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Nettle dumplings with saffron sauce

In the spring there are many edible wild plants. Here is a recipe that will lead you to travel out of town in search of a precious ingredient: nettle. With which you can prepare scrumptious dumplings.

 

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Ingredients for 4-5 servings

800 g of (not new) potatoes

250 g of 00 flour

2 bunches of nettle

For the saffron cream:

1 bag of saffron

150 g of cheese spread

1 glass of whole milk

1 clove of garlic

extra virgin olive oil

salt

pepper

 

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Preparation

Gather the nettle with gloves, being careful to take mainly the tenderer leaves’ tops (choose a field away from polluting sources). Clean the nettle (still wearing gloves!). Parboil in abundant water for two or three minutes then drain without squeezing it dry.
Clean the potatoes leaving the peel, pressure cook or steam them (so that they absorb little water). Peel and mash them. Put the potato purée into a big bowl and let it cool.

 

Blend the nettle and add it to the purée with a pinch of salt. Add the flour and mix; place the mixture on a pastry board and knead quickly (for up to 5 minutes) until smooth and compact. Cut the dough and roll it into ropes of about one cm and cut into small pieces of 2 cm to form dumplings. Use a fork to create ridges and roll them from the bottom to the top. Put dumplings on a slightly floured surface.

 

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Bring to a boil a potful of salted water. In the meantime prepare the saffron sauce: heat the milk, add the spread cheese and blend until creamy. In a big pan, sautée a slightly minced clove of garlic in extra virgin olive oil and then add the milk and cheese mixture and saffron. Sprinkle with salt and pepper. Cook for 5 minutes.

 

 

When the water is boiling, cook the dumplings, mixing gently. When they float, drain them in a perforated spoon and put them in the pan containing the saffron sauce. Cook until creamy and serve them.

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