Nettle Soup
Minestra di Ortiche
Traditional nettle, tomato and pancetta served on toasted homemade bread.
Nettle soup is a first course Rustic and hearty, perfect for a simple lunch that highlights essential ingredients and uncomplicated cooking. Its character comes from the combination of the vegetal component of the nettles, the saltiness of the pancetta and the freshness of the tomato, with extra virgin olive oil binding the base. Toasted homemade bread adds a crunchy texture at the beginning, which becomes soft and rich in flavor when it comes into contact with the soup. Cooking in saucepan, supported by small additions of hot water, allows the ingredients to blend together while maintaining a fluid, non-watery consistency. Salt and pepper complete the dish. This recipe is a classic Italian dish.
Instructions
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8 steps · natural Italian voice
Prepare the nettles
Thoroughly wash the young nettle stalks and cut them into evenly sized pieces. This size facilitates even cooking and makes the soup more consistent throughout the dish. Handle the nettle stalks carefully and make sure they are thoroughly cleaned before adding them to the other ingredients.
Slice the onion
Peel half the onion and slice it finely, so that it can soften evenly during the cooking. soffritto. Also prepare the pancetta, keeping it ready for cooking along with the onion and oil. The thin slices should be even, with no thick parts that would remain raw.
Prepare the tomatoes
Remove the seeds from the tomatoes and scoop out the pulp, discarding the excess water. Cut the pulp into pieces so that it can blend with the soffritto without forming excessively large pieces. The preparation is ready when the pulp appears uniform and free of visible seeds.
Start the soffritto
Pour the extra virgin olive oil into a saucepan and add the sliced ​​onion and the pancettaFry for a few minutes over medium heat, stirring regularly. Stop when the onion appears softened and slightly translucent, while the pancetta It released its scent without darkening excessively.
Combine tomatoes and nettles
Add the seeded tomato pulp and the chopped nettle stems. Stir to distribute the ingredients throughout the dressing and let it absorb the flavors. the mixtureThe base must appear well blended, with the nettles coated in oil and crushed tomatoes.
Cook the soup
10 minContinue cooking for ten minutes, adding a small amount of hot water from time to time. Maintain a medium heat and stir to prevent the ingredients from sticking to the bottom. The soup is ready when the nettles are tender and the base appears smooth but not excessively watery; season with salt.
Toast the bread
Toast the four slices of homemade bread until golden and crispy on top. Monitor the color as you toast, avoiding burning the edges. The bread should maintain a firm enough structure to hold the soup while absorbing some of the juices.
Serve the soup
Place a slice of toasted bread on each plate and pour the still-hot soup over it. Season with freshly ground pepper, sprinkled directly upon serving. Serve when the bread has begun to absorb the juices but still retains some of its texture.
Chef's Tips
Clean the young nettle stems carefully and cook them only for the indicated time, adding hot water little by little to obtain a smooth soup without excessively diluting the flavor.
Ingredients
- Ingredients for 4 people
- (21.16 oz) 600 g young nettle stems
- (7.05 oz) 200 g tomatoes
- (1.76 oz) 50 g of pancetta
- ½ onion
- 1 dl of extra virgin olive oil
- 4 slices of toasted homemade bread
- salt and pepper
Can't find it in the US?
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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