Source: iulm.it

PRESENTATION

A low-sodium main course consisting of a stuffed pizza prepared with pizza dough, extra virgin olive oil, escarole, pine nuts, pickled capers, anchovies, olives, garlic, and wild fennel.

INGREDIENTS:

Serves 4

500 g (about 1.1 lb) pizza dough

50 g (about 3½ tbsp) extra virgin olive oil

800 g (about 1.75 lb) smooth escarole

20 g (about 1½ tbsp) pine nuts

Pickled capers, to taste

4 desalinated anchovies

20 white olives

1 garlic clove

Chopped wild fennel (fennel fronds)

4 tablespoons extra virgin olive oil

METOD

Pit the olives.

Squeeze the capers to remove excess brine.

Desalt the anchovies and break them into small pieces.

Knead the pizza dough with the 50 g of olive oil.

Trim the escarole, discarding the outer leaves.

Wash thoroughly and cook in a very small amount of water with the garlic clove, 1 tablespoon of olive oil, and the chopped fennel.

Drain and squeeze the escarole very well to remove excess liquid.

In a wide-bottomed pan, heat 1 tablespoon of olive oil and add the anchovies, olives, pine nuts, and capers.

Sauté over low heat until the anchovies dissolve.

Add the escarole and cook over low heat for about 10 minutes.

Divide the dough into two portions, one slightly larger than the other.

Roll out the larger portion to line the bottom and sides of a greased 20 cm (8-inch) baking pan.

Brush the dough with the remaining olive oil, spread the escarole filling evenly, and let it rest for about 15 minutes.

Cover the filling with the second dough round.

Prick the surface, brush with a little oil, and bake at 220°C (425°F) for about 30 minutes.

ALLERGENS:

Garlic: very rare cases of garlic reactivity have been reported.

Wild fennel: possible reaction in individuals allergic to pyrethrum or other plants in the Asteraceae family, such as dandelion or chamomile.

Extra virgin olive oil: allergy is uncommon; no intolerance described.

Olives: olive allergy is extremely rare; one case reported in Spain.

Pizza dough: cereals containing gluten, as listed in EU Regulation 1169/2011.

Pine nuts: not included in the list of allergens under EU Regulation 1169/2011.

NOTE

Health Benefits of the Ingredients

Anchovies: a source of vitamin E, which protects the immune system from harmful fatty acids, and rich in omega-3 fatty acids that inhibit platelet aggregation (a cardiovascular risk factor). Beneficial for liver function due to their zinc, selenium, and omega-3 and omega-6 fatty acids.

Garlic: has immune-stimulating properties; supports liver function and the elimination of waste metabolites. It also has cholesterol-lowering, lipid-lowering, antiplatelet, hypotensive, and blood glucose–lowering effects that support heart health.

Wild fennel: has diuretic and detoxifying properties that help improve kidney function, preventing kidney stone formation and fluid retention.

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

Olives: a source of vitamin E that protects the immune system from harmful fatty acids; beneficial for liver function due to their omega-3 and omega-6 fatty acids.

Pine nuts: a source of vitamin E, minerals, vitamins, and antioxidants that protect the immune and cardiovascular systems; also suitable for individuals with kidney disease. Beneficial for liver function as well.

Escarole: a leafy green rich in carotenoids, chlorophyll, and vitamin E that protect the immune system from harmful fatty acids, as well as minerals, vitamins, and antioxidants that support cardiovascular health; also suitable for individuals with kidney disease.

SAFETY / INTENDED USE

Also suitable for individuals affected by:

• Anorexia / weight loss
• Nausea and vomiting

Do not administer in cases of:

• Diarrhea
• Mucositis (inflammation and lesions of the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (chewing and swallowing difficulties)