preboggion

Ligurian cooks like to flavour their soups or pasta dishes with a mix of parboiled herbs and greens known as a preboggión (or prebugiun) which can include anything in season, including borage, chervil, rocket, nettles, dandelion and chicory. In eastern Liguria they add olive oil, garlic, wine vinegar, boiled potatoes, sage, rosemary and bread crumbs soaked in milk.

Preboggión is the usual base for a minestra di verdura, as well as a filling for pansoti.