Nettle Tartlets

Nettle tartlets are a rustic and wholesome dish, perfect if you’re in the mood to try flavors connected to nature. Before you begin, remember that nettles should preferably be gathered in areas far from pollution and when young to be more tender. They must also be handled with gloves to avoid skin irritation.

Ingredients

• 200g young nettles
• 100g ricotta
• 50g grated parmesan
• 2 eggs
• Salt and pepper to taste
• Nutmeg to taste
• Breadcrumbs
• Olive oil or butter to grease the molds

Preparation

1. First, clean the nettles with gloves to avoid getting stung. Blanch them in boiling salted water for 1-2 minutes to remove the stinging power. Drain and squeeze out excess water, then chop finely.

2. In a bowl, combine the chopped nettles with the ricotta and grated parmesan. Add the two eggs and season with salt, pepper, and a pinch of nutmeg. Mix everything until you obtain a homogeneous mixture.

3. Prepare the muffin or tartlet molds by greasing them with a little olive oil or butter and sprinkling them with breadcrumbs. This will help the tartlets not stick and create a crispy crust on the outside.

4. Fill each mold with the nettle mixture, leveling the surface well.

5. Bake in a preheated oven at 180 °C for about 20-25 minutes, or until the tartlets are nicely golden on top.

6. Let the tartlets cool for a few minutes before gently unmolding them.

If you want an extra Italian touch, you can add chopped basil leaves to the mixture or serve the tartlets with a fresh tomato sauce.

Trivia

Nettles are not just a weed, but a plant rich in nutritional properties, including vitamins (A, C, and K), iron, and calcium. In cooking, once cooked, they lose their stinging power and become a versatile ingredient similar to spinach.