FRIJE

Instructions

• 1.   1. Wash the nettle leaves thoroughly with plenty of water. 2. Bring salted water to a boil in a large pot. 3. Once boiling, add the nettle leaves. 4. Let them boil for 5 minutes to remove their stinging properties. 5. Once done, cool and squeeze them in cold water. 6. Blend the pine nuts, garlic, olive oil, Parmigiano Reggiano D.O.P Galbani, and nettle leaves. 7. Stop when you get a thick and homogeneous pesto. 8. Season to taste. 9. Prepare a second pot of boiling salted water. 10. Add the Sardinian gnocchettis once boiling. 11. Meanwhile, wash the peppers. 12. Slice off the tops and remove the seeds. 13. Cut the Mozzarella Cucina Galbani into small cubes. 14. Once cooked, drain the gnocchettis and cool them in cold water. 15. In a bowl, mix the nettle pesto, Mozzarella Cucina Galbani cubes, and pasta. 16. Mix everything together. 17. Stuff the peppers with this mixture. 18. Bake at 180°C for 30 minutes. 19. Serve hot.
• 2.   Variations: You can add fresh spring vegetables to this recipe according to your preference. Choose fresh and seasonal vegetables to ensure a strong flavor and preserved vitamins. In the same spirit, you can substitute nettle leaves with any edible wild plant. For more flavors, you can replace pine nuts with cashews, almonds, or sun-dried tomatoes.
• 3.   Also discover: Ricotta Crostinis with Pesto and Roasted Peppers Star-shaped Pizza with Tomatoes, Mozzarella, and Peppers Caprese Salad with Green Friggitelli Peppers Tomato and Pepper Gazpacho Baked Parmesan Peppers Pizza with Peppers, Onions, and Gorgonzola Cod Pate with Pepper Cream and Mozzarella Three Pepper and Basil Mozzarella Quiche with Ricotta, Pork Belly, and Peppers

Nutritional information *

Reference

• www.galbani.fr/recettes/gnocchis/poivrons-farcis-aux-gnocchettis-sardes-pesto-dortie-et-mozzarella