Share on
Frite di prât
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
4 medium-sized potatoes,
100 g salted alpine cheese,
100 g of puff pastry,
1 egg,
500 g grass (sclopìt, dandelion, nettle, urtizzons, plantain, borage),
1 onion,
50 g of butter,
1 tablespoon chopped chives,
salt,
pepper.
Introduction
Among the herbs that contribute to the preparation of this typical dish deserves a mention the borage, spontaneous grass whose leaves are also used as a filling for ravioli. It is recognizable by the star-shaped blue flowers, present, to symbolize tenderness and sweetness, also in the famous Bartholomew’s Tondo, painted by Raphael.
Preparing
This content is not public. Log in to see the recipe preparation.
