AuthorNata AlbotCategoryMain CourseDifficultyIntermediateStart with making mămăligă (see recipe #29 in my cookbook EAT LIKE MOLDOVANS).
Meanwhile, prepare the nettle stew.
Wash and pick over the nettle removing any stems; blanch for about 2 minutes.
Drain the water and season with salt.
Fry 2–3 onions and 2 garlic cloves in oil then add the chopped nettles and stew them a little.
Continue by adding 2–3 tablespoons of flour. Stir everything until the flour gets a cream color. Add boiled warm water and stew for 5 minutes.
The nettle season coincides with the Great Lent and it is widely used in various dishes. However, if you do not fast, you can add some butter and 2–3 tablespoons of sour cream.
I recommend serving it right away, when it’s still warm. If you reheat it the next day it will lose its taste. Serve with steaming mămăligă, dipping it into the delicious stew.
Ingredients
Directions
Start with making mămăligă (see recipe #29 in my cookbook EAT LIKE MOLDOVANS).
Meanwhile, prepare the nettle stew.
Wash and pick over the nettle removing any stems; blanch for about 2 minutes.
Drain the water and season with salt.
Fry 2–3 onions and 2 garlic cloves in oil then add the chopped nettles and stew them a little.
Continue by adding 2–3 tablespoons of flour. Stir everything until the flour gets a cream color. Add boiled warm water and stew for 5 minutes.
The nettle season coincides with the Great Lent and it is widely used in various dishes. However, if you do not fast, you can add some butter and 2–3 tablespoons of sour cream.
I recommend serving it right away, when it’s still warm. If you reheat it the next day it will lose its taste. Serve with steaming mămăligă, dipping it into the delicious stew.