Source: iulm.it

PRESENTATION

A main course prepared with turkey breast, arugula, basil, cherry tomatoes, capers, black olives, garlic, extra virgin olive oil, salt, and pepper.

INGREDIENTS:

Serves 2

300 g (about 10.5 oz) turkey breast

1 bunch wild arugula

Basil, to taste

4 cherry tomatoes

Capers, to taste

10 pitted black olives

2 garlic cloves

2 tablespoons extra virgin olive oil

Salt, to taste

White pepper, to taste

METOD

Wash the arugula and dry it thoroughly.

Crush the tomatoes, removing their excess liquid.

Blend the tomatoes with the capers, olives, one garlic clove, salt, pepper, and 1 teaspoon of olive oil until you obtain a smooth, homogeneous sauce.

Cut the turkey breast into bite-sized pieces.

In a non-stick pan, add finely chopped parsley and garlic, 2 tablespoons of water, and 1 teaspoon of olive oil.

Sauté over high heat.

Add the turkey and allow it to absorb the flavors.

Season with salt and pepper and cook until done.

Arrange the turkey on a plate.

Top with the olive sauce and serve.

ALLERGENS:

Garlic: very rare cases of garlic reactivity have been reported.

Basil: possible cross-reaction in individuals allergic to pellitory or spices.

Capers: may help counteract allergy symptoms.

Extra virgin olive oil: allergy is uncommon; no intolerance described.

Olives: olive allergy is extremely rare; one case reported in Spain.

Pepper: possible cross-reactivity in cases of spice intolerance.

Tomatoes: possible cross-reaction in individuals sensitive to grasses.

Arugula: possible individual intolerance.

NOTE

Prepare and handle under strict hygienic conditions.

Health Benefits of the Ingredients

Garlic: immune-stimulating properties; supports liver function and waste metabolite elimination. It also has cholesterol-lowering, lipid-lowering, antiplatelet, hypotensive, and blood glucose–lowering effects that support heart health.

Basil: rich in carotenoids that support the immune system; its minerals, vitamins, and antioxidants help protect the cardiovascular system and support liver function.

Capers: a source of antioxidants that support the immune system; rich in rutin, which strengthens capillaries and inhibits platelet aggregation, benefiting cardiovascular health.

Extra virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids.

Olives: a source of vitamin E that protects the immune system from harmful fatty acids; beneficial for liver function due to their omega-3 and omega-6 fatty acids.

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity, reduces cholesterol levels, and activates metabolism. Recommended for individuals with cardiovascular issues.

Turkey breast: provides selenium, which supports the immune system, and is low in saturated fat, thus not impairing liver or circulatory system function.

Tomatoes: rich in vitamin C, a powerful antioxidant that fights free radicals and supports the immune system; also provide minerals, vitamins, and antioxidants that protect the cardiovascular system. Suitable for individuals with kidney disease and beneficial for liver function.

Arugula: a salad green rich in carotenoids, chlorophyll, and vitamin E that protect the immune system from harmful fatty acids, as well as minerals, vitamins, and antioxidants that support cardiovascular health; also suitable for individuals with kidney disease.

SAFETY / INTENDED USE

Also suitable for individuals affected by:

• Anorexia / weight loss
• Mucositis (inflammation and lesions of the oral cavity), with caution depending on acidity level
• Dysphagia (chewing and swallowing difficulties): serve the product cut into small, uniformly sized pieces, especially for children.