Sunday 10 April 2011: Borage flowers
Growing wild in our garden and everywhere in the countryside, in the vineyards and along the roads, anywhere uncultivated or cultivated without chemicals, flowers like bright blue stars....and the whole plant is edible. You have to be careful picking the leaves, though, as they are covered in hairy prickles, and because of this the leaves must be cooked. Last week I made borage parcels, mixing the cooked (just a couple of minutes in boiling water) leaves with ricotta cheese, salt and pepper, wrapping the mixture in brick pastry - like filo pastry but even finer (you can use filo pastry too) - to make triangles like Turkish börek, then frying them in olive oil.
Today I just photographed them, enjoyed the sun in the garden and sat in the shade to eat tapas and drink rosé wine.