Source: ilpastonudo.it

Presentation

First course prepared with purslane, potato, onion, papaccecelle peppers, extra virgin olive oil, salt, pepper, sumac

Ingredients

Freshly picked purslane – 1 bunch (≈ 50 g / 1.8 oz)

Potato – 1 medium (≈ 300 g / 10.6 oz)

Onion – ½ medium (≈ 75 g / 2.6 oz)

Papaccelle peppers (or red bell peppers) – 2 peppers (≈ 200 g / 7 oz total)

Extra-virgin olive oil – to taste (≈ 1–2 tablespoons / 15–30 ml)

Whole sea salt – to taste

White peppercorns – to taste

Sumac (optional) – 1 teaspoon (≈ 2 g / 0.07 oz)

Method

Boil some pure water in a separate saucepan.

Cut the onion, papaccelle and potatoes into cubes and fry them with the sumac in a pot covered with a base of oil, over medium-low heat, stirring occasionally so that the potatoes do not stick to the bottom.

When the sauté tends to stick to the bottom of the pot despite stirring, add three or four centimeters of boiling water, stir again and wait for the potatoes and onions to soften.

Meanwhile, separate the purslane leaves from the stems, set aside the large ones and cut the thin ones a couple of centimeters long into pieces

At this point, add the purslane stalks, cook for a few more minutes and turn off.

Season with salt and let it cool.

When the soup is at room temperature, add the purslane leaves, stir and serve with a sprinkling of pepper, a drizzle of oil and, if you like, an addition of sumac.

Allergens

• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Extra virgin olive oil: unusual allergy; intolerance not described
• Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria
• Pepper: possible cross-reactivity in case of intolerance to spices
• Papestle peppers: possible individual intolerance or cross-reactivity in case of allergy to grasses
• Sumac: possible cross-reactivity in case of cashew nut allergies

Notes

The ingredients of the dish bring the following benefits:

• 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.
• Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids
• Papaya: rich in carotenoids that support the immune system and the functionality of the cardiovascular system; also suitable for nephropathics, useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants
• Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems
• Bell pepper: rich in vitamin C and carotenoids, antioxidant par excellence that fight free radicals and support the immune system, and mineral salts; also suitable for nephropathics, vitamins and antioxidants that act to protect the cardiovascular system. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants
• 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
• Sumac: a spice favorable to the proper functioning of the cardiovascular system, which lowers blood sugar and has a draining action, also promoting kidney function.

Safety / Intended use

Product also intended for subjects with:

• Anorexia-weight loss
• Nausea – vomiting
• Constipation
• Mucositis – Inflammation and lesions of the oral cavity with respect to the degree of spiciness

Not to be administered in case of

• Constipation with meteorism
• Diarrhea