Pumpkin flans with sharp Gorgonzola cheese

Antipasti, Secondi piatti

Valentine’s Day is approaching and we want to give you some tips to get to the lovers’ night with a perfect menu to make the dinner not only romantic, but very tasty and inviting, so this is our suggestion: Pumpkin flans with sharp Gorgonzola cheese.

We like them both as an appetiser and as a main course depending on what we decide to prepare for the rest of the dinner, and then don’t forget dessert! Have you already decided which one to cook? Well, you will be spoilt for choice, but if you want an original idea, try Chocolate sweets with candied violets.

So choose your menu, roll up your sleeves and look forward to the joy you will give your loved ones.

Pumpkin flans with sharp Gorgonzola cheese

11.44g carbohydrates per 100g

Ingredients for 6 flans

500g pumpkin pieces
200g Marsala or Port wine
100g sharp Gorgonzola
2 eggs
50g milk
50g fresh cream
30g Parmigiano Reggiano cheese, grated
30g butter
30g brown sugar
10g potato starch*
salt and pepper

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

Preparation

Bake the pumpkin in pieces in the oven at 200°C for 20 minutes. In a saucepan, place the butter and flavour the pumpkin, add salt and pepper, then transfer to a food processor and blend. Add the egg yolks one at a time and the egg whites beaten until stiff.
In a small saucepan, melt the Gorgonzola cheese with Parmesan, milk and cream; add a teaspoon of starch to thicken slightly. Pour a thin layer of pumpkin cream into 6 silicone crème caramel moulds, cover with the Gorgonzola cream and top with the remaining pumpkin mixture.

Cook bain-marie in a static oven preheated to 200°C for 15-20 minutes.
In a thick-bottomed saucepan, reduce the Marsala wine with the sugar and serve the sauce on top of the already plated flans.

Version with gluten of Pumpkin flans with sharp gorgonzola cheese

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

February 7, 2017/0 Comments/by Ilaria Bertinelli

Our recipe for Baccalà mantecato

Antipasti, Secondi piatti

Baccalà mantecato, i.e. creamy salt cod, is a dish with an enveloping taste that is present in many Italian gastronomic traditions. From Vicenza to Trieste, every cuisine has its secrets for making this speciality a tasty main course.

Perfect with a slice of toast, it is also an extraordinary condiment for pasta or rice: try my Salt Cod Risotto.

Here is today’s recipe!

Baccalà mantecato

negligible carbohydrates per 100g

Ingredients

400g salt cod already soaked with salt removed
80g extra virgin olive oil
1 sprig of parsley
1 clove garlic
water, milk, salt

Preparation

Cook the cod in a pot covered with water and milk, with the addition of a clove of garlic for about 20 minutes.
Remove the skin, garlic and any bones, then place the cod in a blender with the washed parsley leaves. Start blending by adding the oil in a trickle, exactly as you do with mayonnaise.

Add salt if necessary and adjust the creaminess by adding a dash of milk.
You can serve it on its own, with croutons or roasted polenta.

Version with gluten of Baccalà mantecato

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

February 3, 2017/0 Comments/by Ilaria Bertinelli

Perfect for children: Cauliflower patties

Polpettando, Secondi piatti

How to get children to eat vegetables? Simple, try using them as the main ingredient to prepare tasty Cauliflower patties. Because we know that patties are always very popular with children, so they won’t be able to say no to this vegetarian version.

The only challenge is to handle these patties gently because they are softer than their meat-based sisters, which you can still use to hide other vegetables, as is the case with my Spinach meatballs.

Cauliflower patties

7.79g carbohydrates per 100g

Ingredients

400g cauliflower
60g Pecorino cheese, grated
40g breadcrumbs**
30g capers
30g extra virgin olive oil
20g parsley
1 egg
1 clove of garlic
salt, pepper and olive oil

**Ingredients specific for celiacs

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

Preparation

Boil the cauliflower in salted water until soft. Drain and sauté it in a pan with extra virgin olive oil and garlic. Let it cool, then remove the garlic and blend the cauliflower in a food processor with capers and parsley. Add egg, Pecorino and Parmesan cheese to obtain a rather firm mixture.

Put a few tablespoons of oil in a non-stick frying pan, form patties, roll them in breadcrumbs and brown them on both sides.

They are excellent served both hot and cold.

Version with gluten of Cauliflower patties

Replace the gluten-free breadcrumbs with standard breadcrumbs.

January 24, 2017/0 Comments/by Ilaria Bertinelli

Three-colour flan: all the taste of vegetables

Primi piatti, Secondi piatti

Vegetables are the biggest challenge for us as parents: preparing them in a tasty and appetising way to win children over is not always easy. The Three-colour flan can be a winning idea as it contains some of children’s favourite vegetable ingredients, namely potatoes, pumpkin and carrots.

Given the richness of potatoes and pumpkin in carbohydrates, as well as the presence of cheese and egg, the Three-colour flan can be eaten as a one-course meal, quenching even the most insatiable appetites.

Furthermore, you can also use this wonderful dish as a side dish or, why not, a main course to propose during a dinner with friends with vegetarian preferences, perhaps combined with a Ratatouille.

Three-colour flan

9.54g carbohydrates per 100g

Ingredients

800g potatoes
700g courgettes
400g pumpkin
300g carrots
100g Parmigiano Reggiano cheese, grated
25g butter
10g breadcrumbs**
1 egg
to taste salt, pepper, oil

**Ingredients specific for celiacs

Preparation

Boil the potatoes and mash them in a potato masher, then season with a knob of butter, half of the Parmesan cheese and egg. Boil the carrots and mash them too. Steam the pumpkin and thinly sliced courgettes with a little oil and salt. Once the pumpkin is cooked, repeat the operation with a potato masher, add the carrots, a little Parmesan cheese, salt to taste, and complete the mixture with some mashed potatoes.
Form a layer of courgettes on the bottom of an oven-proof dish and sprinkle with the remaining Parmesan cheese. Cover everything with the pumpkin mixture, press well and top with a layer of mashed potatoes.
Dust the surface with a little breadcrumbs, put a few tufts of butter on top and bake au gratin in the oven at 200°C for about 20 minutes, until a nice crust has formed. Serve the flan warm or lukewarm.

Tortino-ai-tre-colori-senza-glutine-uno-chef-per-gaia

Three-colour flan

Version with gluten of Three-colour flan

Just replace the gluten-free breadcrumbs with standard ones.

January 20, 2017/0 Comments/by Ilaria Bertinelli

The simple freshness of Mint flavoured beans

Secondi piatti

Today we have come up with a dish that can become a light main course or a perfect side dish to enrich a meal. Simple, genuine, tasty and ideal for any palate: one ingredient and herbs and you’re done, Mint flavoured beans.

Here’s how to prepare them for a fresh, healthy, naturally gluten-free and diabetes-friendly dish, perhaps accompanied by seasonal vegetables. I chose Borlotti beans that are very common in northern Italy, but feel free to pick your favourite beans for this salad.

And if you want an idea for another fresh and tasty salad, try this irresistible Swordfish salad.

Mint flavoured beans

18.56g carbohydrates per 100g

Ingredients

160g dried borlotti or white beans (soaked for 12 hours)
1 celery stalk
1 clove garlic
extra virgin olive oil, mint, salt and black or pink pepper

Preparation

Boil the beans in water with celery and garlic; once cooked, remove the latter and drain the beans.
Let the beans cool and season them with fresh mint leaves, a good extra virgin olive oil, vinegar, salt and pepper: it is a very simple dish, but really rich in flavour and aroma.

Version with gluten of Mint flavoured beans

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

November 18, 2016/0 Comments/by Ilaria Bertinelli

Meal solutions: Pan-fried potato pie

Primi piatti, Secondi piatti

You know, we love trying out new recipes by mixing ingredients and experimenting with different cooking methods and tasty combinations: the Pan-fried potato pie is a perfect example.

Today’s idea is a great one-dish meal because it is hearty and perfect as a complete meal, but also ideal as a tasty main course.

So, let’s start preparing our Pan-fried potato pie, then decide on the best way to enjoy it, perhaps accompany it with Dominican salad.

Pan-fried potato pie

16.4g carbohydrates per 100g

Ingredients

1kg potatoes
100g non-smoked or smoked Scamorza cheese
90g cooked ham*
80g cooked spinach (or frozen and left to thaw)
70g Parmigiano Reggiano cheese, grated
2 eggs
butter, salt, pepper, oil

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

Preparation

Boil the potatoes and mash them with a potato masher, then season with a knob of butter, Parmesan cheese and eggs.

2. Now lightly grease a sheet of baking paper with a little oil, then form a disk of mashed potatoes the size of the non-stick pan in which you want to cook the pie.

Cover the disc with the cooked ham, the thinly sliced Scamorza cheese and, finally, the lightly chopped spinach.
Cover the filling with a layer of mashed potatoes so that the pie filling is completely closed. It is a good idea to grease the surface of the pie before placing it in the non-stick pan with the help of the parchment paper and a dish.

Cook over medium heat and, after about ten minutes, turn the whole thing over to the other side with the help of two flat lids, as wide as the pan. When the second side is also golden brown, serve the pie in slices accompanied by vegetables to taste.

Tip: it is excellent also eaten cold.

Version with gluten of Pan-fried potato pie

The recipe contains only naturally gluten-free ingredients so no adaptation is needed.

October 18, 2016/0 Comments/by Ilaria Bertinelli

Turkey meatballs with Porcini mushrooms

Polpettando, Secondi piatti

We are in the middle of the mushroom season, a foodstuff with intense aromas that can give that extra touch to even the simplest of dishes.
Today we are preparing them with meat and, precisely, with the food we consider to be ‘the favourite of young and old’: here is how to prepare delicious Turkey meatballs with porcini mushrooms.

And if you love meatballs, enjoy the “Meat balls and patties” section.

Turkey meatballs with Porcini mushrooms

1.8g carbohydrates per 100g

Ingredients

550g minced turkey meat
40g Parmigiano Reggiano cheese, grated
20g breadcrumbs**
1 egg
5g dried Porcini mushrooms
5g salt
extra virgin olive oil

** Ingredients specific for celiacs

Preparation

Soak the dried mushrooms in lukewarm water.
Meanwhile, place the ground turkey meat in a bowl, add the egg, Parmesan cheese and breadcrumbs and mix well. Remove the soaked mushrooms from the water and save the water for cooking the meatballs.
Cut the mushrooms into small pieces, add them to the meat, season with salt and mix again. Form patties and place them in a non-stick frying pan with a drizzle of extra virgin olive oil; brown them on both sides, then add the mushroom soaking water, put the lid on and cook the patties. After about 20 minutes, if a lot of liquid is present, remove the lid and brown the meatballs before serving.

Version with gluten of Turkey meatballs with Porcini mushrooms

Replace the gluten-free breadcrumbs with standard breadcrumbs.

October 14, 2016/0 Comments/by Ilaria Bertinelli

Chicken rolls with pears and Gorgonzola

Secondi piatti

Have you returned from work, have little time and a dinner to prepare? A common scene for many of us practically every week. But who says it takes hours to prepare something good? Our answer is Chicken rolls with pears and Gorgonzola cheese.

It only takes few ingredients and dinner will be a success: I like saying that we are often not missing the time to cook, but rather some ideas and the necessary ingredients for preparing them, and this is a good example!

Would you like a tip for your side dish? Try the chicken rolls with Vegetables au gratin or some nice Mint flavoured beans.

Chicken rolls with pears and Gorgonzola cheese

1.83g carbohydrates per 100g

Ingredients

600g chicken breast (cut into 16 thin slices)
150g pear
150g Gorgonzola cheese
125g white wine
extra virgin olive oil, stock, salt and pepper

Preparation

Cut the pear into 16 wedges. Lay out the chicken slices and place a small piece of Gorgonzola cheese and a slice of pear on each. Roll every slice up and secure with a toothpick.

Brown the rolls in a frying pan with a little oil for about 2 minutes. Turn them, adjust salt if necessary, add a grinding of pepper and douse with wine.

Continue cooking so that the wine evaporates, add a little stock to complete cooking. Place the rolls on a serving plate and douse with the cooking liquid.

Serve with a few slices of pear to taste.

Version with gluten of Chicken rolls with pears and Gorgonzola cheese

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

October 11, 2016/0 Comments/by Ilaria Bertinelli

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