Plăcintă with stinging nettles and cheese
Automatically translated from Romanian. See the Romanian original
A savory plăcintă with sautéed stinging nettles, fresh cow cheese, caș, and sour cream, baked in a whole-wheat crust with a golden finish.
Ingredients
Method
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Boil the stinging nettles, then squeeze them well.
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Sauté a garlic clove (with the germ removed) in olive oil, then add the stinging nettles with salt and pepper. Add a small splash of water and let it reduce.
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Once the water has reduced, add 2 tablespoons of sour cream and stir again until all the liquid evaporates.
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In a bowl, beat the eggs with the cow cheese, 1 tablespoon of sour cream, salt, and pepper.
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Take the dough (the same dough used for the whole-wheat breadsticks, without olives, using half the quantity) and place it into a tart pan lined with parchment paper.
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Add the egg mixture, the stinging nettles, and finally the cubed caș.
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Place in the oven for 20 minutes on the bottom heat and 10 minutes on the top heat to give it a golden crust and finish baking.
The story behind this recipe
You will need:
200 grams of stinging nettles (this is after you have boiled and drained them well)
1 red onion
1 garlic clove
150 grams of fresh cow cheese
100 grams of caș
2 tablespoons of full-fat sour cream
2 eggs
salt
pepper
olive oil
Boil the stinging nettles, then squeeze them well.
Sauté a garlic clove (with the germ removed) in olive oil, then add the stinging nettles with salt and pepper. Add a small splash of water and let it reduce.
Once the water has reduced, add 2 tablespoons of sour cream and stir again until all the liquid evaporates.
In a bowl, beat the eggs with the cow cheese, 1 tablespoon of sour cream, salt, and pepper.
Take the dough (the same dough used for the whole-wheat breadsticks).
The only change I made was removing the olives. For one portion of this pie, you need exactly half the amount of dough ingredients.
Place the dough into a tart pan lined with parchment paper, add the egg mixture, the stinging nettles, and then the cubed caș.
Place in the oven for 20 minutes on the bottom heat and 10 minutes on the top heat to give it a golden crust and finish baking.
It is sooooo good!!! I served it with oven-roasted potatoes.
Kiss
