Tag Archive for: carb counting

Gluten-free apple strudel

There are desserts that go well in any season, delighting not only in their flavour but also in their aromas. Gluten-free apple strudel is one such desserts: healthy, spicy and irresistibly flavoured. If you love apples, don’t miss this Soft apple and cinnamon cake.

Gluten-free apple strudel is easy to prepare, great to taste and… quick to bake. So, no fear of the heat in the house, it will only take a little effort to bake an extremely tempting dessert that can possibly be accompanied by a few spoonfuls of cinnamon-flavoured Greek yoghurt.

Gluten-free apple strudel

34.53g carbohydrates per 100g

Ingredients for the dough

  • 300g flour mix for bread, brand BiAglut**
  • 100g water
  • 75g butter
  • 40g seed oil
  • 30g sugar

Ingredients for the filling

  • 900g Granny Smith apples (weight of apples to be peeled)
  • 70g raisins
  • 50g pine nuts
  • 50g breadcrumbs**
  • 30g brown sugar
  • 25g rum
  • 20g sugar
  • 1/2 lemon
  • cinnamon powder

**Ingredients specific for celiacs

Preparation of Gluten free apple strudel

  1. For the puff pastry, knead all the ingredients until you obtain a soft, even dough. Cover with cling film and place in the refrigerator for the time needed to prepare the filling.
  2. Soak the raisins in rum. Peel the apples, remove the core and cut them into very thin slices. Sprinkle with the juice of half a lemon, add sugar, pine nuts, cinnamon and finally the raisins with rum.
  3. Stir well and leave for about ten minutes.
  4. Roll out the dough very thinly to form a rectangle of at least 45×35. Sprinkle with some of the breadcrumbs, leaving about 4 cm free around the perimeter of the rectangle. Place the apple filling in the middle of the rectangle without pouring the liquid. Sprinkle with the remaining breadcrumbs, then close the rectangle over the apples to form a cylinder: don’t be alarmed if it seems like a lot, just try to close the strudel and you’ll see that, once cooked, the quantity of apples will be perfect!
  5. Brush the cylinder well with the apple maceration liquid made of rum and lemon, then bake in a static oven preheated to 180°C for about 45 minutes. In case the strudel does not brown, raise the temperature to 200° for the last 15 minutes.
Strudel di mele sugar light

Apple strudel ready to be eaten

Version with gluten of Apple strudel

Replace the gluten-free flour and breadcrumbs with conventional products and in the dough reduce the amount of water to 80g and the amount of seed oil to 35g.

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Starter or aperitif? Teff tartlets with Squacquerone cheese and vegetables

An aperitif with friends is always an extremely pleasant convivial moment, one of those appointments during which chit-chatting must be enlivened by good wine but also good food such as Teff tartlets.

Chips, peanuts are always available but, let’s be honest, they are not the right solution. That’s why you need a few extra ideas to make a special and appetising aperitif to share also with the little ones. That’s right, because they can be an interesting and tasty way to get children to eat the much ‘dreaded’ vegetables (such as Vegetable and tuna flan).

Therefore, we propose our recipe for preparing tasty and colourful Teff tartlets with Squacquerone cheese and vegetables.

Teff tartlets with Squacquerone cheese and vegetables

44.29g carbohydrates per 100g of baked brisè pastry

Ingredients for the brisè pastry

  • 80g teff flour*
  • 75g water
  • 55g wholemeal rice flour*
  • 45g buckwheat flour*
  • 45g almond flour*
  • 45g butter
  • 1 tablespoon milk
  • 1 pinch of salt

Ingredients for the filling

  • 150g Squacquerone cheese
  • 1 carrot
  • 1 courgette
  • 1 leek
  • 1 piece of cabbage
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

  1. Start by preparing the dough for the tartlets. Blend the butter with the milk, using a food processor, until soft; add the three types of flour to the freshly processed butter, add salt to taste and knead until smooth. Then wrap the dough in cling film and let it rest in the refrigerator for about 1 hour.
  2. Line tartlet moulds with the brisè pastry and bake at 180°C for 10-15 minutes. Remove from the oven and leave to cool.
  3. And now the filling. Julienne the carrot and courgette, finely slice the leek and thinly slice the cabbage. Put a little oil in a non-stick frying pan and sauté the vegetables with a pinch of salt and pepper until slightly soft.

La farcitura delle tartellette di teff

The filling of the teff tartlets

  1. Just before serving the tartlets, assemble them by placing a teaspoon of Squacquerone cheese on the bottom of each tartlet and then cover it with the warm vegetables.
Le tartellette di teff con le verdurine

Teff tartlets with vegetables

Version with gluten of Teff tartlets with Squacquerone cheese and vegetables

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

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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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Delicious chickpea hummus

Chickpea hummus is a preparation of Middle Eastern origin, spicy and creamy, but also perfect to accompany meat, fish or simply to enrich a Bruschetta.

You can also use it for tasty canapés to be topped with sweet-and-sour vegetables, but also with fish and meat. Try it with the great Emilia Romagna classics, i.e. with deli-meats and some drops of Tradizional Balsamic Vinegar. During the summer, use it as a dip for fresh vegetables: well, truly a recipes for thousands of ideas.

Here’s how to prepare it in a few minutes. 

Chickpea hummus

7.25g carbohydrates per 100g

Ingredients

  • 200g cooked or canned chickpeas
  • 100g water
  • 30g extra virgin olive oil
  • 20g fresh spring onion
  • 20g lemon juice
  • 15g tahina (sesame seed cream)*
  • 15g capers
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Fry the spring onion in a pan with a little extra virgin olive oil and water.
  2. Once cooked, place it in a blender with the other ingredients and blend until smooth and even.
  3. Try serving it as a dip or topping for croutons and Bruschetta.

hummus-di-ceci

Version with gluten of Chickpea hummus

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

 

 

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Gnocchetti di ricotta al radicchio: facili e saporiti

Winter offers us some wonderful products, and Radicchio is certainly one of these delicacies whose secrets you can discover in this article dedicated to the “Winter Flower” and this recipe to prepare Ricotta dumplings with radicchio.

At the same time, cold days bring with them a desire for full-bodied, rich-tasting recipes, a solution to combat the cold and pamper the palate. For this reason, we like first courses that combine balanced ingredients with an enveloping flavour. So, here are our Ricotta dumplings with radicchio.

Served piping hot and creamy, they are irresistible!

Ricotta dumplings with radicchio

16.4g carbohydrates per 100g plain ricotta dumplings

Ingredients

  • 300g cow’s milk Ricotta cheese
  • 200g Taleggio cheese
  • 100g Parmigiano Reggiano cheese, grated
  • 100g gluten-free multi-purpose flour, brand Schär**
  • 1 egg
  • 1 Radicchio from Treviso
  • 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. Start preparing the dumplings: mix Ricotta cheese, Parmesan cheese, flour and egg, adding salt to taste. Shape into a dough ball and put it to rest in the refrigerator for about 15 minutes. Once ready, create cylindrical strips and cut them into chunks, they will be your dumplings.

Uno_Chef_per_Gaia_gnocchi di ricotta al radicchio e taleggio

  1. In the meantime, put a few tablespoons of extra virgin olive oil in a non-stick frying pan and sauté the chopped Treviso radicchio. Once soft, add the Taleggio cheese and turn off the heat.

ricette senza glutine_Uno_Chef_per_Gaia

  1. Cook the dumplings in boiling salted water for a few minutes. As soon as they rise to the surface, remove them with a slotted spoon and put them in the pan with Radicchio and Taleggio cheese.

IMG_2398Foto Lorenzo Moreni_Uno_Chef_per_Gaia_2016

  1. Stir gently over medium heat so that the cheese melts and all the flavours blend together.

Uno_Chef_per_Gaia_gnocchetti di ricotta al radicchio

Version with gluten of Ricotta dumplings with radicchio

Replace the gluten free flour with 120g wheat flour.

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Creative first courses: Three-colour crêpe rolls

One eats first of all with the eyes, which is why dishes must not only be good but also harmonious and colourful: the cheerfulness they convey starts with the sight and then leaves room for the taste and that is what happens with the Three-colour crêpe rolls.

It is a sensory journey through aromas, scents and nuances.

That’s why the first course we propose here marries this theory to perfection, a perfect mix of flavour, authenticity and energy. Needless to say… strictly gluten-free.

Bring your imagination to the table then with our recipe for Three-colour crêpe rolls. If you like crêpes, also try Quinoa crêpes with broccoli.

Three-colour crêpe rolls

9.7g carbohydrates per 100 g

Ingredients for crêpes

  • 500g milk
  • 230g gluten-free multi-purpose flour**
  • 50g cooked and mashed red beet
  • 50g cooked and blended spinach (creamed spinach)
  • 6 eggs
  • 8g salt
  • extra virgin olive oil

Ingredients for the filling

  • 500g cabbage
  • 300g milk
  • 200g Bitto or Casera cheese (semi-hard cheese)
  • 30g wholemeal rice flour°
  • 10g butter
  • salt

To serve as desired: cream and parmesan fondue, creamed spinach

**Ingredients specific for celiacs

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

Preparation

  1. In a bowl or a food processor, blend all the ingredients for the crêpes except the beet and spinach cream. Once the batter is ready, divide it into three equal parts: one part should remain its natural colour, the other two should be completed with the creamed spinach and red beet respectively.
    In case they still contain pieces of vegetables, blend each mixture using an immersion blender.
  2. Lightly grease a frying pan about 15cm in diameter and pour in enough mixture to cover the bottom. Cook the crêpes on both sides until lightly browned.
  3. And now the filling! Cut cabbage or Savoy cabbage into strips and cook in a wok or non-stick pan with a little extra virgin olive oil and, if necessary, a bit of water. Finally, season with salt.
    In another pan, prepare the béchamel sauce with 10g butter, 30g rice flour, 300g milk and salt to taste.
Rotolini di crepes colorati

The coloured crêpe rolls

  1. Roll the crêpes, distribute the vegetables evenly on top and cover them with two tablespoons of béchamel sauce; finally, finish by adding the diced Bitto or Casera cheese; roll the crêpes and place them on a baking tin covered with parchment paper. Heat in the oven at 160°C until the cheese has melted.

Just one more step.

I rotolini di crepes colorati pronti per essere mangiati

The colourful crêpe rolls ready to be eaten

  1. Cut the crêpe rolls obliquely to obtain 3 small cylinders; spread a layer of fondue on the bottom of each plate and lay 1 cylinder per colour on top.

Serve piping hot.

Version with gluten of Three-colour crêpe rolls

Replace the 230g gluten free flour with 250g wheat flour to make the crepes; no other adaptation is needed.

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Bruschette assortment: easy, fast and tasty starter

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

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Dinner-saving ideas: Rolled omelette

,

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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Gluten-free Apulian focaccia: soft and fragrant

Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.

So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.

Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.

Gluten-free Apulian focaccia 

40.60g carbohydrates per 100g

Ingredients

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

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

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.

Uno_Chef_per_Gaia_preparazione focaccia pugliese

Preparing Apulian focaccia

  1. Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Uno_Chef_per_Gaia_focaccia gluten free

Focaccia ready to be baked

  1. Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Uno_Chef_per_Gaia_focaccia pugliese senza glutine

Apulian focaccia

Version with gluten of Apulian focaccia

Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.

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Craving for something sweet? Try my gluten-free Apple pie

Gluten-free Apple pie is a must. Impossible to resist the scent of apples, their taste that blends sweet and ‘sharp’ flavours in a single bite, further enhanced by the many spices that can be used to create flavour variations.

And it is precisely apples the main ingredient in the dessert we are recommending today: a gluten-free Apple Pie that can be enjoyed at any time of the day, for breakfast, as a snack, to accompany tea, but also to finish dinner on a sweet note.

With this recipe, you can create a cake with a soft and enveloping heart, enclosed in a thin shell of fragrant puff pastry, a mouth-watering idea to pamper your palate. If you like apple cakes, also try my Soft apple and cinnamon cake.

Uno_Chef_per_Gaia_ricetta Apple Pie

Gluten-free Apple pie

19.30g carbohydrates per 100g

Ingredients for the brisè pastry

  • 300g gluten-free flour mix for bread, brand BiAglut**
  • 150g cold butter
  • 80g water
  • 1 pinch of salt
  • sweetener* or sugar

Ingredients for the filling

  • 1350g Granny Smith apples (weight of whole, unpeeled apples)
  • 2-3 tablespoons of water
  • 25g lemon juice
  • 25g almond flour*
  • 1 teaspoon cinnamon powder
  • sweetener* or sugar

Ingredients for finishing

  • 1 whole eggs
  • 20g brown sugar

**Ingredients specific for celiacs

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

Preparation

  1. Start preparing the shortcrust pastry by mixing flour, butter cut into chunks, sugar/sweetener and a pinch of salt. The mixture will be grainy, so mix it until it becomes firm, wrap it in cling film and refrigerate whilst preparing the filling.
  2. And now the filling! Peel and cut the apples, put them in a non-stick pan with a few tablespoons of water and let them cook until soft. Then remove everything from the heat and let it cool down.
    At this point you can add the sugar/sweetener, lemon juice and cinnamon, stirring to combine all the flavours.
  3. Well, we have both the dough and its filling….let’s assemble.
  4. Roll out more than half of the brisè pastry on a sheet of baking paper and line a 24cm diameter mould. Sprinkle the base with almond flour, cover the bottom with the freshly prepared apple filling and close with another disc of brisè. It will be like a treasure chest of taste and scents.
  5. Make ray-like cuts on the surface and brush it with beaten egg and a sprinkling of sugar to taste. Finally, bake the cake in a convection oven preheated to 180°C for about 45 minutes.
L'Apple pie pronta per essere gustata

Apple pie ready to be enjoyed

  1. If it does not brown properly, set the oven to 200°C and continue baking for another 10-15 minutes. This fantastic Apple Pie can be served either warm or cold.

Version with gluten of Apple pie

Replace the gluten free BiAglut flour with an equal amount of wheat flour and possibly reduce the amount of water to be added to the crust.

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