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