It is time to harvest nettles here in NorCal, and the first thing I make with them each year is a lurid green nettle pesto to put on pasta or mix into rice or spread on bread.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta — and a great ravioli filling. Yep, this is a double dose of nettle goodness.
Even though NorCal has not had a rough winter, I am longing for the green of spring. And this nettle soup was exactly what I needed right now.
It’s nettle season here in Northern California, and as I am on a pasta jag lately, I thought I would make pasta dough with stinging nettles. Seemed like the right thing to do.
After months of struggling with NOMA, the cookbook from the Danish restaurant considered to be the best in the world, I finally get it. Food is about time, and place. And meaning.
I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.
A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots — and an ingredient dear to the Scots, fresh chopped nettles.