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Polpette di Borraggine
Borage fritters
Preparation info
- Makes
12
fritters - Difficulty
Easy
Appears in
Published 2005
To do justice to the various wild greens of Liguria, here is a simple but delicious fritter recipe, based on borage and sweetbreads. I love this combination of flavours and textures. You could use cavolo nero (black cabbage) instead of borage, cooking the leaves for 10–12 minutes.
Ingredients
300 g - salt and pepper
400 g
Method
Blanch the sweetbreads in boiling salted water for 10 minutes. Meanwhile, cook the borage leaves in another pan of boiling salted water for 8–10 minutes until tender. Drain the borage very well, squeezing out all liquid, then chop.
Drain the sweetbreads thoroughly, cut into small pieces and season with salt and pepper. Sauté them in a little olive oil for a few minutes.
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