Thursday, March 24, 2016

Wholemeal Penne with Borage, gorgonzola and walnuts - Penne integrali con borragine, gorgonzola e noci


Borage is a great plant, you can eat the flowers, stems and leaves, but I prefer to stick just to the top 10 cm of the plant, when the leaves are soft. Don't worry if they are prickly: this goes away with cooking.

For this dish:
Pick the fresh tips of borage flowers, with a few flowers and buds, plus tender leaves (but before they have seeds, these are quite hard!). Wash well, keep some flowers aside and then through the rest in a pot with a tbsp of butter. Sizzle, then add a little water and salt, cover and simmer until the greens are tender. In the meantime cook the wholemeal penne al dente. When the borage tips are cooked add a few walnut kernels and then a slice of gorgonzola or other blue cheese. Stir and melt the cheese, adding a little water from the cooking pasta from time to time to make a creamy sauce. Drain the pasta and toss in the sauce, decorate with borage flowers and serve.




Photos and Recipes by Alessandra Zecchini ©

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