400 g./3/4 lb. lettuce - 400 g./3/4 lb. borage - 100g/3.5 oz. finely chopped herbs - 4 eggs - 1.5 l. stock - 2 finely chopped onions - 4 tbsp. olive oil - salt - pepper - 4 tbsp. parmesan.
Boil the borage (this is always found in Liguria, and is fairly easy to locate in the standing markets throughout Italy as well as in well stocked supermarkets), drain thoroughly and finely chop. Do the same with the lettuce. In a frying pan heat the oil and slowly fry the onion, add the herbs and continue cooking until the mixture is well combined. Then add the lettuce and the borage, mix, add salt and pepper and complete cooking for approximately 30 minutes, adding a few tablespoons of water so that the pan does not dry up too much.
Remove from the heat, leave until only warm, add the eggs whole, which shall have been beaten separately with the grated parmesan. Place the mixture in bain marie and leave to stiffen over the heat and then leave to cool. Finely chop the mixture into strips, transfer them into a pan of boiling stock, mix and serve.
N.B. Ingredients are given for 4 portions. | 
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