ItalianRoman
Borage Rolls
by Gambero Rosso · 452K subscribers on YouTube
Borage leaves stuffed with mozzarella and anchovies, dipped in a light beer batter, and fried until crispy. A classic Italian Christmas Eve appetizer.
- Difficulty
- medium
Ingredients
8 items- Foglie di Borraginelarge leaves, as needed
- Fiordilatte Mozzarellacut into small pieces, dried on paper towels
- Anchoviesanchovy fillets, one per roll
- 700 gFlourfor the batter
- 15 gBrewer's Yeastbrewer's yeast, for the batter
- Acqua gassatasparkling water, enough to make a smooth batter
- Saltto taste, for the batter
- Lemon(optional) — zest only, optional for garnish
Method
- Take the largest borage leaves. If a tough stem remains at the base, trim it slightly.
- Cut the fiordilatte mozzarella into small pieces and let them dry on paper towels.
- Place a piece of mozzarella and an anchovy fillet on a borage leaf.
- Roll the leaf tightly and secure it with a toothpick. Repeat for all leaves.
- Make the batter: in a bowl, mix 700 g (00) flour with 15 g brewer's yeast. Gradually add sparkling water while whisking until you obtain a smooth, semi-liquid batter. Season with salt.
- Dip each borage roll into the batter, letting the excess drip off.
- Deep-fry in hot oil (around 170-180°C) until golden and crisp.
- Drain on paper towels and serve immediately. Optionally, grate a little lemon zest over the top.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
