Name: Friscoë di Borragine (Borage Fritters)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 2½ teaspoons (1 package)/6 g active dry yeast; ½ cup/115 ml* warm whole milk; 2 cups/225 g borage, washed, trimmed, and finely chopped; Ligurian extravirgin olive oil; 1 large egg; 4 cups/450 g unbleached all-purpose flour; ⅓ cup/40 g minced onion, scallion, or chive (your choice); 2 cups/450 ml tepid water; Pinch of salt (optional)

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

These fritters are popular in the coastal areas between Genoa and the Portofino peninsula. In little bars in Camogli friscoë are served with sparkling wine at cocktail hour. If it is impossible to find borage or some other fresh-tasting green such as parsley, then peel and grate fresh cucumber, carefully removing all of the seeds.