Photo: ricette.donnamoderna.com

Presentation

Appetizer or main course based on anchovies, chickpea flour, pecorino cheese, onions, mineral water, extra virgin olive oil, salt and pepper.

Ingredients

Serves 4

500 g anchovies (17.6 oz)

300 g chickpea flour (10.6 oz)

50 g Pecorino cheese (1.8 oz)

2 white onions

1 L still mineral water (33.8 fl oz / 4¼ cups)

Extra-virgin olive oil, to taste

Salt, to taste

Black pepper, to taste

Method

Sift the chickpea flour into a large bowl

Add the water, a little at a time, stirring, 2 tablespoons of extra virgin olive oil and a little salt.

Cover and let the batter rest for 6 hours, stirring occasionally.

Peel and slice the white onions and sauté them with a drizzle of extra virgin olive oil, salt and pepper.

From time to time, if necessary, add a little hot water

In the meantime, open the fresh anchovies under running water.

Remove their heads, then the entrails, the central bone with the bones then let them dry.

Remove the foam that will have formed on the chickpea batter with a slotted spoon,

Add the onions and pour it into 2 greased baking pans of 28 cm in diameter and lined with wet and squeezed baking paper to 1/2 cm high.

Add the grated pecorino cheese and the anchovies in a radial pattern with the skin facing upwards.

Bake in a hot oven at 250° C for 12-15 minutes and brown under the grill for 2 minutes.

Serve it immediately

Allergens

Anchovies: fish is included among the allergens in EU Regulation 1169/2011

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Chickpeas: contain proteins that can trigger allergic reactions in some individuals

Extra virgin olive oil: unusual allergy; intolerance not described

Pecorino: milk allergens

Pepper: possible cross-reactivity in case of intolerance to spices

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Anchovies or Anchovies: source of Vitamin E that protects the immune system from harmful fatty acids and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids. Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Chickpeas: bearer of factors that promote the functionality of the immune system and regulate blood sugar and due to the content of mineral salts, vitamins and antioxidants, it acts to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pecorino: useful for the proper functioning of the liver if matured . The presence of tryptophan helps to counteract depression

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Safety / Intended use

Can also be administered in case of:

• Anorexia – Weight Loss
• Nausea and vomiting

Not to be administered to individuals suffering from:

• Constipation
• Diarrhea
• Mucositis – Lesions of the oral cavity
• Xerostomia (dry mouth)
• Dysphagia (problems chewing and swallowing)