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Rye orecchiette with stinging nettles, sheep’s milk feta, and chive blossoms

Rye orecchiette with stinging nettles, sheep’s milk feta, and chive blossoms

Alcoholic beverages

This revamp of the classic orecchiette pasta is made with rye flour, stinging nettles, and sheep’s milk feta. Note: Stinging nettles sting, at least before cooking. I use a thick set of (clean) oyster shucking gloves when I am working with raw fresh nettles. If you don’t have access to nettles, or if they are out of season, you can substitute the same amount of spinach instead.