Nettles aren't called stinging nettles for nothing but when handled with care they don’t pose a problem. Only available during summer, the initial process of making the nettle puree is worth the effort as the delicate flavour teams perfectly with pecorino and crisp pork cheek.The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Resting time 1 hour
Level of difficulty Medium
Season Spring / Summer