Russian Nettle Soup

Leonardi likes to adapt foreign recipes, using Italian ingredients. Here he flavors the soup with Parmesan cheese, and even the eggs for the garnish are stuffed with an Italian cheese – ricotta.

The Russians really love this soup and it is often served in noble households in St Petersburg. To make it take the tips and tender leaves of nettles as fresh as possible, wash well and blanch for a moment in boiling water, then put under cold water, squeeze dry and chop coarsely. Heat a lit