Borage stems with ham and dressed cottage cheese
Total time45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Borage stalks trimmed stems without leaves 800 g
- Garlic 9 g
- Serrano ham 60 g
- White wine 50 ml
- Extra virgin olive oil 30 g
- Cottage cheese 400 g
- Sun-dried tomatoes in oil drained 40 g
- Black olives 20 g
- Olives pitted 20 g
- Capers 15 g
- Mint 2 g
- Walnuts 30 g
- Sweet paprika smoked 1 g
- Parsley 3 g
- Salt 2 g
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Method
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Clean the borage, removing leaves and tough fibres. Cut the stems into 5 cm pieces and boil in salted water for 10–15 minutes until tender. Drain.
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Chop the garlic and ham. Cook in the oil for 2 minutes, add the wine and boil for 2 minutes. Add the borage and sauté for 3–4 minutes.
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Mix the cottage cheese with chopped sun-dried tomatoes, black olives and green olives. Add the chopped capers, mint and walnuts and the paprika. Serve over the borage and finish with parsley.
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