Source: oncologiaecucina.it

Presentation

A main course consisting of arancini made with bulgur, chickpeas, olives, tomato paste, oil, and basil, filled with mozzarella, breaded, and baked in the oven.

Ingredients

• 400 ml water
• 250 g bulgur
• 150 g drained chickpeas
• 50 g Taggiasca olives
• 3 teaspoons tomato paste
• 200 g mozzarella balls
• A drizzle of olive oil
• Basil to taste

For the breading:

• Whole-wheat breadcrumbs (about 80 g)
• Extra virgin olive oil (about 10 g)
• Parmesan (about 20 g)

Preparation

1. Heat 400 ml of water in a saucepan and add salt.
2. With the heat off, cook the bulgur by soaking it for about 15 minutes until all the liquid is absorbed.
3. In a blender or food processor, blend one-third of the cooked bulgur with the olives, basil, tomato paste, and chickpeas.
4. Transfer the mixture to a large bowl, add the remaining bulgur, mix thoroughly, and adjust the salt if needed.
5. Shape the mixture into a small hollow and place a mozzarella ball in the center for the gooey filling.
6. Cover with more mixture, sealing it well, and shape into the traditional cone form.
7. Prepare the breading by mixing whole-wheat breadcrumbs, Parmesan, and a drizzle of olive oil in a bowl.
8. Bread the arancini, pressing the coating with slightly oiled hands to make it compact and crunchy.
9. Place the arancini on a baking sheet lined with parchment paper and bake in a static oven at 180°C for 15 minutes until golden brown.

Allergens

• Bulgur: Contains gluten from cereals listed in EU Regulation 1169/2011.
• Chickpeas: Contain proteins that may trigger allergic reactions in some individuals.
• Olives: Rarely cause allergies; one case reported in Spain.
• Tomatoes: Possible cross-reaction for individuals sensitive to grasses.
• Mozzarella: Dairy allergens.
• Extra virgin olive oil: Rare allergies; no known intolerance.
• Basil: Possible cross-reaction in case of allergy to parietaria or spices.
• Breadcrumbs: Contain gluten from cereals listed in EU Regulation 1169/2011.
• Parmesan cheese: Dairy allergens.

Notes

• Bulgur, or cracked wheat, is germinated durum wheat with steamed grains, dried, and ground.
• For children, reduce the size of the ingredients to match the size of rice grains.

Safety / Intended Use

• Suitable for individuals with mucositis (only if well-cooked), xerostomia (dry mouth, if well-cooked), dysphagia (if prepared in uniform pieces of appropriate size and consistency), and constipation.
• Not recommended in cases of diarrhea, nausea, or vomiting.
• The product must be prepared and handled under strict hygienic conditions.