Nettle Cream

Finely chop the onion and clove of garlic, so they will cook evenly and distribute their aroma throughout the cream base. Keep the cut small, without leaving large pieces, to obtain a soffritto homogeneous and a smoother final consistency.

Melt the butter in a large saucepan, then add the chopped onion and garlic. Leave it gently sauté over moderate heat until the onion becomes soft and translucent, without darkening: the aroma should be delicate and the butter should not burn.

Wearing gloves, select only the tops or the most tender leaves of the nettle, then clean and wash them thoroughly. Peel the potatoes and add them to the pot along with the nettles, distributing the ingredients on the bottom of the pan. soffritto.

Pour the liter of broth into the pot until the nettles and potatoes are completely covered. Bring the liquid to a boil, then continue cooking until the potatoes are tender when pierced with a knife; there should be enough broth left to blend the mixture.

Blend the nettles, potatoes, and their cooking liquid in a blender until you obtain a smooth cream. the mixture until no visible pieces remain and the density appears velvety, with no evident separation between the solid part and the broth.

Add the Parmigiano Reggiano grated cheese and another tablespoon of butter, then mix until the cream thickens. Taste and season with salt to taste: the result must be smooth, soft and well-flavored, with a consistency fluid enough to be served with a spoon.

Reduce the day-old bread Cut the bread into even cubes, preferably of similar size, so they brown evenly. Prepare the crostini while the cream is preparing, keeping the bread and cream separate until ready to serve to preserve their texture.

Melt the butter in a skilletAdd the bread cubes and brown them, turning them to distribute the seasoning. Remove them from the heat when they are crispy on the outside and evenly colored, without waiting for the bread to darken or take on a burnt flavor.

Divide the nettle cream among the plates and serve hot, accompanied by the croutons in a separate bowl. This way, the bread retains its crunchiness and can be added to taste, contrasting the velvety texture of the dish.