Ingredienti:
100 g di borragine
3-4 rametti di levistico
300 g di carote selvatiche (radici)
100 g di viperina
1 cipolla
olio extravergine di oliva
sale
Preparazione:
Fate rosolare la cipolla con circa 1 bicchiere di olio, aggiungete poi la borragine, la viperina e il levistico tagliuzzati, rimestando continuamente.
Aggiungete poi acqua e cuocete a fuoco basso per 1 ora.
Frullate il tutto assieme alle radichette delle carote.
Servite la minestra calda cospargendola di formaggio.
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