Nettle dumplings, rhubarb & bacon

Nettle dumplings, rhubarb & bacon

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

If you have any difficulty visually identifying nettles then you can always use the touch method; I can assure you any doubt will be swiftly removed. Pick them in the spring when they grow abundantly in woods and, perhaps surprisingly, in urban green areas. Once they have flowered, you are sadly too late. If you are having trouble finding a stash, check near any blackberry bushes you know of: they usually compete for territory. They are incredibly healthy and it can be a fun forage, getting all geared up to avoid the sting.

Ingredients

Quantity Ingredient
200g thin smoked bacon rashers
1 tablespoon rapeseed oil
1/2 quantity Rhubarb chutney, to serve
pea tendrils, to garnish (optional)

Nettle dumplings

Quantity Ingredient
200g nettles
1 tablespoon rapeseed oil
pinch white pepper
3 egg yolks
200g fresh ricotta
60g plain flour

Method

  1. Wearing gloves, wash the nettles several times under running water. Use your hands to remove some of the fuzz from the leaves and stems. Chop them roughly then fry them in the oil in a frying pan over a medium heat until they wilt like spinach. Season to taste with salt and white pepper, then tip on to a plate and allow to cool.
  2. In a food processor, or with a whisk in a large bowl, combine the egg yolks, nettles and ricotta. Add as little flour as you need just to form a light dough. Taste and check the seasoning.
  3. To form the dumplings, roll a teaspoon of dough between your palms into a little oval shape, or use two spoons to make a quenelle. Place on a sheet of baking paper and repeat with the remaining dough. Cover with a damp clean tea towel.
  4. Preheat the oven to 90°C. Bring 2 litres salted water to a simmer in a large saucepan. Carefully drop in batches of the dumplings, about 5 at a time. Cook for 2 minutes, or until they float to the top. Transfer to a baking tray and keep warm in the oven while you cook the rest.
  5. Meanwhile, fry the bacon in the oil in a frying pan over a medium–high heat to desired doneness. Serve with the dumplings, relish and pea tendrils (if using).
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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