Nettle stew with morels and quail eggs

Копривеник с пумпалка и яйчица1 1024x683 Nettle stew with morels and quail eggs

Nettle stew with morels and quail eggs

Ingredients:

400 g young nettles
1 handful of dried morels (or boletus)
2 sun-dried tomatoes
2 spring onions
2 tablespoons chopped fresh parsley
Salt and pepper
1 tablespoon of spelt flour (or other)
16 quail eggs
200 g fresh goat cheese or mozzarella
Butter and paprika

Preparation:

Wash and finely chop the nettles (proceed with household gloves). Slice the spring onions, cut the dried tomatoes into small chunks. Stew the nettles and onions in a saucepan. Cook lidded in a little olive oil. Season with salt, pepper and parsley. Dilute the flour in a little water. Pour it slowly into the stewed nettles, stirring constantly. Also add a little water (not as much as to make a soup), put the mushrooms and sundried tomatoes.

Cover and cook 30 minutes over low heat. When the stew is ready (with a nice thick sauce) dip in a piece of butter. Then break close to the surface 12 quail eggs (count 3 per serving). Poach them about 3 minutes and remove the stew from heat. Cook the other quail eggs separately 3-4 minutes in boiling water.

To serve, garnish each bowl with a boiled quail egg, sprinkle with cheese and drizzle with a little melted butter, flavored with paprika.

Копривеник с пумпалка и яйчица 21 768x1024 Nettle stew with morels and quail eggs

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3 Responses to Nettle stew with morels and quail eggs

  1. TiKi says:

    Bulgarian cuisine loves fresh nettles. You can often find them in soups, stews or pies. Get inspired by one sophisticated version :)

  2. Ох, че вкусотия… Слагам си лигавник, че има голяма вероятност да се окапя от бързане – та да не ми изяде някой порцията, и бързо започвам да се наслаждавам на тази топла прегръдка, която ни представяш. То си е точно прегръдка – мило, вкусно и родно. :)
    Поздрави, вдъхновителке, отново си прекрасна! :)

    • TiKi says:

      Усмишко с лигавник :) :) Сладка гледка!
      Вкусно нещо е копривената яхния, добре че има коприва на воля тук. Вярно, половината е от сорта “мъртва” и не се ползва за готвене, но откакто започнах да ги различавам (след весела проба-грешка), често прибирам торбичка и я правя на нещо :) :)
      Поздрави, Гериииииииии :) :)

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