• wild wood nettle leaves
Weigh your wood nettle leaf harvest. Calculate 15 percent of that mass and add that amount of salt. Combine. Seal in jars and leave to ferment at room temperature for a few weeks. Transfer jars to cold storage room or refrigerator for 6 to 8 months. Drain the juice and use the savoury liquid for seasoning vegetable purées, vegetable broths, meat sauces, glazes—and much more.
These savoury flavours work well with a bold and hearty red wine from Tuscany, such as the Guado Al Tasso Il Bruciato from iconic Italian producer Marchesi Antinori.
Pairing courtesy Mark Anthony Wines & Spirits.