The nickel it is present in many foods: those who are allergic to this element know this, and know that they must be careful about many variations in the kitchen, eliminating many ingredients. Among these is the nut, which, however, can be replaced with some changes.

Broth always ready

First of all, a very simple solution can be used: prepare good broth and store it in the freezer. Larger containers, maybe half a liter, will be available to make soups or risottos. To add some flavor to scallops, roasts or sauces, you can instead freeze the broth in the ice containers, to have practical cubes to be dosed to taste.

For what of meat put in a pot about a kilo of mixed beef and veal (more or less fat, it's a matter of taste), with the addition of some bone and a pinch of salt. Cover with cold water, bring to the boil and cook for two and a half hours, skimming from time to time.
For what of vegetables only allowed vegetables should be used, ie low nickel: potatoes, beets, squash, zucchini for example. Well cleaned and washed, the vegetables are put in cold water: bring to a boil and continue cooking over a low heat and without a lid for an hour, skimming from time to time.

Home made vegetable nut

The same vegetable base can be used for a particular artisanal nut: potato, beets, squash, courgettes, but also fennel, eggplant, peppers, depending on the season. One shallot it will give intensity of flavor, while the addition of spices, if you like them (always making sure they are allowed, such as turmeric and paprika), will give perfume.

Finely chop the vegetables and place them in a pan (obviously nickel free) with a thick bottom, along with very little water, a little oil and salt: for 500 g of vegetables, calculate 300 g of salt. Cover with a lid and cook very slowly for about half an hour, stirring occasionally. Once ready, let the mixture cool, then whisk it again to obtain a fine consistency.

Place the nut in an airtight container and keep it in the refrigerator: it stays for about a month and is used exactly like an industrial nut, adding little to give flavor to the dishes.

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