Nettle-Topped Linguine
Woodlife People :: Food :: Plant Food
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Nettle-Topped Linguine
1/2 pound linguine, cooked during nettle prep
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 bunch green garlic, or 4 cloves garlic
1 shallot or small onion
Salt and Pepper
3/4 pound of fresh Nettles
fresh Parmesan or Pecorino cheese to grate
Nettle Preparation: Soak in cold water for at least 5 minutes while you put together the other ingredients. Completely submerge the nettles in cold water. Take care not to touch them yet. With a glove, remove the leaves from the largest stems. Some folks eat the stems too, it's up to you.
Cook shallot and garlic in the oil and butter over medium heat. Spin dry nettles in a salad spinner. Toss the dried-off nettles into the garlic/oil pan when the shallot is softening and toss with tongs until the nettles are wilted. At 1/4 cup or so water, turn to low heat, then cover, simmer until soft. Add cooked noodles, season to taste, and serve with grated cheese.
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 bunch green garlic, or 4 cloves garlic
1 shallot or small onion
Salt and Pepper
3/4 pound of fresh Nettles
fresh Parmesan or Pecorino cheese to grate
Nettle Preparation: Soak in cold water for at least 5 minutes while you put together the other ingredients. Completely submerge the nettles in cold water. Take care not to touch them yet. With a glove, remove the leaves from the largest stems. Some folks eat the stems too, it's up to you.
Cook shallot and garlic in the oil and butter over medium heat. Spin dry nettles in a salad spinner. Toss the dried-off nettles into the garlic/oil pan when the shallot is softening and toss with tongs until the nettles are wilted. At 1/4 cup or so water, turn to low heat, then cover, simmer until soft. Add cooked noodles, season to taste, and serve with grated cheese.
ThreeperMan- Admin
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Join date : 2009-07-12
Age : 74
Location : Galveston, TX
Woodlife People :: Food :: Plant Food
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