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Since the heat does not leave us this summer, I am constantly looking for cold recipes that can satisfy the palate, be healthy and above all be pleasantly refreshing, which is why I propose the Cream of peppers and lentils with anchovy croutons, this time paired with a fantastic wine!

In fact, a dear friend who knows my passion for wines gave me a bottle of Viognier Linea Ars Magna by Omina Romana vintage 2017, for which I wanted to create an ad hoc recipe. So here is my pairing because its intense and complex bouquet of aromatic herbs goes perfectly with the sweet scent of peppers, enlivened by the savouriness of anchovies and slivers of 36-month Parmigiano Reggiano cheese that masterfully reflect the mineral note that the wine draws from the volcanic soils where the vines grow.

The recipe is rich in fibre thanks to the peppers and lentils, it is also an excellent source of vitamins, the anchovies provide us with Omega 3, and the 36-month Parmesan cheese not only allows us to get calcium, but also makes the recipe suitable for those who are intolerant to dairy proteins: in short, a “supplement recipe”  as my friend Alessandra Bosetti, clinical dietician at the Buzzi Hospital in Milan, would call it, just like the Venere rice towers with almond cream and tomatoes.

When staying in the city while others are on holiday, the best way to treat oneself to a few moments of pleasure and relaxation is to indulge in good food and a glass of wine of those that remain in the memory file like photos taken in summer.

Omina romanaViognier

Cream of peppers and lentils with anchovy croutons

12.74g carbohydrates per 100g of Cream of peppers and lentils without croutons

Ingredients for 4 servings

  • 1kg bell peppers (2 red and 2 yellow)
  • 100g hulled lentils
  • 2 slices of gluten-free wholemeal bread**
  • 30g Parmigiano Reggiano 36 months old
  • 4 anchovy fillets in oil
  • extra virgin olive oil
  • chili
  • salt and pepper
  • edible flowers for decoration

** Ingredients specific for celiacs

Preparation of Cream of peppers and lentils

  1. Clean the peppers, cut them in half, remove the stalk, seeds and white filaments, then cut them into quarters and place in the oven under the grill at 200°C until the skin is slightly dark. Seal the peppers in a paper bag and, when cold, peel and set them aside.
  2. Boil the lentils in lightly salted water until cooked: with hulled lentils it will take about 15 minutes. Drain and leave them to cool.
  3. Place a drizzle of extra virgin olive oil in a non-stick frying pan, melt the anchovies drained from oil and when melted, add the diced wholemeal bread and toast it well on all sides.
  4. Now prepare the cream by putting the peeled peppers and lentils in a blender and when you have obtained a smooth and even cream, add salt, pepper and chilli.
  5. Divide the cold cream into 4 bowls, sprinkle the surface with Parmesan shavings and the anchovy croutons, then top with edible flowers.

crema di peperoni e lenticchie

Version with gluten of Cream of peppers and lentils with anchovy croutons

For the gluten-free version of the recipe, replace the gluten-free wholemeal bread with standard bread.

 

Quinoa surprises are a way for me to use vegetables, definitely my favourite ingredients! For each season, we have a great variety of them, allowing us to indulge in their preparation. Yet, sometimes there is a lack of ideas for preparing something tasty in front of which the kids do not turn up their noses.

Round courgettes are loved by young and old alike because they are perfect for filling with anything we like, so mine is just one of hundreds of possible filling solutions.

The version prepared with quinoa, one of Latin America’s super foods (see its history) also popular in our country due to its high protein, Omega 6 and Omega 3 content, makes the recipe a perfect one-course meal for both lunch and dinner. Personally, I prepared the recipe in a vegan version, i.e. without adding melted cheese, and offered it for dinner to my hungry family members, and Gaia’s blood sugar behaved very well throughout the night, which made us enjoy the dish even more.

Quinoa surprises   

carbohydrates 6.2g per 100g

Ingredients

  • 4 large round courgettes (total weight when emptied 1kg)
  • 300g tomato sauce
  • 120g celery
  • 90g carrots
  • 80g quinoa (cooked in 240g water)
  • 70g shallot
  • 1 clove garlic
  • extra virgin olive oil
  • salt and pepper
  • chili
  • cheese cubes melting (optional)

Preparation

  1. Put quinoa in a fine-mesh strainer, rinse it thoroughly, then pour it in a small pan with three times its own weight of water. Slightly salt the water, put everything on the heat and cook the quinoa for about 15 minutes with the lid on until it has completely absorbed the water. Remove from the heat and let it cool down.
  2. Take the round courgettes, cut off the top part so that the courgettes are divided into 2 parts: a small one at the top and the large part underneath from which you will remove the pulp (you can use this to make vegetable soups). Sprinkle the inside of the courgettes with salt, place them with their tops on the side on a baking tray covered with baking paper and bake in a preheated oven at 200°C for 15 minutes. Once taken out of the oven, remove the water that will have formed inside the courgettes, then set them aside while you prepare the filling.
  3. Slice the shallot, put it in a pan with a little extra virgin olive oil together with the garlic clove, then add the tomato sauce and cook for 10 minutes.
  4. Put a little oil in a non-stick frying pan and sauté the diced celery and carrot; season with salt and pepper. Now season the quinoa with the tomato sauce and sautéed vegetables; season with salt, pepper and chilli.
  5. Fill the courgettes with the quinoa, pressing it lightly into them. If you like, you can put a few cubes of cheese melting on top of the quinoa before covering each courgette with its own cap (personally, I did not add anything because I did not want to add cheese to this meal), then bake in a hot oven at 200°C for about ten minutes or for 5 minutes under the grill.
  6. Serve the courgettes hot with a drizzle of olive oil.
Le zucchine ripiene di verdure e quinoa

Courgettes stuffed with vegetables and quinoa

Version with gluten of Quinoa surprises

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