Author Delphine Decoucelle
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Unpleasant, confusing, unpleasant… Nettle is well known for its bad reputation. It has to be said that it hides its contents well…
Corentin Sauvaget, natural artist, reveals to GILO the characteristics of this plant in the kitchen.
Here is a recipe, made in spring, with nettle shoots, when they are tender and rich in vitamins.
The secret
- For each nettle plant, preferably select the top four leaves with gloves. Raw and chopped nettles cannot be stored, so they must be cooked immediately after harvesting.
- Mix the egg and sugar
- In another container, mix flour and baking powder
- In a bowl with egg and sugar, add melted butter then flour and cook the flour (with chocolate chips)
- Mix everything well before adding the nettles
- Line a baking sheet or cover with a silicone sheet or baking paper
- Make several small mounds of the mixture and place them in the oven
- Bake for 8 to 10 minutes at 180 ° C (thermostat 6). They should be removed as soon as the contours start to turn red.
And of course, when the stinging nettle is cooked, it no longer stings.
Enjoy your lunch!
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