Polpette di Uova e Ortiche (Egg Patties with Nettles)

For these patties I like to use to use red nettles, but if you do not like nettles, you can substitute with zucchini, eggplant, artichokes, or wild onions. Serve very hot.

• Preparation Time: 20 mins
• Cooking Time: 13 mins
• Total Time: 33 mins
• Calories: 534 Calories

Ingredients

• 6 eggs
• salt to taste
• 1 bunch parsley, chopped
• ¼ cup extra-virgin olive oil, or as needed
• 4 cups nettles
• 2 ½ cups bread crumbs
• ¼ cup grated Parmigiano Reggiano cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add nettles and cook uncovered until softened, 3 to 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and chop finely.

Step 2

Mix nettles, eggs, bread crumbs, parsley, Parmigiano Reggiano cheese, and salt together in a bowl until mixture is combined. Dip hands in warm water and shape mixture into small patties.

Step 3

Heat olive oil in a skillet over medium heat. Fry patties in hot oil, turning halfway, until cooked through and golden brown, about 10 minutes. Drain on paper towels.