This recipe for nettle malfatti is based on the Italian dish often used as a substitute for pasta.
We tend to pick only the very tips of the nettles as they are the tastiest part. We use a few different areas and pick regularly. Picking the tips delays the flowering process and encourages new growth. We’ve found that we can still pick new tips right through until September time.
Ingredients
- 200g of blanched nettles
- 1 bunch of ramson leaves shredded
- 1 bunch of cow parsley finely chopped
- 1 onion, finely chopped
- 80g of grated parmesan or other hard cheese
- 75g of breadcrumbs
- 43 medium free range eggs whisked
- Â 1 lemon juiced
- Vegetable oil
How to make nettle malfatti
- Gently fry the onions until translucent
- Add the ramsons and cook for a further 2 or 3 minutes
- Add the nettles and cow parsley and season to taste
- Cook for 3 or 4 minutes
- Transfer to a bowl and leave to cool
- Add the cheese and breadcrumbs and mix in the egg
- Take a teaspoon of the mixture and roll it between the palms of the hand into a torpedo shape until all the mixture is used up
- Heat the vegetable oil in a frying pan
- Add the torpedoes in small batches and turn until golden brown on all sides
- Drain on some kitchen roll and then transfer to a serving plate
- Squeeze the lemon juice over and serve
We sometimes make nettle malfatti on our 1 Day Foraging Course.
You can see loads of photos from that, and all of our other courses, on our Facebook page.
