THE CORRECT THERAPEUTIC APPROACH AND DIET IN UROGENITAL TUMORS
Oncology and Food introduced “The correct therapeutic approach and diet in urogenital cancers” at FICO Eataly World in Bologna, 14 September 2018
Salvatore Artale in Gianpaolo Raschi’s kitchen.
Chef Gianpaolo Raschi has prepared 3 recipes for patients with kidney cancer.
Gianpaolo Raschi
Restaurant Da Guido – Rimini – Italy
A Michelin Star chef for 11 years, Gianpaolo Raschi has just won his second ‘hat’ in the 2019 Espresso Guide.
Since the days when he spent his time playing on the sand with his brother Gianluca. Gianpaolo Raschi talks about his passion and love of the sea.
In his kitchen you will find the flavors of his mother and grandmother and the best regional Italian food. All of Gianpaolo Raschi’s dishes are a gift of love to his family and his roots.
He has an entrepreneurial style all of his own: as a ‘balancer’ in balance with the time, he constantly navigates between past and future, memory and research, simplicity and elegance. Yet his cooking knows no discord, only harmony.
A frequent protagonist of major Italian culinary events along with other great national chefs, he created the menu of his second restaurant in the world’s largest food theme park, the FICO Eataly World in Bologna (Italy). He has had many international chef experiences too.
Steam mullets with chicory extract and pistachios
INGREDIENTS (4 PEOPLE)
2 Medium-sized mullets (500g each)
200g Late chicory
40g extra virgin olive oil
A garlic clove
A pinch of salt and pepper
20g crushed pistachios
METHOD
Remove the scales, clean out inners, cut into fillets, remove any bones.
Wash the chicory and cut it into strips.
Divide the chicory in two parts. Cook one half of it in a 180-degree oven for 20 minutes. Season with salt and pepper and oil. Once the chicory is roasted, place in centrifuge. Steam the other half of chicory. Use the juice obtained from centrifuge to marinate the steamed chicory.
Cook the steamed mullet fillets at 70°degrees for 8 minutes.
Proceed to assemble the dish by placing the fillet in the center of the dish. Pour some drops of roasted chicory extract on fish and place cooked steamed chicory beside fish. Complete the dish by placing crushed pistachios on the mullet fillets.
Energy value and characteristics for a person: 159 kcal – Protein: 9.63g – Tot fiber: 1.57g – Sodium: 428.38 mg – Potassium: 300.85 mg – phosphorus: 156.21 mg.
Traditional Rimini Risotto with raw mullet
INGREDIENTS (4 PEOPLE)
320g white rice for risotto
800g fish broth
200g water from inside of lupins clams obtained during cooking
400g mullet
20g White wine
20g chopped onion
1 Garlic clove
200g Peeled tomato
20g Double tomato paste
15g Extra virgin olive oil
10g chopped parsley
Salt and pepper
METHOD
Fish broth:
Clean out fish inners. Remove scales and bones and prepare fillet fish. Sauté onion and garlic in olive oil in pot. Add fish bones to make broth. Add white wine. Add peeled tomatoes and double tomato paste. Cook for 30 mins under light flame. Strain broth.
RISOTTO:
Place rice in pot with other part of onion and olive oil. Cook under low flame. Add white wine and evaporate alcohol. Add fish broth. When rice is cooked, turn off flame and add olive oil. Place rice in dish. Place raw fillet of mullet over rice. Sprinkle with parsley.
Energy value and characteristics for one person: Energy: 391 kcal – Protein: 14.26g – Total fiber: 2.80g – Sodium: 448.50 mg – Potassium: 541.49 mg – phosphorus: 209.21 mg
Mackerel Fillet with parmesan cream and roasted pumpkin
INGREDIENTS (4 PEOPLE)
2 Medium-sized Italian mackerel
200g pumpkin
100g Milk
200g Grated Parmigiano
200g shallots
Extra virgin olive oil
Salt and pepper
METHOD
Clean out inners of fish. Remove bones and scales. Chop shallots, add fish bones and a little cold water. Cook for 90 minutes to obtain a ‘demi-glace’ sauce.
In the meantime, cook pumpkin in pre-heated oven (180°) for 20 minutes. Remove skin and blend with olive oil, salt and pepper to obtain a cream.
Put 100g of milk in pot and place on flame. Heat milk to 70° and add grated parmigiano. Mix with hand whisk to make a cream.
Pre-heat oven and 200°. Bake mackerel fillets in oven for 4 minutes.
Place fish on dish. Pour ‘demi-glace’ sauce over fish. Place parmigiano cream to one side of fish, and pumpkin cream on other side.
Energy value and characteristics for a person: Energy: 174 kcal – Protein: 12.18g – Tot fiber: 0.15g – Sodium: 518.30 mg – Potassium: 251.69 mg – phosphorus: 211.81 mg
