So easy, so fresh, so healthy, so good.

This is the Borago Officinalis, easy to go down and chose one, just came at home in winter and cook on fire. One of the recipes that came from our tradition is “Aragonese” (families from Aragona Spain were in this area for some centuries). But tonight same friends came so we use to make it in a more nice way. “Polpette di Borragine” little fried balls after cooked Borage. Important passage: before making the “veggie balls” is important to make the “soffritto” some (extravirgin olive oil and garlic for some minutes) and put borage with some dry tomatoes. Buon Appettito

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