The Guardian Australia
·general
·3 hours ago
José Pizarro’s recipe for nettle (or wild garlic) and goat’s cheese tortilla
Chef José Pizarro showcased his nettle and goat's cheese tortilla recipe ahead of this year's Chelsea flower show. His dish features ingredients like 500g of new potatoes and 150g of young nettle leaves, demonstrating a creative use of foraged plants. The recipe captures a traditional Spanish omelette style while highlighting the versatility of nettles in modern cooking.
Summary by Glance · The Guardian Australia
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