How do we eat it? On top of ‘pasta asciutta‘ of course!!! :-))
Ingredients & Preparation for 4 people:
– 400 gr. spaghetti
– 2-3 bunches of borages
– 1 clove of garlic
– e.v. olive oil
– salt & pepper
– chilli pepper (either fresh or powder)
– grated pecorino cheese or caciocavallo
Let’s start with removing the bad leaves from the bunches and with cutting the end of their stems. While doing this, be careful and use gloves, because the borages have little thorns on their stems. After, rinse the vegs and cut it in pieces.
Put a pot for the spaghetti on a medium heat, as soon as the water is boiling add salt as you would do for the pasta, then put the borages in and let them cook for at least 20-25 minutes. When they are cooked use a slotted rounded spoon to drain the excess of water and place them directly in a frying or sauce pan.
Never ever get rid of the water you boiled borages in, as you will use it for the pasta as well. That’s because the vegs have released all the properties in the water, so the pasta cooked there will absorb them and it will get a darker colour too!
At this point you have two things: the pot with the water where you are going to drop the pasta and the sauce pan with the drained borages.
While pasta is cooking in the pot (and remember not to add any more salt as you already salted it before), add a drizzle of e.v. olive oil, a clove of garlic and two pieces of chilli red pepper in the pan with the borages and leave it cooking for 10 minutes on a low heat. (pic here on the right)
Also some chilli powder is good if you don’t have the fresh one. Now the season for your pasta is ready. Cover it up with a lid while you drain your spaghetti. Prepare your plate and add the borage on top.
Best served hot with some grated pecorino cheese or local caciocavallo cheese to give it that stronger twist. That is so tasty and so healthy, and is a dish that everyone can eat!
You will love it so much that you won’t be able to wait for another whole year to have it again. Enjoy!