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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Borage |
60 |
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g |
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Nettle leaves |
60 |
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g |
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Fresh spring onions |
1 |
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no. |
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Extra virgin olive oil |
3 |
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tablespoons |
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Grated Parmesan cheese |
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to taste |
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Salt |
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to taste |
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White pepper |
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to taste |
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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 this aromatic, slightly bitter dish with flavoursome aftertaste, try a white wine with moderate alcohol contents, smooth and pleasantly acidic, such as a Nosiola or a Malvasia Colli Piacentini . |
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