20 di cambiamento: Ricotta and lentil tart

Dolci, Food Tours

The Ricotta and Lentil Tart is the start of a wonderful journey in the company of a blogger friend, Aura from the blog www.aurasenzaelle.comduring which we will accompany you to discover the regions of our enchanting Italy with an itinerary of trekking and typical dishes.

The ’20 di cambiamento’ project

My friend Aura’s project is called ‘20 di cambiamento‘ and is a tour throughout Italy divided into weekends. I summarise it in 4 points, but you can read the full description in this article:

One visit in each of the 20 Italian regions;
One trek in each of the 20 visits;
A different person for each of the 20 visits to act as a guide to connect with that place;
A virtuous local company (for sustainability, environmental commitment, production respecting the land) to be visited, supported and promoted.

This is where I come in with the recipes of the dishes that you will find if you travel to that region and that you can then reproduce at home, in gluten or gluten free versions and with a carbohydrate count, to relive the experience also through taste.

The first stop

The journey starts from a region, Umbria, which is often not at the top of the list of those visiting Italy, but which is a jewel for its historical and monumental wealth (just think of Assisi), for its natural beauty (and here you can enjoy this trek) and an unexpected source of culinary specialities.

Umbria owes much of its identity to the presence of the monastic orders that attracted the faithful from all over Europe. And it was precisely the pilgrims who had a very significant influence on the cuisine of the area because of the need they had to carry food in their saddle bags that could be stored easily. It is no coincidence that roasted meats, cured meats, Schiacciate (flat bread) and Polenta, desserts prepared with nuts, but above all pulses are the mainstay of traditional regional cuisine.

The widespread use of herbs for both cooking and curative purposes is also linked to the presence of religious orders with the liturgical calendar often imposing ‘lean’ periods during which herbs were used to replace fragrant, rich meats.

In addition to truffles, fish from Lake Transimeno and wines, here is a list of Umbria’s PGI and PDO products:

Extra virgin olive oil PDO
Spelt from Monteleone di Spoleto PDO (which we eating ‘gluten free’ cannot use)
Colfiorito red potato PGI
Prosciutto di Norcia PGI
Vitellone Bianco dell’Appennino Centrale PGI
Lamb of Central Italy PGI
Pecorino Toscano PDO
Italian Salamini alla Cacciatora PDO
Lentil of Castelluccio di Norcia PGI

The first recipe

The first recipe (see also the second recipe!) that I want to share with you starts from the flower fields of Castelluccio di Norcia where lentils are harvested in summer after flowering, between May and the end of June, next to a multitude of wild flowers that make the phenomenon an enchanting and unique attraction.

The flowering of Castelluccio di Norcia (photo: Aura Moia)

The Castelluccio lentil is small, round and has a thin skin so that it does not have to be soaked to cook it. This pulse was one of the main sources of sustenance for the shepherds of the area, who combined it with the other ingredients offered by sheep farming. This is the origin of the Ricotta and lentil tart, a cake where lentils replace chocolate chips in a delicious way. I wanted to prepare this recipe because for those of us who do not live in Castelluccio, eating lentils as a dessert is certainly less common than the wonderful soups that, here, are often flavoured by the presence of pork.

Zafferano di Cascia dell'Associazione Zafferano Purissimo dell'Umbria

Cascia saffron of the Associazione Zafferano Purissimo dell’Umbria (phooto: Aura Moia)

Another small but pleasant discovery: the ricotta and lentil tart can be made even more delicious by flavouring the ricotta with Cascia Saffron – Pure Umbria Saffron another of the jewels of small family farms whose economy is linked to the production and direct sale of saffron and the other products they grow, such as lentils, grass peas, spelt, Roveja (do you know it? It will be the star of the next Umbrian recipe) and cheese. I tried it using the yellow gold of the Zafferano e Dintorni company which I recommend you to try by going there as soon as you can or by ordering it directly from their website.

Ricotta and lentil tart

36.61g carbohydrates per 100g

Ingredients for the pastry for a 20cm diameter tart

125g GF flour mix for sweets, brand Sarchio**
50g butter
50g brown sugar
1 egg
15g brown rice flour*
½ lemon, peel
a pinch of salt

Ingredients for the filling

400g sheep’s milk ricotta
60g sugar
40g Castelluccio lentils*
sweetener* or sugar
cinnamon powder

**Ingredients specific for celiacs

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

Preparation

Prepare the shortcrust pastry (of course you can also use other recipes for shortcrust pastry); pour the powders (flour and sugar) into a mixing bowl or planetary mixer, add the butter and start to knead it into the powders, then add the egg, the grated peel of half a lemon and a pinch of salt. Mix until the mixture is smooth, then place it in the refrigerator wrapped in cling film while you prepare the lentils and the filling.
Place the lentils on a plate and make sure they do not contain other pulses or cereals, then rinse them well and place them in a saucepan with water and a bit of sweetener (I used Tic) or a teaspoon of sugar. Bring to the boil and cook the lentils for 15 minutes. Drain them and keep them aside.
Put ricotta cheese in a bowl, add sugar, a pinch of cinnamon and the drained lentils.
Roll out the shortcrust pastry into a thin disc; I used a 20cm diameter perforated metal ring to cut the base on a perforated silicone mat and then I covered the ring to form a pastry shell for the tart; alternatively, cover a 20cm cake tin with baking paper. Fill the pastry with the ricotta and lentil filling and bake in a static oven preheated to 180°C for about 30 minutes. Let it cool and serve.
Bake in a static oven preheated to 170°C for 45 minutes.

Version with gluten of Ricotta and lentil tart

Use a standard shortcrust pastry, whereas the filling is prepared with naturally gluten free ingredients, so no other adaptation is necessary for its version with gluten.

August 2, 2020/0 Comments/by Ilaria Bertinelli

Macedonia di pesche con crumble di lenticchie

Dolci, Video ricette

Peach salad is a delicious way to enjoy this sweet and soft fruit, enhanced by the contrast with the crunch of the lentil crumble. As I picked peaches from the tree in my garden yesterday, I thought about how I could turn them into a dish that could be used either as a dessert or a fresh breakfast, both perfect versions for hot summer days. Here’s how to do it!

The lentil crumble is a real surprise in terms of its goodness and, at the same time, it allows us to use a pulse flour and almonds in the preparation of a sweet, making it certainly more ‘friendly’ to blood sugar levels.

I invented it a year ago to participate in the Talent for foodcontest, where it had taken me to the finals. This is a slightly simplified version (I removed a few ingredients and changed the proportions) and since then I often use it to top spoon desserts or to mix with the seed mixes that I love to add to yoghurt for breakfast. So, while you are preparing it for peaches, you can double the amount to enjoy it as a snack or many other uses!

Peach fruit salad with lentil crumble

carbohydrates for the crumble 42.75g per 100g

carbohydrates for peaches 6.1g per 100g without sugar

Ingredients for the lentil crumble for 8 servings

55g lentil flour*
55g almonds with peel
3g brown rice flour*
30g whole coconut sugar
20g grapeseed oil or other oil to taste
1 egg white
1 pinch of salt

Ingredients for the peach salad for 8 servings

4 yellow peaches
125g lemon juice (the juice of 2 lemons)
2 star anise berries
1 cinnamon stick
sweetener* or sugar to taste
dark chocolate* (optional)

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

Preparation

Combine the lentil flour, brown rice flour and coconut sugar in a bowl; add the seed oil, egg white and coarsely chopped almonds, then knead with your hands to a crumbly mixture.
Drop the crumbs onto a baking tin covered with parchment paper and bake the crumble in a static oven preheated to 180°C for 10-15 minutes (the time will depend both on the size you gave the crumble and the power of your oven), until the crumble is crispy. Remove from the oven and allow to cool.
Prepare the peaches. Put a pan of water on the stove and when it comes to the boil, throw in the ripe peaches and boil them for 3-4 minutes. To check that they are blanched just right, use the tip of a knife or a fork to see if the skin starts to peel away slightly from the flesh. Drain the peaches with a slotted spoon.
Cut the peach skin with the tip of a knife, then the skin should come off very easily. Cut each peach into 4 segments, trying to keep the segments as intact as possible, and place them in a bowl.
Pour the lemon juice over the peaches, add the whole star anise and cinnamon, sweeten to taste with sweetener or sugar, stir, and leave the peaches to gain flavour until the serving time.
When it is time to serve the peaches, take two peach segments for each person and place them in a fruit salad bowl, add the crumble on top and, to taste, top with a sprinkling of dark chocolate cut with a knife and serve.

Version with gluten of Peach fruit salad with lentil crumble

The recipe is naturally gluten free, so no adaptations are needed.

July 5, 2020/0 Comments/by Ilaria Bertinelli

Raspberry panna cotta

Dolci, Video ricette

La panna cotta ai lamponi è uno dei dolci più semplici e flessibili che conosca (credetemi!). E’ naturalmente senza glutine quindi perfetta per i celiaci ed è perfetta anche per chi è affetto da diabete avendo l’accortezza di sostituire una parte o tutto lo zucchero con un dolcificante di propria scelta.

Durante l’estate, la panna cotta è un dolce fresco e pratico che potrete accompagnare con salse preparate con qualsiasi frutto di stagione.

Raspberry panna cotta is one of the simplest and most flexible desserts I know (believe me!). It is naturally gluten free, making it perfect for celiacs and it is also perfect for people with diabetes, taking the precaution of replacing some or all of the sugar with a sweetener of your choice.

During the summer, Panna cotta is a fresh and practical dessert that you can accompany with sauces made from any seasonal fruit.

You can also decide to make it more or less rich in fat by playing around with milk and cream: the important thing is that you have a total of 500g when you mix them together, but you can vary their proportions as you like… bearing in mind that if it is called Panna (i.e. cream) cotta, the original recipe certainly expresses its preference.

Preparation will only take you a few minutes, but you have to allow time for the Panna cotta to solidify, so remember to plan ahead if you want to serve it to your guests, perhaps making it the day before so you have less to do at the last minute.

Raspberry panna cotta

19.64g carbohydrates per 100g raspberry panna cotta with sugar

Ingredients for 6 servings

250g milk
250g cream
100g sugar or sweetener* as desired
10-12g gelatine sheets* (follow the instructions given for the product you choose)
a bit of vanilla from the pod

Ingredients for the raspberry sauce

220g raspberries
30g sugar or sweetener* to taste
30g lemon juice

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

Preparation

Pour the milk and cream into a saucepan, add the sugar or sweetener and put everything on the heat, stirring occasionally so that the sugar dissolves well.
Separately, soak the gelatine in water to soften it. When the milk is about to reach the boil, remove from the heat and add the squeezed gelatine while stirring with a whisk. Let it cool down, then fill the moulds you selected. Put them in the refrigerator for a few hours until the mixture becomes thick.
Meanwhile, prepare the raspberry sauce. Place the raspberries in a non-stick pan with the lemon juice and sugar or sweetener. Let the raspberries cook for 5 minutes over high heat until they release a bright red sauce. Let it cool down.
Remove the Panna cotta from the moulds and place it directly on the serving platter, decorate it with the raspberries and their sauce either cold or warmed in a microwave or on the stove.

Version with gluten of Raspberry panna cotta

The recipe is naturally gluten free, so no adaptations are needed.

June 28, 2020/0 Comments/by Ilaria Bertinelli

Grandma’s Bundt cake

Dolci, Video ricette

Who doesn’t have a Grandma’s Bundt cake to remember? I think nobody. Every family has a recipe to which their memories are attached. I have the memory of the huge Bundt cake that my grandmother used to make every week to sell in slices in the local coffee shop she owned when I was still very young.

And do you know what was the most popular way to consume it? In the morning in your cappuccino or in the evening after dinner dipped in a glass of sparkling Malvasia dei Colli di Parma.

The other special feature I remember about that cake was its baking, which was done in the Dutch oven, as the only other oven we had was the huge wood-burning oven that was only heated when bread was made for the week.

My version of Grandma’s Bundt cake is definitely lighter and in line with our needs, although my grandmother used corn and potato starch for this cake, but to these she added a lot of butter, which I replaced with seed oil and almond flour. See here how to prepare it.

I also like to use the doughnut as a dessert at the end of a meal, and if we don’t want to dunk it in wine as traditionally, I like to accompany it with a cream so that it doesn’t turn out too dry, for example a lemon-flavoured custard, some melted dark chocolate, or, since we are now expecting the warm weather, a scoop of ice cream for a little refreshment.

Grandma’s Bundt cake

46.72g carbohydrates per 100g

Ingredients

140g brown sugar and coconut sugar together
125g rice cream*
100g corn starch*
100g potato starch*
100g grapeseed oil
100g ground almonds to make a flour
3 eggs
16g baking powder
1 pinch of salt
stack spray*
grated lemon zest

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

Preparation

Whip sugar with eggs in a planetary mixer until white and frothy.
Gradually add the other ingredients while continuing to mix and in this order: flour, almonds, rice cream, seed oil, baking powder and salt. Season the mixture with grated lemon zest, or vanilla or cinnamon to taste.
Spray the Bundt cake mould with suitable stack spray (or butter and flour the mould, using lactose-free butter if you are lactose intolerant) and pour the mixture into it, levelling out. As a variation, you can take a few spoonfuls of the dough and add cocoa that has been diluted in coconut or almond milk so that no lumps form, and drop the chocolate mixture randomly into the mould containing the white mixture to make a variegated cake.
Bake in a static oven preheated to 170°C for 35 minutes.
Take the doughnut out of the oven and let it cool. You can serve the doughnut as it is, dusted with just a pinch of icing sugar, or you can top it with a bit of melted dark chocolate, lemon icing or any other cream you like.

Version with gluten

The recipe is naturally gluten-free, so no adaptations are needed.

June 21, 2020/0 Comments/by Ilaria Bertinelli

Brioche braid

Dolci, Pane e Lievitati, Video ricette

Brioche braid means above all breakfast, surely the most important meal of the day because it allows us to recharge the energy we will need to tackle the tasks ahead.

There is therefore nothing worse than limiting it to a quick coffee or tea, without accompanying it with the right amount of nutrients. It is true that sometimes you don’t feel like eating as soon as you get up, and this also happens to children during the school term if we wake them up early and have to constantly urge them to get ready quickly so as not to be late for the bell to ring.

And if at the beginning of 2020 we did not have to fight with our children to wake them up before 7 a.m., there was still the struggle to convince them to eat a good breakfast so as not to arrive at 11 a.m. hungry and desperately seeking forbidden foods… at least the forbidden in our house where industrial snacks, whether sweet or savoury, are an absolute taboo: forgive me, but this is one of the rules on which I am immovable!

If you want help with this, I would say that the Brioche braid is an excellent ally! Who can say no to a lightly toasted slice of fragrant pan brioche with a smooth layer of jam? Probably no one, not even the most stubborn no-breakfast people.

Then prepare it in the shape you prefer: single-portion mini buns (note that in this case you will have to reduce the cooking time to 20-25 minutes) or the braid I explain in the recipe, which you can cut into slices, once cooked and cooled, and store perfectly in the freezer until a few minutes before consumption. Thawed briefly in the microwave, then toasted, your brioche bun will be as good as freshly made.

Have I convinced you? See here how to prepare the recipe. You will see that your day will be ‘as good as bread’!

Brioche braid

44.71g carbohydrates per 100g without granulated sugar

Ingredients for the starter dough

250g gluten-free flour mix for bread, brand BiAglut**
200g low fat milk
25g brewer’s yeast

Ingredients for the dough

300g gluten-free flour mix for bread, brand Nutrifree**
120g low fat milk
100g butter
40g sugar
2 eggs
10g salt
granulated sugar*

**Ingredients specific for celiacs

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

Preparation

Dissolve the brewer’s yeast in lukewarm milk and add it to the flour in a bowl or a food processor, mix until a soft, smooth dough is obtained. Shape into a ball, cut a cross on the surface and let it rest in a bowl covered with a tea towel until it has doubled in volume (approx. 1 hour in the oven at proving temperature or 1.5 hours in a warm place).
When this starter dough has risen well, in a second bowl or in the planetary mixer, place the remaining 300g of flour and start mixing; gradually add the soft butter, 1 whole egg and 1 yolk (keep the egg white to brush the surface of the brioche), the starter dough, salt, sugar and start adding the milk until it is completely incorporated.
Put the dough on a floured cutting board, cut the dough into 3 equal parts and form a long cylinder from each piece and finally twist the cylinders to form a plait that you will place in a large non-stick mould. Brush the surface with the egg white you set aside and leave to rise for about 1-1.5 hours, brushing occasionally with egg white.
When the braid is nice and swollen, brush the surface again, top with granulated sugar to taste then bake in a static oven preheated to 180°C for about 35 minutes, covering the surface with foil to prevent it from becoming too brown.

Treccia di pan brioche pronto per la colazione

Brioche braid ready for breakfast

Version with gluten of Brioche braid

Replace the gluten-free flour with a conventional flour of your choice, also multi-grain or wholemeal, and reduce the milk used for the dough to 80-100g

June 11, 2020/0 Comments/by Ilaria Bertinelli

Torta soffice di mele e cannella

Dolci, Video ricette

In addition to bread and jam, one of my favourite breakfasts is with Soft apple and cinnamon cake, although I love any baked desserts made with this fruit that accompanies us all year round and which – especially at this time of spring when we are waiting for the great gifts of the warm season in terms of fruit – is one of the few seasonal products of Italian origin.

Although I like all apple desserts, for breakfast soft cakes are definitely the ones I enjoy the most, combining them with yoghurt, granola and my ever-present strong coffee: a pampering that I find really indispensable to get the day off to a good start.

I suggest you use cinnamon in the recipe, do you know why? Have you ever wondered why in all cultures of the world there are so many sweets containing cinnamon? This is by no means a coincidence.

In fact, this spice slows down gastric emptying time, which also slows down the absorption of blood sugar immediately after meals, i.e. cinnamon has a ‘hypoglycaemic’ function. This does not mean that the consumption of cinnamon can be considered a therapy for diabetes, but there are numerous studies showing its favourable effect on blood glucose control in people with diabetes, especially type 2 diabetes (for some more information, you can read this article). So in addition to giving our preparations an unmistakable aroma, cinnamon also has a positive effect on our well-being!

Soft apple and cinnamon cake

40.10g carbohydrates per 100g

Ingredients

350g Granny Smith or rennet apples already cleaned and peeled (2 apples)
200g brown sugar (+ 20g for sprinkling, optional)
125g low fat plain yoghurt
100g gluten free multi-purpose flour mix, brand Massimo Zero**
100g corn starch*
80g almond flour*
70g butter
30g coconut milk*
3 eggs
1 lemon
16g baking powder*
a bit of vanilla from the pod
cinnamon powder

**Ingredients specific for celiacs

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

Preparation

Peel and core the apples and sprinkle them with the juice of half a lemon so that they do not get dark.
In a planetary mixer, whip the eggs with the brown sugar until white and frothy, then add the creamy butter, vanilla and the powder ingredients, i.e. almond flour, corn starch and the Massimo Zero mix; add the yoghurt, a pinch of salt and finally the baking powder and coconut milk. Remove the mixture from the planetary mixer and complete with grated lemon zest.
Wet a sheet of baking paper and line a 24cm-diameter hinged cake tin. Pour in the mixture, level it and start covering it with the sliced apples, creating a pattern on the surface so that all the apples are used.
To complete and if you wish, mix 30g brown sugar with a teaspoon of cinnamon, then sprinkle the apples with the mixture before placing the cake in a static oven preheated to 180°C for 40 minutes.
Remove the cake from the oven, allow it to cool, then take it out of the mould, remove the baking paper and place it on a cake tin. Watch the video recipe!

Version with gluten of Soft apple and cinnamon cake

Replace the Massimo Zero flour mix with an equal amount of conventional cake flour and do not add 30g of coconut milk.

May 24, 2020/0 Comments/by Ilaria Bertinelli

Gluten-free Colomba Pasquale

Dolci, Pane e Lievitati, Video ricette

For ten years I have invariably cooked traditional dishes on the celebration days of our Catholic culture, but this is the first time that a large-sized leavened dessert has satisfied me 100 per cent! I have never tasted a soft and fragrant gluten-free Colomba Pasquale like this one, prepared with simple (albeit numerous!) ingredients and a mix containing only naturally gluten-free ingredients.

You can imagine the joy of seeing the dough rise without any hesitation inside the warm oven: you know what that means for those who have to deal with flours that are always a bit temperamental like gluten free ones.

The other advantage of this Colomba is that it stays good for several days, although to fully enjoy the softness after the first day, it is best to heat the slices for a few seconds in the microwave or in a conventional oven for a few minutes.

Do you know what the only flaw is? That it has to rise at least six hours and therefore it takes a whole day with its waiting… but maybe that’s good because otherwise I think I would bake one every week.

I wish you a very happy Easter that we will certainly remember for the events that have changed our lives without warning, but I hope you will also remember it a little for my Colomba. And in the video recipe you can follow how to prepare Colomba step by step.

Colomba pasquale

49g carbohydrates per 100g

Ingredients for the poolish

75g unsweetened almond milk or soya drink*
50g gluten-free multi-purpose flour mix, Massimo Zero**
25g wholemeal rice flour*
10g acacia honey
10g brewer’s yeast

Ingredients for the dough

100g gluten-free multi-purpose flour mix, Massimo Zero**
95g sugar
95g butter
85g sultanas or candied fruit
4 eggs
35g tapioca starch*
30g rice starch*
25g rice flour
25g acacia honey
20g liqueur to moisten the raisins
2g guar gum
1g xanthan gum
zest of 1/2 lemon
1 vanilla pod
orange flower water (optional)
tonka bean (optional)
salt

Ingredients for the icing

40g egg white (corresponding to 1 egg white)
30g icing sugar
30g almond flour
10g corn starch
10g granulated sugar
almonds in their skins

**Ingredients specific for celiacs

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

Preparation

Mix the flours for the poolish in a planetary mixer with the honey and warm milk in which the brewer’s yeast has been dissolved. You will obtain a soft dough that you will have to put to rise at room temperature for about 3 hours covered with cling film.
After 3 hours, put the poolish in the planetary mixer, add the Massimo Zero mix, starches, rice flour, sugar, guar and xanthan gum. Knead by adding the eggs, one at a time, then add the very soft butter gradually so that it is absorbed. To knead in the planetary mixer, you can use the dough hook or the leaf mixer and when the dough starts to stick to the hook, it is ready to be put to rise.
Let the dough rise directly in the bowl of the planetary mixer in the oven set on proving function for 1 hour.
Soak the raisins in liqueur.
Put the planetary mixer bowl back in place with the hook and add the last ingredients: grated lemon zest, vanilla bean, grated Tonka bean, orange flower water and finally honey and a pinch of salt. Stir the whole mixture and complete by adding the soaked raisins and the soaking liquid.
Pour the mixture into a 500g Colomba mould and put it to rise in the oven at 30°C for at least another 2 hours.
Meanwhile, prepare the icing. Whip the egg whites until stiff by adding the icing sugar, then add the almond flour and corn starch. Stir well and when Colomba is ready to be baked, sprinkle the icing over the surface of the cake and top with whole almonds with the peel and granulated sugar.
Heat the static oven to 165°C and bake Colomba for 1 hour and 15 minutes (depending on the oven, it may be ready even 10 minutes earlier), preferably with the cake placed in the lower part of the oven. You can add a small pan of water in the oven to keep it slightly moist. After the first 15 minutes, cover the surface of the cake with tin foil to prevent it from browning too much.
Once removed from the oven, place the Colomba upside down by poking it with two Chinese food sticks and let it cool for 1 hour.
Once completely cold, store the Colomba in a well-sealed plastic bag.

April 11, 2020/0 Comments/by Ilaria Bertinelli

Gluten-free Celebration Sacher

Dolci

A Celebration Sacher because for the first time in my life I will not be at home for Christmas and this makes me feel really strange.

The atmosphere is unusual because we have decided not to light up and decorate our house, which will remain closed during the holidays, but this makes me a little bit sad even though the reason for being away is a real dream: a trip we have been looking forward to for years! So, to recreate a hint of Christmas atmosphere, I thought of one of my favourite cakes and dressed it up for the occasion: my gluten-free Celebration Sacher! And the Sacher is definitely one of my favourite cakes, as you can also see from my Lovers’ Sacher.

It was definitely a more quiet celebration, but at least we got a taste of the ‘sweetest’ and most anticipated holiday of the year since I don’t know what I will be able to bring to my family’s table on 24 December on the other side of the Atlantic Ocean!

Wishing you a peaceful Christmas and a sparkling start to the New Year, I hope to bring home some nice surprise recipes for 2020. See you soon!

Celebration Sacher

40.31g carbohydrates per 100g

Ingredients for the cake

150g dark chocolate*
150g butter
150g sugar
100g wholemeal rice flour*
5 eggs
50g rice starch*
a bit of vanilla from the pod
a pinch of salt

Ingredients for filling and coating

450g apricot jam*
150g dark chocolate*
95g fresh cream
30g water

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

Preparation

Melt the chocolate and butter in a bain-marie or microwave and mix well so that the two ingredients are perfectly incorporated. Let the mixture cool down.
Separate the egg yolks from the egg whites and whip the latter until stiff with a pinch of salt, then set aside.
Add sugar, then one yolk at a time to the chocolate mixture, stirring with a whisk. Add the sifted flour and vanilla, continuing to stir so that no lumps form.
Finally fold in the stiffly beaten egg whites.
Pour the mixture into a 24cm diameter cake tin lined with wet and squeezed parchment paper so that it adheres well to the sides of the tin, tap the tin on a surface to release any air bubbles and bake in a static oven preheated to 180°C for 40 minutes. Remove the cake from the oven and allow it to cool. The cake will be fairly compact: this is typical of Sacher, which needs the apricot jam and the chocolate coating to express itself at its best.
Cut the cake in half horizontally. Spread 250g of apricot jam on the lower half, then cover it with the top half. Pour the remaining jam into a thick-bottomed saucepan with the water, place it on the heat and allow it to melt slightly, then strain it through a thin sieve to obtain a kind of thick, smooth juice. Use this apricot juice to thoroughly wet the surface and sides of the chocolate cake with the help of a brush (you may have some leftover juice).
Prepare the ganache for coating the cake by chopping the chocolate well and pouring over it the boiling cream heated in a saucepan.
Mix well to obtain a smooth and uniform cream, let it cool and cover the cake with the help of a smooth-bladed knife or spatula. Decorate your Sacher with Christmas decorations of your choice. Sacher is even softer when eaten after 5 or 6 hours, or even the day after since the apricot jam will have been perfectly absorbed by the cake.

Version with gluten of Celebration Sacher

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

December 22, 2019/0 Comments/by Ilaria Bertinelli

Talent for food: What would you have prepared?

Dolci, Food Tours

For a foodie, what could be nicer than getting to know the products of an area? This is the purpose of Talent for Food, the event designed to put bloggers from all over Italy in contact with companies producing and processing food, wines, spirits and liqueurs from the provinces of Padua and Treviso, of which Valdobbiadene, recently recognised as an intangible heritage of Unesco, is the best known expression.

Talent for Food: discovering the products of an area

How can you say no to such an extraordinary opportunity? So, I too submitted my application to participate in the initiative and after a few weeks I received the Mystery Box containing the 18 products to choose from to make a recipe… mouth-watering!

You can imagine that every time I embark on these wonderful adventures, there is always the fear that I cannot use most of the ingredients because of the presence of gluten… so bated breath until the mysterious box arrives!

I must admit that the first impact was… shocking, do you know why? Because the box had been damaged in transit, causing a bag of Agugiaro&Figna Molini organic wholemeal flour (one of their mills is just a stone’s throw from my house!) to break, which, of course, covered everything like a fine snowfall. What to do? Panic in the ranks! In the end, I decided to separate the gluten free products and subject them to a nice bath in the garden to try to remove all the flour from the waterproof packaging to avoid contamination of their contents when opened.

Having overcome my fear, I was finally able to ‘see’ the gifts from the land of Padua that I could use. Are you curious? Drum roll and here are the products to choose from for my gluten free proposal:

Agricola Grains high oleic sunflower oil https://www.agricolagrains.it/

Bbovis granulated stock preparation https://www.bovis.it/

Dialcos rice and quinoa pasta https://www.dialcos.it/

Molino Favero lentil flour http://www.molinofavero.com/

Goppion Native Coffee http://www.goppioncaffe.it/

Italdroghe saffron powder https://www.italdroghe.it/

Lazzaris strawberry mostarda https://www.lazzaris.com/

Serbosco artichoke cream https://www.serbosco.it/

Well organic stock https://www.brodowell.it/

My first idea of making a pie with a lentil crust, rice and quinoa pasta topped with artichoke sauce and saffron cream vanished in front of the packet of Dialsì pasta, which I found damaged, thus contaminated by the broken bag of wheat flour. I had to find an alternative quickly.

What would you have made with these ingredients?

What would you have prepared with these ingredients considering that the regulation required at least 5 ingredients to be used amongst the ones provided? One of my favourite desserts immediately came to mind: saffron panna cotta! All that was left for me to do was to think about how to use at least four more ingredients in the preparation and, despite the somewhat daunting premise, it only took a moment to come up with my dessert!

Saffron panna cotta is a bit of a workhorse of mine and I usually serve it by simply accompanying it with crumbled amaretti biscuits (super quick version), so I simply had to replace the amaretti biscuits with something similar, but more interesting: a lentil flour crumble. For this crumble, pre-cooked lentil flour and sunflower oil were two perfect allies. In fact, pre-cooked flour allows for better workability and texture, as well as shorter cooking times, and the high oleic oil is a perfect substitute for butter, but allows you to use half the amount.

Another ingredient I chose was coffee. I love coffee and its aroma paces my days, generally associating it with moments of pleasure and tranquillity, so pairing it with a dessert, the quintessential expression of pleasure, was almost a must. A nice coffe pot on the stove and voilà: I could replace water with coffee in a chocolate icing to obtain a coffee-flavoured chocolate sauce for an unforgettable treat.

The unexpected touch to the dish is the spicy sweetness of the strawberry Mostarda: Lazzaris often accompanies my cheese-based desserts (of which, as a good daughter of Parmigiano Reggiano producers, I am very fond), but never before has it accompanied a classic dessert: I’d say it passed the test very well!

Before I unveil the recipe, I’ll give you a smile: I decided to prepare the panna cotta in single portions (whereas I usually prepare it in a large version to be sliced) because I wasn’t sure about the plating…coffee chocolate cream on top or underneath? crumble on top or on the side? and the strawberry? So, with all these doubts, I prepared 8 single portions and set the whole family to work, asking each person to serve their favourite version of this panna cotta. We had a lot of fun and, above all, we ate up all the panna cotta we had prepared as a test! Fortunately, I kept a few aside to photograph and our favourite version is the one I’m sharing with you!

These are the official hashtags for Talent For Food: #talentforfood, #t4f, #aifbt4f, #aifb and this is anoter Panna cotta if you like this type of dessert.

Saffron Panna cotta with lentil crumble and strawberry mostarda

Panna cotta 20.22g carbohydrates per 100g

Crumble 46.83g carbohydrates per 100g

Coffee flavoured chocolate sauce 31g carbohydrates per 100g

Preparation time: 35 minutes

Cooking times: 30 minutes

Rest time: 6 hours

Ingredients for 8 servings

500g fresh cream
250g milk
150g sugar
2 sachets of saffron powder
15g gelatine sheets* (3 sheets)

Ingredients for the crumble (you will have some left over to use as granola for breakfast)

55g red lentil flour Bio Miks*
40g almonds
40g Demerara dark sugar
30g wholemeal rice flour*
20g organic high oleic sunflower oil Agricola Grains
1 egg
15g pine nuts

Ingredients for the coffee flavoured chocolate sauce

150g fresh cream
100g Goppion Coffee
100g sugar
75g dark chocolate*
50g bitter cocoa powder*

Ingredients to complete

Lazzaris strawberry mostarda*

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

Preparation

Soak the gelatine in cold water.
Mix cream, milk and sugar and put them on the stove in a saucepan. Stir to melt the sugar and when the mixture is hot, add the saffron and squeezed gelatine; stir until the gelatine is completely dissolved.
Leave to cool and pour the mixture into 8 single-portion moulds of the desired shape. Put the moulds in the refrigerator for Panna cotta to solidify and cool for at least 6 hours.
Prepare the crumble. Coarsely chop the almonds, leaving some whole, and mix them with the lentil flour, rice flour, pine nuts and sugar; then add the oil and egg to moisten the mixture and when it forms large crumbs, spread them out on a sheet of parchment paper and bake in a static oven preheated to 180°C for about 15 minutes or until the crumbs are golden brown. Remove from the oven and allow to cool.
Prepare the chocolate sauce. Prepare 100g of coffee; put the cocoa powder in a small pan, pour in the coffee and stir with a whisk to obtain a lump-free cream, then add the cream and sugar and put on the heat for 5 minutes, stirring well with the whisk (if you have a thermometer, the temperature should be between 70 and 80 degrees, if you do not have a thermometer, keep the mixture just below the boiling point).
Turn off the stove and add the lightly chopped chocolate, stirring with a whisk so that it melts completely, then leave to cool, stirring occasionally. Once the sauce has cooled, keep it in the refrigerator until it is time to serve the Panna cotta.
To complete the Panna cotta, unmould each single-portion on the serving platter, top with the coffee chocolate sauce, sprinkle with crumble and complete with a Lazzaris strawberry.

Gli ingredienti della mia ricetta per Talent for Food

The ingredients of my recipe for Talent for Food

Version with gluten of Saffron Panna cotta with lentil crumble and strawberry mostarda

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

September 26, 2019/0 Comments/by Ilaria Bertinelli

Gluten-free sweets: Coconut puddings with liquorice flavoured chocolate cream

Dolci

On these summer days, people look for something cool to quench the feeling of excessive heat, but taste always comes first. Our idea is an alternative to ice cream, a mouth-watering soft dessert with contrasting flavours to savour: Coconut puddings with liquorice flavoured chocolate cream.

If you like cold desserts, try these Mini cheesecakes.

Coconut puddings with liquorice flavoured chocolate cream

19.57g carbohydrates per 100g coconut puddings without cream

Chocolate flavoured liquorice cream

30.31g carbohydrates per 100g

Ingredients for 6 servings

200g milk
200g coconut milk
150g fresh cream
3 egg yolks
50g sugar
50g brown sugar
45g grated coconut*
25g wholemeal rice flour*
1 organic orange
almond or hazelnut oil

Ingredients for the liquorice flavoured chocolate cream

50g fresh cream
35g water
30g sugar
25g dark chocolate*
15g bitter cocoa powder*
1 teaspoon powdered liquorice*
6 raspberries

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

Preparation

Bring milk, coconut milk and grated coconut to the boil, then remove from the heat and leave until the mixture has cooled.
Beat the egg yolks well with the sugars, then add the rice flour while continuing to stir and the coconut-flavoured milk through a sieve (so that the grated coconut is removed). Place everything in a saucepan and over low heat, stirring until it starts to thicken. Remove from the heat, flavour with grated orange peel and leave to cool, stirring occasionally.
Whip the cream and finally fold it into the coconut mixture so that it does not lose airiness.
Brush 6 single-portion moulds with almond or hazelnut oil and fill them with the cream. Place in the freezer for about 6 hours.
Prepare a chocolate cream. Dissolve the cocoa in the water, then add cream and sugar and cook over medium heat, simmering for 5 minutes, stirring well with a whisk (the temperature should be between 70 and 80 degrees). Turn off the heat and add the dark chocolate, stirring until completely melted; continue stirring until the temperature has dropped well, then add 1 teaspoon of liquorice powder, stir well and store in the refrigerator.
Take the puddings out of the freezer, remove them from the moulds, place them on a serving plate and wait 30 minutes before serving. When serving, top them with 1 spoonful of liquorice flavoured chocolate cream and garnish with 1 raspberry.

Budino-cocco-crema-cioccolato-liquirizia-senza-glutine-uno-chef-per-gaia

Coconut pudding with liquorice flavoured chocolate cream

Version with gluten of Coconut puddings with liquorice flavoured chocolate cream

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

If you like creamy desserts, also try Mahalabiya a journey through flavours.

June 25, 2019/0 Comments/by Ilaria Bertinelli