Source: ammacucena.it

Presentation

First course prepared with pasta, purslane, almonds, Pecorino Romano PDO, lemon, salt, extra virgin olive oil, pepper and possibly garlic.

Ingredients
Serves 4

1 packed cup purslane leaves (portulaca)

1 handful blanched almonds

4 tablespoons grated aged Pecorino Romano PDO

Juice of 1 lemon (about 45–50 ml / 3 tablespoons)

Salt, to taste

5 tablespoons extra-virgin olive oil

A pinch of black pepper

1 garlic clove, optional

500 g (17.6 oz) pasta

Method

Put the water to boil for the pasta.

Wash the purslane sprigs well and remove the leaves.

Crush the almonds with a mortar coarsely.

Grate the pecorino cheese.

Put all the ingredients in a tall bowl: purslane, almonds, grated pecorino cheese, lemon juice, oil.

Crush with a mortar or blend until creamy.

When the water boils, throw in the pasta.

Check the cooking and drain it al dente, keeping a base of cooking water. Place the pasta in a salad bowl, season it with pesto and add the cooking water to optimize the distribution of the sauce.

Decorate with a few purslane leaves

Serve with a further sprinkling of pecorino cheese.

Allergens

Garlic: very rare cases of garlic reactivity reported

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

Almonds: included among the allergens in EU Regulation 1169/2011; it has cross-reactivity in case of allergy to Birch and Gramineae.

Extra virgin olive oil: unusual allergy; intolerance not described

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

Pecorino Romano PDO: milk allergens

Pepper: possible cross-reactivity in case of intolerance to spices

Notes

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.

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

Almonds: they are a source of Vitamin E which protects 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. Also useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

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

Pasta: if produced with wholemeal flour, which provides zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems

Purslane: salad source of omega 3, 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

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Constipation
• Xerostomia (dry mouth)
• In the presence of dysphagia (problems with chewing and swallowing) present the child in small pieces of uniform size.
• Mucositis (inflammation and injury of the oral cavity)