➡️ PASTA WITH BORAGE ⬅️ ...Cooking with @borretsch today It’s perhaps best known as one of the herbs in Frankfurt’s “Grie Soß’,” but it’s less well-known as a leafy vegetable similar to spinach. And that’s what today is all about: Once again, I’m paying homage to Italian cuisine—the simplest ingredients—great enjoyment! Ingredients: 1 salad strainer full of borage leaves, flower buds, and young stems 1 clove of garlic top-quality olive oil sea salt, black peppercorns Grana Padano Wash the borage, shake dry, and cut into coarse strips. Heat a generous amount of olive oil in a pan; sauté the greens and the sliced garlic in the oil over high heat, stirring constantly. Season to taste with sea salt and pepper, toss with al dente pasta—maybe grate a little Grana Padano on top—and enjoy! Which wine to pair with it? Sauvignon Blanc, Pinot Blanc Kabinett. The author and surviving test eater @patronbernard wishes you bon appétit!