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About the Recipe
Remember to forage young tips only and away from the dog-accessible edge... and wear gloves!
Why not serve with the wild garlic & three cornered leek pesto?! (See pinwheels recipe)
Ingredients
40 gms young nettle tips
150 gms plain flour (preferably "00")
2 eggs
2 tbsp olive oil
salt & pepper
Preparation
Step 1
Place the nettles in boiling water for 2 mins, stir, drain as well as possible
Step 2
Blitz in the food processor with the eggs
Step 3
Mix everything until it forms a dough, a dusting of flour on the board stops its sticking so much
Step 4
Wrap in cling film and place in a container with a lid, leave in the fridge for 12 hours
Step 5
Roll out thinly, cut and cook for 2-3 minutes
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