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    		•  U RecettAriel
    Frisciêu e Frisciêu de boraxe,
    Frittelle e Frittelle di borragine,
    Fritters and borage fritters
    Frisciêu
    Frisciêu
    One of the most beloved appetizers, usually served with a glass of cool white wine.
    To serve 4:
  • 250 gr. (9 oz.) flour
  • lettuce leaves or spring onions
  • glass of beer
  • extra-virgin olive oil
  • salt
    Clean and cut finely some lettuce leaves (you may use the greener outer leaves) or spring onions. Drop them in a batter made with flour, beer and a pinch of salt. Mix it well and leave the mixture to set for 1 hour. Heat abundant oil in a pan until it's hot (but not smoking) and drop the mixture in spoonfuls. Drain on absorbent kitchen paper, sprinkle with fine salt if needed and serve them hot.
  • Suggested wine: Albaṛla or Arcola (both white and served At 8-10° C / 46-50° F) or Colli di Luni bianco DOC (white, served at 10°C/ 50° F)

    Frisciêu de boraxe - Frittelle di borragine - Borage fritters
    Borage is a vegetable found almost exclusively in Liguria. You can substitute with swiss chards or beet greens.

  • 2 bunches borage leaves
  • 200 g. (7 oz.) white flour
  • 3 glasses milk
  • 1/2 small packet of baking powder
  • extra-virgin olive oil
  • salt
    Stir the milk into the flour, add chopped borage leaves and the baking powder. Season lighlty with salt and mix well to a soft dough. Heat abundant oil in a pan and drop the mixture in spoonfuls (just a few at a time) to form small fritters. Serve hot.
  • Suggested wine: Albaṛla (white, served at 8-10°C/ 46-50 F°) or Lumasśna (white, served at 10°C - 54°F)