Gluten-free Digestives

Dolci, Video ricette

Do you have a craving for something sweet, perhaps a biscuit to break your appetite, but don’t want to indulge in a sin of gluttony? The answer is gluten-free Digestives, a mouth-watering solution, sweet to the point and, above all, without too much guilt.

In fact, this version of Digestive contains much less butter and much less sugar than the original recipe, so it will also be perfectly suited to accompany some blue cheese or a piece of Stilton.

What else? Have fun and watch the video to see how to prepare them step by step.

Gluten-free Digestives

52g carbohydrates per 100g without chocolate

Ingredients

100g oatmeal*
100g flour mix for bread, brand BiAglut**
90g butter
60g milk
60g brown sugar
40g dark chocolate
8g baking powder*
3g salt

**Ingredients specific for celiacs

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

Preparation

In a food processor, mix all the ingredients except the dark chocolate and blend to a smooth, even dough. Depending on the oatmeal you use, you may have to add a bit more milk.
Cover the dough with cling film and leave to rest for 30-40 minutes in the refrigerator.
Roll out the dough to a thickness of about half a centimetre, cut out the biscuits with a round mould 5-6cm in diameter and bake them in a static oven preheated to 180°C for about 13 minutes.
Melt the chocolate in the microwave or over very low heat, then dip in it one side of the digestives and let them cool down before serving.

Version with gluten of Digestives

Replace the gluten-free BiAglut flour with wheat flour and, if necessary, increase the amount of butter by 20g.

October 25, 2016/0 Comments/by Ilaria Bertinelli

Fragrant Rustic loaves

Pane e Lievitati

How pleasant is the smell of freshly baked Rustic loaves? For us freshly baked bread is truly irresistible, one of those treats that fills the house with goodness, warming it up and making it even cosier… especially when the first cold weather sets in.

Then there is the satisfaction of enjoying a fragrant loaf of bread made with one’s own hands.
Today we are going to make gluten-free Rustic loaves that you can use to accompany meals, snacks and breakfasts; and if you don’t have time to let bread rise, try Yoghurt flat bread.

Rustic loaves

45.73g carbohydrates per 100g

Ingredients

780g water
420g flour mix for bread, brand Revolution**
300g flour mix for dark bread, brand Schär**
120g buckwheat flour*
100g flour mix for bread, brand Bene Sì Coop**
50g extra virgin olive oil
20g sprouted buckwheat flour* (optional)
25g brewer’s yeast
10g salt

**Ingredients specific for celiacs

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

Preparation

In a bowl, or in a planetary mixer, mix all the ingredients together, setting aside only 10g of oil.
When the dough is even and fairly firm, divide it into 4 pieces and form into large loaves; place them on 2 baking tins covered with parchment paper and leave them to rise for about 2 hours.
Brush the surface with the oil set aside; bake for 30-40 minutes in a static oven preheated to 200°C.

Version with gluten of Rustic loaves

Replace the gluten-free flours with equal amounts of mixed wholemeal flours, reducing the water to 550g.

October 21, 2016/0 Comments/by Ilaria Bertinelli

Meal solutions: Pan-fried potato pie

Primi piatti, Secondi piatti

You know, we love trying out new recipes by mixing ingredients and experimenting with different cooking methods and tasty combinations: the Pan-fried potato pie is a perfect example.

Today’s idea is a great one-dish meal because it is hearty and perfect as a complete meal, but also ideal as a tasty main course.

So, let’s start preparing our Pan-fried potato pie, then decide on the best way to enjoy it, perhaps accompany it with Dominican salad.

Pan-fried potato pie

16.4g carbohydrates per 100g

Ingredients

1kg potatoes
100g non-smoked or smoked Scamorza cheese
90g cooked ham*
80g cooked spinach (or frozen and left to thaw)
70g Parmigiano Reggiano cheese, grated
2 eggs
butter, salt, pepper, oil

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

Preparation

Boil the potatoes and mash them with a potato masher, then season with a knob of butter, Parmesan cheese and eggs.

2. Now lightly grease a sheet of baking paper with a little oil, then form a disk of mashed potatoes the size of the non-stick pan in which you want to cook the pie.

Cover the disc with the cooked ham, the thinly sliced Scamorza cheese and, finally, the lightly chopped spinach.
Cover the filling with a layer of mashed potatoes so that the pie filling is completely closed. It is a good idea to grease the surface of the pie before placing it in the non-stick pan with the help of the parchment paper and a dish.

Cook over medium heat and, after about ten minutes, turn the whole thing over to the other side with the help of two flat lids, as wide as the pan. When the second side is also golden brown, serve the pie in slices accompanied by vegetables to taste.

Tip: it is excellent also eaten cold.

Version with gluten of Pan-fried potato pie

The recipe contains only naturally gluten-free ingredients so no adaptation is needed.

October 18, 2016/0 Comments/by Ilaria Bertinelli

Turkey meatballs with Porcini mushrooms

Polpettando, Secondi piatti

We are in the middle of the mushroom season, a foodstuff with intense aromas that can give that extra touch to even the simplest of dishes.
Today we are preparing them with meat and, precisely, with the food we consider to be ‘the favourite of young and old’: here is how to prepare delicious Turkey meatballs with porcini mushrooms.

And if you love meatballs, enjoy the “Meat balls and patties” section.

Turkey meatballs with Porcini mushrooms

1.8g carbohydrates per 100g

Ingredients

550g minced turkey meat
40g Parmigiano Reggiano cheese, grated
20g breadcrumbs**
1 egg
5g dried Porcini mushrooms
5g salt
extra virgin olive oil

** Ingredients specific for celiacs

Preparation

Soak the dried mushrooms in lukewarm water.
Meanwhile, place the ground turkey meat in a bowl, add the egg, Parmesan cheese and breadcrumbs and mix well. Remove the soaked mushrooms from the water and save the water for cooking the meatballs.
Cut the mushrooms into small pieces, add them to the meat, season with salt and mix again. Form patties and place them in a non-stick frying pan with a drizzle of extra virgin olive oil; brown them on both sides, then add the mushroom soaking water, put the lid on and cook the patties. After about 20 minutes, if a lot of liquid is present, remove the lid and brown the meatballs before serving.

Version with gluten of Turkey meatballs with Porcini mushrooms

Replace the gluten-free breadcrumbs with standard breadcrumbs.

October 14, 2016/0 Comments/by Ilaria Bertinelli

Chicken rolls with pears and Gorgonzola

Secondi piatti

Have you returned from work, have little time and a dinner to prepare? A common scene for many of us practically every week. But who says it takes hours to prepare something good? Our answer is Chicken rolls with pears and Gorgonzola cheese.

It only takes few ingredients and dinner will be a success: I like saying that we are often not missing the time to cook, but rather some ideas and the necessary ingredients for preparing them, and this is a good example!

Would you like a tip for your side dish? Try the chicken rolls with Vegetables au gratin or some nice Mint flavoured beans.

Chicken rolls with pears and Gorgonzola cheese

1.83g carbohydrates per 100g

Ingredients

600g chicken breast (cut into 16 thin slices)
150g pear
150g Gorgonzola cheese
125g white wine
extra virgin olive oil, stock, salt and pepper

Preparation

Cut the pear into 16 wedges. Lay out the chicken slices and place a small piece of Gorgonzola cheese and a slice of pear on each. Roll every slice up and secure with a toothpick.

Brown the rolls in a frying pan with a little oil for about 2 minutes. Turn them, adjust salt if necessary, add a grinding of pepper and douse with wine.

Continue cooking so that the wine evaporates, add a little stock to complete cooking. Place the rolls on a serving plate and douse with the cooking liquid.

Serve with a few slices of pear to taste.

Version with gluten of Chicken rolls with pears and Gorgonzola cheese

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

October 11, 2016/0 Comments/by Ilaria Bertinelli

Yoghurt and lemon plumcake

Dolci

Today’s recipe comes straight from Francesca Morandin, who teaches us how to make a delicate and very, very tasty Yoghurt and lemon plumcake.

All the fragrance of citrus fruits and the lightness of yoghurt for a dessert to be enjoyed at breakfast, snack time, but also as an after-meal treat for those who just don’t want to give up a moment of enjoyment.

If you prefer, you can also turn the large plumcake into single-portion plumcakes to be frozen and have ready in the morning for the little ones’ breakfast or snack: they will certainly never say no to breakfast again. For breakfast, try also Carrot and almond cakes.

Yoghurt and lemon plumcake

41.31g carbohydrates per 100g

Ingredients

200g gluten-free flour mix, brand Petra 5**
200g butter
200g sugar
80g plain yoghurt
90g egg white (approx. 2 egg whites)
20g orange paste (or finely chopped candied orange peel)
1 lemon peel, grated
8g baking powder*
1 vanilla pod
1 pinch of salt

**Ingredients specific for celiacs

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

Preparation

In a planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is whipped, add the orange paste (or chopped zest), grated lemon peel, egg white and flour, then mix well; finally add the yoghurt, vanilla pulp, a pinch of salt and baking powder, stirring again until the mixture is smooth and homogeneous.
Pour the mixture into a mould buttered and floured, or lined with parchment paper, or a silicone mould. Bake in a static oven preheated to 175°C for 25-30 minutes.

Version with gluten of Yoghurt and lemon plumcake

Replace the gluten-free Petra 5 flour with 280g wheat flour.

October 4, 2016/0 Comments/by Ilaria Bertinelli