Stinging Nettle and Parmesan Malfatti

In small skillet, melt 1 tbsp. butter over medium heat. Cook onion 3 to 4 minutes or until tender; set aside.

Bring large pot of water to boil. Plunge nettles into water; cook 4 minutes or until tender. Drain and plunge into bowl of ice water to cool. Drain well. Place in clean tea towel; squeeze and wring out as much liquid as possible. Coarsely chop.

In large bowl, whisk eggs until blended. Add onion, nettles, parsley, tarragon, salt, pepper, breadcrumbs, Parmesan and lemon rind. Mix well. Shape into 24 (1½-inch) balls. Place on baking sheet. Cover; refrigerate overnight.

Bring large pot of water to a boil. Carefully add half the malfatti at a time; simmer gently 1 to 2 minutes or until they float to surface. With slotted spoon, remove to paper towels to drain. Repeat with remaining malfatti.

In 10-inch nonstick skillet, melt 1 tablespoon remaining butter over medium heat. Sauté half the malfatti until browned, turning once. Remove and keep warm. Sauté remaining malfatti, adding remaining butter if necessary.

To serve, drizzle with olive oil and sprinkle with additional Parmesan cheese.