250g red-skinned potatoes, baked
75g "00" flour
10g ricotta/cream cheese
10g fresh Parmesan cheese, finely grated
250g nettles, blanched (no stalks)
75g wild garlic, crushed
1/2 egg yolk
Salt and pepper
METHOD Scrape out the potato from the skins while still hot. Carefully add the flour, cream cheese or ricotta, Parmesan and egg yolk and mix together.
Place the blanched nettles and garlic in a food processor and blitz. Pass through a drum sieve. Add to the warm potato and cheese dough mix and knead, being careful not to overwork. Season.
Form the dough into sausage shapes and cut into 2.5cm pieces. Form on the back of a fork.
Blanch in boiling salted water. Refresh and keep for service.
NB Dough is much easier to work while warm and when there are two people in the production line.
Recipe supplied by Christopher Basten, head chef, Great Fosters