Well with the coming of spring i thought something with a very vibrant and fresh feel to it would do for the new recipe that i was going to post.After discussing with my good friend Alina it turns out a stinging nettle dish was just the thing.I provided the recipe and she provided the pictures to get the things rolling.So today i am going to present a rather unique and querky recipe.For this recipe you will need :
-2 Bunches of very fresh and very young Stinging Nettle( when they are this young they don't actually sting)
-1 Small Onion
-2 Garlic Cloves
-1 Tablespoon of Sunflower Oil
-1 Teaspoon of Flour
-Salt
-Pepper
-50 ml of Milk
-300g of Cornflour ( For a "Mamaliguta" )
-1 liter of Water
Preparation:First of all divide the stinging nettles and wash them thoroughly to remove any other plants and dust gathered on them.In a pot put the water with a bit of salt and let it to boil.When it is starting to boil dump the stinging nettles in and let them soften up for 2-3 minutes or until they change color.After this remove them and place them on a chopping board and chop them up as fine as you like.Take out a frying pan and place the oil inside it,then add the chopped onion and just sweat it a bit.When the onion is transparent add the chopped stinging nettles and fry them for a bit.When they begin to really soften up and go into a pasty mixture add the chopped garlic,pepper and the teaspoon of flour.Let it cook for a few minutes then add the milk and cook for 4-5 more minutes.Separately from the cornflower and some water make a "mamaliguta" (polenta) .Serve hot with a little bit of vinegar mixed in.Enjoy your meal.
Tip: The water in which you blanched the stinging nettles will change color due to the content of iron in them.Also to make it completely vegetarian remove the milk and add a bit of soy milk or water.
Wish you all the best.
Flo.
Pictures Courtasy of Alina.
-2 Bunches of very fresh and very young Stinging Nettle( when they are this young they don't actually sting)
-1 Small Onion
-2 Garlic Cloves
-1 Tablespoon of Sunflower Oil
-1 Teaspoon of Flour
-Salt
-Pepper
-50 ml of Milk
-300g of Cornflour ( For a "Mamaliguta" )
-1 liter of Water
Preparation:First of all divide the stinging nettles and wash them thoroughly to remove any other plants and dust gathered on them.In a pot put the water with a bit of salt and let it to boil.When it is starting to boil dump the stinging nettles in and let them soften up for 2-3 minutes or until they change color.After this remove them and place them on a chopping board and chop them up as fine as you like.Take out a frying pan and place the oil inside it,then add the chopped onion and just sweat it a bit.When the onion is transparent add the chopped stinging nettles and fry them for a bit.When they begin to really soften up and go into a pasty mixture add the chopped garlic,pepper and the teaspoon of flour.Let it cook for a few minutes then add the milk and cook for 4-5 more minutes.Separately from the cornflower and some water make a "mamaliguta" (polenta) .Serve hot with a little bit of vinegar mixed in.Enjoy your meal.
Tip: The water in which you blanched the stinging nettles will change color due to the content of iron in them.Also to make it completely vegetarian remove the milk and add a bit of soy milk or water.
Wish you all the best.
Flo.
Pictures Courtasy of Alina.
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