Ricotta and tuna patties with vegan mayonnaise

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?

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

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.
Arrange them on a baking tin lined with parchment paper and bake at 200°C in grill mode for 15 minutes.
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.
Serve the patties warm or cold with vegan mayonnaise.

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.

May 6, 2024/0 Comments/by Ilaria Bertinelli

April salads

Antipasti, Secondi piatti

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

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

Grate the cauliflower with a coarse-hole grater to obtain a couscous-like consistency.
Wash, dry and cut the Radicchio into pieces.
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

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

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.
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.
Serve the quinoa topped with a few chunks of sun-dried tomatoes and basil leaves.

Version with gluten of April salads

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

April 29, 2024/0 Comments/by Ilaria Bertinelli

Raw and cooked salads

Antipasti, Secondi piatti

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

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

Slice the fennel very thinly with a mandoline.
Peel half an orange and cut it into segments and keep the second half to squeeze its juice.
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.
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

Ingredients for 1 serving

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

Preparation

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.
Hard boil 1 egg for 9 minutes from when the water starts boiling. Once cooked, shall the egg and separate egg white and yolk.
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.

April 8, 2024/0 Comments/by Ilaria Bertinelli

Eggplant patties with yoghurt sauce

Antipasti, Polpettando, Secondi piatti

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

Dice the eggplants, sprinkle them with salt and place them in a colander to draw out moisture for about 30 minutes.
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.
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.
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.
Meanwhile, prepare the yoghurt sauce by mixing all the ingredients together in a bowl.
Serve the patties with the yoghurt sauce as an appetiser or with a vegetable side dish as a main course.

Version with gluten of Eggplant patties with yoghurt sauce

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

March 14, 2024/0 Comments/by Ilaria Bertinelli

Gluten-free mini-pizzas? Try Meat mini-pizzas

Antipasti, Polpettando, Secondi piatti

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.

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

In a bowl, season the minced meat with the tomato sauce, honey and salt. Mix well and leave to rest for about 30 minutes.
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.
Meanwhile, season the tomato sauce with oregano, oil and salt.
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.
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.

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.

March 5, 2024/0 Comments/by Ilaria Bertinelli

Left-over Panettone? Try these Sweet-and-sour croutons with avocado and salmon

Antipasti

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

Mash the avocado pulp with a fork to obtain a cream and adjust salt and pepper.
Prepare a sauce mixing mustard, agave syrup, lemon juice and extra virgin olive oil with a fork and adjust flavour to taste.
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.

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

Replace gluten-free Panettone with a classic Panettone.

December 28, 2023/0 Comments/by Ilaria Bertinelli

Prawns with cream of Cannellini beans flavoured with Ratafià

Antipasti

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.

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!

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

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.
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.
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.
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.
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.
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.

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.

August 27, 2023/0 Comments/by Ilaria Bertinelli

Savoury treats: Tuna and pepper quiche

Antipasti

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

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.
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.
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.
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.
Serve the quiche warm, accompanying it, if desired, with guacamole sauce.

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.

March 31, 2023/0 Comments/by Ilaria Bertinelli

Tomato Bruschetta sauce

Antipasti

If you want to surprise your friends with simplicity, this Tomato Bruschetta sauce can be an idea: with 3 ingredients and the aromatic herbs from your garden, you can have a topping that is as irresistible as cherries!

With so few ingredients, the secret for success is their quality and especially peeled tomatoes make the difference. My recommendation is for you to try Ciro Flagella Peeled Tomatoes that you will never forget after trying once. Then, if you really want a treat, prepare 2 sauces following the same procedure, but using red tomatoes for one sauce and yellow tomatoes for the other: it will be like having a cone of Gelato with two scoops of your favourite flavours.

For a perfect Bruschetta sauce, remember to remove all the seeds from the peeled tomatoes and avoid pieces of aromatic herbs: use a specific bag or container for the herbs so that they can release their essential oils, but not lose leaves or seeds.

And if you have time to chop some extra shallot, make some extra sauce and store it in a jar in the refrigerator to serve with starters or main courses.

Tomato Bruschetta sauce

6.6g carbohydrates per 100g

Ingredients for 4 servings

500g peeled tomatoes
150g shallot
50g extra virgin olive oil
2 cloves of garlic
1 bunch of aromatic herbs (rosemary, thyme, marjoram, summer savoury)
extra virgin olive oil, chilli pepper, garlic, salt

Preparation of the Bruschetta sauce

Cut the peeled tomatoes in half, remove the seeds and dice the flesh. Chop the shallot finely and sweat it with 50g olive oil, then add the diced tomato, the garlic and the aromatic herbs bouquet in a bag or colander so that it just releases its aroma.
Allow to cook over low heat until the tomato has become creamy and the liquid has completely evaporated, therefore at least 1 hour.
Use the sauce to top Bruschettas or with meat or fish.

Version with gluten of Tomato Bruschetta sauce

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

August 26, 2022/0 Comments/by Ilaria Bertinelli

Cold recipes for hot summers: Cream of peppers and lentils with anchovy croutons

Antipasti

Since the heat does not leave us this summer, I am constantly looking for cold recipes that can satisfy the palate, be healthy and above all be pleasantly refreshing, which is why I propose the Cream of peppers and lentils with anchovy croutons, this time paired with a fantastic wine!

In fact, a dear friend who knows my passion for wines gave me a bottle of Viognier Linea Ars Magna by Omina Romana vintage 2017, for which I wanted to create an ad hoc recipe. So here is my pairing because its intense and complex bouquet of aromatic herbs goes perfectly with the sweet scent of peppers, enlivened by the savouriness of anchovies and slivers of 36-month Parmigiano Reggiano cheese that masterfully reflect the mineral note that the wine draws from the volcanic soils where the vines grow.

The recipe is rich in fibre thanks to the peppers and lentils, it is also an excellent source of vitamins, the anchovies provide us with Omega 3, and the 36-month Parmesan cheese not only allows us to get calcium, but also makes the recipe suitable for those who are intolerant to dairy proteins: in short, a “supplement recipe” as my friend Alessandra Bosetti, clinical dietician at the Buzzi Hospital in Milan, would call it, just like the Venere rice towers with almond cream and tomatoes.

When staying in the city while others are on holiday, the best way to treat oneself to a few moments of pleasure and relaxation is to indulge in good food and a glass of wine of those that remain in the memory file like photos taken in summer.

Cream of peppers and lentils with anchovy croutons

12.74g carbohydrates per 100g of Cream of peppers and lentils without croutons

Ingredients for 4 servings

1kg bell peppers (2 red and 2 yellow)
100g hulled lentils
2 slices of gluten-free wholemeal bread**
30g Parmigiano Reggiano 36 months old
4 anchovy fillets in oil
extra virgin olive oil
chili
salt and pepper
edible flowers for decoration

** Ingredients specific for celiacs

Preparation of Cream of peppers and lentils

Clean the peppers, cut them in half, remove the stalk, seeds and white filaments, then cut them into quarters and place in the oven under the grill at 200°C until the skin is slightly dark. Seal the peppers in a paper bag and, when cold, peel and set them aside.
Boil the lentils in lightly salted water until cooked: with hulled lentils it will take about 15 minutes. Drain and leave them to cool.
Place a drizzle of extra virgin olive oil in a non-stick frying pan, melt the anchovies drained from oil and when melted, add the diced wholemeal bread and toast it well on all sides.
Now prepare the cream by putting the peeled peppers and lentils in a blender and when you have obtained a smooth and even cream, add salt, pepper and chilli.
Divide the cold cream into 4 bowls, sprinkle the surface with Parmesan shavings and the anchovy croutons, then top with edible flowers.

Version with gluten of Cream of peppers and lentils with anchovy croutons

For the gluten-free version of the recipe, replace the gluten-free wholemeal bread with standard bread.

July 7, 2022/0 Comments/by Ilaria Bertinelli