What can you prepare when you are caving for a savoury snack, but you have little time available and don’t want to use the oven? This Pan-cooked creamy flatbread is a perfect solution for snacks, aperitifs, garden parties and unannounced guests.

Prepare the dough in few minutes, leave to rest for 30 minutes and that’s it: roll out two disks of dough and stuff them with your favourite ingredients or what you have available in the fridge or larder.

I found the perfect occastion to enjoy the vegetable creams with no preservatives and no gluten of the Citres company, my booth neighbours at the Cibus 2024 food exhibition. I made my Pan-cooked creamy flatbread both with Radicchio cream which you will find in the recipe below, and with Pumpkin cream which I used with slices of Taleggio cheese: cook both of them because it will be very hard to decide your favourite one.

Schiacciata-in-padella

Pan-cooked creamy flatbread

33.22g carbohydrates per 100g

Ingredients for the dough

  • 150g flour mix for bread, brand Nutrifree**
  • 100g milk
  • 10g extravirgin olive oil
  • salt

Ingredients for stuffing

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the dough mixing all the ingredients in a bowl until you obtain an even and firm mixture. Cover the dough with cling film and leave to rest for 30 minutes.
  2. Divide the dough in half and roll out each half with a rolling pin to obtain two disks of about 24cm diameter, but with one the two slightly larger.
  3. Spread the Radicchio cream and cream cheese on the larger disk leaving about 1-1.5cm along the permiter uncovered, then top with the second disk and fold the edge to seal the disks.
  4. Slightly grease a non-stick pan, better using spray extra virgin olive oil, and cook the flatbread for about 5 minutes on each side using a lid to turn it half-way through the cooking.
  5. Serve the flatbread hot and be creative with stuffing ideas!

Schiacciata-in-padella

As summer officially begins on 21st June, June salads will delight us with the addition of seasonal fruit.

Asparagus continues to be present, which we can enjoy with a mouth-watering cheese cream and plums for a salad that also becomes a green all-in-one dish, great to take to the office or to the pool in a convenient lunch box.

My salad with cooked vegetables features snow peas accompanied by carrots, but above all by the contrast of the sweetness of the figs and the saltiness of the crispy Prosciutto di Parma: as an appetiser, main course or as a one-course meal, the Salad of snow peas and figs will win you over with its explosion of flavours.

The tip I want to share with June salads is the use of spray oil, a very interesting way to dress our dishes. Why?

For two main reasons: the first is that we will use up to 90 per cent less oil for dressing, thus significantly reducing the calorie intake of the salads themselves; the second is that in the canned bag of Fratelli Mantova the oil is stored in the dark and protected from the air, thus guaranteeing ideal preservation.

My choice for these salads is avocado oil containing 100% oil extracted from the pulp of the avocado fruit, rich in vitamin E, with a light and delicate taste and texture.

For more ideas, see also the reinforced salads of May.

Asparagus and plum salad

carbohydrates 7.76g for 1 serving

insalata-di-asparagi-e-prugne

Ingredients for 1 salad

  • 3-4 asparagus
  • 50g plums
  • 30g soy milk*
  • 30g Ricotta cheese
  • 20g Robiola cheese
  • shelled pistachios
  • 1 lemon with edible zest
  • Fratelli Mantova’s avocado oil
  • salt and pepper

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

Preparation

  1. With a mandoline, slice the asparagus into ribbons and marinate them for at least 15 minutes with a teaspoon of lemon juice, salt, pepper and a splash of avocado oil.
  2. Prepare a cream by mixing ricotta, robiola, grated lemon peel and a grinding of pepper.
  3. Assemble the salad by placing the asparagus ribbons in a salad bowl, the cheese cream, the plums cut into wedges and a sprinkling of shelled pistachios.

insalata-di-asparagi-e-prugne

Snow pea and fig salad

carbohydrates 9.58g for 1 serving

insalata-di-taccole-e-fichi

Ingredients for 1 serving

Preparation

  1. Slice the carrots into ribbons using a mandoline, season them with lemon juice, salt, pepper and a splash of avocado oil, then allow to rest for the time needed to prepare the other ingredients.
  2. Boil the snow peas in boiling salted water until cooked but still firm. Plunge them into cold water, then drain immediately.
  3. Place the Prosciutto slice on a plate and let it crisp up in the microwave or in a non-stick frying pan: in the microwave, set the oven on low power for short periods of time until the desired crispiness is reached; in the frying pan, do not grease the bottom and cook on low heat until crispy.
  4. Assemble the salad by placing the snow beans on the bottom of the salad bowl, the carrot ribbons and a well-washed fig cut into wedges, season with a pinch of salt, pepper and a splash of avocado oil, then finish by adding the crispy prosciutto slice.

insalata-di-taccole-e-fichi

A recipe for all occasions and all year round: Ricotta and tuna patties with vegan mayonnaise.

Patties are always a successful dish with children and adults alike. These Ricotta and tuna patties are the solution for a quick, but tasty and nutritionally rich meal with the protein of ricotta and tuna.

I decided to prepare this recipe to be served as finger food during the Cibus exhibition in Parma during which I will be at the booth of the Isola d’oro company that produces Tonnotto, delicious 100% Italian tuna fillets that I used in my recipe.

To win over our visitors, I have prepared a very special vegan mayonnaise, flavoured with smoked paprika and Kala namak salt. What is Kala namak and why use it?

Kala namak is a dark, grey to violet coloured salt that is extracted from mines in northern India and the lakes surrounding the Himalayas rich in sulphurous springs. In fact, what characterises this salt is thehard-boiled egg smell that has made it particularly popular among those on a vegan diet as it is a perfect aromatic substitute for egg.

In addition to its organoleptic characteristics, this salt is recommended by Ayurvedic cooking in case of gastric disorders and is excellent for fighting bad cholesterol: that’s why I decided to use it instead of ordinary salt for my vegan mayonnaise! Be careful to the amount used because it is saltier than the salt we are used to.

Are you ready to experiment?

Polpette-di-ricotta-e-tonno-con-maio-vegana

Ricotta and tuna patties with vegan mayonnaise

5.5g carbohydrates per 100g of patties without mayonnaise

Ingredients for 6 servings

  • 500g cow’s milk ricotta
  • 150g Tonnotto l’Isola d’oro tuna fillets
  • chopped parsley or other herbs to taste
  • gluten-free breadcrumbs**
  • salt and pepper

Ingredients for the vegan mayonnaise

  • 100g sunflower seed oil
  • 50g soy milk*
  • 1 teaspoon of lemon juice
  • kala Namak salt
  • smoked paprika

**Ingredients specific for celiacs

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

Preparation

  1. Put ricotta in a bowl and mix it with the drained, chopped tuna; add salt and season with pepper and chopped parsley or other herbs to taste. Form patties and coat them with breadcrumbs.
  2. Arrange them on a baking tin lined with parchment paper and bake at 200°C in grill mode for 15 minutes.
  3. Prepare the mayonnaise by placing all the ingredients in a tall glass and mix with an immersion blender for a few minutes to obtain a smooth, homogeneous mayonnaise.
  4. Serve the patties warm or cold with vegan mayonnaise.

Polpette-di-ricotta-e-tonno-con-maio-vegana

Version with gluten of Ricotta and tuna patties with vegan mayonnaise

Replace the gluten-free breadcrumbs with conventional breadcrumbs, the rest of the recipe is naturally gluten-free.

 

 

What vegetables await you in our April salads? Cauliflower, peas and leek will be the stars with the red touch of strawberries: find out how to prepare them.

Let’s start with an uncommon use of cauliflower: raw. Have you ever tried it? You will be surprised to discover that it is sweet and has a much more delicate smell than when cooked. It is in fact during cooking that the typical sulphurous smell develops, which often makes cauliflower not liked, especially by children. In the first salad, cauliflower is grated to make a tasty, micronutrient-rich couscous with lots of flavour and few calories.

My Quinoa salad, on the other hand, is perfect for a refill of plant protein. Quinoa is a gluten-free pseudo-cereal that has all 8 essential amino acids (i.e. those that must be taken in with food as they are not produced by our body) and therefore has a very similar nutritional profile to foods of animal origin. Moreover, due to its wealth of other micronutrients, it is considered a super-food whose consumption is strongly recommended as an integral part of a healthy, balanced diet.

Remember to rinse quinoa before cooking to remove saponins, substances naturally present in many vegetables, which may cause irritation to mucous membranes, but are completely eliminated by a pre-cooking wash.

If you only have a few minutes available, see how to prepare Three five-minute salads!!

Cauliflower couscous with Radicchio variegato

carbohydrates 14g for the whole serving

cous-cous-di-cavolfiore-uvetta-e-fragole

Ingredients for 1 serving

  • 80g cauliflower
  • 40g radicchio variegato di Castelfranco
  • 15g raisins
  • 15g shelled walnuts
  • 1 teaspoon of toasted sunflower seeds
  • 1 teaspoon of pumpkin seeds
  • 1 strawberry
  • Traditional Balsamic Vinegar of Modena
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Grate the cauliflower with a coarse-hole grater to obtain a couscous-like consistency.
  2. Wash, dry and cut the Radicchio into pieces.
  3. Assemble the salad by placing the radicchio on the bottom of the plate and the cauliflower couscous on top; season with salt and pepper, oil and traditional balsamic vinegar of Modena, then complete by adding the raisins, nuts, seeds and finally the strawberry cut into thin slices.

Quinoa salad with leek and peas

carbohydrates 20.11g for the whole serving

insalata-di-quinoa-e-piselli

Ingredients for 1 serving

  • 25g quinoa (weighed raw)
  • 40g shelled fresh peas
  • 30g leek
  • 7g desalted capers
  • chopped basil and sage
  • sun-dried tomatoes*
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Rinse the quinoa under running water and cook it in 75g of lightly salted water for about 20 minutes or until it has absorbed all the water.
  2. Put a little oil in a non-stick frying pan and brown the finely sliced leek and peas in it, adding a few tablespoons of water to cook them. Add desalted capers and chopped basil and sage. When the peas are almost cooked, add the quinoa and season with salt (if necessary) and pepper.
  3. Serve the quinoa topped with a few chunks of sun-dried tomatoes and basil leaves.

insalata-di-quinoa-e-piselli

Cous-cous-di-cavolfiore-uvetta-e-fragole

Version with gluten of April salads

The recipes contain only naturally gluten-free ingredients, so no adaptation is necessary for their version with gluten.

My journey to find tasty and quick salad recipes continues to serve dishes that are always new and today my proposal is two Raw and cooked salads.

Remember that the principle we shoul follow when choosing our salad ingredients is their being in season. So, opening the fruit and vegetable calendar is a must before going to the greengrocer’s because stores are more an more thriving with all sorts of produce even if coming from any other part of the world.

Our star ingredients today are fennels and barilla plants. Fennel is rich of fibre and water, it helps digestion and prevents bloating; it can be eaten in many different ways. It is excellent raw at the beginning of the meal to slow down the absorption of carbohydrates eaten afterwards thanks to the presence fo water and fibre that will also contribute to reduce hunger.

Barilla plants are a shrub that grows between March and May. They are rich in vitamins and antixodants, but especially fibre and water, whereas they are very low in fat, which makes them perfect for low calorie diets and to quench hunger. Unlike fennels, they must be boiled or steamed before eating.

Find out how I used our hero vegetables in two fantastic raw and cooked salads. And if you missed my previous salads, check the recipes of Three 5-minute salads.

Fennel and orange salad with light dressing

carbohydrate 9g for 1 serving

insalata-di-finocchi-e-arance

Ingredients for 1 serving

  • 1/2 fennel
  • 50g orange
  • slivers of Piave chees or Emmentaler
  • pomegranate seeds
  • 30g soy milk*
  • 10g rice or extra virgin olive oil
  • orange juice
  • salt and pepper

**Ingredienti specifici per celiaci

*Ingredienti per i quali verificare l’assenza di glutine in etichetta o sul Prontuario AIC

Preparation

  1. Slice the fennel very thinly with a mandoline.
  2. Peel half an orange and cut it into segments and keep the second half to squeeze its juice.
  3. Prepare the dressing: put rice oil, soy milk, orange juice, salt and pepper in a tall container and blend with a hand blender to a texture similar to a runny mayonnaise.
  4. Assemple the salad: put the fennel in the centre of a deep dish, top with the orange segments, slivers of cheese, then dress with the orance sauce and garnish with pomegranate seeds.

Salad of Barilla plants with egg and hard Gorgonzola cheese 

carbohydrates for the whole serving negligible

insalata-di-agretti-uova-e-gorgonzola

Ingredients for 1 serving

  • 1 bunch of Barilla plants
  • 1 egg
  • 20g hard Gorgonzola cheese
  • extra virgin olive oil
  • salt and papper

Preparation

  1. Put a pot of water on the heat, salt it and when it reaches the boil, cook the Barilla plants for a couple of minuters. Drain and throw in cold water, then drain again. Set aside.
  2. Hard boil 1 egg for 9 minutes from when the water starts boiling. Once cooked, shall the egg and separate egg white and yolk.
  3. Assemble the salad: put the Barilla plants in a deep dish, top with the diced egg white, crumble the egg yolk, arrange the hard Gorgonzola cheese cut into small cubes and dress with salt, pepper and a dribble of extra virgin olive oil.

 

Patties and meatballs are always a guarantee of success, so I’m constantly seeking alternative ingredients to meat to make some tasty, quick and easy ones: find out how to prepare Eggplant patties with yoghurt sauce.
The inspiration for this recipe is a dish prepared by some Sicilian friends where I modified some steps and ingredients to make my patties as light as possible so that they can be suitable for frequent consumption. Since they are vegetable-based and I didn’t want to add egg, you will struggle a bit to give them a regular shape, but don’t worry too much about their aesthetics because the taste will overshadow it.
I wanted to propose a yoghurt sauce to accompany the patties so that you can also serve them as an appetiser or aperitif, but served with a vegetable side dish they will also be perfect as a main course.
And if you love meatballs, have fun browsing the session Meatballs and Patties of the blog.

Eggplant patties with yoghurt sauce

carbohydrates 13.5g per 100g of patties without sauce

Ingredients for the patties

  • 650g eggplant
  • 150g cherry tomatoes
  • 40 g breadcrumbs** plus breadcrumbs for breading
  • 35g almonds
  • 30g celery
  • 1 tablespoon desalted capers
  • chopped cumin, coriander and green pepper to taste
  • extra virgin olive oil
  • salt and pepper

Ingredients for the sauce

  • 200g fat free Greek yoghurt
  • 40g soy milk*
  • 10g seed oil
  • 1 heaped teaspoon of pistachio paste
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Dice the eggplants, sprinkle them with salt and place them in a colander to draw out moisture for about 30 minutes.
  2. Remove the moisture from the eggplants with paper towels, then put them in a wok with a little oil. Wilt them over high heat, stirring frequently, and add the halved cherry tomatoes, continuing to stir occasionally until the eggplants are cooked.
  3. Blend the almonds to a flour, then add the chopped celery, desalted capers, eggplants and cherry tomatoes in the blender and blend until smooth; thicken by adding the breadcrumbs, season with salt, pepper and chopped spices to taste.
  4. Form patties with a teaspoon and coat them with breadcrumbs, then place on a baking tray covered with parchment paper, drizzle with a little oil and bake in a convection oven preheated to 200°C until golden brown.
  5. Meanwhile, prepare the yoghurt sauce by mixing all the ingredients together in a bowl.
  6. Serve the patties with the yoghurt sauce as an appetiser or with a vegetable side dish as a main course.

Polpette-di-melanzane

Version with gluten of Eggplant patties with yoghurt sauce

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

If you’re looking for an alternative to pizza, which always challenges us with blood sugar and gluten-free, these Meat mini-pizzas can be super tasty and fun: try them!

In the recipe you will find the ingredients to prepare a tasty and succulent base starting with beef, which I asked my trusted butcher to grind from a lean cut, as my children like. Indeed, remember that it is important to see which meat is used for the mince because if you buy it ready-made at the supermarket, it usually contains a very high percentage of fat.

For the topping, you can decide to use your favourite ingredients, without having to follow my instructions: it will be a lot of fun!

So tonight mini-pizzas ready in just over 30 minutes! For alternative pizzas, see also this Potato pizza with olives.

pizzette-di-carne

Meat mini-pizzas

carbohydrates per 100g negliglible 

Ingredients for 5 mini-pizzas

  • 550g lean minced meat
  • 40g tomato sauce
  • 8g honey
  • 5g salt

Ingredients for the topping

  • tomato sauce
  • mozzarella
  • artichokes in oil or sautéed in a pan
  • sautéed mushrooms
  • sun-dried tomatoes*
  • olives
  • oregano
  • extra virgin olive oil
  • salt

Preparation

  1. In a bowl, season the minced meat with the tomato sauce, honey and salt. Mix well and leave to rest for about 30 minutes.
  2. Then, take an 8-9cm diameter pastry cutter and form discs of meat by pressing it down well with the back of a spoon. Place the meat discs on a hot grill and cook them on both sides without cooking them through (I cooked them 3-4 minutes per side). Move away from the heat.
  3. Meanwhile, season the tomato sauce with oregano, oil and salt.
  4. Place the grilled meat on a baking tray covered with parchment paper and top it like a pizza: tomato sauce, a few slices of mozzarella, artichokes, mushrooms, chopped sun-dried tomatoes and olives.
  5. Bake the mini-pizzas under the grill preheated to 220°C for about 4 minutes or anyway until the mozzarella has melted. Serve them hot.

pizzette-di-carne

Version with gluten of Meat mini-pizzas

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

Every year after the Christmas celebrations there is always some left-over Panettone. What can we use it for in order not to waste it? My idea is using it to prepare tasty Sweet-and-sour croutons with left-over Panettone with avocado cream and salmon.

There are many sweet recipes to use left-over Panettone, whereas there are not many to reuse it in a savoury preparation. If you have a gluten-free savoury Panettone is it naturally perfect to cook this recipe, but also a classic Italian Panettone turns into an unusual sweet-and-sour crouton that will surprise your guests.

My suggestion is to avoid Panettone with chocolate chips or stuffed with cream to give a second life to your left-overs. Instead, if you are looking for another typical Christmas dessert, try my Gluten-free and “sugar light” Spongata.

Sweet-and-sour croutons with left-over Panettone

consider the carbohydrates per 100g of Panettone

+ 2g carbohydrates per crouton for the agave syrup

Ingredients for 4 servings

  • 8 pieces of gluten-free Panettone** cut to a thickness of about 1.5cm
  • 80g smoked wild salmon, thinly sliced
  • 80g avocado
  • Parmigiano Reggiano in slivers
  • 1 tablespoon of Dijon mustard*
  • 1 teaspoon of agave syrup
  • 1/2 lemon
  • extra virgin olive oil
  • fresh dill
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Mash the avocado pulp with a fork to obtain a cream and adjust salt and pepper.
  2. Prepare a sauce mixing mustard, agave syrup, lemon juice and extra virgin olive oil with a fork and adjust flavour to taste.
  3. Toast the Panettone pieces in a toaster and when golden on both sides, top them with a layer of avocado cream, a slice of salmon and some slivers of Parmigiano Reggiano cheese, then douse with the mustard sauce and garnish with dill.

crostini di panettone

 

Version with gluten of Sweet-and-sour croutons with left-over Panettone 

Replace gluten-free Panettone with a classic Panettone.

Today I want to take you on a trip to the mountains of the Abruzzo region to discover artisan liqueurs created, as if by magic, by a family of nature and food lovers, which I want to propose to you in this recipe, also lactose-free, to prepare my Prawns with cream of Cannellini beans flavoured with Ratafià.

Artisan liqueurs in the kitchen

Let me introduce the liqueurs by the Scuppoz company starting with the name. The term ‘Scuppoz’ is an onomatopoeic word from Abruzzo that sounds like glasses clinking for toasting and celebrating, but today, Scuppoz is an artisan company that produces liqueurs using what the land of the mountains has to offer: wild herbs, berries and a lot of creative energy.

Before I met the Scuppoz liqueurs, I met Anna, the irrepressible wife of the second generation of herb alchemists whose passion in telling about the battles and challenges of making liqueurs in the hostile mountains of Abruzzo conquered me to the point that I couldn’t but find out about these ‘strong and gentle spirits’, as the motto of the ‘Medicinette’ liqueur collection reads.

Le "Medicinette" dell'azienda Scuppoz

The “Medicinette” collecion by Scuppoz

Ratafià: black cherry liqueur from the hills and Montepulciano wine

For my recipe, I chose the black cherry liqueur Ratafià made with black cherries from the hills and Montepulciano wine, ingredients that give the liqueur a powerful structure. Scuppoz Ratafià can be enjoyed by people with coeliac disease because it is prepared only with red wine, sour cherry juice and alcohol, i.e. without the addition of flavourings (here you will find the AIC rules for choosing gluten-free liqueurs).

Where does the name Ratafià come from? From the Latin expression‘ut rata fiat’, let the deed be ratified, because it was customary to drink this liqueur (prepared by women, but drunk mostly by men) immediately after signing a notarial contract to sanction its validity.

Scuppoz liqueurs are a journey of aromas, flavours and mountain stories, which I have brought to you in this recipe so that even the little ones at home can fully enjoy the experience without taking the alcoholic part for which they will have to wait a while!

And remember to follow Anna’s adventures on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!

gamberi con crema di cannellini al ratafia

Prawns with cream of Cannellini beans flavoured with Ratafià

14.10g carbohydrates per 100g

Ingredients for 4 servings

  • 400g red onion from Acquaviva delle Fonti (or Tropea onion)
  • 400g cooked chickpeas
  • 8 prawn tails
  • 2 shallots
  • vegetable stock
  • Ratafià – Scuppoz black cherry liqueur*
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Slice the red onion and brown it in a non-stick pan with a little oil for a few minutes, then cover with vegetable stock and let it cook without browning.
  2. When the onion is soft and the stock has evaporated, deglaze with 4-5 tablespoons of Ratafià, add salt and pepper and let the liquor thicken for a few minutes, then turn off the heat.
  3. Prepare the Cannellini cream. Put the chopped shallot in a non-stick pan, let it brown, then add the cooked Cannellini beans and let them season for about 5 minutes.
  4. Transfer the Cannellini beans to a blender, add the necessary amount of stock to obtain a thick cream and blend. Season with salt and pepper.
  5. Transfer the onion cooked in Ratafià to a bowl so that you can use the frying pan to cook the prawns: leaving the cooking juices of the onion, cook the prawn tails for a maximum of 2 minutes on each side.
  6. Now assemble the dish: with a ring, form a disc of Cannelli cream, place the Ratafià flavoured onion on top, then 2 prawns and finish with a grinding of pepper and a very light drizzle of oil.

gamberi con crema di cannellini al ratafia

Version with gluten of Prawns with cream of Cannellini beans flavoured with Ratafià

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

Have you already thought about what to prepare for Easter lunch? Given the temperatures of the last few days, how about some recipes to organise a picnic, perhaps by the sea? Then this Tuna and Pepper Quiche could be a perfect recipe to enjoy sitting on the ground.

And since it is a festive day, I thought I would offer you a complete menu that you can easily make by following the recipes. What will I carry in my picnic basket? Definitely this Tuna and pepper quiche, a tasty and convenient Herb-marinated chicken salad (to be prepared conveniently a few days in advance) and my Little truffles with surprise.

All strictly easy to enjoy even without a set table. Are you ready to pack your picnic basket?

Tuna and pepper quiche

28.10g carbohydrates per 100g

Ingredients for 6-8 servings

Ingredients for the brisé pastry

  • 250g gluten-free bread flour mix, brand Biaglut** (for the version with gluten, see below)
  • 80 g butter
  • 50g water
  • 1 egg
  • 1/2 tsp sweet paprika
  • 1 pinch of salt

Ingredients for the filling

  • 400g red pepper
  • 350g yellow pepper
  • 200g tuna in olive oil, drained
  • 130g soft cheese
  • 100g pitted green and black olives
  • 80g spring onions
  • 70g fat free Greek yoghurt
  • extra virgin olive oil
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the shortcrust pastry in the traditional way, i.e. by mixing all the ingredients until a compact and homogenous dough is obtained. Cover the brisé pastry with cling film and place it in the refrigerator for the time needed to prepare the filling.
  2. Chop the leek very finely and sweat it in a non-stick pan with a little extra virgin oli oil. Add the diced peppers, season with salt and pepper and cook over a high heat for about 5 minutes. Set aside.
  3. Place the soft cheese and yoghurt in a bowl, add the lightly chopped olives, the drained and crumbled tuna, then add the peppers and spring onions: mix well, season with salt and pepper.
  4. Roll out the brisé prastry on a sheet of parchment paper and cover a 24cm diameter baking tin, leaving the edges high. Pour in the vegetable and tuna filling, then flatten the edges with the tines of a fork to seal the quiche. Sprinkle the surface with a pinch of oregano and bake in a static oven preheated to 180°C for about 45 minutes.
  5. Serve the quiche warm, accompanying it, if desired, with guacamole sauce.

quiche-di-peperoni-e-tonno

Version with gluten of Tuna and pepper quiche

The filling in the recipe is naturally gluten-free, while to prepare the brisé pastry, replace the BiAglut flour with an equal amount of wheat flour, but reduce the amount of water to only 20g.