Borage, sauteed with milk and mushrooms
Borage is a widely used vegetable in La Rioja, Navarre and Aragon, which is hardly used in other Spanish cuisines.
Light and very strong. Learn more about borage
Chef: Francis Paniego
Heir to an important saga for hoteliers, he is the great kitchen innovator in Riohan. He divides his life between Echaurren, the family restaurant in Ezcaray, where he has his restaurant, El portal de Echaurren, and Tondeluna, the gastro bar in Logroño.
- 300 g of fine mushrooms
- 1 kg of currants
- Sliced parsley
- 100 ml extra virgin olive oil
- 200 g of milk
- 2 cloves garlic
- Bread a little
- Clean the valley by immersing it in boiling water and draining it quickly, so it will lose all hair.
- Cut it into sticks and leave them in ice water so that they do not rust.
- Cook borage for 5 minutes in boiling water with a trickle of oil and salt.
- Blanch the milk and cool. Clean and cut. Season and pass through egg and breadcrumbs with parsley. Stew in butter until lightly browned.
- Stew the mushrooms in oil and garlic until they release the water. Drain, season if necessary, season and preserve.
- In a large skillet, sauté the borage with a little minced garlic, add the milk and mushrooms (tubes of the dead).
- Transfer to hot plates and serve.
Thanks for reading.
David from 55000 Recipes