Photo: Sorin Gheorghita
Orecchiette with Butter-Braised Nettles (Orecchiette con le Ortiche)
8 ingredients
Serves 4.
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Nettles are now available at many farmers’ markets come spring, so you can prepare this dish, which hails from the Italian countryside, in your own kitchen. They really do sting, so handle nettles with gloves. A quick dip in boiling water takes the sting out, though, and they are worth that little bit of trouble.
Estimated Nutrition (whole recipe, rough)
566
Calories
16g
Protein
36g
Fat
46g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz. stinging nettles
- Fine sea salt, to taste, plus 1 tsp.
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1 small fresh hot chili, minced, or a generous pinch of red pepper flakes
- 1 lb. orecchiette or other short, sturdy pasta
- 3/4 cup grated pecorino romano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes