Ingredients
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 thin 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
