Today\u2019s cooking show is about a rather unconventional ingredient, one that may seem puzzling to many listeners, but one that in Romania is still widely used and appreciated, especially in spring. We are talking about nettles. Yes, we are talking about the humble leaf that punishes the careless with itchy blisters. However, raw or cooked, it can be a fascinating ingredient in a light meal. Even though they are a pain to pick and clean, having to be bathed in large quantities of water to remove dirt and sandy debris, they are quite rewarding.<\/p>\n
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Most recipes for cooking them are quite simple. You can just make tea out of them, which is recommended for a variety of ailments, or simply for nutritional value. You can also blanch them and use them in many dishes. A popular one is rice pilav, in which you can also add mushrooms, they go quite well with nettles. You can also prepare a fancy, but very simple cream of nettles, French style, after the model of mushroom or leek cream.<\/p>\n
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If you happen to enjoy a spinach pie, as the Greeks are so fond of making, you can substitute nettles for the spinach, or mix the two for the filling. The same pie can be made by mixing into the filling some sweet cheese, such as ricotta, or other soft unripe cheese, which complements well the slight sharpness of the nettles. If you like pickled wild mushrooms, honey fungus with a side of nettles is quite a delicacy accompanied by fresh onion and raw garlic. It is also a great side dish for a sweet river fish with white meat, alongside polenta. Enjoy!<\/p>\n
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Todays cooking show is about a rather unconventional ingredient: nettle.<\/p>\n","protected":false},"author":125,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[],"coauthors":[],"class_list":["post-170718","post","type-post","status-publish","format-standard","hentry","category-the-cooking-show"],"acf":[],"yoast_head":"\n