Source: fresenius-kabi.com; Photo cucchiaio.it

Presentation

First course based on protein-free pasta, cauliflower, Parmigiano Reggiano PDO, protein-free breadsticks, garlic, butter, extra virgin olive oil, chilli pepper and saffron.

Ingredients
Serves 1

• 80 g low-protein pasta (about 2.8 oz / 1 cup uncooked)
• 100 g cauliflower (about 3.5 oz / 1 cup florets)
• 1 teaspoon grated Parmigiano Reggiano (about 5 g / 0.2 oz)
• Low-protein breadsticks or toasted low-protein bread, as needed (the original text lists “0 g”)
• 1 garlic clove
• 10 g butter (about 0.35 oz / 2 teaspoons)
• 10 g extra-virgin olive oil (about 2 teaspoons / 0.35 fl oz)
• 1 pinch chili pepper
• ½ packet saffron powder (about 0.06 g)

Method

Blanch the cauliflower for 2 minutes in a pot with plenty of water after cleaning and cutting it into small pieces.

In a saucepan, brown the oil with the garlic clove and chilli pepper.

Drain the cauliflower and add it to the pan

Stir for a few minutes and add a pinch of salt.

Add a portion of clean water to the pan to cover the cabbage and cover the pan with a lid.

Let it cook until the cabbage is soft.

Cook the pasta in a pot with boiling water and add the saffron.

Drain the pasta al dente (1-2 minutes less than the indicated cooking time).

In a baking dish, form a first layer of cauliflower, one of pasta and a sprinkling of grated Parmigiano Reggiano.

Sprinkle the surface with toasted protein-free slices or crumbled protein-free breadsticks and a few chunks of butter

Bake at 180° for about 30 minutes until golden brown

Allergens

Garlic: very rare cases of garlic reactivity reported

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

Cauliflower: possible reaction in case of allergy to birch or spices

Protein-free breadsticks: gluten-free

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

Protein-free pasta: arod that contains protein in quantities not exceeding 1%, suitable for nephropathic patients

Chili pepper: possible cross-reactivity in case of intolerance to spices

Saffron: rare but possible allergy

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.

Cauliflower: rich in vitamins A and K that help the liver in purifying activities and powerful natural anti-inflammatory, able to prevent and alleviate inflammatory and heart diseases. Also suitable for nephropathics. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Vitamin E strengthens the immune system, has a preventive function against many cancers and protects the digestive mucous membranes.

Protein-free breadsticks: indicated in case of kidney failure or liver dysfunction.

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

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

Protein-free pasta: containing protein in quantities not exceeding 1%, suitable for nephropathic patients

Chili pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, reduces blood cholesterol indexes and hinders its formation on the arteries. It contains vitamins A, D and E and is very effective in activating the venous and capillary circulation.

Saffron: able to strengthen the immune system

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Nausea and vomiting
• Mucositis only in the case of pasta and vegetables that are very cooked and tender, with caution depending on the spiciness

In case of Dysphagia (problems with chewing and swallowing) administer only if cut into small, soft pieces.

Not recommended in case of diarrhea