HARD WHEAT CASARECCE WITH PEA CREAM, CLAMS AND WHOLEGRAIN CRUMBLE

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DIFFICULTY: EASY

PREPARATION: 20 MIN

COOKING: 40 MIN

DOSES FOR: 4 PEOPLE

TYPE: FIRST DISH

SUITABLE FOR: IRON DEFICIENCY ANEMIA

INGREDIENTS

  • 240 hard wheat casarecce
  • 300g peas
  • 250g clams
  • 40g hard wheat bread
  • 30g EVO oil
  • 10g garlic
  • 10g parsley
  • 4g salt

ENERGY VALUES

  • Energy value and features for 4 people: kcal 1557 – Carbohydrates: 235.32g – Protein 72.66g – Lipids: 42.42 – Tot fiber: 30.11g – Iron: 45.22mg
  • Energy value and features for 1 person: kcal 389.25 – Carbohydrates: 58.83g – Protein 18.16g – Lipids: 10.60g – Tot fiber: 7.52g – Iron: 11,305mg
  • Ideal as: First dish
  • Indicated in case of: Iron deficiency anemia

MAKING RECEPIE

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Rinse the peas well, put them in a pot with 300g of water, bring it to the boil and cook them for about 20 minutes. Once cooked, blend them with a minipimer to get a sauce.

Meanwhile, put the clams in a bowl of water and purge them with 1g of salt for about 20 minutes to clean them from the sand inside.

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While the clams are in place, cut the hard wheat bread into cubes and bake in the oven at a temperature of 180 degrees for 10 minutes. Once baked crush it to obtain the crumble. Open the clams, put them in a container and wash them well.

At this point put the clams together with a clove of garlic in a non-stick frying pan and cook over low heat for 3 minutes. Then add the pea sauce and cook for another 5 minutes. Meanwhile, cook the pasta and drain and pour directly into the pan with the clams. Hang and decorate by adding a sprinkling of crumble, a few leaves of parsley and raw oil.