Source: tuttodiabete.it

Presentation

A nutritious recipe, consisting of a first course prepared with flour, eggs, garlic, beans, tomato paste, extra virgin olive oil, bay leaf, Parmigiano Reggiano PDO cheese, salt

Ingredients

(for 4 people)

Flour:  300 g (10.6 oz / ≈ 2½ cups)

Eggs:  2 large (≈ 100 g / 3.5 oz)

Fresh shelled borlotti beans:  250 g (8.8 oz / ≈ 1½ cups)

Garlic:  2 cloves (≈ 6 g / 0.2 oz)

Tomato:  40 g (1.4 oz / ≈ ¼ cup chopped)

Extra-virgin olive oil:  40 g / 40 ml (≈ 3 tablespoons)

Bay leaf:–1 leaf

Grated Parmigiano Reggiano cheese – 40 g (1.4 oz / ≈ ⅓ cup)

Salt – to taste (≈ ½ teaspoon)

Method

Knead the mixture vigorously and for a long time until the dough is smooth and firm.

Form a ball

Wrap it in cling film and let it rest for about 15 minutes.

Take a piece of dough and stretch it on the pastry board giving it the shape of a cord

Cut it into small cubes.

Put the malfattini to dry on a floured tray.

Crush the garlic and brown it with the oil in a saucepan

Remove it and add the beans, bay leaf, concentrate, then cover the beans with warm water, salt and cook for about 20 minutes until tender. Pass half of the beans through a vegetable mill and put it back in the saucepan.

Remove the bay leaf.

Cook the malfattini in boiling water

Season with salt and then pour the bean soup into a bowl with the pasta. Sprinkle with Parmigiano Reggiano cheese and serve.

Allergens

Garlic: very rare cases of garlic reactivity reported

Laurel: possible individual allergy

Tomato paste: possible cross-reaction in case of sensitivity to grasses

Beans: possible cross-reaction in case of allergy to parietaria

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

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

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

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.

Laurel: leaves and berries have diuretic properties, the leaves are rich in vitamin C favorable to the proper functioning of the immune system, minerals favorable to the production of red blood cells and the functioning of the cardiovascular system

Tomato paste: rich in vitamin C, antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed with the skin, the pomoro provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Beans: A source of zinc and factors favourable to the proper functioning of the immune system and mineral salts, vitamins and antioxidants, it acts 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, Especially if consumed with the peel they provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

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. The presence of tryptophan helps to counteract depression

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.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Product also intended for subjects with:

• Anorexia – Weight Loss
• Constipation
• Mucositis (inflammation and lesions of the oral cavity) only if very cooked

Not recommended in case of:

• Constipation with meteorism
• Diarrhea
• Dysphagia (problems chewing and swallowing)