Nettle stew with amaranth and peanuts

Ingredients

• 200 g nettles (1 bunch)
• 1000 ml water
• 1 teaspoon fine salt
• 1 medium yellow onion (150 g)
• 2 cloves garlic
• 2 tablespoons rice oil
• 50 g amaranth (cooked)
• 1 teaspoon shichimi
• 100 ml blanching water
• 80 g unsalted roasted peanuts (shelled)
• 50 ml dry red wine
• 2 tablespoons milk

Preparation

1. The nettles are blanched for 3 minutes in 1000 ml water with 1/2 teaspoon fine salt, then drained. Keep the water they were cooked in. 2. The drained nettles are chopped finely. 3. The medium yellow onion (150 g) is chopped finely and the garlic (2 cloves) is minced. They are sautéed in 2 tablespoons rice oil for 5 minutes, until the onion softens and turns glassy. 4. Add the chopped nettles, 50 g cooked amaranth, 1 teaspoon shichimi and 1/2 teaspoon fine salt. Stir for 3 minutes, until the nettles soften. 5. Add 80 g unsalted roasted peanuts, 100 ml of the blanching water poured in two or three batches and 50 ml dry red wine. Stir and leave on the heat for 2 minutes, then add 2 tablespoons milk. 6. The pan stays on the heat for another minute, stirring constantly.