Borage is an aromatic herb widespread mainly in Liguria (where it enters the composition of the «preboggion», a mixture of wild herbs used for the filling of ravioli). Its leaves, thick and covered with a light down, should always be boiled before use. It is excellent in soups, in fillings, but also sautéed in a pan.

Are you planning a Halloween party? These pumpkin fritters are perfect for your dinner: they are tasty, easy to make and can be served either as an appetizer or a side dish.

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