Thursday, April 04, 2013

Nettles pesto with fried eggs

The first nettles is already on the market - fresh and green. I love to prepare nettles and I am not afraid of its stinging properties, so I do not use rubber gloves to handle it. It is said, nettles is good for the health because it cleans blood. I do not know whether this is true, but anyway, one of the first things I prepare every spring is nettles puree with fried or poached eggs above. It is so good to feel spring with all your senses.

  • 2 lb (1 kg) stinging nettles
  • 1 onion
  • 2 oz (60 g) unsalted butter
  • 1 Tbsp flour
  • 2 Tbsp salt
  • 3 oz (100 g) heavy cream
  • 4 eggs
  • salt and white pepper to taste
Wash nettles well in several changes of water and discard tough stems Bring about 6 cups of water to a boil in a deep pot. Add 2 Tbsp salt and the nettles and blanch for 5 minutes. The water should be as salty as seawater in order to keep the green color of the nettles vibrant. Drain in a colander and place onto a cutting board. Chop nettles and set aside. 
Chop onion. Put butter into a pan and heat until foamy. Add onion and saute for 5 minutes.  Add flour and fry it gently, stirring until cooked but not browned - about a minute (if you must prepare a gluten-free dish, you omit the addition of flour). Add chopped nettles and a cup of the water where the nettles boiled and puree in a blender until smooth. Taste the puree, add heavy cream if you are not counting calories and adjust seasoning if needed. Put nettle puree in bowls with one fried or poached egg on top of each bowl. Serve immediately. 

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