Source: dueamicheincucina.it

Presentation

A side dish based on purslane, wine vinegar, sugar, extra virgin olive oil, salt and pepper

Ingredients

• 200 ml (about ¾ cup + 2 tbsp) white wine vinegar
• 90 g (about 3.2 oz / 7 tbsp) granulated sugar
• 100 g (about 3.5 oz / 7 tbsp) extra-virgin olive oil
• 25 g (about 0.9 oz / 1½ tbsp) salt
• 1 tablespoon four-color peppercorns
• 200 g (about 7 oz) purslane, trimmed

Method

Remove the toughest stems from purslane, wash it carefully and drain well. Gently dab with a clean kitchen towel.

Pour all the ingredients, except the purslane, into a pan, bring to a boil, then add the purslane.

As soon as it starts to boil again, turn off the heat, remove from the heat and mix well.

Wait a minute, then pull up the leaves with a slotted spoon and put them on a plate, let cool.

When the cooking liquid is also cold, put the purslane in a jar and fill with the cooking liquid.

Close tightly and store in the fridge.

Allergens

Wine vinegar: presence of sulphites

Extra virgin olive oil: unusual allergy; intolerance not described

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

Notes

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.

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

Pepper: contains piperine, a powerful antioxidant;  It 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

Sugar that can be replaced with a sweetener (e.g. stevia or erythritol, maple or agave syrup) or a fruit concentrate (e.g. date or quince, etc.)

Wine that can be used in the recipe intended for children as the alcohol evaporates during cooking but the aroma remains

Safety / Intended use

Can also be administered in case of:

• Nausea and Vomiting
• Constipation
• Dysgeusia ( alteration of taste)
• Xerostomia (dry mouth)

Not intended for individuals with:

• Mucositis (inflammation and injury of the oral cavity)
• Dysphagia (difficulty chewing and swallowing)