Pesto di Ortiche (Stinging Nettle) and Pesto di Crescione (Water Crescent)
On my way back from feeding the chickens and picking Stinging Nettles, I noticed some Water Crescent on the side of the road and decided to forage some as well. Back home I parted with some nettle for Mrs BYF to make Ristto alle Ortiche, the rest I converted into a Pesto. I also made Watercress Pesto using the same recipe and had a comparative taste test. Nettle – 9, Watercress – 6
170 g Basil, Carrot Tops, Nettle or Cress
45 g Roasted Pine Nuts
40 g Fresh Garlic
5 g Salt
In a Mortar and Pestle crush all the ingredients very fine
270 ml Good Olive Oil
Hand mix the olive oil with the contents of the Mortar and Pestle very well
100 g Grated Parmigiano Reggiano (Any strong hard grating cheese if you do not have Parmigiano
40 g Grated Pecorino Romano (Any sharp goat or sheep cheese if you do not have Pecorino) Today, I used my own home made cheese
90 g Soft unsalted Butter
Now fold the cheeses and butter into the mix
It is ready to eat, but the flavours develop and intensify over the next 24 hours
Enjoy on bread or in a pasta
Do not forget the glass of good home made wine!!!
Pesto freezes very well
Stinging Nettle Risotto
We have a friend who has a few stinging nettles growing in the chicken coop and in their vast vegetable garden. Every year at about this time we binge eat stinging nettle. We pick only the soft tips and once we have a basketfull we plan. Half goes to pesto, no question, but the rest will be used in all sorts of ways. Today the choice went to risotto. The risotto came out an intense green, hinting at the wonderful flavour, spinach like, but much tastier. I am sharing Mrs BYF’s recipe and I wish I could let you have a taste!
I use my favorite cast iron pot, big enough to make risotto for 6, but this is for 2 hungry people who will not be getting any dinner.
1 big leek or 4 or 5 little ones. I use the small tender ones from our garden green leaves and all
1 green mild chili from the garden because it was there
1 and 1/2 cup of Arborio rice
200 g or more of fresh nettles. They cook away to almost nothing
1/2 cup olive oil
700 ml of stock – I used quail stock
salt and pepper to taste
grated parmigiano for the table
Blanch the rinsed nettles in boiling water, drain and put aside.
Heat the stock and keep it lightly simmering
In the pot you will be cooking the risotto, pour the oil and add the leeks. Cook over low heat until the leeks have softened. Add the rice, stir until the first rice kernels pop. Add a ladle full of stock, stir until almost absorbed, add another ladle full and stir, add all the nettles, then keep ladling the stock on the rice and stirring. The more you stir the creamier the risotto will be. Once the rice is al dente and still very moist, almost soupy it is ready. Serve immediately sprinkled with lots of Parmigiano.