BORRAJAS DEL QUEILES CON PIÑONES Y ALMEJAS

BORAGE OF THE QUEILES WITH PINE NUTS AND CLAMS

Ingredients:

  1. Borage
  2. Clams
  3. Garlic
  4. Piñones del Moncayo

Elaboration:

The borage is cleaned, cooked for 30 minutes and a green sauce is made with clams and pine nuts from Moncayo.

Restaurant El Molino de Berola

Agramonte road, s/n 50580 Vera de Moncayo (Zaragoza)

Phone: 976 64 65 50