Quinoa pies with avocado

Antipasti

Today’s recipe is vegetarian and very, very tasty: Quinoa pies with avocado, a dish I tasted, in a more American version, on one of my overseas business trips and wanted to adapt it to a more ‘Italian’ taste.

Simple, healthy ingredients for a dish that is perfect as an appetiser, focusing on lightness without sacrificing taste. If you like quinoa, try also Quinoa surprises.

Get ready!

Quinoa pies with avocado

carbohydrates 14.84g per 100g without mozzarella and mustard chutney

Ingredients

95g avocado pulp (approx. ½ avocado)
75g quinoa
50g spring onion
1 mint leaf
1 sprig of parsley
extra virgin olive oil, salt, pepper, buffalo mozzarella, apricot mustard chutney*, valerian

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

Preparation

Cook the quinoa for about 15 minutes in lightly salted water (usually twice its weight), then leave to cool.
Meanwhile, in a non-stick pan, soften the finely chopped spring onion on low heat. In a bowl, mash the avocado pulp with a fork and add chopped mint and parsley. Season the cooked quinoa with the avocado cream, add the cooked spring onion and, finally, season with salt and pepper.
Using a pastry cutter, form a disc of quinoa directly on the serving dish; accompany the flan with sliced buffalo mozzarella, a pinch of apricot mustard chutney and a few valerian leaves as decoration.

Version with gluten of Quinoa pies with avocado

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

November 1, 2016/0 Comments/by Ilaria Bertinelli

Pinzimonio with sour cream

Antipasti

It is known that vegetables are rich in minerals and are one of those healthy foods that are good for you, but not everyone likes to eat them plain… especially children. Actually, there are many ways to make them more appetising to be enjoyed for a break or even as a tasty aperitif: Pinzimonio with sour cream is an option.

Obviously we do not have to exaggerate with the amount of sour cream, whereas we do not have to worry too much with the amount of fresh vegetables: this is the beauty of Pinzimonio!

And if you are a fan of Pinzimonio, you must find out what my Radimonio is!!!

Pinzimonio with sour cream

negligible carbohydrates per 100g

Ingredients for the sauce

1 packet of sour cream
40g leek
3 stalks of chives
1 clove garlic
extra virgin olive oil, salt and pepper to taste

Ingredients for the Pinzimonio

carrots
small courgettes
yellow and red pepper
radishes
boiled potatoes

Preparation of Pinzimonio with sour cream

Slice the leek very thinly and chop it thoroughly. Put a little oil in a pan and pour in the leek and the whole, peeled clove of garlic. Fry the leek, add a drop of water and let it cook very slowly for at least 30 minutes. When the leek is perfectly cooked and soft, let it dry out well on the heat and remove the garlic.
Put the sour cream in a bowl and season it by adding the cooked leek, chopped chives, salt and pepper to taste; mix well and leave to rest.

Prepare the vegetables for the Pinzimonio cut as desired.

4. Serve the vegetables in separate containers and the sour cream in a single bowl in which to dip the vegetables or in individual containers for each diner.

September 13, 2016/0 Comments/by Ilaria Bertinelli

Chickpea Farinata

Antipasti, Secondi piatti

You know, we always like to experiment with new and tasty recipes, so today we are proposing a mouth-watering idea to make your dinner even more enjoyable: Chickpea Farinata.

Perfect as an appetiser or main course, they are the solution to give that extra touch to the classic, and always pleasant, Chickpea Farinata.

Try preparing it with us!

Chickpea Farinata

21g carbohydrates per 100g of plain Farinata

Ingredients for Farinata

300g water
150g chickpea flour*
salt, pepper, extra virgin olive oil

Ingredients for the filling

sliced provolone
Dry-cured or cooked ham
lettuce

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

Preparation

Put the chickpea flour in a bowl and pour the water over it slowly, stirring continuously with a whisk so that no lumps form. Let the flour rest for 6-7 hours.
Heat a non-stick pan for crepes with a little extra virgin olive oil. Cover the bottom of the pan with a layer of chickpea flour batter and cook it until golden brown; turn it over with the help of a spatula and allow it to brown on the second side as well.

Top the Farinata crepes with a layer of lettuce, then cover with slices of Provolone and finally ham. Fold them and serve.

Note: when soaking the chickpea flour, check the proportions indicated on the flour bag: they may vary depending on the chickpea flour used!

Version with gluten of Chickpea Farinata

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

September 6, 2016/0 Comments/by Ilaria Bertinelli

Amazing vegetables: Ratatouille

Antipasti

The world-famous Disney cartoon Ratatouille has not only made famous the little mouse protagonist of the story, but also the traditional French dish around which Rémy’s adventures revolve: Ratatouille.

To us Italians, such a high-sounding name makes one think of a super-fine dish, perhaps rich in preparations and sauces, typical of transalpine cuisine. Instead, Ratatouille is a very simple recipe whose goodness lies in the balance of vegetables between them and the very few other ingredients present. In short, Remy was right to be surprised by such an unusual order for the famous restaurant whose kitchen he headed!

Such a simple and tasty preparation is perfect for our table, perhaps to be served with Turkey meatballs with Porcini mushrooms.

Ratatouille

6.15g carbohydrates per 100g

Ingredients

600g aubergine
450g courgettes
400g cherry tomatoes
350g yellow and red pepper
120g onions
1 bay leaf
1 clove garlic
extra virgin olive oil, salt

Preparation

Cut the aubergines into cubes and place them in a colander, sprinkling them with salt so that their bitter liquid drains out. Meanwhile, cut the courgettes into rounds, the peppers into pieces, the onion into slices and the cherry tomatoes into halves.

In a wok, or a large non-stick frying pan, cook first the courgettes and peppers separately in a few tablespoons of oil, then finish off with the onion and cherry tomatoes; then add all the vegetables and sauté with a bay leaf and a clove of garlic.
Adjust salt and pepper.

Version with gluten of Ratatouille

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

August 2, 2016/0 Comments/by Ilaria Bertinelli

Alternative ideas: Travel Caprese

Antipasti

Today we revisited a great classic of summer cuisine to turn it into a Travel Caprese.

The recipe we are proposing, however, is a ‘travel’ version, because the mozzarella enclosing a tasty little surprise reminds us so much of suitcases, which almost always contain something to eat… at least ours!

The concept of the small surprise is also found in Supplì Viva l’Italia.

But in particular, this Caprese can be a perfect idea to prepare when about to leave on a trip, so with little time for cooking!

Travel Caprese

negligible carbohydrates per 100g

Ingredients

4 mozzarellas of cow’s milk or buffalo milk (I got the 250g ones)
80g ripe tomatoes
80g drained tuna
8 pitted olives*
salt and basil

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

Preparation

Cut the mozzarellas so that they are divided into two parts, one of which is to serve as the lid. Then cut the tomatoes into pieces, remove the seeds, salt them and make sure they release part of their water.
Using a knife, empty the inside of the larger half of the mozzarella and lightly salt the inside, then fill it with tomato pieces, drained tuna, olives cut in half and basil.

Put the mozzarella lid on and, if necessary, fix it with a toothpick and garnish with a basil leaf. Use the inside of Mozzarellas to prepare a salad or to top a pizza.

Version with gluten of Travel Caprese

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

July 26, 2016/0 Comments/by Ilaria Bertinelli

Papaya sauce with vegetables

Antipasti, Le ricette degli amici

For the ‘friends’ recipes‘ section, I am sharing with you a tasty recipe that Cecilia sent us: Papaya sauce with vegetables. It is a great idea to accompany tortillas, but also to top crackers and bread. In short, a perfect hunger-breaker or a tasty aperitif to propose to friends.

And don’t be misled by the fact that the main ingredient is a fruit: the sauce is savoury and perfect for stimulating your appetite! This sauce is also great to be served with cheese and, why not, with my beloved Pinzimonio.

If you wish to stay in this area of the world, try my Vegetarian Chili.

Papaya sauce with vegetables

8.97g carbohydrates per 100g

Ingredients

550g papaya
200g tomatoes
15g spring onion
3 tbsp fresh lime juice
2g fresh cilantro
1 teaspoon jalapeño chilli
salt

Preparation

Peel the papaya, remove the seeds and blend it. Remove the seeds from the tomatoes and chop the pulp finely. Also finely chop the spring onion, cilantro and seeded chilli.

Mix all ingredients together, add lime juice, adjust salt and serve the sauce to accompany tortillas or crackers.

Version with gluten of Papaya sauce with vegetables

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

July 19, 2016/0 Comments/by Ilaria Bertinelli

Cherry tomatoes with anchovy flavoured bread

Antipasti

Summer means fresh food, quick to prepare and tasty to eat. In this season, nature helps us with fragrant, tasty and colourful fruit and vegetables, so it is easier to let your imagination run wild with quick recipes based on a few easy-to-prepare ingredients: hence my Cherry tomatoes with anchovy flavoured bread.

This recipe is also perfect for a snack, perhaps turning it into a Bruschetta with bread flavoured with anchovies and cherry tomatoes on top to complete it.

If you are looking for other salad ideas, you may like this Venere rice salad with cherry tomatoes and pistachio nuts.

Cherry tomatoes with anchovy flavoured

9.59g carbohydrates per 100g

Ingredients

800g cherry tomatoes
130g sliced rustic bread**
20g capers
10g anchovy fillets
1 bunch of parsley
1/2 clove of garlic
extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

Finely chop parsley, capers and garlic. In a small bowl, emulsify extra virgin olive oil, salt and pepper to make a dressing; then flavour it with the previously prepared chopped parsley. Cut the cherry tomatoes in half and season them with the sauce.
Put a little oil in a non-stick frying pan and cook the anchovy fillets in it until they have melted.

Dice the bread, put it in the pan with the oil and let it brown for a few minutes over high heat.

4. Sprinkle the tomatoes with bread and serve.

Version with gluten of Cherry tomatoes with bread and anchovies

Replace gluten-free bread with standard rustic bread.

July 1, 2016/0 Comments/by Ilaria Bertinelli

Maxi teff crackers

Antipasti, Pane e Lievitati

Warmer and longer days lead us to have the desire to organise aperitifs with friends, outdoor dinners or parties.
We are well aware of this, in fact the recipe we recommend today will not only serve as an accompaniment to sauces, deli meats or snacks, but also as a tasty afternoon snack: Maxi teff crackers.

Crispy, fragrant, tasty and easy to prepare… let’s see how!

Maxi teff crackers

65.12g carbohydrates per 100g

Ingredients

150g gluten-free bread flour mix, brand Schär Mix B**
150g water
100g wholemeal rice flour*
50g corn flour*
50g teff flour*
30g extra virgin olive oil
7g fine salt
3g brewer’s yeast

**Ingredients specific for celiacs

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

Preparation

Mix together all the ingredients, except the oil, to form a smooth, even dough.

2. Roll it out into very thin layers and cut into long, rather wide rectangles as desired; then place them on a baking tin covered with a sheet of baking paper, prick the surface with a fork and brush it with oil.

If you wish, you can sprinkle the surface with sesame seeds or other seeds and herbs.
Bake in a static oven preheated to 200°C for 10-15 minutes until crispy.

Now you can serve them!
Our tip: try them with Chickpea hummus!

May 24, 2016/0 Comments/by Ilaria Bertinelli

White mushroom bites

Antipasti

Today we would like to recommend an appetiser, as well as an aperitif, that is tasty and inviting to eat as finger food: White mushroom bites.
Simple and tasty, they are the ideal way to make a mouth-watering and impressive dish to serve for an evening with friends or to pamper the whole family with finger-licking goodness.

Another idea for getting together with friends? Try this Savoury biscuit with Parma ham mousse!

A strictly gluten free, light and tasty recipe suitable for any season and occasion.

White mushroom bites

7.27g carbohydrates per 100g

Ingredients

370g white mushrooms (approx. 20 mushrooms)
80g Ricotta cheese
70g Robiola cheese
10g chopped parsley
1 clove garlic
extra virgin olive oil, salt, pepper and spices to taste

Preparation

Cut the stalks off the mushrooms, chop them and, if the stalks weren’t enough, chop also some small mushrooms. Sauté in a pan with a little oil and 1 clove of garlic.

Meanwhile, chop the parsley with a bit of garlic and mix with the cheese; season with salt, pepper and herbs.

Stuff the mushroom caps with the chopped stalks and the cheese filling, season with a little oil, then bake in the oven at 180°C until the surface is golden brown.

Version with gluten of White mushroom bites

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

May 10, 2016/0 Comments/by Ilaria Bertinelli

Aperitif time: Savoury puffs

Antipasti

With the arrival of nice weather, there is nothing better than ending the day with a pleasant aperitif with friends or a dinner of appetising and mouth-watering finger food: this is the inspiration for Savoury puffs to be filled to taste.

That’s what we were thinking about while preparing today’s recipe: an evening in the open air, on the balcony or in the garden, with a nice buffet to enjoy while chatting.

Do you like the idea?

Then try our Savoury puffs to be filled to taste… you’ll see what a success!

Savoury puffs

33.31g carbohydrates per 100g of puffs

Ingredients for the choux pastry

150g water
120g gluten-free flour mix for bread, brand BiAglut**
80g softened butter
10g sugar
3 eggs
a pinch of salt

** Ingredients specific for celiacs

Preparation

Pour water, butter, salt and sugar in a saucepan and cook for 5 minutes, stirring with a whisk.
Add the flour while continuing to stir, so that no lumps form, until the mixture has completely come off the saucepan sides.
Remove the saucepan from the heat and let the mixture cool for 10 minutes. Next, add the eggs one at a time, mixing well with the whisk: it is important that each egg is completely incorporated before adding the next one.
Fill a pastry bag or pouch with the dough and cut off a corner.
On a lined baking tray, form walnut-sized balls, trying to maintain a distance of a few centimetres between each ball.
Bake in a static oven preheated to 200°C for 15 minutes, then lower the temperature to 190°C and continue baking for another 10 minutes. Turn the oven off, open the door slightly to let the steam out and let the puffs dry for about 10 minutes.