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Bucatini With Nettles
Provided by: Chef Sara Jenkins
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Prized by foragers, seasonally minded cooks, and, according to some people, anyone who suffers from anemia, baldness, or gout, the wild stinging nettle has a whiff of danger about it. Upon contact, tiny hairs release chemicals that cause skin irritation, which is why you need gloves to handle them. But cooking renders the tender leaves harmless, and, as demonstrated in the following recipe from Sara Jenkins, quite delicious. --Robin Raisfeld & Rob Patronite
Ingredients
1 pound bucatini or any pasta (Jenkins recommends the Setaro or Latini brands)1 pound nettles (available at Paffenroth Gardens at the Union Square Greenmarket)
Half cup heavy cream
Whole nutmeg for grating
Half cup grated Parmigiano- Reggiano
Salt and pepper