Ingredients
- Stinging nettle
- Silverbeet
- Mint
- Parsley
- Radish leaves
- Dandelion
- Fennel
- Rape
- Flour
- Polenta flour
- Olive oil
- Salt
Optional
- Other wild greens
- Stinging nettle, silverbeet, mint, parsley, radish leaves, dandelion, fennel, rape.
- Chop greens, add salt and a very generous quantity of olive oil.
- Mix well and squeeze them to release the juices and for better cooking.
- Oil baking dish.
- Layer a generous quantity of polenta flour, …
- repeat with white flour …
- and finish with polenta flour.
- Add the squeezed greens with the juice.
- Cover with polenta flour, repeat with white flour and …
- finish with polenta flour.
- Spray generously with water.
- Dress with olive oil.
- Cover the dish and bake at 180ºC – gradually lowering the heat.
- Bon Appetit.
- Stinging nettle might sound awful, but it tastes delicious.
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