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.
Recipes made in Italy by Italians in Italian. Translated for You with Love