Source: renalizie.it

Presentation

First course based on protein-free pasta, ricotta, pepper, saffron, milk

Ingredients
Serves 4

• 320 g low-protein pasta (about 11 oz / 0.7 lb)
• 200 g ricotta cheese (about 7 oz / ¾–1 cup)
• Black pepper, to taste
• 1 packet saffron powder (about 0.1–0.2 g / a pinch)
• 1 espresso cup of milk (about 50–60 ml / 1.7–2 fl oz / ¼ cup)

Method

In a non-stick pan put the ricotta and milk

Heat over low heat trying not to let the sauce dry out too much or boil it.

Dissolve the saffron in three tablespoons of salted water

Add it to the ricotta sauce.

At the same time, cook the pasta in salted water.

Drain it and season it with the prepared sauce.

Add a pinch of black pepper

Serve.

 Allergens

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

Protein-free pasta: made from gluten-free flours

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

Cottage cheese: milk allergens

Saffron: rare but possible allergy

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

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

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

Ricotta: Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants and for the proper functioning of the cardiovascular system

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

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

Not recommended in case of diarrhea