Warm or cold soup? Here is my Vichyssoise summer soup

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Surely leek and potato soup is a great classic, yet all it takes is the addition of one ingredient to turn it into something unexpected that can be enjoyed hot or cold: we are talking about the Vichyssoise summer soup, see how to prepare it!

So, let’s find out what it is. Its origin is traced back to the chef of the Ritz-Carlton hotel in New York who is said to have invented it in the summer of 1917 to provide relief to his guests in times when air conditioning wasn’t  available. This soup prepared with two humble, easily available vegetables is transformed into a gourmet dish by fresh cream, added cold to lower the serving temperature: such simplicity will amaze you! And the name? It would be an homage to the soups cooked by the chef’s mother when they lived near the French city of Vichy.

In the recipe, I took the liberty of significantly reducing the amount of butter, limiting it to a knob along with a drizzle of oil to sweat the leeks, while the cream is definitely the irreplaceable ingredient in the recipe.

A great, naturally gluten-free classic to be eaten with a little caution for blood sugar, which will be stressed both in the short term, due to the presence of potatoes, and in the long term (after 3-4 hours) due to the presence of cream. And if you are looking for another idea for summer, try my Gazpacho of yellow tomatoes, peppers and crispy prosciutto.

Vichyssoise summer soup

6.3g carbohydrates per 100g

Ingredients

  • 1 litre vegetable stock*
  • 500g leek
  • 400g potatoes
  • 125g fresh cream
  • 1 knob of butter
  • chives or other herbs to taste
  • extra virgin olive oil
  • salt
  • pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation of the Vichyssoise summer soup

  1. Wash the leeks thoroughly and cut them into small pieces. Put a knob of butter and a trickle of oil in a pan and sweat the leeks, making sure not to brown them: the colour must remain the same!
  2. When the leeks are soft, add the diced potatoes, let them season for 1 minute, then cover with the hot stock and cook.
  3. When the vegetables are cooked, blend everything together: you can leave some of the soup in pieces or make a velouté. Season with salt and pepper.
  4. Add the cold fresh cream, stir and serve with a pinch of chives or other herbs you like. Remember that the Vichyssoise can be served warm, lukewarm or cold.

vichyssoise

Version with gluten of Vichyssoise summer soup

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

 

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Easter lunch: White meat loaf

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Have you already thought about what to prepare for Easter lunch? Do you have any family recipes that you prepare on this occasion? For Easter lunch at our house, the first course is the ever-present Anolini in meat stock, but we are always on the lookout for a new meat main course that everyone will agree on. So here’s an extra idea that you can cook with me as we watch the video recipe: White meat loaf.

This white meat loaf is very simple and can also be prepared the night before, then cooked at the last minute. The presence of hard-boiled eggs (symbol of new life) makes it nutritionally rich and beautiful to serve on the table with its lively colours.

If you are still looking for ideas for the Easter lunch menu, this meat main course could be a nice solution: naturally gluten-free and without carbohydrates. Happy Easter!

White meat loaf

negligible carbohydrates per 100g

Ingredients

  • 600g ground turkey and chicken meat
  • 250g fresh or frozen spinach
  • 90g Speck slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 4 eggs
  • Pecorino cheese, grated
  • extra virgin olive oil
  • salt
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. Cook the fresh or frozen spinach in a non-stick pan with a little oil; season with salt and leave to cool.
  2. Hard-boil 3 eggs by placing them in boiling water. Let boil for 8 minutes. Once cooked and cooled, shell them.
  3. Place the ground meat in a bowl, add a pinch of salt, grated Parmesan cheese and 1 egg. Mix to obtain a homogeneous mixture.
  4. Roll out a sheet of baking paper, grease it with a little oil and lay the minced meat on it; with the help of a sheet of cling film and a rolling pin, form a rectangle of about 35x25cm.
  5. Form a layer of bacon on top, cover with spinach, season with grated Pecorino cheese, then place the 3 hard-boiled eggs in the centre of the rectangle. Roll it up into a cylinder and seal it tightly at the ends. Wrap the cylinder in the baking paper.
  6. Heat the convection oven to 200°C and bake the meatloaf for 25 minutes, then remove it and brown it quickly in a non-stick frying pan with a little oil. Cut into slices and serve.

Polpettone di carni bianche

White Meatloaf ready to taste

Version with gluten of White meat loaf

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

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Romaine lettuce rolls

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Rolls are a bit like meatballs: one leads to another! Here is an idea for preparing delicious Romaine lettuce rolls with a tasty and colourful filling that you can also prepare with me by by watching the video recipe.

I wanted to propose a vegetarian filling because we know that healthy eating guidelines recommend consuming meat no more than 3 times a week (1 time red meat, 2 times white meat), so I am always looking for tasty alternatives to meat so that the rest of the family will not notice its absence. Another idea? Also try the Vegetable au gratin.

Even the choice of lettuce is designed to change the flavours as much as possible, in short, variety is the key!

Romaine lettuce rolls

14.91g carbohydrates per 100g

Ingredients

  • 250g Romaine lettuce
  • 200g grated cheese (choice of Caciocavallo, Parmesan, Pecorino, etc., also mixed together)
  • 100g breadcrumbs Nutrifree**, and a little more to dust the surfce with
  • 2 eggs
  • 50g dried tomatoes
  • 15g dried Porcini mushrooms
  • vegetable stock
  • extra virgin olive oil
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash the leaves of Romaine lettuce and blanch them for less than a minute in slightly salted boiling water. Drain the leaves using a slotted spoon and plunge them in very cold water. Take the leaves out of the water and lay them on a tray or cloth so that they drain a bit.
  2. Prepare the filling. Heat the stock and use it to scald the breadcrumbs, which should be moist but not creamy. Let it cool down.
  3. Blend the dried Porcini to a powder; chop the dried cherry tomatoes.
  4. Add 170g grated cheese to the breadcrumbs, also incorporate cherry tomatoes, Porcini mushrooms and the whole eggs. Stir and add pepper (salt should not be needed).
  5. Take the lettuce leaves, remove the centre rib, place a roll of stuffing in the centre and wrap it, forming a roll for each leaf. Place the rolls in an oven dish, sprinkle with the remaining grated cheese, breadcrumbs and a drizzle of oil and bake au gratin in a static oven preheated to 200°C for about 15 minutes.

involtini di lattuga

Version with gluten of Romaine lettuce rolls

Replace the Nutrifree breadcrumbs with an equal amount of conventional breadcrumbs, while all other ingredients remain unchanged.

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Gluten-free vegetarian recipes: Lasagna with pesto and green beans

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What could we do if we are given a whole box of beautiful Genovese Basil PDO directly from Celle Ligure? Pesto alla Genovese can be used in so many dishes, including this irresistible Lasagna with pesto and green beans. You can also use pesto in theLegumotti salad with caramelised Tropea onion instead of creamed spinach!

If we use dry pasta, Lasagna with pesto and green beans will be very quick to prepare! We will need just enough time to cook the green beans, the béchamel and finally finish recipe in the oven. In addition, you can also prepare the lasagna the day before or freeze it very easily. Watch how to prepare it!

Very important: if you use dry pasta, the béchamel sauce must be abundant and rather liquid otherwise the pasta may not cook properly, so form a nice layer of béchamel sauce on the surface to avoid nasty surprises!

basilico genovese

The basil delivery pack

basilico genovese

Lasagna with pesto and green beans

19.31g carbohydrates per 100 g

 Ingredients for a 25x35cm rectangular baking tin

  • 1 litre milk
  • 300g string beans
  • 300g gluten free Lasagne, brand Massimo Zero**
  • 100g approx. grated Parmesan cheese
  • 100 g pesto Genovese*
  • 100 g butter
  • 90g wholemeal rice flour*
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. Steam the green beans or cook them in lightly salted boiling water, then cut into 3-4 cm long pieces.
  2. Prepare the béchamel sauce by heating the milk on the stove. In the meantime, melt the butter in a saucepan and add the flour to make a creamy mixture. When the milk has almost come to the boil, pour it over the butter and flour mixture, stirring with a whisk so that no lumps form, then return to the heat to thicken.
  3. Complete the béchamel sauce by adding salt and about 70g of grated Parmesan cheese. Keep about 1/4 of the béchamel sauce aside to cover the surface of the finished lasagna, while adding the pesto Genovese to the remaining béchamel sauce.
  4. Start composing the lasagna. Pour a small amount of béchamel sauce on the bottom of the baking dish, form a layer of lasagna, cover it with plenty of pesto béchamel sauce, sprinkle with 1/3 of the green beans and grated Parmesan cheese to taste. Continue until all ingredients are used up.
  5. Cover the last layer of lasagna with the white béchamel sauce, sprinkle with Parmesan and bake in a preheated oven at 220°C for at least 20 minutes.

lasagne al pesto e fagiolini

Version with gluten of Lasagna with pesto and green beans

Replace dry gluten-free lasagna with standard lasagna.

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Homemade sofficini: irresistible gluten-free

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It is indeed true that there are some recipes that are simply irresistible, and homemade Sofficini are a perfect example.

Simple, versatile, mouth-watering, in short, the tasty dish whose only problem is that you can never get enough and would never stop eating it. In addition, homemade Sofficini are perfect to let our imagination run free in stuffing them to suit any season and, why not, whatever ingredients are available in the fridge at home.

Remember that using béchamel sauce as a ‘wild card’ ingredient to keep the filling soft without it leaking out during cooking (as is easily the case when using a melting cheese) is a good solution. Watch the video about how to prepare homemade Sofficini step by step so it will be even easier to cook them.

And if you want to accompany them with a delicious salad, try this Dominican Salad.

sofficini fatti in casa

Homemade Sofficini   

32.40g carbohydrates per 100g

Ingredients for 15 pieces

Ingredients for the dough

  • 250g gluten free bread flour mix, brand Nutrifree**
  • 210g water
  • 40g wholemeal rice flour*
  • 30g extra virgin olive oil
  • 7g brewer’s yeast
  • 5g salt
  • rice flour* for dusting

Ingredients for the filling

  • 200g milk
  • 120g cooked ham*
  • 80g breadcrumbs*
  • 40g Parmigiano Reggiano cheese, grated
  • 1 egg
  • 3 cherry tomatoes
  • 20g wholemeal rice flour*
  • 15g extra virgin olive oil
  • a pinch of salt
  • extra virgin oil to cook the Sofficini

**Ingredients specific for celiacs

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

Preparation

  1. Put the flours in a planetary mixer and add the water with the dissolved brewer’s yeast. While mixing the ingredients, add salt and extra virgin olive oil. Continue mixing until the mixture is even and fairly compact, pulling it away from the sides of the planetary mixer from time to time.
  2. Place the dough in a bowl and cover it with cling film; leave it to rise in a warm place for about 2-2.5 hours or until it has doubled in volume.
  3. Prepare a firm béchamel sauce. Pour the extra virgin oil into a saucepan, mix it with the rice flour, then dilute with milk gradually so that no lumps form. Put the saucepan on the heat and let the sauce thicken. Remove from the heat and season with a pinch of salt and grated Parmesan cheese.
  4. When the Sofficini dough has risen perfectly, take pieces of dough and roll them out to a thickness of about 2mm. Cut discs 10cm in diameter and stuff them with cooked ham, 2 pieces of seedless dates and 1 teaspoon of béchamel sauce.
  5. Put a bit of water in a small bowl, dip a finger in it and wet half the circumference of each filled disc with it. Fold each disc in half so that the edges coincide and form a half-moon, pressing well to seal the Sofficini perfectly.
  6. Beat 1 egg in a bowl, dip the Sofficini in it, then cover them with breadcrumbs.
  7. Put a little oil in a non-stick frying pan and when it is hot, brown Sofficini on both sides. Wipe the non-stick pan well with paper towels between cooking different batches of Sofficini so as to remove breadcrumbs remaining in the pan that may burn.
  8. Lay the Sofficini on kitchen paper and serve hot.

sofficini fatti in casa

Version with gluten of homemade Sofficini

To prepare homemade Sofficini with gluten, replace the gluten free flour with an equal amount of wheat flour and reduce the amount of water in the dough so that it is firm and not sticky, about 160g of water should be sufficient.

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Gluten-free Focaccia with lentil flour

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Who can resist gluten free Focaccia with lentil flour? At home, it finishes right away because it is good, soft, fragrant and more blood sugar-friendly than classic Focaccia. Watch how to prepare it!

I love focaccia because it is easy to cut into portions, freeze and stuff quickly in the morning before school even just out of the freezer: that way, by break time, it will be perfect to be enjoyed.

The addition of lentil flour helps reduce the glycaemic index of the focaccia and gives it a golden, slightly orange colour that is very pleasing to the eye. Serve it stuffed with whatever you like or enjoy it plain: whatever solution you choose, it will not disappoint you!

If you love focaccia, also try Gluten-free Buckwheat and corn focaccia.

Focaccia with Lentil Flour     

43g carbohydrates per 100g

 Ingredients

  • 400g water
  • 250g gluten free bread flour mix, brand Schär Mix B**
  • 250g gluten free bread flour mix, brand Fibreban Farmo**
  • 200g milk
  • 100g lentil flour*
  • 30g extra virgin olive oil
  • 17g brewer’s yeast
  • 10g salt
  • extra virgin olive oil for spreading the focaccia and for the emulsion
  • coarse salt
  • oregano
  • water for the emulsion

**Ingredients specific for celiacs

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

Preparation

  1. Pour water and milk into a food processor or thermomix and dissolve the brewer’s yeast in it.
  2. Pour the flours into the processor with the liquids and mix, adding oil and salt until a smooth, creamy dough is obtained.
  3. Pour the mixture onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance.
  4. Let rise for about 2 hours or until the dough has doubled in volume. Sprinkle with a grinding of coarse salt and dried oregano.
  5. Bake for about 25 minutes in a convection oven preheated to 200°C.
  6. Let the focaccia cool and brush the surface with an emulsion of water and a few tablespoons of extra virgin olive oil.

focaccia con farina di lenticchie

Version with gluten of Focaccia with lentil flour

Replace the gluten free flour with 500g wheat flour and reduce the total amount of liquid (water and milk) to 420g instead of 600g.

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Summer recipes: Creamy Passatelli with crispy vegetables

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Do you fancy a homemade pasta, but want it perfect for summer? Creamy Passatelli with crispy vegetables is the perfect summer recipe for a light, vegetable-based dish that is tasty, unusual, but also simple to prepare and if you don’t believe me, watch the video.

Furthermore, prepare a vegetable soup with the vegetables you have available in the garden at home or in the fridge or freezer: it will be a way to offer vegetables to the little ones at home in an unusual way.

If you like stronger flavours and you are not a vegetarian, you can also complete the dish by adding ham, guanciale, speck or bacon sautéed in a non-stick frying pan until crispy.

And nutritionally, this dish lacks nothing, so enjoy!

Creamy Passatelli with crispy vegetables

36.9g carbohydrates per 100g of plain Passatelli

Ingredients for creamy Passatelli for 4 servings

  • 110g  Parmigiano Reggiano, grated
  • 100g gluten free bradcrumbs, brand Nutrifree**
  • 60g gluten free pasta flour mix, brand Molino Dallagiovanna
  • 2 whole eggs
  • meat or vegetable stock to wet the bread
  • nutmeg, salt and pepper

Ingredients for vegetable soup

  • 800g water
  • 500g mixed vegetables
  • salt

Ingredients to complete

  • 140g courgettes (corresponding to 1)
  • 40g salted ricotta
  • a few basil leaves
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the vegetable soup by cooking the vegetables in water with a pinch of coarse salt: this can also be prepared the day before. Once the vegetable soup is cooked, let it cool, then blend it to a cream.
  2. Prepare Passatelli. Heat the stock. Put the breadcrumbs in a bowl and wet them with the hot stock, being careful not to pour too much: the bread should be slightly moist, but not doughy. Once cold, add the remaining ingredients, namely flour, grated Parmesan cheese, eggs, nutmeg, salt and pepper. Mix well until you obtain a rather firm dough. Let it rest wrapped in cling film for as long as it takes to prepare the courgettes.
  3. Take the courgette, trim it and cut it into thin julienne strips; also cut the salted ricotta into julienne strips, mix ricotta and courgette together and dress them with salt, pepper and a drizzle of extra virgin olive oil.
  4. Put a pot of water on the stove and bring it to the boil, then add salt.
  5. Put about half the Passatelli mixture into the potato masher, press the potato masher directly over the boiling water and when the Passatelli are the desired length, about 4-5 cm, cut them with a knife dropping them directly into the water. Stir them and let them boil for a few minutes.
  6. Put about 1/3 of the blended vegetable soup in a pan and heat it up; with a slotted spoon, remove the Passatelli from the cooking water and throw them into the pan with the sauce, sautéing them over a high flame for a few minutes.
  7. Pour a ladleful of the cold, blended soup in each serving dish, top with Passatelli, the courgette and ricotta salad, a basil leaf, a drizzle of extra virgin olive oil and serve.

Passatelli in crema e verdure croccanti

Version with gluten of Creamy Passatelli with crispy vegetables 

Use standard breadcrumbs and flour, however, when preparing Passatelli with gluten, it is often not necessary to add flour to the breadcrumbs. Only add flour if the mixture of breadcrumbs, cheese and eggs is too soft.

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Summer recipes: Savoury cheesecakes with courgettes and olives

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E’ arrivata l’estate e con essa il caldo che ci va venire voglia di piatti freschi e gustosi e allora è il momento ideale per preparare queste Cheesecake salate con zucchine e olive senza dovere accendere forno o fornelli!

 

Summer has arrived and with it the heat that makes us crave for fresh, tasty dishes, so now is the perfect time to prepare these Savoury cheesecakes with courgettes and olives without having to turn on the oven or cooker!

All the ingredients are typical for a cheesecake, but the shape is more unusual in the small glass, ideal for a cheerful and colourful appetiser. Lemon peel and mint give freshness with their scent, courgettes provide crispness and olives the unmistakable sapidity – in short, a complete experience for the senses and great joy for diners!

What are you waiting for? You only need a few ingredients, you can follow the video and in 15 minutes you will have everything ready to impress family and friends. And if you want to end the meal with a sweet version of a cheesecake, try these Strawberry Cheesecakes.

Savoury cheesecakes with courgettes and olives

10.70g carbohydrates per 100g

Ingredients for 8 small glasses

  • 300g Ricotta cheese
  • 100g courgettes
  • 40g Le Veneziane mini breadsticks**
  • 40g pitted black olives
  • 20g Pecorino cheese, grated
  • 20g peeled and roasted almonds
  • 1 lemon zest
  • fresh oregano or caper powder*
  • mint leaves
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash the courgettes and cut them into chunks, place them in a small bowl with the diced olives, 3 tablespoons of extra virgin olive oil and a grating of lemon zest, salt and pepper. Stir and allow to gain flavour.
  2. Prepare the ricotta cream: put Ricotta in a bowl, add grated Pecorino Romano cheese, add a pinch of chopped fresh oregano or caper powder, and finally season with salt and pepper.
  3. Crumble the breadsticks and place them on the bottom of 8 small glasses. Cover them with the Ricotta cream and complete the preparation with the courgette and olive salad and the lightly chopped toasted almonds.
Le cheesecake pronte per essere gustate

Cheesecakes ready to be enjoyed

Version with gluten of Savoury cheesecakes with courgettes and olives

Simply replace the gluten-free breadsticks with standard ones, all other ingredients are naturally gluten-free.

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Mini buckwheat breadsticks

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Are you short of time, but fancy something tasty and versatile? Mini buckwheat breadsticks will be a delightful surprise. Watch how to prepare them on my YouTube channel!

Very few ingredients, quick and easy to prepare, you can use them as an aperitif or to make the bread basket even richer, perhaps by combining them with some Buckwheat and corn focaccia.

The base is a brisè crust whose flavour is enriched by blended sesame seeds that allow us to reduce the amount of salt contained, but let’s not forget that these are buckwheat mini breadsticks that contain butter, so let’s not eat too many… as they are irresistible!

Finally, sesame seeds are rich in calcium, as well as containing Omega 3 and Omega 6, so they are good supplements for lactose intolerant people and to prevent osteoporosis.

Mini buckwheat breadsticks   

carbohydrates 49.7g per 100g

Ingredients

  • 130 g gluten free bread flour mix, brand Nutrifree**
  • 60g buckwheat flour*
  • 80g butter
  • 40g water
  • 1 egg white
  • 20g sesame seeds
  • 1 pinch of salt

**Ingredients specific for celiacs

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

Preparation of Mini buckwheat breadsticks

  1. Put the sesame seeds in a blender and blend to a flour.
  2. In a bowl, mix all the ingredients: the sesame flour, bread flour and buckwheat flour, a pinch of salt, the cold butter in small pieces, the egg white and the water and stir to obtain an even mixture.
  3. Form a ball with the dough, wrap it in cling film and place it in the refrigerator for 1 hour.
  4. Take pieces of dough and form them into cylinders 1cm in diameter, cut them into pieces 3-4cm long and lay them on a baking tin lined with parchment paper.
  5. Bake the breadsticks in a static oven preheated to 180°C for about 20 minutes.
I mini grissini al saraceno pronti per essere gustati come stuzzichino

The mini buckwheat breadsticks ready to be enjoyed as appetisers

Version with gluten of Mini buckwheat breadsticks

Replace the gluten free flour with 150 g bread flour and reduce the amount of water if the dough is too soft.

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Rosa di Parma: a rose-like roast

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Rosa di Parma is not a flower, but a rose-like roast. Its name comes from the way the roast looks like: being fairly rare, the meat is similar to a rose and the origin is confirmed by the ingredients used to prepare it, namely Prosciutto di Parma and Parmigiano Reggiano.

Rosa di Parma only contains ingredients that are naturally gluten-free and is practically carb-free. Thanks to the presence of few, yet refined ingredients, its preparation is very simple, but challenging at the same time: the difficulty lies in finding the right cooking point. And what is the right cooking point? Even if the name reveals that it should be “rosy” internally, I have to admit that my children like meat when it is medium to well-done, therefore I always have to find a compromise to make everyone happy at home.

Something interesting to know: in Parma there is a deeply rooted tradition of eating horse meat, which is absolutely banned at our place because of Gaia’s great passion for horse riding. Well, in many families, Rosa di Parma is prepared replacing beef fillet with a cut of horse meat rigorously recommended by your trusted butcher.

To prepare this typical dish, you can watch the video on my Youtube channel (do you remember it? I shared it during the lockdown in 2020 for one of our daily appointments) where you can learn how to easily tie the roast with string: at this point, it’s time to try! And if you like roast meat, have a look at this Stuffed turkey.

Rosa di Parma   

carbohydrates per 100g negligible

Ingredients

  • 800g beef fillet, opened up to form a rectangle
  • 100g Prosciutto di Parma, sliced
  • 1 glass of Marsala wine
  • Parmigiano Reggiano in slivers
  • 1 clove of garlic
  • aromatic herbs
  • salt and pepper

Preparation

  1. Put the fillet reclangle on a cutting board, rub it well with the clove of garlic cut in half to flavour the meat.
  2. Form a layer of slices of Prosciutto di Parma on the meat in order to cover its surface completely. Then, cover the layer of Prosciutto with thin slivers of Parmigiano Reggiano leaving out just a couple of centimetres of meat all around the perimeter.
  3. Roll the fillet on the long side, then tie it with string (watch the video recipe to see how) to keep the fillet together well.
Rosa di Parma pronta per la cottura

Rosa di Parma ready for being cooked

4. Rub the outer surface again with garlic, pour a good amount of olive oil in a frying pan, then when the oil is hot, add Rosa di Parma and roast it well on all sides to seal the meat. When the meat is perfectly sealed, add aromatic herbs to taste and continue cooking the meat for 15 minutes, then add red wine or, as I did, Marsala wine. Once alcohol has evaporated, complete cooking. The cooking point is very personal: my children like meat when medium or well-done as you can see in the video recipe, whereas in the picture below the fillet is rare.

5. Wrap Rosa di Parma in foil for about 10 minutes to allow the meat juice to level out and in the meantime reduce the cooking juice that will be used as a sauce for serving.

6. Slice Rosa di Parma and dress it with the reduced juice.

Rosa di Parma a fette

Rosa di Parma sliced

Version with gluten of Rosa di Parma 

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

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