The leaves are prickly, handle with care! I often cut into thin slices and add to my salads, they have a bright cucumber flavor. Another traditional use is to cook the leaves like spinach.
I was craving naked ravioli, called Gnudi. It is especially good with the spring ricotta from the local sheep and young tender spinach, I thought to substitute the cooked borage for the spinach.
Today in the market I found some zucchini blossoms ready to fry, usually I simply fill with ricotta cheese, but was inspired by the gnudi recipe to create a filling with cooked borage, grated parmesan cheese and nutmeg.
First thing was to gather some of the borage, carefully.
Then lightly cook.
Tuscans ADORE everything fried, and zucchini blossoms are no exception. But going lighter, today am baking them in a light tomato sauce and parmesan cheese.
If you are lucky enough to find borage or young nettle leaves, try this. If not, spinach is traditional with ricotta for the gnudi, ravioli filling and also for filling crepes ( crespelle).
I am leaving to head back to California to attend the IACP conference in San Francisco, so will be back soon and inspired!
I will post my calendar when I get back with my new programs,celebrating my 25 years of teaching!