cucino così

and the contest… / e al contest…

“Riscopriamo la primavera in tavola” del blog Una pasticciona in cucina

Stinging nettles omelette

Hi there!

Today I’d like to write you about an omelette with a particular ingredients: stinging nettles. Someone has never heard about eating them, someone usually does. I love their full but soft and gentle taste. They are rich in minerals and vitamins and they are used in many way for health (shampoo, decoction,..). 

For my omelette I used:

– 150 g of stinging nettles

– 3 eggs

– 100 ml single cream

– 70 ml milk

– nutmeg, ground pepper, salt, extra virgin olive oil, onion

I well washed the nettles (with a pair of gloves) and I boiled them for 15 minutes in a pot of unsalted water. I strained and I let them cool. When cooled, I squeezed and I chopped them.

In a little bowl I whisked the eggs with a little bit of salt, then I added cream, milk, pepper and nutmeg.

I took a frying pan and I put onto it 2 tablespoons of olive oil and 1/4 of onions, chopped. After a few minutes I put the nettles (by that time not stinging any more 🙂 ) and some water, and I let them to cook for 5 minutes. After that, I added the eggs and I mixed. I don’t like to turn the omelette (I think it’s because I started to cook for my 5 members family, and so a big omelette was impossible for me to turn), so I put a cover and shrink the flame to the least.

In 10-15 minutes the omelette is ready; you can serve it hot or cold.