Source: nephrocare.it

Presentation

First course of German origin prepared with Parmigiano Reggiano PDO, parsley, mint, garlic, lemon, pistachios, extra virgin olive oil, salt, pepper, zucchini, eggs, flour, breadcrumbs, fettuccine, clarified butter

Ingredients

Serves 6

125 g (4.4 oz) Parmigiano Reggiano

1 bunch parsley

5 sprigs mint

2 garlic cloves

1 lemon

50 g (1.8 oz) pistachios

7 tablespoons extra-virgin olive oil

Salt

Black pepper

1 zucchini (about 250 g / 8.8 oz)

2 eggs

2–3 tablespoons flour

80 g (2.8 oz) breadcrumbs

400 g (14 oz) fettuccine

2 tablespoons clarified butter

Method

For the pesto, finely grate the Parmesan cheese.

Wash the parsley and mint

Dry them and remove the leaves.

Peel the garlic and chop it coarsely.

Wash the lemon with warm water, dry it and finely grate the zest. Cut it in half and squeeze out the juice.

Put 50 g of Parmigiano Reggiano cheese, parsley and mint, garlic, pistachios, lemon zest and juice and olive oil in a tall container

Blend them

Season with salt and pepper.

Prepare the fettuccine according to the instructions on the package.

In the meantime, peel and wash the zucchini and cut it into thin slices.

Mix the flour with salt and pepper in a deep dish.

Beat the eggs in a separate bowl.

Mix the breadcrumbs and the remaining Parmigiano Reggiano cheese in another bowl.

Dip the zucchini slices in the flour, then in the egg and finally in the breadcrumb and Parmesan mixture.

Fry the zucchini slices one at a time in clarified butter until they are golden brown

Wipe off excess grease with kitchen paper.

Season the boiled fettuccine with the pistachio pesto

Serve with fried zucchini.

Allergens

Garlic: very rare cases of garlic reactivity reported

Clarified butter: deprived of milk allergens

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Fettuccine: contains gluten from cereals included in EU Regulation 1169/2011

Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy

Mint: possible cross-reactivity in case of spice allergy

Extra virgin olive oil: unusual allergy; intolerance not described

Breadcrumbs: contains gluten from cereals included in EU Regulation 1169/2011,

Parmigiano Reggiano PDO: contains milk allergens

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

Pistachios: included among the allergens in EU Regulation 1169/2011

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Egg: included among the allergens in EU Regulation 1169/2011

Zucchini: possible individual intolerance or cross-reaction in case of allergy to Ambrosia

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Fettuccine: Pasta that, if produced with wholemeal flour, is a supplier of Zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients. If protein-free pasta contains proteins in quantities not exceeding 1%, suitable for nephropathic patients

Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act 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

Mint: source of numerous antioxidants and potassium favorable to cardiovascular and liver function.

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

Parmigiano Reggiano PDO: useful for the proper functioning of the liver

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

Pistachios: they are a source of Vitamin E that protects the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Also useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Zucchini: provides flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathics; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Nausea and vomiting
• Mucositis only in the case of pasta and vegetables that are very cooked and tender

In case of Dysphagia (problems with chewing and swallowing) administer only if cut into small, soft pieces.

Not recommended in case of diarrhea