This is the type of recipe that I really like, it involves foraging (for stinging nettles this time, easy to find them in Italy, but rare in New Zealand, as they are a weed), then the use of leftovers (cooked rice), and flowers. I usually fry zucchini flowers by themselves, but I only had a few, not enough for a meal. And my neighbour gave me some fresh eggs, so frittata it was!
Nettle leaves are super tasty, but you will need to pick them with gloves!! Only pick the younger tips and tender leaves, then soak in water and rinse well. They will stop stinging when they are cooked.
For this recipe I cooked them in boiling water with just a small pinch of salt, drain them, and squeezed out all the water I could. You can also boil them without salt, and then use the cooking water as a hair tonic!
At the end I had a small cup of cooked nettles, but a little goes a long way (they are tastier than spinach).
Clean the zucchini flowers and remove the style and stigma, then flatten them.
Whisk 4 eggs with a fork, add 2 tbsp of Parmigiano reggiano, a cup of leftover cooked rice and then the cooked nettles. Mix well. Grease a frying pan with olive oil and heat. Pour the frittata mix and then arrange the flatten zucchini flowers on top. Lower the heat and cover the pan with a lid. Cook slowly until the bottom is crispy and the top is not wet anymore. Then turn the frittata (I use the lid to do this) and cook on the other side. Enjoy, hot or cold.
Photos and Recipes by Alessandra Zecchini ©
