Nettle stew with turkey livers

Ingredients

• 400 g nettles
• 1500 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 medium onion (150 g)
• 1 tablespoon pepper paste
• 2 garlic cloves
• 2 tablespoons oil
• 2 tablespoons cornmeal
• 500 g turkey liver

Preparation

1. Clean the nettles, washing them in several changes of water, then drain. 2. Bring 1500 ml water and 1/2 teaspoon salt to a boil. Add the nettles and boil for 3 minutes, until softened, then drain and set aside 150 ml of the cooking liquid. Finely chop the nettles. 3. Finely chop the onion and cook it in a pan with 1 tablespoon oil for 4 minutes, until softened. Finely chop the garlic, add it and cook for 1 more minute. 4. Add the pepper paste, nettles and cornmeal to the pan. Pour in 150 ml of the reserved cooking liquid, add 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook for 6 minutes, stirring gently, until thickened. 5. Trim the turkey livers and pat them dry with paper towels. Heat 1 tablespoon oil in a clean pan and fry the livers for 10 minutes, turning them to brown all over, until cooked through. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and serve with the nettles.