On your next outing to the country, don't forget to pick some nettles and borage for this delightful recipe. These herbs are particularly rich in vitamin A and iron.
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INGREDIENTS |
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Fusilli Barilla |
350 |
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g |
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Fresh tomato |
150 |
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g |
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Salt |
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to taste |
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Extra virgin olive oil |
3 |
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tablespoons |
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White pepper |
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to taste |
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Grated Parmesan cheese |
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to taste |
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Fresh spring onions |
1 |
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no. |
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Nettle leaves |
60 |
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g |
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Borage |
60 |
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g |
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PREPARATION |
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Brown the chopped spring onion in a pan with olive oil, pour in the finely-chopped borage and the nettles, then the peeled and blended tomatoes. Cook for about 5 minutes. |
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Cook the Fusilli Barilla in plenty of salted water, drain when al dente, then pour into the pan with the herbs and sauté. Add salt and pepper to taste, then sprinkle over some grated parmesan. |
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CHEF'S NOTE |
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Cut away the larger stalks and use only the leaves of the borage. |
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For fans of white wines, Tocai is a full-bodied wine which is ideal for accompanying frico; for those who prefer reds, the Merlots are excellent. |
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