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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