Posts

How to prepare a Pinzimonio that no one can say no to? A cream of Radicchio Variegato di Castelfranco and grilled Parmigiano Reggiano rinds for a recipe that is also anti-waste.

Radimonio? A cream made with Radicchio Variegato to make Pinzimonio irresistible 

The journey to discover the products protected by the Consorzio Tutela del Radicchio di Treviso PGI and Radicchio Variegato di Castelfranco PGI, true ‘winter flowers‘ because of their splendid shape. To represent my region of origin, Emilia Romagna, and my family tradition, that of Parmigiano Reggiano production, I thought of a custom of peasant cuisine that I have always loved because it is an expression of respect for food and the commitment behind its preparation: the use of grilled Parmigiano Reggiano rinds.

All the work behind Radicchio made me inevitably associate it with the product my family has always been dedicated to. Radicchio is marked by long waits in the countryside and Parmesan cheese has to wait years for nature to take its course to give us unique and unrepeatable flavours. That is why I believe it is a crime to waste even a small part of the product, and farming culture teaches us never to do so.

A modern interpretation thus inspired me to come up with a way to enjoy a truly unusual snack or aperitif because it sees Radicchio variegato, normally eaten raw, cooked for a few minutes in a pan and a ‘scrap’ of cheese turned into a very tasty crunchy stick to scoop up a cream that also carries the aromatic note of another great product of the Veneto region, Recioto wine. Furthermore, the blade-shaped leaves of late Radicchio are ideal to complete the tasting experience.

Trying is believing.

What Radicchio Variegato di Castelfranco PGI looks like

Il radicchio variegato di Castelfranco

Radicchio Variegato di Castelfranco: a beautiful rose

Its beautiful rose shape and the play of colours of its leaves makes us associate it with a very special flower because it blooms when others are asleep, i.e. in winter. Its origin is a hybrid between radicchio and escarole from which Variegato takes a combination of characteristics.

The product bears the name of the town where the country culture of its cultivation is rooted in the history of a plain characterised by long, harsh winters during which families found shelter from the cold by gathering in the stables. It was in the stables, protected by straw, that chicories were stored to protect them from frost and, as often happens, an extraordinary method was discovered to make the plants even tastier: the forcing technique.

What is the forcing technique?

This is the technique whereby the plants are left in the dark (in ancient times under straw, today under special cloths) so that they lose their chlorophyll, the whitening process we also saw in Radicchio Tardivo. In addition to taking on their unmistakable colour, the bitter taste of the chicories fades and the leaves acquire an extraordinary crunchiness.

To enjoy Radicchio Tardivo in a slightly unusual way, try the Strozzapreti with Radicchio and pumpkin fondue.

Radimonio, my Pinzimonio with a Radicchio Variegato dip

2.2g carbohydrates per 100g

Ingredients for 4 servings

  • 300g Radicchio variegato di Castelfranco PGI
  • 150g Crescenza cheese (I used goat’s milk cheese)
  • 100g shallot
  • 50g Recioto wine
  • 1 clove garlic
  • rinds of Parmigiano Reggiano cheese
  • leaves of Radicchio di Treviso tardivo
  • extra virgin olive oil
  • pepper
  • salt

Preparation

  1. Cut the shallot into thin slices and sweat it slowly in a pan with a little extra virgin olive oil for about 10 minutes.
  2. Wash the radicchio, cut it into strips and add it to the shallots. Cook it for a few minutes over high heat while continuing to stir it with a wooden spoon. Douse Radicchio with the Recioto wine and end cooking without allowing the Radicchio to dry out too much: overall cook for about 6-7 minutes.
  3. Transfer the Radicchio into a blender or food processor, blend it to a cream, add the Crescenza cheese and blend again to make the mixture smooth and even. Season with salt and pepper.
  4. Take the Parmsan rinds remaining after eating up the cheese, scrape them with a knife to clean the outside. I like to leave them slightly thick, about 5mm, so that the inside is also slightly softer.
  5. Place a grill on the stove and heat it up to a high temperature; lay the Parmesan rinds on it and grill them on both sides until they acquire a dark golden-brown colour.
  6. Place the cream in a bowl and serve it with the warm rinds and the Radicchio tardivo leaves, both of which can be used as ‘spoons’ to scoop up the Radicchio cream.
Radimonio con croste di parmigiano grigliate e radicchio tardivo

Radimonio with grilled Parmesan rinds and Radicchio tardivo

Version with gluten of Radimonio

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

Why Crostini with non-liver pâté? Tuscany is the home of liver pâté and Florence has become our adopted city because it is in this splendid city that Gaia and Nico are followed by the Meyer Hospital diabetology department, directed by our splendid Doc., Sonia Toni, who is always present, even at a distance, with timely information and medical and psychological support when worries prevail.

Not surprisingly, Dr. Toni is present in this blog to answer any questions about diabetes that you may have.

So, every three months, we go to the beautiful Medici city for my children’s regular check-ups and we always try, given the distance we cover and the fact that the day cannot include other commitments, to include a little visit to the city centre and maybe a lunch of Tuscan cuisine, which we love!

On one of many occasions, I went with Gaia to Trattoria Cammillo (https://www.facebook.com/Cammillo-201813633167651/) which, despite its name, is a fairly elegant and not exactly inexpensive restaurant in the centre of Florence, very close to the Arno river with a gluten free menu. Since Gaia had never tasted the typical Crostini with liver pâté and having finally found them gluten free, I recommended that she order this dish: I must say that Gaia and livers are not exactly in the same taste sphere! I’ll spare you the tale of some difficult moments at the table, and it’s a good thing I like Crostini so much, so with a quick exchange of dishes we got out of the impasse.

So I thought I would prepare some Crostini that are in every way similar to this Tuscan speciality, except for the ingredients used in their preparation: lentils! And I must confess one thing in all honesty: they did not make me miss the original!

Crostini with non-liver pâté   

16.29g carbohydrates per 100g

 Ingredients

  • 160g mixed lentils (red, yellow and green) (will be about 400g cooked)
  • 100g red wine
  • 50g sheep’s milk ricotta
  • 50g onions
  • 30 g butter
  • 1 bunch of aromatic herbs (sage, rosemary, parsley and thyme)
  • 1 truffle (to taste)
  • salt and pepper
  • bread (e.g. these gluten free rustic loaves)

Preparation

  1. Rinse the lentils, put them in a pot with the bunch of aromatic herbs, cover with water and boil for about 1 hour until the lentils are soft enough to mash.
  2. Chop the onion finely and sauté it in a pan with butter; add the wine and cook for about ten minutes. Put the onion and lentils in a food processor, add the ricotta and blend to a cream; season with salt and pepper.
  3. Place the pâté in a bowl sprinkled with truffle shavings and serve with bread croutons.

Version with gluten of Crostini with non-liver pâté

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

For the ‘friends’ recipes‘ section, I am sharing with you a tasty recipe that Cecilia sent us: Papaya sauce with vegetables. It is a great idea to accompany tortillas, but also to top crackers and bread. In short, a perfect hunger-breaker or a tasty aperitif to propose to friends.

And don’t be misled by the fact that the main ingredient is a fruit: the sauce is savoury and perfect for stimulating your appetite! This sauce is also great to be served with cheese and, why not, with my beloved Pinzimonio.

If you wish to stay in this area of the world, try my Vegetarian Chili.

Papaya sauce with vegetables

8.97g carbohydrates per 100g

Ingredients

  • 550g papaya
  • 200g tomatoes
  • 15g spring onion
  • 3 tbsp fresh lime juice
  • 2g fresh cilantro
  • 1 teaspoon jalapeño chilli
  • salt

Preparation

  1. Peel the papaya, remove the seeds and blend it. Remove the seeds from the tomatoes and chop the pulp finely. Also finely chop the spring onion, cilantro and seeded chilli.

salsa-di-papaya-alle-verdure-blog-uno-chef-per-gaia

  1. Mix all ingredients together, add lime juice, adjust salt and serve the sauce to accompany tortillas or crackers.

Version with gluten of Papaya sauce with vegetables

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

You need to organise a dinner with friends and you don’t know what to prepare as an appetiser or aperitif? Bruschette assortment is the solution for you!

Colourful, tasty and perfect for delighting the palate with different flavours, delicious ingredients and enjoyable combinations, Bruschette assortment is made with fragrant buckwheat bread topped with ingredients ranging from pulses such as chickpeas, to vegetables such as aubergines and peppers, to cheeses such as Fontina, Robiola  and even pears and cooked ham.

Ready? Then let’s begin.

Bruschette assortment

33.64g carbohydrates per 100g of plain bread

La preparazione delle bruschette fantasia

Preparing the Bruschetta assortment

Bruschettas with chickpea hummus and aubergine

  • Buckwheat bread**
  • Chickpea hummus*
  • Sautéed diced aubergines
  • 1 pinch of paprika

Bruschettas with hummus and peppers

  • Buckwheat bread**
  • Chickpea hummus*
  • Grilled peppers without skin
  • 1 ground pepper

Bruschettas with Fontina cheese and pears

  • Buckwheat bread**
  • Fontina cheese
  • Pears
  • Walnuts
Le bruschette fantasia

Bruschetta assortment

Bruschettas with Robiola cheese and peppers

  • Buckwheat bread**
  • Robiola cheese
  • Grilled peppers without skin
  • Oregano

Toast-like Bruschettas

  • Buckwheat bread**
  • Cooked ham*
  • Cheese that melts easily

**Ingredients specific for celiacs

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

Preparation

So many ingredients, and so many types of Bruschetta, but only one simple and quick method of preparation.
That’s right, because once all the toppings have been prepared, all you have to do is lightly toast the buckwheat bread slices, assemble the different Bruschettas and put them in the oven for a few minutes so that they warm up and acquire even more flavour. Obviously, where cheese is present, it is advisable to wait for it to melt on contact with the heat before serving.

Version with gluten of Bruschetta assortment

Replace gluten free bread with standard bread