This recipe comes from Chef David Swanson of Braise. Each month Chef Swanson posts a new recipe on his website and this is the feature for April.
Nettle – Ricotta Pie
1 cup flour
2 to 3 tablespoon of chilled water
1/3 cup of butter
1 teaspoon salt
1 teaspoon butter
1 cup leeks, chopped
1 cup nettles, chopped
1 ½ cups ricotta cheese
½ cup parmesan cheese, grated
Salt and Pepper
In large bowl; mix flour and salt, cut in butter and mix until butter is the size of peas. Add water to bring dough to a shaggy mass, finish mixing until dough comes together. Wrap in cloth and rest in refrigerator for 30 minutes. Roll out in 10-inch pie pan and bake blind at 375 degrees until golden brown, remove and let cool.
In sauté pan, heat butter over medium heat, add leeks and cook until softened. Add nettles and cook until wilted, season with salt and pepper. Remove from heat and let cool. In another bowl; mix ricotta, parmesan and eggs. Add nettle mixture and stir until well combined. Spread into prepared crust, bake at 350 degrees for 20 to 30 minutes, or until mixture is set.
Check out www.braiselocalfood.com for more recipes and info on Chef Daivid Swanson.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.