Maiden's Tears and Ricotta Stuffed Shells - A Wild Kitchen Manifesto

Maiden's Tears and Ricotta Stuffed Shells

Maiden's Tears (Bladder Campion)

(Silene vulgaris)

Known across southern Europe as a prized forager’s find, Maiden’s Tears (Bladder Campion) offers spinachy leaves and soft white flowers that shine in savoury dishes—especially when olive oil, lemon, and cheese are involved.

👉Add this mediterranean classic to your garden and plate.

Ingredients:

• Blanched Maiden’s Tears (Bladder Campion) leaves
• Ricotta cheese
• Pasta shells
• Tomato sauce

Method:

1. Blanch young Maiden’s Tears (Bladder Campion) leaves in boiling water for 1 minute, drain and chop.
2. Mix with ricotta, salt, pepper, and a pinch of nutmeg.
3. Stuff cooked pasta shells with the mixture.
4. Place in a baking dish with tomato sauce.
5. Top with grated cheese and bake at 180°C for 20–25 mins until golden and bubbling.

Serving Tip: Garnish with extra petals and basil for full forager flair.