Crispy Stinging Nettle and Mozzarella Rolls

 

8 cups (2 L) stinging nettles

1 T. (15 mL) extra-virgin olive oil

salt and pepper, to taste

8 sheets phyllo pastry

2 T. (30 mL) extra-virgin olive oil (or hazelnut oil), for brushing on pastry

¼ cup (60 mL) hazelnuts, finely chopped

1 package (7 oz [200 g]) fresh mozzarella

 

Preheat the oven to 375°F (190°F). Bring a pot of salted water to boil and add the nettles. Cook for 1 minute, then transfer to a bowl of cold water. When cool, drain the water. Take the drained nettles and squeeze into a ball. With a chef ’s knife, chop the ball into slices and chop the slices into a rough dice. Transfer into a bowl, drizzle with olive oil, and season with salt and pepper. Place a phyllo sheet on a clean work surface. Brush it with olive oil and sprinkle one half with an eighth of the chopped hazelnuts. Fold the sheet over to make a long, narrow rectangle. Lay a thin line of chopped nettles along the left (short) side of the sheet. Cut the mozzarella into slices and cut each slice into strips. Lay a few strips of cheese over the nettles to cover. Working from the left, fold the phyllo overtop of the filling. Compress the filling to make a tight log. Roll the filling a couple of times in phyllo until a very tight log is formed. Fold over the top and bottom edges of the phyllo sheet to seal in the ends of the log. Continue rolling the filling into a tight roll. When you get to the end of the sheet, brush the edge with a little oil and fold to seal tightly. Place on a tray covered with parchment (or silicone) paper and refrigerate until needed. Repeat with remaining filling and phyllo. Brush chilled rolls with a little olive oil and place in the oven. Bake for 10– 12 minutes, or until the pastry is browned and crisp. Transfer to serving plates and serve