Happy Easter with our Easter small Colombas

Easter is getting close and the traditional dessert par excellence – Colomba – cannot be missing from the table. So, today I am sharing a mouth-watering recipe for making irresistibly soft, gluten-free Easter small Colombas at home.

They will not disappoint you even if they are an easy, smaller version prepared with baking powder instead of the traditional, standard size made with brewer’s yeast that you can bake following the recipe of Colomba Pasquale: whatever decision you make, you are going to have a great dessert.

Easter small Colombas

48.84g carbohydrates per 100g

Ingredients

  • 215g gluten free cake flour mix, brand Molino Dallagiovanna**
  • 200g sugar
  • 125g vanilla yoghurt*
  • 100g chocolate chips*
  • 95g seed oil
  • 3 whole eggs
  • 16g baking powder*
  • 1 pinch of salt
  • grated lemon or orange peel, whole almonds, granulated sugar

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation of gluten free Easter small Colombas

  1. Whisk the eggs with the sugar, then add all the other ingredients while continuing to mix. Once the mixture has become smooth and even, add the chocolate chips or, if you prefer, candied fruit or raisins and pour the mixture into 75-100g Colomba moulds.
  2. Sprinkle the surface with granulated sugar and bake in a static oven preheated to 170°C for about 15-20 minutes.

IMG_6263_foto_Lorenzo_Moreni

Version with gluten of Easter small Colombas

Replace the 215g gluten-free flour with 120g standard flour and 100g potato starch.

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Tricolour meatloaf

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Today’s dish is a main course that pleases all palates, young and old alike, but it also a great way to get children to eat the much-hated vegetables.

We are talking about a tasty and flavoursome Tricolour meatloaf, which has all the characteristics to become part of your weekly menu at home.

Also try preparing Vegetable and tuna flan to win over your children!

Tricolour meatloaf

5.11g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 170g Scamorza cheese
  • 150g cooked spinach or chard (500g fresh)
  • 90g Speck in slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 30g extra virgin olive oil
  • 1 egg
  • salt to taste

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Clean the Swiss chard and sauté it in a non-stick pan with a little oil until softened. Then squeeze it slightly, if necessary, to remove excess water before setting it aside.

Polpettone Tricolore_unochefpergaia

  1. Mix the minced meat with the egg and grated Parmesan cheese; add salt to taste. With the help of a rolling pin, roll out the meat on a sheet of baking paper, forming a rectangle. Lay the slices of Speck so that they cover the meat and then proceed with the cheese and Swiss chard.

IMG_5Ricetta Polpettone Tricolore_Unochefpergaia

Polpettoe Tricolore senza glutine

  1. Roll up the rectangle with the help of parchment paper, close the ends, brush the surface with a little oil and dust it with breadcrumbs so that a thin, tasty crust forms once it is cooked.

IMG_5157_Foto Lorenzo Moreni
4. Finally, close the parchment paper like a candy and bake in a preheated oven at 180°C for 30-40 minutes.

IMG_5174_Foto Lorenzo Moreni

IMG_5317_Foto Lorenzo Moreni

Version with gluten of Tricolour meatloaf

Replace the gluten-free breadcrumbs with standard breadcrumbs; no other adaptation is needed.

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Soup of pulses and vegetables

What could be better than warming up with a tasty soup? Creamy, thick and full of good, wholesome ingredients, these are the characteristics of the recipe we recommend today: a delicious Soup of pulses and vegetables.

All the flavour and properties of natural, healthy foods that will make this first course extremely enjoyable in the colder months. And remember that pulses and vegetables are the best ingredients to prepare recipes for people with diabetes and celiac disease since they are both gluten-free and low or no-sugar.

Here is how to prepare it!

Soup of pulses and vegetables

9.42g carbohydrates per 100g

Ingredients

  • 1250g water
  • 300g dry mixed pulses (beans, chickpeas and broad beans)
  • 250g seasonal vegetables
  • 200g tomato sauce
  • salt and oil

Preparation

  1. Soak all the dried pulses in water for about 12 hours so that they soften.
  2. Once they are ready and rinsed, put them in a pot with water and cook them for about 40 minutes on low heat.
  3. Skim off the brown foam released by the pulses, add all the chopped vegetables and tomato sauce. Season with salt and leave to cook for another hour.

Zuppa di legumi e verdure_uno chef per gaia

  1. To obtain a creamy mixture, blend some of the vegetables with an immersion blender.
  2. Finally, serve the soup with a drizzle of extra virgin olive oil.

Zuppa_di_legumi_e_verdure_Uno_chef_per_Gaia

Version with gluten of Soup of pulses and vegetables

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

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The perfect snack: Baked Panzerottini

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Whether it is for a hunger-breaking snack or a snack to take to school, attention to what children and young people eat during the day is very important. Needless to say, good, home-made things are always the best option, so Baked Panzerottini are just a great solution. If you want an idea for a sweet snack, try Mini apple strudels.

Of course, time is generally short and everyday commitments do not allow us to cook as much as we would like.

My recommendation is that you bake Panzerottini in a large amount then freeze them to have them ready whenever you want: the ideal problem solvers.

Baked Panzerottini

31.5g carbohydrates per 100g

Ingredients for the dough

  • 250g gluten free bread flour mix, brand Nutrifree**
  • 210g water
  • 40g wholemeal rice flour*
  • 30g extra virgin olive oil
  •  7g brewer’s yeast
  • 8g salt
  • rice flour for dusting*

Ingredients for stuffing

  • 250g milk
  • 80g cooked ham*
  • 80g Scamorza cheese
  • 25g wholemeal rice flour*
  • 10g butter
  • salt, grated Parmesan cheese and extra virgin olive oil

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Knead all the ingredients together, form a dough ball and let it rest covered for at least 1 hour.
  2. Prepare the béchamel sauce by melting the butter in a pan, add the flour, stirring with a whisk so that no lumps form, then add the milk. Put the mixture on the heat until the béchamel forms.
  3. Season with salt and add grated Parmesan cheese to taste. Finally, let the béchamel sauce cool down.

Panzerotti-al-forno-gluten-free

4. Roll out the dough and cut 9cm diameter disks. Place a spoonful of béchamel sauce in the centre, ham pieces and two or three small cubes of Scamorza cheese.

panzerotti-al-forno-senza-glutine

5. Lightly moisten the edge of the filled disc with water and place a second disc on top, pressing the edge down so that it is perfectly sealed.

Ricetta-panzerotti-al-forno.gluten-free

  1. Brush the Panzerotti surface, put them on a baking tin covered with parchment paper and bake in a static oven preheated to 200°C for about 15 minutes, until golden brown.

Ricetta-panzerotti-gluten-free-uno-chef-per-gaia

Version with gluten of Baked Panzerottini

Prepare the dough with wheat flour and adjust the amount of water.

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Ravioli with prawns and cherry tomatoes

On Women’s Day, we thought of offering you an alternative idea to the usual mimosas, a gift for the eyes and the palate: Ravioli with prawns and cherry tomatoes.

Yes, today we want to share a recipe to prepare for the woman you love, but also for a dinner with women friends. In short, for an evening dedicated to the world of women.

Curious?

Very well, then get ready to cook some delicious ravioli with that extra touch: a romantic heart shape.

Ravioli with prawns and cherry tomatoes 

18.48g carbohydrates per 100g

Ingredients for egg pasta

  • 300g gluten free flour mix, brand Petra 3**
  • 5 eggs
  • 10g bitter cocoa*
  • 1 pinch of salt
  • water

Ingredients for the filling

  • 400g boiled and peeled prawns
  • 300g boiled and peeled potatoes
  • 100g Robiola cheese
  • salt and pepper

Ingredients for the dressing

  • 500g cherry tomatoes or diced tomatoes
  • 30g extra virgin olive oil
  • 3 basil leaves
  • salted ricotta cheese, salt, extra virgin olive oil

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Ravioli with prawns and cherry tomatoes

  1. On a cutting board, make a well with the flour and crack the eggs in the centre, add oil and salt.
    Start by beating the eggs with a fork and gradually incorporate the flour so that the liquids do not spill out, adding a few tablespoons of water if necessary.
    Continue stirring until the mixture is fairly compact.
  2. Now knead the dough with your hands until it becomes smooth and firm. Cover it with cling film and leave it to rest while you prepare the filling.
  3. Mash the potatoes and mix them with the chopped shrimps, robiola cheese, salt and pepper.
  4. Now assemble the ravioli.
  5. Roll out the dough, cut it with a heart-shaped cutter and place the filling in the centre. Finally, close the ravioli by placing another layer of pasta on top. To seal the two parts, you can help yourself with the tines of a fork.
  6. Put a pot of water on the stove and bring it to the boil. In the meantime, sauté the halved cherry tomatoes and basil leaves in a non-stick pan with a little oil, seasoning with salt.
  7. Cook the ravioli in salted water and, once cooked, drain them, dry them on a towel and serve on a plate with the sautéed cherry tomatoes, a generous grating of salted ricotta and a drizzle of mild extra virgin olive oil.

Ricetta_senza_glutine_ravioli_con_gamberi

Version with gluten of Ravioli with prawns and cherry tomatoes

Replace the 300g gluten-free flour with wheat flour and knead it with 3 whole eggs and a few tablespoons of water, if necessary.

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Original main courses: Ricotta and speck patties

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For our ‘friends ‘ recipes‘ section, we have prepared the recipe suggested by Emanuela, an original main course with a full, enveloping flavour: Ricotta and speck patties.

It is a preparation that can suit the palates of young and old alike, as it combines the pleasure of delicate yet mouth-watering flavours with the enjoyment of fun and quick patties.

Here is how to prepare them.

Ricotta and Speck patties

9.33g carbohydrates per 100g

Ingredients

  • 250g ricotta cheese
  • 40g bacon*
  • 40g breadcrumbs**
  • 30g Parmigiano Reggiano cheese, grated
  • 20g extra virgin olive oil
  • parsley, salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Chop the parsley, put it in a bowl and add the ricotta and chopped speck. Mix everything together, add the Parmesan cheese and 15g of breadcrumbs. Finally, season with salt.
  2. When the dough is ready, form small balls, dip them lightly in oil and then in breadcrumbs. Then place them on a baking tin covered with parchment paper and bake at 180°C in grill mode for 15 minutes.

Polpette_ricotta_e_speck_uno_chef_per_gaia

  1. Once cooked, they can be presented on skewers and served on a layer of mixed greens.

Version with gluten of Ricotta and Speck patties

Replace gluten free breadcrumbs with standard breadcrumbs.

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