Perhaps we can say that spring is coming?? These last few days were truly some beautiful sunny days and the air is slightly warmer and so turning to the market on my desk trust had these wild herbs intense flavor and very aromatic, and when I asked how they called the answer was: Borage!! Here I had heard about but had never found so far and of course I made my own, in usually prepares a rustic pie but I preferred the natural environment. Borage is a wild plant that grows in meadows and has beautiful purple flowers, star-shaped, among other things, does well to body because it contains phytoestrogens, minerals such as calcium and potassium, and omega 6 and then those who have never heard of borage oil?? Too bad that is difficult to market ... if only we could go to gather in the meadows would be wonderful. If you happen to collect them and let us this delicious cream.
CREAM SCENTED borage
Ingredients 2 potatoes 1 leek
fresh spinach do not know exactly eye
1 bunch arugula 1
pack of 40 grams of borage
Parmesan
sale
Affettare il porro sottilmente, gli spinaci e la rucola. Sbucciare e tagliare a pezzetti le patate . Mettete le verdure in una casseruola, copritele d'acqua e portate ad ebollizione. Cuocere per 20 minuti. Salare e ridurre a crema con il minipimer, irrorare con un filo di olio evo . Suddividere nelle ciotole e cospargete con il formaggio grattugiato.
Questa ricetta ha il colore verde della speranza, è semplice ed è preparata con un ingrediente, la borragine, che sembra regolarizzi la funzione ormonale ed è ottima per la sindrome premestruale per cui mi sembra una ricetta per bene degna di un contest per bene come questo
Since this recipe makes me think of spring I send to Ornella for her schedule in April
