ItalianRoman
Fried Borage Leaves
by Marco Rufini · 181K subscribers on YouTube
A traditional Roman recipe for fried borage leaves stuffed with fior di latte mozzarella and anchovies, then battered and fried until crispy.
- Cook
- 3 min
- Difficulty
- medium
Ingredients
3 items- Borage LeavesFresh, wild or cultivated
- Fior di Latte MozzarellaVery dry, as used for pizza
- AnchoviesCantabrian anchovies recommended
Method
- Wash and dry the borage leaves.
- Prepare the filling: blend or finely chop the fior di latte mozzarella with the anchovies until it forms a paste.
- Place a spoonful of filling onto a borage leaf and wrap it securely.
- Prepare a batter (the chef does not specify the exact recipe; use a light tempura-style batter or a simple flour-water-egg mixture).
- Heat oil for frying to 160–180°C (test with a wooden stick; bubbles should rise).
- Dip the wrapped leaf into the batter, coating completely.
- Fry for about 3 minutes until golden and crispy.
- Drain on paper towels and serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
