L'Italo-Americano

THURSDAY, APRIL 18, 2024 www.italoamericano.org 24 L'Italo-Americano in high-end restaurants have been rediscovering nettle as a n i n g r e d i e n t a n d h a v e begun using it in increasing- ly innovative ways, including in desserts like cheesecakes. If you want to try adding n e t t l e t o y o u r n e x t m e a l , there are two key things to k n o w . T h e f i r s t i s , a s w e said, cook it! Uncooked net- tle causes skin irritation, a far-from-pleasant experi- ence. The second is how to recognize and handle it: net- tles are easily recognizable and tend to grow in diverse environments such as along w a t e r w a y s , i n u n t a m e d fields, in mountain regions, and in shaded forests. They are notably invasive and, I won't tire of repeating it, have a distinct stinging qual- ity due to the tiny hairs on their leaves, which release i r r i t a n t s w h e n t o u c h e d , causing itching and redness. The leaves are coarse, oval- shaped with jagged edges, and are arranged alternately o n t h e s t e m , p o i n t i n g i n o p p o s i t e d i r e c t i o n s . T h i s unique arrangement is a key ments the creaminess of the rice. In Tuscany and Emilia- R o m a g n a , y o u c a n f i n d nettle ravioli (ravioli di ortica), a traditional delica- cy where nettle leaves are b l e n d e d i n t o t h e p a s t a dough or used as a stuffing mixed with ricotta or other cheeses. The subtle peppery notes of nettle give the dish a nice kick that pairs won- derfully with light sauces. I f y o u l i k e p o l e n t a , a quintessential northern Ital- ian staple, you will be happy to know that nettle can be cooked into it for an earthy flavor boost. In Piedmont, you'll find nettles as a main ingredient in frittatas or pies, perfect for a spring- time brunch. More creative cooks may even try it as a topping on pizza, after cook- ing it, of course! C o n t e m p o r a r y h a u t e cuisine also has a penchant for nettle; here, it is some- times used as a garnish to bring a touch of elegance and a hint of its distinct fla- vor to refined dishes. Chefs feature for identifying them. If you want to use nettle to cook, it is essential to har- vest it in spring when the leaves are young and tender, as older leaves can become tough and overly fibrous. M a k e s u r e , a s w e m e n - tioned, to wear gloves and carry along with you a pair of scissors and a basket to k e e p t h e p l a n t s i n . O f course, the best nettles are t h o s e f r o m m o u n t a i n o u s a r e a s o r t h o s e g r o w n i n clean soil, away from traffic and pollution. Once you have collected your nettle, remember that it retains its stinging proper- ties until it has been soaked in water for several hours or l e f t t o d r y u p s i d e d o w n , which not only diminishes its sting but also makes it s u i t a b l e f o r a c l e a n s i n g herbal tea. For cooking, simply trim t h e t o p s a n d s o m e l o w e r l e a v e s , r i n s e t h e m , a n d briefly blanch them to neu- tralize the sting and bring o u t a l l t h e i r f l a v o r a n d health benefits. monly used across Europe and in Italy, especially in t i m e s o f f a m i n e o r f o o d scarcity. Because of its ther- apeutic characteristics, its u s e i n f o l k m e d i c i n e w a s equally important, as it was believed to treat a range of ailments, from joint pain to skin conditions. ... And now, let's finally get into the kitchen and see where and how nettles can be used. It is a very ver- satile ingredient, so don't be surprised to see it appear in dishes as varied as sauces and desserts. In regions like Liguria, traditional basil pesto can be enriched with nettles to get a deeper, slightly pep- pery taste. This variation is both delicious and nutrient- dense and offers a twist on the classic Genovese sauce. Nettle soup, or zuppa di o r t i c a , i s a s p r i n g t i m e favorite, especially in Pied- mont, Lombardy, Vene- t o , a n d T r e n t i n o A l t o - Adige. Nettle is also a great addition to risottos, where its slight bitterness comple- N e t t l e , o f t e n referred to by i t s s c i e n t i f i c name, urtica d i o i c a , i s a perennial flowering plant native to many parts of the w o r l d , i n c l u d i n g E u r o p e . Known for its distinctive, stinging hairs on its leaves and stems, nettle has been u s e d i n h e r b a l m e d i c i n e , c o o k i n g , a n d e v e n t e x t i l e production due to its versa- tile properties. Indeed, nettle has been valued since ancient times not only for its culinary uses but also for its therapeutic qualities: traditionally har- vested before late spring, it w a s c o m m o n l y u s e d i n medicaments, particularly for treating conditions like rheumatism and, more in general, inflammation. Today, we know this wild herb is rich in vitamins A, C, K, and several B vitamins a n d a l s o p r o v i d e s a g o o d source of minerals such as iron, calcium, magnesium, and potassium. Its leaves c o n t a i n a h i g h l e v e l o f protein. Most of us know nettle for one thing: it stings! The burning sensation is caused by chemicals released from t i n y h a i r s o n t h e p l a n t ' s leaves and stems. However, cooking or drying it can neu- tralize this effect. Not many, however, may be familiar with the fact that nettle is a cherished ingredi- e n t i n I t a l i a n c u l i n a r y practices, particularly in r e g i o n s l i k e P i e d m o n t , Lombardy, and Tuscany, areas rich in biodiversity and with a long tradition of for- aging wild plants for cook- ing. And it's easy to see why: n e t t l e b r i n g s a b u r s t o f earthy, herbal flavor to dish- es and packs a punch with its health benefits. What's not to love? T h e h e r b ' s i n t e g r a t i o n into Italian cooking has age- o l d r o o t s , d a t i n g b a c k t o Roman times and even earli- er. Ancient texts and archae- ological findings suggest that the Romans used nettle for its health benefits and as a staple in their diets. During the Middle Ages, it was com- GIULIA FRANCESCHINI There is a lot of goodness in nettle! Fresh and dry nettle (Photo: Nikolaydonetsk/Dreamstime) and, bottom left, Preparing nettle tagliatelle… (Photo: Luca Montevecchi/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

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