Small soft nettle balls inside and crispy on the outside, gluten-free, dairy products, eggs.
The nettle is rich in beneficial properties, its reputation for stinging plant can create skepticism about its use in cooking, but just wear gloves to pick it up, wash it, comminute and nettles will repay us with its delicious taste in omelets, risottos , stuffed, pests, sauces, soups, fresh pastas, gnocchi, dumplings ……….
For some recipes you can blow directly in the pan for another you must blanch for one minute in boiling water to make her lose her stinging power and it can be handled without problems (do not throw the water where cooked nettles, use it in the kitchen so as not to losing the vitamins and minerals that issued the nettle).
In this recipe the shirataki help us to create a moldable dough without adding cereal, eggs or thickeners.
- 100 g nettle
- 100 g shirataki
- 1 tablespoon almond cream
- 1.25 g salt
- chopped pistachios
- almond flour
- sesame black
- light sesame
How to prepare the balls
Coarsely chop the pistachios and set aside, will be used to cover some of nettle balls.
My shirataki are those already rehydrated. If you buy dried ones are here directions to rehydrate.
Not frightened by the smell of fish that you hear when you open the package, it will disappear by irrigating shirataki and absolutely will not affect the taste of the cream.
Drain the shirataki from liquid.
Rinse well under running water.
In a saucepan, bring to a boil enough water to immerse the shirataki.
When the water boils turn off the heat, pour the shirataki already rinsed in boiling water and leave them for 1 minute.
Cool shirataki in running water, drain well and blend shred.
Wear gloves to handle the nettle leaves.
Rinse well under running water the nettle, then cook it in a boiling water for 1 minute.
Remove from the boiling water the nettles and immediately immerse them in a bowl with ice water to cool them.
Drain the nettle leaves and squeeze well.
Chop in a blender nettles, add the almond cream, the shirataki already smoothies and salt, mix again to mix everything.
You will get a soft dough that you can already turn into small balls, but wet enough to be able to roll and top with chopped pistachios, black sesame, light sesame and almond flour , this to decorate and flavor them, and give a contrast of textures. (To decorate, you can roll them in nuts coarsely chopped fruit and seeds like I did, or even in spices such as paprika, curry or whatever you like).
After being decorated with what you enjoy, allow to cool in the refrigerator, for rassodarle further, for at least 30 minutes before serving.