Nettle And Wild Garlic Stracciatella With Orzo Pasta

Stracciatella= Italian eggy/cheesy soup.

Delicious, simple and another great way to use up leftover foraged goodies such as nettles, wild garlic leaves, dandelion greens, sow thistles, black mustard and sea beat.

On top of that it couldn't be easier (or cheaper) to make.

You will need a stock cube, black pepper, salt, parmesan cheese, an egg and some orzo dried pasta.

Basically what most people have hanging around in their cupboards anyway. It works well with some fresh parsley and basil to finish too. 

Basically bring the vegetable stock to simmer in a pan, add salt to taste (if you're using wild garlic, chop finely and fry with a little olive oil first then add the stock)

Add your orzo pasta and cook for about 20 minutes 

Meanwhile whisk the egg, parmesan, herbs and pepper in a separate bowl

Add your leftover wild greens to the orzo pasta about 5 minutes before it has finished cooking

Add the egg mixture once the orzo and greens are both tender and stir into the broth until it is set