¡Hola! Comenzamos con la temporada de la Borraja, una planta comestible que nos aporta mucho hierro, fibra y vitamina C. Y si la combinamos con el Ajo, tenemos un plato lleno de nutrientes y rico para nuestra salud y nuestro paladar. Atrévete a probar la borraja en otra vertiente, pues en nuestra receta NO la […]
30 min
4 pax
Easy
We peel the garlic cloves, slice them, cut them into strips and chop them finely.
We thoroughly clean the dirt off the mushrooms and slice them.
We clean the borage of leaves and remove the fibers from both sides. We cut it into sticks.
We finely chop the chives.
We cut the bread into strips and these, in turn, into more or less equal squares.
We do the same with the Cecina, we cut it into strips and these into small squares.
In a frying pan over medium heat, add a good drizzle of olive oil and the chopped garlic.
Next, we add the borage and wait for it to brown slightly.
Add the mushrooms, the cured beef, and the bread. Sauté everything together to allow the flavors to meld, and season.
FINISHED DISH:
In the center of a flat plate we place the mixture of ingredients and on top of these we place the Borage.
Sprinkle the chives on top and drizzle with a little olive oil.
– Borage is normally eaten boiled, but after cleaning and finely chopping it, and once
When sautéed, their texture and flavor are very pleasant.
– We can replace the Cecina with Serrano Ham, although this gives the dish a very peculiar flavor and goes very well with the Spring Violet Garlic.
– We can also replace the mushrooms with other fungi such as shiitake, chanterelles, etc.
