Nettle Tartlets

Name: Nettle Tartlets
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Grana Padano PDO cheese 1.8 oz; Pecorino cheese to grate 1.75 oz; Type 00 flour 1 cup; Butter cold from the fridge 3.5 oz; Whole milk cold 0.1 cup; Fine salt to taste; Black pepper to taste; Cow's milk ricotta cheese 1 cup; Eggs (about 2) 3.9 oz; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Common nettles 14.1 oz; Water 0.625 cup; Extra virgin olive oil 2 tbsp

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409

Calories per serving

Vegetarian

Energy Kcal 409
Carbohydrates g 19.7
of which sugars g 3.2
Protein g 16.2
Fats g 29.6
of which saturated fat g 14.78
Fiber g 2.8
Cholesterol mg 144
Sodium mg 533

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Makes: 6 pieces
Cost: Average
Note + 30 minutes of resting for the pastry and cooling of the nettles

PRESENTATION

In the heart of Northern Italy, especially in the charming rural areas, you know, there's this really unique culinary tradition that focuses on the humble nettle. Seriously good stuff. Known locally as "tortine di ortiche," these nettle cakes are not your typical sweet treat. Instead, they are savory tartlets with soft, tender ricotta and foraged wild nettles. For generations, Italian grandmothers and home cooks have embraced stinging nettles. Honestly, the mild, earthy flavor—once cooked—turns into a creamy and mellow delight. The cheesy shortcrust pastry is slightly crispy around the edges—pretty much perfect—and really complements the smooth filling. This dish beautifully shows how rural Italian kitchens can turn wild plants into something special. It captures the spirit of spring and a love for fresh, local ingredients. Each bite of nettle cake is both rustic and a bit fancy, showcasing how age-old peasant recipes can still bring out something unique and modern.

Across regions like Lombardy and the foothills of the Alps, variations are everywhere. Some swap ricotta for other soft cheeses or mix in local herbs for a real kick. The heart remains a simple blend of ingredients and the creativity Italian cooks are renowned for. And look, while most think of cake as dessert, the stinging nettle cake is a savory treat that highlights nature's bounty. It’s all about using a good wild green, a little cheese, and a crust that turns golden and slightly crumbly. These cakes are perfect appetizers at spring gatherings or as a unique snack when you’re craving something different. Unlike a sweet nettle dessert or a nettle and honey cake, this savory version sticks to its roots, celebrating wild herbs like nettles in a dish that's moist, satisfying, and a little unexpected. Every bite pays homage to tradition while fitting seamlessly into a modern table. It proves that sometimes the best dishes come from the simplest ideas. And here's the thing: This nods to both the past and present of Italian cooking, where old ways are constantly reimagined and celebrated. For sure.

INGREDIENTS

409

Calories per serving

Ingredients for the pastry (for 6 tartlets with a diameter of 4 inches): Grana Padano PDO cheese 1.8 oz (50 g); Pecorino cheese 1.75 oz (50 g) - to grate; Type 00 flour 1 cup (130 g); Butter 3.5 oz (100 g) - cold from the fridge; Whole milk 0.1 cup (30 g) - cold; Fine salt to taste; Black pepper to taste

for the filling: Cow's milk ricotta cheese 1 cup (200 g) -; Eggs 3.9 oz (110 g) - (about 2); Fine salt to taste; Black pepper to taste; Nutmeg to taste; Common nettles 14.1 oz (400 g); Water 0.625 cup (150 g); Extra virgin olive oil 2 tbsp (30 g)

Preparation

How to prepare Nettle Tartlets

To prepare nettle tartlets, start with the cheese pastry: pour the flour into the bowl of a stand mixer fitted with a paddle attachment 1. Add both types of grated cheese 2, the cold butter cut into cubes 3, and a pinch of salt and pepper.

Run the mixer at medium speed and begin to combine the ingredients, gradually adding the cold milk 4, and let it work until a fairly compact mass forms 5 (if you don't have a stand mixer, you can make this dough by hand). Transfer the dough to the work surface (preferably cold) and knead it just enough to shape it into a flattened disk 6,

wrap it in plastic wrap 7, and let it rest in the fridge for 30 minutes. Meanwhile, prepare the filling. To prepare the filling, you first need to clean the nettles; it is recommended to wear latex gloves to protect your hands from possible traces of stinging substances that may be present on the stem and leaves. Then strip the nettle, keeping the leaves aside and discarding the stems: you will obtain 7 oz of cleaned nettles 8. Soak the nettle leaves in cold water, wash them thoroughly

and drain them well with a colander placed in the sink 10. Then, still wearing gloves, chop the nettle leaves with a knife 11. In a pot, heat the olive oil and add the chopped nettle 12,

cover with water 13 and cook with the lid on medium heat for about 7-8 minutes 14. Once cooked, salt, pepper, turn off the heat, drain the nettles so that they lose excess liquid and let them cool completely 15.

In a bowl, add the ricotta and soften it with a kitchen spatula, then add the eggs 16 and mix with either a whisk or even a fork. Season with grated nutmeg 17, salt, and pepper 18,

finally add the cooled nettles 19, mix to combine 20. After the pastry has rested, take the dough and roll it out on a floured work surface to a thickness of 1/4 inch 21.

Using a 5-inch cookie cutter, cut out 6 pastry circles 22 (with the leftover dough you can make delicious Biscuits with Parmesan and Pecorino!). Then take tartlet molds with a diameter of 4 inches, butter and flour them, then place the pastry circles on top 23 and press them well into the bottom and sides, prick the bottom with a fork 24.

Fill the tartlets with the ricotta and nettle filling, making sure to fill up to the edge, smoothing the surface with the back of a spoon: you will be able to insert about 3.5 oz of filling in each mold 25. Place the tartlets on a baking sheet 26 and bake in a preheated oven for 30 minutes at 356°F. Once cooked, remove your nettle tartlets from the oven 27 and let them cool slightly before serving!

Storage

Once cooked, nettle tartlets can be stored covered in the refrigerator for 2-3 days. You can freeze the cheese pastry separately or freeze the raw nettle tartlets if you used fresh ingredients; in this case, you can bake them from frozen, taking care to extend the cooking time.

Advice

With the same dough, you can make a single savory tart using a 9.5-inch mold, and to make the filling even more delicious, you can add small pieces of bacon or ham.

For the translation of some texts, artificial intelligence tools may have been used.