Here’s a new video showing you how to work with stinging nettles, a springtime green that’s absolutely delicious, worth getting past the sting so you can be comfortable cooking with it. Happy spring to all my friends.
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I am a chef, food writer, and herbalist who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
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It is nice and fluffy I see, Erica–I’m not sure where to buy it here in ATL, but I’ll call around. I kept seeing sautéed pink shrimp as a child companion. Grazie mille for showing us how to cook nettles so easily. Talk about cooking seasonally, huh? 💁🏻🇮🇹❤️🌱🌱🌱
Sandra, Yes pink shrimp is the child companion of stinging nettle. Fabulous. Love you. E
lol I should have proofread “child” ? companion? weird autocorrect.
Our farmer’s market has them available now…”The Wild Guys!…haven’t gone picking for a couple of years! Foraging can be so much fun!
HI Phyllis, Yes go pick some up at the market. That’s what I did. But this weekend I’m going to hunt around my upstate backyard. I know I”ll find a few patches because I’ve already got rashes from them, just by walking around in sandals. I think a risotto is in my immediate future. xx E
Happy Hunting! And risotto sounds like a great plan!