Granted when Ben and I were looking for the perfect restaurant to celebrate a BIG anniversary, we headed right to the Union Square Cafe. And granted that the chef there is known to walk the half block from the Cafe to the famous Union Square Greenmarket for special local products to feature on his menu, printed daily.
Using the chopped leaves of the nettle, the sformato is like a custard with the full rich flavor of a spinachy green; in combination with the morels and quail egg it's perfect.
* She's written a fascinating new book Backyard Foraging, Storey Pub. 2013, that the New York Times reviewer called "extremely appealing", though no nettles appear in it.