Monoclonal gammopathy of unknown significance in kidney transplanted patients
Beetroot dumplings
Easy, 45 minutes
Level: Easy
Preparation time: 15 minutes
Cooking time: 30 minutes
Yields: 2 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 100 g precooked beets (boiled)
- 130 g stale bread
- 120 g semolina
- 100 ml egg white (4 egg whites)
- 40 g Parmigiano Reggiano cheese
- 40 g broken bread croutons
- 80 g vegetable milk
- For the sauce:
- 270 g liquid cream
- 1 leek
- sachet of saffron
Calories per serving
491 kcal
Carbohydrates
g 110
Lipids
g 35
Phosphate
mg 273
Potassium
mg 376
Protein
g 22
Sodium
mg 308
Preparation
- Soak stable bread in the milk.
- Cut the beetroot into small pieces and blend.
- Drain the bread from the milk and crumble it with your fingers.
- Add the beetroot to the bread and then add all the other ingredients one by one, mixing each time.
- Mix the mixture carefully and create meatballs of about 80 g each and place them on a tray.
- Prepare the saffron sauce by starting to slice the leek.
- Pour the cream into a saucepan and add the leek.
- Cook for 10-15 minutes over low heat.
- Remove from heat add saffron and blend.
- Cook the dumplings in abundant boiling water for about 10 minutes.
- Serve them on a bed of leek and saffron sauce.
