Ingredients
Serves 4
- 1 mould (23 cm Ø)
- Butter or baking paper for mould
- 400 g leeks, prepared, sliced into thin rings
- 500 g fine spinach, blanched and drained
- 1 handful prepared Swiss chard
- Butter for sauteing
- 2 tbsp finely chopped borage leaves
- 1 tbsp marjoram leaves
- 2 dl water
- 3 eggs
- 5 tbsp buckwheat flour or wholemeal flour
- 1 tsp salt
- Freshly ground pepper
- Nutmeg
- 250 g Ticino Alp cheese AOP, cut into small cubes
- 20 g butter flakes
- Borage flowers for garnishing
Preparation
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Sauté leeks, spinach and Swiss chard in butter.
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Add borage and marjoram and continue sauteing. Let cool a bit. Mix water, eggs and flour together and season. Add to vegetable mixture along with cheese cubes. Pour into buttered mould and sprinkle with butter flakes. Cook 40-45 minutes in the bottom of an oven preheated to 200 °C, remove from oven and garnish.
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Borage flowers are the blue blossoms of the borage herb, also known as starflower. The leaves can be chopped or cut into fine strips. They have a refreshing cucumber flavour. The leaves have a very mild taste and are primarily used for garnishing.
Bon
Appétit
Appétit
