Minestra di Borragine

Thoroughly clean the fresh borage leaves, removing any tough stems. Blanch the borage in boiling salted water for 2 minutes, then drain immediately and plunge into ice water to preserve color. Squeeze out excess water and roughly chop the borage.

Peel and finely dice the garlic. Peel the potatoes and cut them into small, uniform cubes. Dice the pancetta into small pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.