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Picture of Rye Orecchiette with Stinging Nettles, Sheep’s Milk Feta, and Chive Blossoms
japanese greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3527 kcal 176 %
  • Fat 113 g 174 %
  • Saturated 39 g 196 %
  • Carbs 514 g 171 %
  • Fiber 69 g 276 %
  • Protein 119 g 238 %
  • Cholesterol 206 mg 69 %
  • Sodium 3837 mg 160 %
  • Calcium 2430 mg 243 %
  • Magnesium 554 mg 132 %
  • Potassium 3184 mg 68 %
  • Iron 19 mg 107 %
  • Zinc 18 mg 166 %
  • Phosphorus 2183 mg 312 %
  • Vitamin A 520 µg 58 %
  • Vitamin C 22 mg 24 %
  • Thiamin (B1) 2 mg 185 %
  • Riboflavin (B2) 3 mg 235 %
  • Niacin (B3) 21 mg 131 %
  • Vitamin B6 3 mg 222 %
  • Folate equivalent (total) 452 µg 113 %
  • Vitamin B12 4 µg 160 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 13 mg 86 %
  • Vitamin K 1201 µg 1000 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Rye Orecchiette with Stinging Nettles, Sheep’s Milk Feta, and Chive Blossoms

Ingredients

  • 1 1/2 cups plus 1 to 3 tablespoons (about 165 grams) rye flour
  • 1 1/2 cups (about 280 grams) semolina flour, plus more for shaping
  • 3 teaspoons kosher salt
  • 1 cup warm water, plus 1 to 3 tablespoons if needed
  • 1/4 cup olive oil, plus more as needed
  • 1 shallot, chopped roughly
  • 5 cloves garlic, chopped roughly
  • 1/2 pound nettles, stems removed (about 7 to 8 cups, or 4 ounces, loosely packed leaves)
  • Salt and freshly ground pepper, to taste
  • 1/2 to 3/4 cup chicken or vegetable stock
  • 1/4 cup reserved pasta liquid, plus more as needed
  • 8 ounces sheep's milk feta cheese
  • Zest from 1/4 lemon
  • Chive blossoms or fresh snipped chives, for garnish

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