Source: diabete.net; photo ricette.giallozafferano.it

Presentation

First course of stuffed pasta made of pasta prepared with flour, extra virgin olive oil and salt with meat filling, garlic, parsley, breadcrumbs, grated cheese, egg, salt, pepper, nutmeg, seasoned with butter and Parmigiano Reggiano PDO

Ingredients

for 4 people:

For the pasta

500 g (17.6 oz) sifted flour
1 tablespoon extra-virgin olive oil
A pinch of salt

For the filling

250 g (8.8 oz) lean ground beef
1 tablespoon chopped garlic and parsley
2 tablespoons breadcrumbs
1 egg
White wine, as needed
A pinch of salt, pepper, and nutmeg

For the topping

40 g (1.4 oz) butter
20 g (0.7 oz) Parmigiano Reggiano

Method

Knead the dough and let it rest for about half an hour

With a rolling pin, roll out thin sheets.

Put a little white wine and chopped garlic and parsley in a pan,

As soon as it browns, add the minced meat and cook for about ten minutes. Remove it, let it cool in a bowl and add the breadcrumbs and cheese. Season with salt, pepper, nutmeg

Add the eggs and make a homogeneous mixture.

Cut large squares or rounds of dough with a pastry cutter

Place the filling in the center

Close the dough (tortello or candy)

Line up the casonsei on a tray covered with a white cloth sprinkled with flour.

Cook the casonsei in plenty of lightly salted boiling water

As they emerge, after 5 minutes, drain them, season them with raw butter, cover them with Parmigiano Reggiano and serve immediately.

Allergens

Garlic: very rare cases of garlic reactivity reported

Butter: milk allergens (except in clarified butter) if not clarified

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

Nutmeg: possible reaction in case of intolerance to spices

Extra virgin olive oil: unusual allergy; intolerance not described

Breadcrumbs: cereals containing gluten included in EU Regulation 1169/2011

Parmigiano Reggiano PDO: contains milk allergens

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

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

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.

Butter: source of fat-soluble vitamins (A, D, E and K) favorable to the health of the eyes, mucous membranes, bones, immune system and blood clotting.

Meat: rich in selenium that supports the immune system. To reduce the presence of potassium, boil the meat in plenty of water which is then eliminated.

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

Nutmeg: source of vitamin A, carotenoids and manganese with antioxidant properties favorable to the proper functioning of the immune system

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

Breadcrumbs: Cereals stimulate the synthesis of serotonin which counteracts depression and promotes good mood

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

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

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

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
• Nausea and Vomiting
• Constipation
• Mucositis only if well cooked

Not recommended in case of:

• Diarrhea