Minestra di Borragine

• 600 g borage leaves
• 200 g Neapolitan hot sausage
• 6 tbsp<

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 chill, 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.