Source: educazionenutrizionale.granapadano.it

PRESENTATION

Second course prepared with anchovies, potatoes, Tropea onions, San Marzano tomatoes, thyme, fennel, extra virgin olive oil, salt and pepper.

INGREDIENTS:

Serves 4

500 g anchovies

4 small potatoes (200 g)

2 Tropea red onions

San Marzano cherry tomatoes (400 g)

1 tablespoon dried thyme

2 sprigs fennel

4 tablespoons extra virgin olive oil (40 g)

Salt to taste

Pepper to taste

INSTRUCTIONS:

Wash the anchovies, fillet them, and pat them dry.

Clean, wash, and halve the cherry tomatoes.

Place the onions and cut them into thin wedges.

Wash and peel the potatoes.

Cut them into cubes.

Heat the oil.

Add the potatoes and onions.

Cook over low heat.

Flavor with thyme and wild fennel.

When the vegetables are almost cooked, add the anchovies and cherry tomatoes.

Season with salt and pepper, and continue cooking for 5-6 minutes, still over low heat.

Serve immediately.

ALLERGENS:

• Anchovies: Fish is listed as an allergen in EU Regulation 1169/2011.
• Tropea onions: possible reactivity in cases of nickel allergy due to the vegetable’s ability to concentrate nickel.
• Wild fennel: possible reaction in cases of allergies to pyrethrum or other plants of the Asteraceae family, such as dandelion or chamomile.
• Extra virgin olive oil: allergy is unusual; intolerance is not described.
• Potatoes: possible individual intolerance; possible reactivity in cases of allergies to grasses, birch, and pellitory.
• Pepper: possible cross-reactivity in cases of spice intolerance.
• San Marzano tomatoes: possible cross-reactivity in cases of grass sensitivity.
• Thyme: possible reactivity in cases of spice sensitivity.

NOTE

• Prepared and handled under strict hygienic conditions.

The ingredients in this dish provide the following benefits:

• Anchovies: This fish provides zinc and selenium, elements that promote proper immune system function by inhibiting the formation of prostaglandins, which impede proper cellular function. It also has a high content of omega-3 fatty acids, which inhibit platelet aggregation (a cardiovascular risk factor). It supports liver function due to its zinc, selenium, and omega-3 and -6 fatty acids.
• Tropea onion: Rich in selenium, which supports the immune system and has the ability to stabilize blood glucose levels within normal ranges. It also provides quercetin, a flavonoid that helps control blood cholesterol and triglyceride levels, parameters related to cardiovascular risk. It also supports liver function by promoting detoxification. Also recommended for kidney patients.
• Extra virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids.
• Potatoes: rich in carotenoids and vitamin C, the antioxidant par excellence that fights free radicals and supports the immune and cardiovascular systems. They are beneficial for liver function due to their supply of vitamins, minerals, and antioxidants.
• Pepper: has the ability to regulate cholesterol and blood sugar levels and strengthen the immune system.
• Tomatoes: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provide minerals, vitamins, and antioxidants that protect the cardiovascular system; also suitable for kidney patients. They are beneficial for liver function due to their supply of vitamins, minerals, and antioxidants.

SAFETY / INTENDED USE

Also suitable for those suffering from:

• Anorexia – Weight loss
• Use with caution based on tenderness, roughness, acidity, and pungency in cases of mucositis (inflammation and lesions of the oral cavity)
• In cases of dysphagia (chewing and swallowing problems), serve the product cut into small pieces of uniform size.