Source: era-online.org

Presentation

Second course based on cod, parsley, onion, milk. anchovies, Parmigiano Reggiano, butter, low-protein flour, extra virgin olive oil

Ingredients

For 5 servings

400 g (14.1 oz) salted cod (or air-dried cod / stockfish)

25 g (0.9 oz) fresh parsley

100 g (3.5 oz) onion

250 ml (8.5 fl oz / 1 cup + 2 tbsp) milk

10 g (0.35 oz) anchovies

15 g (0.5 oz) Parmigiano Reggiano, grated

10 g (0.35 oz) butter (a small knob)

30 g (1.1 oz) flour or low-protein bread mix

10 g (0.35 oz) extra-virgin olive oil

Method

Finely chop the onion

Put it in a pan with a drizzle of oil over low heat.

Add the cleaned and desalted anchovies.

Add the finely chopped parsley.

Coarsely chop the stockfish after removing the bones.

If you use cod, you must take into account that it must be desalted at least from the previous day, changing the water several times.

Dip the stockfish pieces in the flour

Pour them into the pan with the onion, always keeping the heat low for about 2 minutes.

Add the milk and a knob of butter

Cook for about an hour.

Sprinkle with Parmigiano Reggiano cheese and pepper to taste.

Servos

Allergens

Anchovy: fish included among the allergens in EU Regulation 1169/2011,

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

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

Protein-free flour: low gluten content

Milk: included among the allergens in EU Regulation 1169/2011

Cod: fish included among the allergens in EU Regulation 1169/2011

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Anchovies: source of Vitamin E that protects the immune system from harmful fatty acids 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

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of 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 suitable for nephropathic patients.

Low protein flour: indicated in case of kidney failure or liver dysfunction.

Partially or totally skimmed milk: favorable to the proper functioning of the cardiovascular system

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

Cod: provides 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

Parmigiano Reggiano PDO: useful for the proper functioning of the liver

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Also intended for individuals suffering from:

• Xerostomia (dry mouth)
• Dysgeusia (alteration of taste)
• Constipation
• Mucositis (inflammation and injury of the oral cavity)

Not recommended in case of:

• Nausea and vomiting