Torta di Ortiche

Name: Torta di Ortiche (Nettle Tart)
Cuisine: Italian
Ingredients: 150 g Parmesan or Cheddar cheese, grated; 150 g Parmesan or Cheddar cheese, grated; ½ tsp freshly grated nutmeg; 15 g dried breadcrumbs; 12 quails eggs; 20 g lard, melted; 10 sheets of filo pastry; 4 eggs, beaten; 350 g nettle leaves; salt and pepper; salt and pepper; 15 g unsalted butter

Nettle Tart

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Why use nettles, when this dish could easily be made with any other type of greens? The reason is that nettles, while probably being the most scorned vegetable on earth, also have a delightful nutty taste, contain lots of natural goodness, and on top of that cost nothing.”

Ingredients

350 g nettle leaves
salt and pepper
12 quails eggs

Europe
Italy
Mediterranean
Pie

Method

Preheat the oven to 200°C/Gas 6.

Cook the cleaned nettle leaves in salted water for 5-8 minutes, depending on their toughness. Strain and squeeze out the excess water. Leave to cool and then chop roughly. Cook the quails eggs for approximately 7-8 minutes, then cool and remove