Source educazionenutrizionale.granapadano.it

PRESENTATION

First course of bucatini seasoned with garlic, chili pepper, Tropea spring onion, rosemary, olives, capers, mackerel, breadcrumbs, extra virgin olive oil, Grana Padano PDO and salt

INGREDIENTS:

Serves 4

• 300 g bucatini
• 4 cloves garlic
• 1 dried red chili pepper
• 1 Tropea spring onion
• 2 sprigs rosemary
• 10 large green olives
• 2 tablespoons desalted capers
• 160 g cleaned mackerel
• 1 handful breadcrumbs
• 40 g (4 tablespoons) extra virgin olive oil
• 40 g Grana Padano PDO
• Salt to taste

INSTRUCTIONS:

Finely slice the onion.

Salt it and place it in a bowl to marinate.

Finely grate half the Grana Padano PDOD and the other half into thin flakes.

Toast the breadcrumbs in a small pan, let it cool, then add the finely grated Grana Padano PDO and set aside.

In a nonstick pan, heat 2 tablespoons of oil, add the crushed garlic, crumbled chili pepper, rosemary leaves, pitted olive pulp, and desalted capers and brown.

Add the mackerel fillets, cut into large pieces, and cook over low heat for about 5 minutes.

Cook the bucatini, drain when al dente, and toss them in the pan with the mackerel sauce.

Serve sprinkled with toasted breadcrumbs, thinly shaved Grana Padano PDO, onion rings, and a drizzle of oil.

ALLERGENS:

• Garlic: Very rare cases of garlic reactivity reported
• Capers: Ability to counteract allergy symptoms
• Tropea onion: Possible reactivity in cases of nickel allergy due to the vegetable’s ability to concentrate nickel
• Grana Padano PDO: Milk allergens
• Extra virgin olive oil: Allergy uncommon; intolerance not described
• Olives: Olive allergy extremely rare: one case described in Spain
• Breadcrumbs: Cereals containing gluten listed in EU Regulation 1169/2011
• Chili pepper: Possible cross-reactivity in cases of spice intolerance
• Rosemary: Possible reaction in cases of spice intolerance
• Mackerel: Fish: Listed as an allergen in EU Regulation 1169/2011

NOTE

The ingredients in this dish provide the following benefits:

• Garlic: It has immunostimulant properties, promotes liver function, and the elimination of waste products. It also has cholesterol-lowering, lipid-lowering, antiplatelet, hypotensive, and hypoglycemic properties, which promote cardiac function.
• Onion: Rich in selenium, which supports the immune system and has the ability to stabilize blood glucose levels at normal levels. 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 suitable for kidney patients.
• Extra virgin olive oil: A source of vitamin E, which protects the immune system from harmful fatty acids.
• Olives: A source of vitamin E, which protects the immune system from harmful fatty acids. Helps support liver function due to its omega-3 and omega-6 fatty acids.
• Chili peppers: Rich in vitamin C, an antioxidant par excellence that fights free radicals and supports the immune system.
• Mackerel: A source of zinc and selenium, elements that promote healthy immune system function by inhibiting the formation of prostaglandins that impede proper cellular function. It is also high in omega-3 fatty acids, which inhibit platelet aggregation (a cardiovascular risk factor). Helps support liver function due to its zinc, selenium, and omega-3 and omega-6 fatty acids.

SAFETY / INTENDED USE

This product is also suitable for individuals with:

• Constipation,
• Nausea and Vomiting
• Mucositis, only with overcooked and soft pasta and ingredients.

In cases of dysphagia (problems chewing and swallowing), administer only if cut into small, soft pieces.

Not recommended for those with diarrhea.