Name: Paupiettes de Feuilles de Capucine (Stuffed Nasturtium Leaves)
Yield: Serves 4–6
Cuisine: French
Ingredients: 1 teaspoon finely chopped parsley; 1 teaspoon finely chopped chervil; 24–30 nasturtium leaves; 1 tablespoon finely chopped dill pickle; 1 teaspoon capers, rinsed and chopped; 1 tablespoon herb vinegar; 1 sprig of thyme; 1 bay leaf; 2 tablespoons olive oil; 2 tablespoons drained and rinsed anchovy fillets; ⅔ cup dry white wine

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Nasturtium leaves have an intriguing peppery flavor which makes them an excellent ingredient in a mixed green salad. In this recipe from the great French cookery writer Prosper Montagne, the leaves are stuffed with a mixture of anchovies and herbs and poached in wine. Montagne also includes a recipe for stuffed nasturtium flowers, once used widely in the cooking of the southwest of France.