Paupiettes de Feuilles de Capucine

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.