Source: nephrodiet francapasticci.it

Presentation

Second course based on sardines, onions, white vinegar, flour and peanut oil

Ingredients

for 10 people

Cleaned and boneless sardines:  1 kg (35.3 oz / 2.2 lb)

White onions:  1 kg (35.3 oz / 2.2 lb)

White vinegar:  500 ml (16.9 fl oz / ≈ 2 cups)

Type 0 flour:  2 tablespoons (≈ 20 g / 0.7 oz)

Peanut oil (for frying):  to taste (≈ 500 ml–1 L, depending on frying method)

Method

Finely slice the onions, all of them, and cook them in vinegar (without salt).

Fry the sardines just dipped in flour and fry in plenty of peanut oil.

In a baking dish, put a layer of cooked onion and one of sardines – as if it were a lasagna.

The last layer will be onions. It lasts 3 days in the fridge.

Allergens

White vinegar: presence of sulphites

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

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

Peanut oil: peanuts included among the allergens in EU Regulation 1169/2011

Sardines: the pcomes out is included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Wine vinegar: it is rich in grape polyphenols which make it an antioxidant food capable of strengthening the immune system, fighting the harmful action of free radicals, but also keeping blood sugar levels under control thanks to the presence of acetic acid and reducing blood pressure.

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides 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 indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Peanut oil: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Sardines: they provide zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids. Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Safety / Intended use

Also not recommended in case of:

• Nausea and Vomiting
• Mucositis
• Dysphagia
• Diarrhea