Whilst browsing I came across this foody blog! I was fascinated by the treatment of wild foods in the two Michelin starred San Francisco restaurant COI.
The photo is of Nettle-ricotta cannelloni; wild mushrooms, oxalis flowers.
Described by the reviewer as;
A cannellono of nettle, crammed full of ricotta cheese, littered with yellow oxalis flowers, lay alongside sautéed chanterelle, hedgehog and trumpet mushrooms in blended green and brown swirls of nettle and mushroom jus. The nettle jelly wrap had a hint of pepper and hardier savour to spinach that balanced well with the soft, warm, savoury-sweet ricotta. The meaty mushrooms, plump, juicy and earthy, were very good, whilst the crispy flowers, pleasantly lemony.