We’ve got plenty of nettles at the moment, and while some consider it a weed, we put it to a variety of uses, including making soup (see my previous post). But today Stefanie (who is helping us on the farm…. and in the kitchen) got adventurous and tried something different.
- 80 g fresh blanched nettles, chopped finely (see picture)
- 200 strong white flour
- a pinch of salt
- 2 duck eggs (hen eggs would do as well, but we have six ducks and no hens)
- one tablespoon olive oil
- 50 g fine semolina
- a few tablespoon of ricotta
- the juice of one lemon
- parsley to garnish (optional)
Mix the flour, semolina and salt in a bowl. Add the eggs, olive oil and the nettles and knead into a soft, pliable dough. Let this rest in the fridge for at least half an hour.
Roll the dough flat on a floured surface, down to about 2mm thick.
Fold over and cut into strips with a sharp knife.
Cook for 2 – 3mn in a pan of boiling salted water. Drain, then saute for a minute or two in a wok, with butter or olive oil. Serve with lemon juice and ricotta.