Borage Stew

Name: Borage Stew (Minestra di Borragine)
Cuisine: Italian
Ingredients: 600 g (1 lb 5 oz) borage leaves; 200 g (7 oz) Neapolitan hot sausage, thickly sliced; 6 tbsp olive oil; 1 garlic clove, sliced; 1 small chilli, finely chopped (optional); 10 cherry tomatoes, chopped; 400 ml (14 fl oz) chicken or beef stock; 400 ml (14 fl oz) chicken or beef stock; 85 g (3 oz) Pecorino cheese, freshly grated; salt to taste

Minestra di Borragine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This is a speciality of the Neapolitan area, where they use borage to make a delicious minestra, to be accompanied by crostini or good bread, toasted.

Ingredients

600 g (1 lb 5 oz) borage leaves
200

Europe
Italy
Bread
Gluten-free

Method

Clean the borage leaves, then coarsely chop them. Slice the sausage thickly, then fry in the olive oil for a few minutes on each side. Add the garlic and chilli (if using) and fry for 30 seconds. Add the tomatoes, stock and borage, bring to the boil, and cook until tender, about 5-6 minutes. Adjust the salt, and serve immediately, sprinkled with the cheese.