LIGHT PEPERONATA WITH PINE NUTS
- 300g yellow peppers
- 300g red peppers
- 250g ripe tomatoes
- 200ml Water
- 10g pine nuts
- 15g Basil
- 4g coarse sea salt
- Energy value for 4 people: kcal 245 – Carbohydrates: 35.11g – Protein 11.55g – Lipids: 7.45g – Tot fiber: 17.63g
- Energy value for 1 person: kcal 61.25 – Carbohydrates: 8.77g – Protein 2.88g – Lipids: 1.86g – Tot fiber: 4.40g
- Ideal as: side dish
- Indicated in case of steatorrhea and loss of fat-soluble vitamins
Wash and cut peppers into strips of 2-3 cm. Then cut into cubes. Place peppers and basil leaves in a pan. Keep one or two basil leaves aside for decoration at end of preparation. Stew over low heat for 6 minutes gradually adding 200 ml of water and a pinch salt.
Wash and cut the cherry tomatoes. Add them to peppers and cook over low temperature for 20 minutes with a lid covering. Add the pine nuts and decorate with remaining basil.
Stheatorrea is a very frequent symptom in pancreatic cancer patients. It is characterized by the presence of undigested fats in the feces and the consequent reduced absorption of fat-soluble vitamins (A, D, E, K). Hence, it is necessary to supplement lost vitamins and nutrition.
The ingredients in this recipe can be useful for this purpose as they are rich in vitamin A: tomatoes contain 610 µgg/100g and peppers 139 µgg/100g