Zuppa Di Ortiche


Conchigliette160 g
Ortiche 600 g
Pancetta salata 100 g
Pomodori 3
Brodo 1 l
Cipolla 1/2
Burro 1 Noce
Sale q.b.
Pepe q.b

How to make the Zuppa di ortiche:

Grate finely chopped onion into butter, combine thinly chopped bacon, chopped tomatoes, and nettle leaves and bake for 4 ‘.

Add broth and cook over medium heat for 30 minutes, adding salt and pepper.

Cook  and pour into the broth.

Serves 4

regional recipe from Molise

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.