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NETTLE SOUP

Minestra Di Ortiche
The Silver Spoon, Phaidon Press

Serves 4

Ingredients
• 1 pound 5 ounces fresh nettles
• 6 1/4 cups Meat or Chicken Stock
• 3 tablespoons olive oil
• 1/3 cup pancetta, diced
• 1 garlic clove, chopped
• 2 ripe tomatoes, peeled, seeded and chopped
• 3/4 cup long-grain rice
• salt


Directions
Wearing a pair of gloves, remove all the nettle leaves and strings that cling to the stems.

Wash and drain well and chop coarsely.

Bring the stock to a boil.

Heat the oil in another pan, add the pancetta and garlic and cook for 5 minutes.

Add the tomatoes and cook for 10 minutes more, then season with salt and stir in the nettles.

Cook for a few minutes more, then pour in the stock, bring back to a boil and add the rice.

Cook for 15-20 minutes until the rice is tender.

Ladle into a soup tureen and serve immediately.
 

 

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