U RecettAriel
Purpetłn de borąxe,
Sformąto di borrągine,
Borage quiche
As we said, borage is a common and popular vegetable here, but it's not easy to find it outside Liguria. You can substitute it with swiss chards or beet greens.
To serve 4:
600 g. (1 lb 6 oz.) borage
3 eggs
50 g. (2 oz.) Parmigiano cheese
20 dl. (1/2 pint) béchamel sauce
salt and pepper
dried of fresh marjoram
Boil the greens, drain them well, centrifuge them and blend. Add the béchamel sauce, the egg yolks and the grated cheese, and the 3 egg white beaten stiff. Season with salt and pepper and a tablespoon of olive oil.
Grease 4 oven moulds and line them with dried bread crumbs, fill them with the mixture and bake them in a double boiler in the pre-heated oven at 170°C / 325°F for 25 minutes.
Serve with some spoonfuls of warm tomato sauce ) or fresh chopped tomatoes sautčed for a couple of minutes with a little oil and marjoram or oregano.
Suggested wine: Vermentino DOC (white, served at 10° C/ 50° F)
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