Chickpea Farinata

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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

  1. 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.
  2. 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.

girelle-di-farinata-uno-chef-per-gaia-foto-chiara-marando

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

girelle-di-farinata-uno-chef-per-gaia-foto-chiara-marando-1

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.

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Octopus and chickpea salad with balsamic vinegar

Were we looking forward to summer? Well, with it also the dreaded heat has arrived! And to combat it, we recommend a simple, fresh and very tasty dish, a great classic to which we have added our personal touch: Octopus and chickpea salad with balsamic vinegar, a perfect mix of fish, vegetables, pulses and lightness.

If you love salads, try this Legumotti salad with caramelised Tropea onion.

Here’s what you need to prepare it!

Octopus and chickpea salad with balsamic vinegar

6.71g carbohydrates per 100g

Ingredients

  • 1kg fresh octopus, gutted (500g cooked)
  • 230g cooked chickpeas (I used canned chickpeas*)
  • 200g ripe tomatoes
  • 1 celery stalk
  • 2 small carrots
  • 1 bunch of parsley
  • 1 onion
  • 1 clove garlic
  • extra virgin olive oil, salt, Balsamic Vinegar of Modena, parsley

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

Preparation

  1. Place the octopus in a slightly high-sided pan, add water so that it is more than half covered, then top with a celery stalk, carrots, parsley, onion and garlic; cover and simmer for 45 minutes.

Insalata-di-polpo-e-ceci-al-balsamico-blog-uno-chef-per-gaia

  1. Once it is ready, drain it and let it cool. Remove most of the skin, cut it into pieces and then add the chickpeas and chopped tomatoes.
  2. Season to taste with a pinch of salt, extra virgin olive oil and Balsamic Vinegar of Modena. We added the parsley only as a garnishing, but you can also put a sprinkling of it in the salad dressing.

Insalata-di-polpo-e-ceci-al-balsamico-blog-uno-chef-per-gaia

Version with gluten of Octopus and chickpea salad with balsamic vinegar

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

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Stuffed turkey breast

This time we were inspired by the desire to offer you an appetizing yet light main course, perfect to welcome these first summer days. In short, a simple recipe that combines the digestibility of the white meat of turkey with the sweetness of courgettes and the tastiness of Scamorza cheese: Stuffed turkey breast.

If you want an idea for a side dish, try Ratatouille.

Ingredients ready, pan on the stove and we begin with the preparation of our roasted turkey.

Stuffed turkey breast

0.73g carbohydrates per 100g

Ingredients

  • 750g turkey breast
  • 250g courgettes
  • 65g spring onion
  • 60g Scamorza cheese
  • 30g extra virgin olive oil
  • 1 clove garlic
  • milk, rosemary, sage, salt

Preparation

  1. To simplify preparation, have your butcher cut the turkey breast into a rectangle.
  2. In a wok or non-stick pan, put a drizzle of extra virgin olive oil and sauté the clove of garlic together with the finely chopped spring onion and the julienne or thinly sliced courgettes.

tacchinella-ripiena-senza-glutine-uno-chef-per-gaia
3. Season with salt and bring to the boil. Remove the garlic clove and spread the courgettes on the meat rectangle. Cover it with slices of Scamorza cheese and roll it up to form a cylinder. Then tie the roast with string so that the stuffing does not come out.

tacchinella-ripiena-senza-glutine-uno-chef-per-gaia

  1. Put a little oil in a pan and brown the roast; then add a dash of milk, a sprig of rosemary and a few sage leaves; put the lid on and let the roast cook for 45 minutes.
  2. If a lot of liquid forms, remove the lid and let it evaporate by browning the surface of the roast.
    Serve hot in slices, possibly accompanied by a spoonful of the cooking liquid.

tacchinella-ripiena-senza-glutine-uno-chef-per-gaia

Version with gluten of Stuffed turkey

The recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

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Tricolour meatloaf

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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

  1. 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.

Polpettone Tricolore_unochefpergaia

  1. 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.

IMG_5Ricetta Polpettone Tricolore_Unochefpergaia

Polpettoe Tricolore senza glutine

  1. 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.

IMG_5157_Foto Lorenzo Moreni
4. Finally, close the parchment paper like a candy and bake in a preheated oven at 180°C for 30-40 minutes.

IMG_5174_Foto Lorenzo Moreni

IMG_5317_Foto Lorenzo Moreni

Version with gluten of Tricolour meatloaf

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

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Original main courses: Ricotta and speck patties

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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

  1. 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.
  2. 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.

Polpette_ricotta_e_speck_uno_chef_per_gaia

  1. 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.

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Meatballs with tomato sauce for happy families

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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

  1. 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.
  2. 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.
La cottura delle polpette al sugo

Cooking meatballs with sauce

3. Serve the meatballs piping hot with their sauce.

Le polpette al sugo pronte per essere gustate

Meatballs with sauce ready to be enjoyed

Version with gluten of Meatballs with tomato sauce

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

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Tasty main courses: Pork in Parmesan crust with stuffed potato pie

Today we want to offer you a recipe for a complete, extremely tasty and impressive main course: Pork in a Parmesan crust accompanied by a soft-hearted potato pie.

A dish that combines the strong flavour of pork encased in a crispy crust of Parmesan cheese and breadcrumbs, served with a different accompaniment: classic potatoes are transformed into a pie that hides a heart of stringy cheese.

In short, a preparation to show off at a dinner party or to surprise your friends with something enjoyable.

Well, let’s get started!!!

Pork in Parmesan crust with stuffed potato pie

Pork in Parmesan crust 3.79g carbohydrates per 100g
Soft-hearted potatoes 13.1g carbohydrates  per 100g

Ingredients for 4 servings

  • 600g boneless pork loin
  • 600g yellow potatoes
  • 120g Parmigiano Reggiano cheese, grated
  • 2 eggs (1 whole + 1 egg white)
  • 40g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g butter
  • Taleggio cheese, salt, pepper and nutmeg

To taste: fondue with 100g cream and 50g grated Parmesan cheese

**Ingredients specific for celiacs

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

Preparation

  1. Mix breadcrumbs and Parmesan cheese and set aside.
  2. Brown the loin on all sides with a little oil in a frying pan. As soon as it is ready, season with salt and pepper and bake in the oven at 190° for about 15 minutes, so that the middle part of the meat remains rare.

Uno_Chef_per_Gaia_Maiale in crosta

  1. Then let it cool and dip it first in the egg white and then in the Parmesan breadcrumbs. Repeat the operation twice, so that the crust becomes even crispier. Then lay the loin on a sheet of baking paper and bake at 200°C for 20-25 minutes until golden brown.

Uno_Chef_per_Gaia_Maiale in crosta di Parmigiano

  1. And now the potato pies! Boil the potatoes, mash them and season with a pinch of salt, pepper, nutmeg and butter. Put the resulting mash in buttered mini cocottes and put a piece of Taleggio cheese in the centre. Bake in the oven at 200° for 10 minutes.

Uno_Chef_per_Gaia_Tortini di patate ripieni

  1. If you want to prepare a sauce for serving, put the cream on the stove with the grated Parmesan cheese and let it reduce slightly.

Uno_Chef_per_Gaia_Maiale_in_crosta

Serve the sliced pork and accompany it with the potato pie and fondue.

Uno_Chef_per_Gaia_Maiale-in_crosta_di_Parmigiano

Version with gluten of Pork in Parmesan crust with stuffed potato pie

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

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Dinner-saving ideas: Rolled omelette

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There are dishes that are not only real meal-savers, but also manage to win over the palate from the very first bite. Dishes full of flavour, made from simple ingredients reminiscent of old recipes and our Rolled omelette, obviously gluten-free in this is unbeatable!

Here you will find the recipe that I love to make when the fridge is almost down to the bone, but remember that you can put whatever ingredients you have on hand, seasonal vegetables and herbs, in the Omelette Filling: it will never disappoint. And if you want to follow how to make it step by step, prepare it by watching the video recipe.

Rolled omelette  

5.11g carbohydrates per 100g

Ingredients for 4 servings

  • 8 eggs
  • 130g cooked ham*
  • 90g cheese of your choice that melts
  • 70g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • salt and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Beat the eggs in a bowl, adding grated Parmesan cheese, breadcrumbs and salt.
    Then, put a few tablespoons of oil in a non-stick frying pan and, when it is hot, pour in the previously prepared egg mixture.
La preparazione del composto di uova

Preparation of the egg mixture

  1. The pan should be placed on the heat so that it only cooks the part of the omelette closest to you. When this has started to solidify, but the top is still perfectly soft, slightly tilt the pan and start stuffing with cooked ham and cheese.
Come arrotolare la frittata

How to roll the omelette

  1. With this movement, you allow the soft part of the omelette to slide to the bottom of the pan.
  2. Then roll the stuffed area on itself and continue with the same technique with the remaining omelette.
La cottura della frittata

The omelette cooking

  1. The recommendation is not to be in a hurry and to gradually cook all the parts evenly: follow the video recipe to make sure you don’t make mistakes.
La frittata farcita pronta per essere gustata

The Rolled omelette ready to be eaten

Version with gluten of Rolled omelette

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

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