Tuna loaf for everyone

Polpettando, Secondi piatti, Video ricette

The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.

That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.

Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!

Tuna loaf

carbohydrates per 100g negligible

Ingredients

400g canned tuna in oil
50g pitted green olives*
2 egg whites
20g Parmigiano Reggiano cheese, grated
20g salted capers
20g anchovy fillets
1/2 grated lemon peel
extra virgin olive oil, salt and pepper to taste

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

Preparation

Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
Remove from the heat and allow to cool.
In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.

Slice the meatloaf and serve it with the olive and parsley sauce.

Version with gluten of Tuna loaf

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

September 30, 2016/0 Comments/by Ilaria Bertinelli

Spinach meatballs

Polpettando, Secondi piatti

By now you know, our ‘Meatballs and patties’ section is designed to collect many original recipes to prepare the food par excellence that both young and old ones enjoy. Today the proposal is Spinach meatballs.

So, today we propose a perfect version to get children to eat spinach, a vegetable rich in minerals that is often not very popular.

Here are the ingredients for our recipe. And if you want more ideas for meatballs and patties, have fun here!

Spinach meatballs

6.58g carbohydrates per 100g

Ingredients

600g lean minced beef
150g cooked spinach
50g Parmigiano Reggiano cheese, grated
30g breadcrumbs**
30g extra virgin olive oil
20g wholemeal rice flour*
1 egg
1 clove garlic
salt, extra virgin olive oil, sage, milk

**Ingredients specific for celiacs

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

Preparation of the Spinach meatballs

Mix the minced meat with the egg, breadcrumbs and grated Parmesan; add salt to taste. Finely chop the spinach and incorporate it into the minced meat mixture.
Form patties of about 5cm in diameter, flour them lightly and place them in a non-stick pan with a little extra virgin olive oil, a clove of garlic and two sage leaves.
Brown them on both sides, then lower the heat, cover and cook for about 30 minutes, adding a little milk and a few tablespoons of water if necessary.
Serve piping hot.

Version with gluten of Spinach patties

Replace gluten-free breadcrumbs with standard breadcrumbs and rice flour with wheat flour.

September 16, 2016/0 Comments/by Ilaria Bertinelli

Spicy recipes: let’s cook Falafel

Le ricette degli amici, Polpettando

For “Friends’ recipes” today we share an idea that Aura sent us: the recipe of Falafel.

The think that struck me in this recipe is that chickpeas are not cooked, but soaked in water for a long time to make the dried chickpeas soft enough to be blended to a creamy texture: this is something very different from the use we make of chickpeas in Italy.

This is an extremely tasty North African and Middle Eastern dish consisting of spiced and fried pulse balls. An appetising main course, also perfect for children and those who choose a vegan diet. To stay in the same geographical area, try an enchanting rosewater dessert: Mahalabiya.

Let’s see how to prepare them!

Falafel

20.78g carbohydrates per 100g

Ingredients

150g dried chickpeas
50g onions
1 clove of garlic
2g parsley
2g cilantro
1 tsp cumin
½ tsp bicarbonate
½ tsp sesame seeds
1/3 tsp pepper
salt to taste, oil for frying

Preparation

Soak the chickpeas for 24 hours, then dry them well on a tea towel.
Blend in a processor until the mixture is not completely creamy, but remains somewhat grainy. Add finely chopped garlic, onion and parsley to the mixture, then add pepper, salt, cilantro, cumin and bicarbonate of soda and mix well (in case the ingredients remain too divided, blend again). Finally, add the sesame seeds.
Using two soup spoons, form small elongated patties and fry them in hot oil. We made them round to speed up the process. Be careful not to overcook the patties, they must be thrown little by little into the boiling oil because the presence of bicarbonate in the mixture will make it fizz, so it is difficult to see when the patties are ready.
Once golden brown on both sides, drain them and let them dry on kitchen paper.

Version with gluten of Falafel

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

April 15, 2016/0 Comments/by Ilaria Bertinelli

Tricolour meatloaf

Polpettando, Secondi piatti

Today’s dish is a main course that pleases all palates, young and old alike, but it also a great way to get children to eat the much-hated vegetables.

We are talking about a tasty and flavoursome Tricolour meatloaf, which has all the characteristics to become part of your weekly menu at home.

Also try preparing Vegetable and tuna flan to win over your children!

Tricolour meatloaf

5.11g carbohydrates per 100g

Ingredients

600g lean minced beef
170g Scamorza cheese
150g cooked spinach or chard (500g fresh)
90g Speck in slices*
50g Parmigiano Reggiano cheese, grated
50g breadcrumbs**
30g extra virgin olive oil
1 egg
salt to taste

**Ingredients specific for celiacs

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

Preparation

Clean the Swiss chard and sauté it in a non-stick pan with a little oil until softened. Then squeeze it slightly, if necessary, to remove excess water before setting it aside.

Mix the minced meat with the egg and grated Parmesan cheese; add salt to taste. With the help of a rolling pin, roll out the meat on a sheet of baking paper, forming a rectangle. Lay the slices of Speck so that they cover the meat and then proceed with the cheese and Swiss chard.

Roll up the rectangle with the help of parchment paper, close the ends, brush the surface with a little oil and dust it with breadcrumbs so that a thin, tasty crust forms once it is cooked.

4. Finally, close the parchment paper like a candy and bake in a preheated oven at 180°C for 30-40 minutes.

Version with gluten of Tricolour meatloaf

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

March 21, 2016/0 Comments/by Ilaria Bertinelli

Original main courses: Ricotta and speck patties

Le ricette degli amici, Polpettando, Secondi piatti

For our ‘friends ‘ recipes‘ section, we have prepared the recipe suggested by Emanuela, an original main course with a full, enveloping flavour: Ricotta and speck patties.

It is a preparation that can suit the palates of young and old alike, as it combines the pleasure of delicate yet mouth-watering flavours with the enjoyment of fun and quick patties.

Here is how to prepare them.

Ricotta and Speck patties

9.33g carbohydrates per 100g

Ingredients

250g ricotta cheese
40g bacon*
40g breadcrumbs**
30g Parmigiano Reggiano cheese, grated
20g extra virgin olive oil
parsley, salt and pepper

**Ingredients specific for celiacs

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

Preparation

Chop the parsley, put it in a bowl and add the ricotta and chopped speck. Mix everything together, add the Parmesan cheese and 15g of breadcrumbs. Finally, season with salt.
When the dough is ready, form small balls, dip them lightly in oil and then in breadcrumbs. Then place them on a baking tin covered with parchment paper and bake at 180°C in grill mode for 15 minutes.

Once cooked, they can be presented on skewers and served on a layer of mixed greens.

Version with gluten of Ricotta and Speck patties

Replace gluten free breadcrumbs with standard breadcrumbs.

March 4, 2016/0 Comments/by Ilaria Bertinelli

Meatballs with tomato sauce for happy families

Polpettando

They are the food that everyone likes, young and old, but they are also the ideal solution for making an appetising main course that is easy to prepare and convenient to store: Meatballs with tomato sauce.

Meatballs are a must in the kitchen that can be prepared according to tradition, or by combining new ingredients.

Today’s recipe means authenticity: these meatballs are perfect for dipping bread in the sauce when the meatballs are over. Try also Turkey meatballs with Porcini mushrooms.

Meatballs with tomato sauce

4.89g carbohydrates per 100g

Ingredients

600g lean minced beef
300g tomato sauce
50g Parmigiano Reggiano cheese, grated
30g breadcrumbs**
30g extra virgin olive oil
20g wholemeal rice flour*
1 egg
1 clove garlic
salt

**Ingredients specific for celiacs

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

Preparation

Roll up your sleeves… let’s get started! Mix the minced meat with egg, breadcrumbs and grated Parmesan, and season with salt. When the mixture is ready, form into balls about 3cm in diameter, flour them lightly and place them in a non-stick pan with a drizzle of extra virgin olive oil.
Brown them, then add the tomato sauce and the whole clove of garlic, previously peeled. Then season with salt, cover with a lid and leave to cook for at least 1 hour, stirring occasionally.