Photo: ricette.giallozaggerano.it

Presentation

A side dish prepared with beans, walnuts, extra virgin olive oil, salt, pepper, bay leaf, thyme, pumpkin, shallots, rosemary, baby spinach, lemon.

Ingredients

for 4 people

250 g (8.82 oz) mixed dried beans (cannellini, borlotti and black-eyed peas)

50 g (1.76 oz) walnut kernels

Extra virgin olive oil, to taste

Fine salt, to taste

Black pepper, to taste

1 bay leaf

2 sprigs of thyme

For the pumpkin

700 g (24.69 oz) Delica pumpkin, to be cleaned

80 g (2.82 oz) shallots, to be cleaned

Fine salt, to taste

Black pepper, to taste

1 sprig of rosemary

For the baby spinach

35 g (1.23 oz) baby spinach

Juice of ½ lemon

Extra virgin olive oil, to taste

Fine salt, to taste

Black pepper, to taste

Method

Put the mix of dried beans (cannellini, borlotti beans and black-eyed beans) to rehydrate in water

Let them rehydrate for 24 hours, changing the water after the first 12 hours

Rinse the beans and pour them into a pot with plenty of cold water

Also add a bay leaf and place on the heat.

Let it come to a boil and then let it simmer for a couple of hours

While the beans are cooking, remove the seeds from the pumpkin and cut off the skin.

Divide the pulp first into thick slices then into cubes of about 2 cm: you will have to obtain about 600 g of pulp.

Peel the shallot and cut it into slices that are not too thin.

Add them to the pumpkin in a bowl, flavored with rosemary needles.

Season with salt and pepper.

Season with a drizzle of oil and mix

Spread the pumpkin on a baking tray lined with baking paper.

Bake in a preheated static oven at 220 ° for about 30 minutes.

Remove the pumpkin and shallot from the oven and let it cool completely.

Briefly toast the walnut kernels in a pan over medium heat.

Let them cool.

In the meantime, the beans will be cooked; Remove the bay leaf

and drain the legumes.

Let them cool completely.

Once cold, you can add the fresh washed and dried spinach, season with oil, lemon juice, salt and pepper to taste.

Stir

Pour the mixture of legumes and spinach onto a serving dish, and the pumpkin Complete with the walnut kernels and fresh thyme leaves.

Serve.

Allergens

Laurel: possible individual allergy

Beans: possible cross-reaction in case of allergy to parietaria

Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy

Walnuts: included among the allergens in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Rosemary: possible reaction in case of intolerance to spices

Shallots: cases of individual reactivity reported

Spinach: possible cases of individual intolerance or cross-reactivity in case of birch allergy

Thyme: possible reactivity in case of sensitivity to spices

Pumpkin: possible cross-reaction in case of allergy to Artemisia and Composite

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Laurel: leaves and berries have diuretic properties, the leaves are rich in vitamin C favorable to the proper functioning of the immune system, minerals favorable to the production of red blood cells and the functioning of the cardiovascular system

Beans: A source of zinc and factors favourable to the proper functioning of the immune system and mineral salts, vitamins and antioxidants, it acts to protect the cardiovascular system. Also suitable for nephropathics. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants

Walnuts: Zinc carriers, an element favourable to the proper functioning of the immune system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Useful for the functioning of the liver for the supply of omega 3 and 6 fatty acids and vitamin E and rich in omega 3 fatty acids that fight the increase in blood pressure and the presence of bad cholesterol

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

Rosemary: rich in principles favorable to kidney function (stimulate diuresis), the cardiovascular system by promoting sweating and liver function by promoting bile secretion.

Shallots: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathics.

Salad spinach: source of carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients.

Thymus: has a favorable action on liver function (cholagogue or choleretic) and diuretic due to the action of chlorogenic and caffeic acids

Pumpkin: rich in carotenoids that promote the functionality of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Product that can also be used in the case of:

• Diarrhea
• Constipation
• Xerostomia (dry mouth)

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)
• Mucositis in consideration of acidity