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Pasta salads are one of the most popular dishes in summer and every year I like inventing new ones to make a tasty and balanced dish suitable for all occasions.

The protagonists are the Strozzapreti Zero+, organic pasta made with 100% red lentil flour and eggs from free-range hens by the Spinosi pasta factory, a pasta designed to reduce the glycemic index of Italy’s most popular dish while providing a high protein and fibre intake: discover the entire range of gluten-free egg pasta with legume flours to have fun in the kitchen.

This pasta salad proposal is meant to take us tastefully to Greece, using the same ingredients we find in traditional Greek salads, but combined in a slightly different way.

Thanks to the presence of egg in Strozzapreti, the pasta salad has a perfect texture even when cold, which is very unusual in the world of gluten-free pasta, especially with a legume base, so you can enjoy an exquisitely fresh dish that is both healthy and balanced.

If you are looking for more pasta salad ideas, try my Coronation Pasta Salad.

Greek-style Strozzapreti pasta

10.8 g carbohydrates per 100g

Ingredients for 4 servings

  • 250g Strozzapreti Zero+ with red lentil flour*
  • 200g fat free Greek yoghurt
  • 200g cherry tomatoes
  • 100g Greek pitted black olives*
  • 100g Greek feta cheese
  • 70g pickled cucumbers*
  • extra virgin olive oil
  • mint
  • salt and pepper

Preparation

  1. Boil Strozzapreti in lightly salted boiling water for 7 minutes. Drain them, mix them with a drizzle of extra virgin olive oil and leave them to cool.
  2. Cut the cherry tomatoes into 4 wedges and add them to the Strozzapreti together with the black olives, then crumble the feta cheese and mix well.
  3. Prepare a sauce mixing Greek yoghurt with finely chopped pickled cucumbers, season with salt and pepper and pour it over the cold pasta. Complete by adding a few mint leaves and serve.

strozzapreti-alla-greca

If you’re looking for an alternative to pizza, which always challenges us with blood sugar and gluten-free, these Meat mini-pizzas can be super tasty and fun: try them!

In the recipe you will find the ingredients to prepare a tasty and succulent base starting with beef, which I asked my trusted butcher to grind from a lean cut, as my children like. Indeed, remember that it is important to see which meat is used for the mince because if you buy it ready-made at the supermarket, it usually contains a very high percentage of fat.

For the topping, you can decide to use your favourite ingredients, without having to follow my instructions: it will be a lot of fun!

So tonight mini-pizzas ready in just over 30 minutes! For alternative pizzas, see also this Potato pizza with olives.

pizzette-di-carne

Meat mini-pizzas

carbohydrates per 100g negliglible 

Ingredients for 5 mini-pizzas

  • 550g lean minced meat
  • 40g tomato sauce
  • 8g honey
  • 5g salt

Ingredients for the topping

  • tomato sauce
  • mozzarella
  • artichokes in oil or sautéed in a pan
  • sautéed mushrooms
  • sun-dried tomatoes*
  • olives
  • oregano
  • extra virgin olive oil
  • salt

Preparation

  1. In a bowl, season the minced meat with the tomato sauce, honey and salt. Mix well and leave to rest for about 30 minutes.
  2. Then, take an 8-9cm diameter pastry cutter and form discs of meat by pressing it down well with the back of a spoon. Place the meat discs on a hot grill and cook them on both sides without cooking them through (I cooked them 3-4 minutes per side). Move away from the heat.
  3. Meanwhile, season the tomato sauce with oregano, oil and salt.
  4. Place the grilled meat on a baking tray covered with parchment paper and top it like a pizza: tomato sauce, a few slices of mozzarella, artichokes, mushrooms, chopped sun-dried tomatoes and olives.
  5. Bake the mini-pizzas under the grill preheated to 220°C for about 4 minutes or anyway until the mozzarella has melted. Serve them hot.

pizzette-di-carne

Version with gluten of Meat mini-pizzas

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

What does our lunch box contain today? When Gaia lifts the lid of the container, there are always new ideas waiting for her for lunches away from home, and today’s Legumotti with vegetable ragout and Jerusalem artichokes will be a surprise in terms of taste and energy.

Legumotti will provide you with carbohydrates and plant proteins that will help  you keep your blood sugar under control thanks to the fibre present in the many vegetables on the plate. What about Jerusalem artichoke? Do you know this exotically named ingredient?

Jerusalem artichoke is the root of a plant that is very common throughout Italy, so vital that it is considered almost a weed, growing in wet environments, preferably along watercourses. The root can be eaten either raw or cooked, just like in our lunch box, so you can enjoy its artichoke-like flavour when cooked and its pleasant crunchiness when eaten raw.

It is very suitable for people with diabetes as it has a low carbohydrate content and a high percentage of fibre, in addition to its high digestibility which makes it suitable for everyone. So what are you waiting for to try the recipe?

Follow me not to run short of ideas for out-of-home meals! And if you are looking for a lunch with a lower amount of carbs, try my Roastbeef with aubergine cream.

Legumotti with vegetable ragout and Jerusalem artichokes

42.26g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 280g Jerusalem artichokes
  • 80g carrot
  • 50g leek
  • 40g celery
  • 70g Barilla Legumotti*
  • 30g Parmigiano Reggiano 36 months
  • 20g shelled walnuts
  • 1 tbsp of lemon juice
  • 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. Chop the leek and sweat it in a non-stick pan with a little oil; dice the carrot, celery and some Jerusalem artichokes and add them to the pan with leek, then cook all the vegetables. Season with salt and pepper.
  2. Cook Legumotti in lightly salted boiling water, removing with a skimmer the foam that forms on the surface during cooking. Drain Legumotti and mix them with the vegetable ragout, seasoning with a little oil, salt and pepper.
  3. Preparate l’insalata di topinambur. Slice the Jerusalem artichokes with a mandoline or a well-sharpened knife; add Parmigiano Reggiano cheese cut into slivers, then season with lemon, extra virgin olive oil, salt and pepper, then top with walnuts.
  4. Fill the lunch box by placing Legumotti in one of the containers and the Jerusalem artichoke and Parmigiano Reggiano salad in another container. Close everything and take the lunch box with you!

legumotti con rafù di verdure e topinambur

Version with gluten of Legumotti with vegetable ragout and Jerusalem artichokes

The recipe does not need any adaptations for the version with gluten.

Do you know how the recipe for gluten-free Carnival Fried Tortelli came about? By pure chance, while experimenting with doughs for the Cicerchiata cooked live with the Rieti and Viterbo Chamber of Commerce! Among various combinations of flour, egg and sugar, having obtained a beautiful smooth and firm dough, I thought I would try making Tortelli with plum jam.

The result? Delicious fried Carnival Tortelli! And it’s a good thing I had written down all the weights of the ingredients, otherwise I would have missed out on the doses for an ideal dough for a traditional recipe that has always been prepared in my family (usually in a version with gluten) for Mardi Gras.

Here are other recipes you can prepare for Carnival: Cicerchiata, Fried cream e Krapfen with jam.

Gluten-free Carnival Fried Tortelli

54g carbohydrates per 100g

Ingredients for 10 Tortelli

  • 150g plum jam*, very firm
  • 100g gluten-free flour mix for bread, brand BiAglut**
  • 100g gluten-free bread flour, brand Mix B Schär**
  • 2 eggs
  • 20-30g milk (add it gradually)
  • 25g sugar
  • 15g butter
  • lemon rind
  • sunflower seed oil for deep frying

Preparation

  1. Pour the eggs into a bowl, beat them with a fork together with the sugar, add the soft butter and lemon zest. Gradually incorporate the flour, stirring with a fork until the mixture is firm enough to knead with your hands. Add enough milk to obtain a firm mixture, then transfer to a cutting board and knead with your hands until you obtain a smooth, homogeneous and non-sticky dough.
  2. Cover it with cling film and let it rest for 15 minutes.
  3. Roll out the dough to a thickness of about 5mm, place a teaspoon of very firm plum jam on top of the pastry, cover with another layer and cut out the Tortelli with the mould provided. Continue until everything is used up.
  4. Heat the seed oil to a temperature of 170-180°C and deep-fry a few Tortelli at a time, using a skimmer to flip them so that they brown evenly. Drain them well on paper towels.

tortelli-dolci-di-carnevale

Version with gluten of Carnival Fried Tortelli

Replace the BiAglut and Schär flours with equal amounts of 00 wheat flour and adjust the amount of milk added.

This idea for gluten-free carnival sweets came to me from my friends at the Rieti and Viterbo Chamber of Commerce, who, keeping alive an initiative conceived during the Covid-19 pandemic, organised FB lives from theOsteria Le Tre Porte in Rieti to publicise the products of the area by sending to bloggers and journalists throughout Italy the ingredients to prepare various dishes including Cicerchiata.

When I received the information about the recipes we would prepare together, I had not imagined that Cicerchiata would be a dessert. Instead, in the province of Rieti, it is the traditional Carnival dessert inspired by Campania’s ‘Struffoli‘. The traditional form is that of a garland, which is obtained by pouring the sweets into a doughnut mould, while I’m proposing a mini-serving version so as not to be tempted to eat too much of it.

Given the fundamental role of honey in this recipe, it seems that the spread of Cicerchiata is linked to the development of bee-keeping in this area of Italy, while the name is presumed to derive from the legume grass peas of which the sweet balls of dough reproduce the shape and colour, so Cicerchiata would be a nice ‘stack of grass peas’.

Like many Carnival sweets, Circerchiata symbolises regeneration through its circular shape, the frying that turns a cold dough into a delicacy, and the vitality of honey and colourful decorations.

A tip for those of us who have to be careful with both fried food and simple sugars? Form very small balls, just like dried chickpeas, and reduce the amount of honey to the minimum necessary to hold the precious compositions together.

Here are a few more ideas for Carnival: Krapfen with jam e Fried cream.

cicerchiata

Cicerchiata

60g carbohydrates per 100g without candied fruit and coloured sprinkles

Ingredients

  • 160g flour mix for bread, brand BiAglut**
  • 2 eggs + 15g egg white
  • 100g honey
  • 40g brown rice flour*
  • 25g sugar
  • 20g butter
  • lemon rind
  • slivered almonds*
  • candied fruit*
  • coloured sprinkles*

**Ingredients specific for celiacs

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

Preparation

  1. Pour the eggs into a bowl, beat them with a fork together with the sugar, add the soft butter and lemon zest. Gradually incorporate the flour, stirring with a fork until the mixture is firm enough to knead with your hands. Transfer everything onto the work surface and continue kneading with your hands until you obtain a smooth and homogeneous dough, similar to fresh pasta.
  2. Divide the dough into small portions, form them into sticks of dough having a diameter of about 8mm as for making Gnocchi, then cut them into chunks no more than 8mm-1cm long. Round the pieces of dough with your fingers to form small balls.
  3. Heat the seed oil to a temperature of 170-180°C and deep fry a few balls at a time. When they are golden brown, drain them well and let them cool on kitchen paper.
  4. Meanwhile, pour the honey into a large pan and heat it gently for a few minutes. When it has browned slightly, turn off the heat and add the fried balls, stirring to coat them evenly. Finally, add the almonds and sprinkles, taking care to keep some aside for decoration. Mix again, pour the mixture into the desired moulds, garnish with the almonds and sprinkles kept aside and serve.

Cicerchiata

Version with gluten of Cicerchiata

Replace BiAglut flour and rice flour with 250g wheat flour 00 and add 30g sugar instead of 25g.

Would you like some ideas for out-of-home meals that come directly from the traditions of southern Italy? Here is how to prepare Broad bean puree with vegetables, a very simple dish, but absolutely extraordinary in terms of taste and well-being.

Once prepared, put a serving in the lunch box (I prepared a larger amount to use for the whole family), complete with boiled or baked seasonal vegetables and lunch is served!

Broad bean puree is prepared from dried broad beans, so you can cook it in any season, while the accompanying vegetables will change: have fun changing vegetables! At this time of year, rapini are the stars, so they couldn’t be missing alongside this soft, smooth puree.

Mashed broad beans are certainly more interesting than their more famous potato-based dish as they are rich in plant protein and slow-absorbing complex carbohydrates. Moreover, by accompanying it with vegetables, we will have a high percentage of fibre, our great ally of well-being.

Follow me not to run out of ideas for out-of-home meals and have a look at Legumotti with vegetable ragout and Jerusalem artichokes.

Broad bean puree with vegetables

32.16g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 60g dried broad beans
  • water
  • rapini and other boiled or baked vegetables to taste
  • extra virgin olive oil
  • 2 bay leaves
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Rinse the broad beans and soak them in water the night before.
  2. Transfer the broad beans to a pan (use the soaking water for kneading the bread!) and cover them with water in such a way to have about 3cm of water above their surface. Simmer for about 1 hour or until the broad beans have dissolved.
  3. Pour the broad beans into a blender and blend them while pouring in extra virgin olive oil in a drizzle to make the puree nice and creamy, then add salt and pepper to taste.
  4. Assemble the lunch box with mashed broad beans accompanied by blanched rapini and other vegetables to taste: I added onion and baked beetroot.

Purè di fave con verdure

Ideas for out-of-home meals are always good because we increasingly eat lunch away from our kitchens. What does our lunch box contain today? An appetising Red rice salad with avocado cream.

Red rice is a wholemeal alternative to white rice, thus an excellent substitute, rich in flavour and, above all, fibre. In this lunch box you will find it paired with a tasty cream of avocado, a fruit rich in antioxidants and cholesterol-friendly mono-unsaturated fatty acids, and a vegetable salad enriched with the Omega 3 of tuna.

Here then is how you can prepare it for another good and satisfying lunch.

Follow me not to run short of ideas for out-of-home meals! And if you are looking for meals with a lower amount of carbs, try my Roastbeef with aubergine cream.

Red rice salad with avocado cream

51.72g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 60g Basmati rice
  • 1/2 avocado
  • 40g drained tuna
  • 40g iceberg lettuce
  • 30g fat free Greek yoghurt
  • 30g carrots
  • 30g pitted green olives
  • lemon juice
  • parsley
  • 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. Boil the red rice in lightly salted water, possibly making sure that the rice completely absorbs the liquid. Season with salt and pepper and drizzle with a little oil.
  2. Mash half an avocado in a bowl and add Greek yoghurt, season with parsley, salt and pepper.
  3. Prepare the salad by cutting iceberg lettuce into strips, grate the carrots, add the pitted olives and dress with extra virgin olive oil, salt and pepper.
  4. Fill the lunch box by placing the red rice in one of the containers with the drained tuna and the avocado cream, while placing the vegetable salad in the second container. Close it up and take it with you!

riso rosso con crema di avocado

When you discover a product that you have never tasted and never heard of before, it is a bit like receiving a gift: so let me introduce Couve Manteiga, the cabbage originally from Brazil, now also grown in Italy, which I have cooked in two mouth-watering versions, namely in Pesto and in Vegetarian rolls with Couve pesto, perfect also for the little ones at home.

Couve Manteiga is a broad-leaved plant that is reminiscent, especially in its use and scent, of kale. Its leaves are beautiful and scented and, turned into pesto, give us a truly inviting emerald green colour, while eaten raw they are crispy and spicy with a typical bitter aftertaste.

la foglia di couve manteiga

Couve Manteiga leaves

It is a vegetable rich in vitamins, minerals and fibre, which is excellent for the diet of those with diabetes as well as for low-calorie diets since 100g contain only 5 carbohydrates and 32 kilo calories.

Personally, I discovered it thanks to the editors of Cuoci Cuoci, a platform where you will find lots of news and recipes, in addition to my proposal of Vegetarian rolls with Couve pesto.

If you want to order Couve, you can contact Azienda Agraria Evangelisti  (gabrieleeva@tiscali.it) or order it by phone at: +39 346-324-5132).

Vegetarian rolls with Couve pesto

21.5g carbohydrates per 100g

Ingredients for the pesto (you will use about half)

  • 200g already blanched Couve Manteiga leaves
  • 30g Pecorino cheese, grated
  • 30g almonds, peeled
  • extra virgin olive oil
  • salt and pepper

Ingredients for the rolls

  • 300g tomato sauce
  • 200g Stelline Massimo Zero pasta**
  • 8 leaves of Couve Manteiga
  • 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 of pesto

  1. Wash the Couve Manteiga leaves well, remove the central rib and blanch the rest in boiling salted water for about 1 minute, then with a skimmer remove the leaves from the pot and throw them into cold water.
  2. Place the Pecorino cheese and almonds in a blender and blend to a flour.
  3. Add to this flour, 200g of the blanched and slightly squeezed leaves, a drizzle of oil, a pinch of salt and pepper. Add a little of the cooking water and process in the blender until creamy.

il pesto di couve manteiga

Preparation of rolls

  1. Blanch a further 8 Couve leaves cut in half at the central rib, which you have removed. As with pesto, once blanched, toss the leaves in cold water, then drain and lay them on a tray to dry slightly.
  2. Boil the Stelline pasta in plenty of salted water and, once drained, season them with Couve pesto: the amount prepared is larger than the amount needed to season the pasta, so you can also enjoy the pesto on a slice of toasted bread as an appetiser!
  3. Pour a little oil in a non-stick pan, add the tomato sauce, season with salt and let it cook for a few minutes.
  4. In the meantime, spread out the Couve leaves and stuff them with the Stelline pasta, closing them to form rolls.
  5. Place the rolls in the pan with the tomato sauce, let them season for 5 minutes, turning them and serve hot or warm.

involtini di couve manteiga

Version with gluten of Vegetarian rolls with Couve pesto

Replace the Stelline Massimo Zero pasta with a durum wheat pasta, while no other adaptation is necessary.

When talking about white wine in the strip of land from Parma to Piacenza, the first thought is Malvasia because this grape, whether vinified to obtain a sparkling, still or raisin wine, gives rise to an Aromatic Malvasia that is perfect for dishes prepared with local ingredients, just like this Cous cous with lentil sauce.

Aromatic Malvasia: Emilia lifestyle

Malvasia is part of the Emilia everyday life and in the province of Piacenza, in September, this wine is celebrated at the Valtidone Wine Fest, four weekends dedicated to wine & food living, i.e. dedicated not only to the discovery of local wines, but also of typical gastronomic specialities and of the historical-cultural heritage.

To enrich the festival with new ideas for dishes to be paired with Malvasia Aromatica di Candia dei Colli Piacentini, the organisers asked the Italian Food Blogger Association to select 30 Italian Food&Wine Bloggers to create a recipe with the ingredients of a Mystery Box containing food products from Piacenza and a bottle of wine selected by the Strada dei Vini e dei Sapori dei Colli Piacentini involving its local wineries.

Did you see what my Mystery Box contained? My protagonist is a bottle of Malvasia Aromatica di Candia, which I am expected to pair with a recipe prepared using at least 2 of the following ingredients: Pancetta piacentina, Borgotaro Porcini mushrooms, Valtidone saffron, honey and shallots.

My Malvasia di Candia is produced by the Mossi 1558 Winery and bears a decidedly romantic name: Baciamano, i.e. hand-kissing, because it is gallant and sensual, just like this ancient gesture, characteristics that have enabled it to be awarded the Gold Medal by both The Wine Hunter and the Japan Women’s Wine Awards.

My recipe to be paired with Aromatic Malvasia

My recipe is the result of combining ingredients I generally use in the cooler months of the year with cous cous, a dish I love to enjoy in summer because it enables me not to use the oven and to prepare fast and tasty one-course meals. Since the perfect one-course meals for my children are prepared with pulses and vegetables, here is my culinary proposal to be paired with Malvasia Baciamano.

Its spicy aroma pairs perfectly with the notes of shallot and dried Porcini mushrooms. Its intense flavour with marked acidity complements this dish whose personality is enhanced by the unmistakeable sapidity of a super crispy Pancetta that completes the sensory experience of a cous cous that we can serve in any season of the year never feeling to have prepared something wrong.

Cous cous with lentil sauce and crispy Pancetta paired with Malvasia aromatica di Candia Baciamano

Cous cous with lentil sauce and crispy Pancetta paired with Malvasia aromatica di Candia Baciamano

Cous cous with lentil sauce

19.44g carbohydrates per 100g

Ingredients for 4-6 servings

  • 400g tomato sauce
  • 200g Chickpea and red lentil Cous cous Bia*
  • 200g carrots
  • 150g lentils
  • 60g Pancetta piacentina*
  • 15g dried Porcini mushrooms
  • vegetable or meat stock*
  • 1 shallot
  • 2 cloves of garlic
  • dried oregano
  • 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 cous cous adding 200g warm slightly salted water to the cous cous; leave to rest for about 15 minutes, then separate the cous cous grains well using a fork.
  2. Soak the Porcini mushrooms in lukewarm water.
  3. Boil the lentils in plenty of slightly salted water for about 25 minutes, then drain them.
  4. In a large pan, heat up 20g of extra virgin olive oil and brown the finely chopped shallot and the cloves of garlic. Add the carrots sliced in rounds and the soaked mushrooms in small pieces; allow to sauté for some minutes, then add totamo sauce and oregano and cook for 15 minutes. Finish adding the boiled lentils, some ladles of stock to cover the lentils with liquid, then cook for another 15 minutes or anyway until the lentils are perfectly cooked. Remove the cloves of garlic.
  5. Cut Pancetta into strips of the desired size; put it in a frying pan (better if a steel pan like the ones used to prepare amatriciana sauce) with a dribble of oil until the strips are perfectly crispy. Drain the strip from the fat that has melted.
  6. Serve the cous cous topping it with the lentil sauce and complete with the crispy Pancetta strips. Enjoy the recipe pairing it with a glass of Malvasia Baciamano.

Version with gluten of Cous cous with lentil sauce

This recipe contains only naturally gluten-free ingredients, however you may decide to replace the type of cous cous used.

How can we combine the pleasure of a burger with a tasty and vegetarian alternative? Try these Gluten-free vegetarian burgers with soybeans and bell peppers.

It is important to remember that burger buns are normally made with butter and milk, so don’t forget to pair this type of bread with a good source of fibre, like these soybean burgers that contain plenty of colourful and tasty vegetables, and a mayonnaise prepared without eggs and dairy products that you can flavour to taste. I was given the recipe of this mayonnaise by my friend blogger Cristiana Curri and I must say that it can be adapted to any preparation, both sweet and savoury!

A nice characteristic of these burgers is that they can be cooked both in a frying pan and in the oven depending on the time available and the desired to turn on the oven. Furthermore, you can always make extra to store in the freezer, ready for unexpected snacks with our children’s friends and schoolmates.

Gluten-free vegetarian burgers with soybeans and bell peppers

17.38g carbohydrates per 100g (about 7.7g carbohydrates per burger)

 

Ingredients for 12 burgers with soybeans and bell peppers

  • 200g cooked soybeans (I soaked them the night before starting from about 70g dried soybeans, which I cooked for 1 hour)
  • 200g red bell pepper
  • 85g leek
  • 1 egg
  • 30g breadcrumbs**
  • chopped parsley, chilli pepper, paprika, marjoram, salt and pepper
  • 12 small burger buns (you can prepare them using the recipe of Brioche braid increasing slightly the salt, or my recipe of Panini per hamburger with Massimo zero flour)

Ingredients for the egg-free mayonnaise and to complete

  • 100g high oleic sunflower oil
  • 50g soy milk*
  • paprika
  • 1 pinch of salt
  • leaves of lettuce

**Ingredients specific for celiacs

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

Preparation of burgers

  1. Chop the leek and put it in a non-stick frying pan with a dribble of oil; add the red pepper cut in pieces and cook the vegetables until soft. When almost ready, add the cooked soybeans and flavour with spices and salt to taste. Put everything in a food processor and blend to a mixture (leave some pieces inside). Allow to cool down, then add egg and breadcrumbs and mix well.
  2. You can cook the burgers in two ways: in a frying pan or in the oven. To cook them in a frying pan, grease it a bit with olive oil and use a metal ring of the desired shape to form the burgers putting a tablespoon of mixture inside the rings. After a minute, remove the rings and complete cooking the burgers on both side. To cook the burgers in the oven, shape them using a metal ring directly on the baking tin lined with slightly greased parchment paper, then bake the burgers in a convection oven pre-heated at 180°C for about 15 minutes.

Preparation of vegetable mayonnaise

  1. Pour the soy milk in a tall glass and blend with a hand blender pouring the oil in a trickle. Complete adding salt and paprika to taste.
  2. Assemble the burgers cutting the buns in half, putting the soybean burgers, the mayonnaise and lettuce.

Burger di soia e peperone

Version with gluten of Burger with soybeans and bell peppers

Replace the gluten-free buns with standard buns, whereas no adaptation is necessary for burgers and mayonnaise.