Tag Archive for: conta dei carboidrati

Meal solutions: Pan-fried potato pie

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You know, we love trying out new recipes by mixing ingredients and experimenting with different cooking methods and tasty combinations: the Pan-fried potato pie is a perfect example.

Today’s idea is a great one-dish meal because it is hearty and perfect as a complete meal, but also ideal as a tasty main course.

So, let’s start preparing our Pan-fried potato pie, then decide on the best way to enjoy it, perhaps accompany it with Dominican salad.

Pan-fried potato pie

16.4g carbohydrates per 100g

Ingredients

  • 1kg potatoes
  • 100g non-smoked or smoked Scamorza cheese
  • 90g cooked ham*
  • 80g cooked spinach (or frozen and left to thaw)
  • 70g Parmigiano Reggiano cheese, grated
  • 2 eggs
  • butter, salt, pepper, oil

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

Preparation

  1. Boil the potatoes and mash them with a potato masher, then season with a knob of butter, Parmesan cheese and eggs.

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2. Now lightly grease a sheet of baking paper with a little oil, then form a disk of mashed potatoes the size of the non-stick pan in which you want to cook the pie.

Tortino-di-patate-senza-glutine-ph-chiara-marando

  1. Cover the disc with the cooked ham, the thinly sliced Scamorza cheese and, finally, the lightly chopped spinach.
  2. Cover the filling with a layer of mashed potatoes so that the pie filling is completely closed. It is a good idea to grease the surface of the pie before placing it in the non-stick pan with the help of the parchment paper and a dish.

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  1. Cook over medium heat and, after about ten minutes, turn the whole thing over to the other side with the help of two flat lids, as wide as the pan. When the second side is also golden brown, serve the pie in slices accompanied by vegetables to taste.

Tortino-di-patate-senza-glutine-ph-chiara-marando

Tip: it is excellent also eaten cold.

Version with gluten of Pan-fried potato pie

The recipe contains only naturally gluten-free ingredients so no adaptation is needed.

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Turkey meatballs with Porcini mushrooms

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We are in the middle of the mushroom season, a foodstuff with intense aromas that can give that extra touch to even the simplest of dishes.
Today we are preparing them with meat and, precisely, with the food we consider to be ‘the favourite of young and old’: here is how to prepare delicious Turkey meatballs with porcini mushrooms.

And if you love meatballs, enjoy the “Meat balls and patties” section.

Turkey meatballs with Porcini mushrooms

1.8g carbohydrates per 100g

Ingredients

  • 550g minced turkey meat
  • 40g Parmigiano Reggiano cheese, grated
  • 20g breadcrumbs**
  • 1 egg
  • 5g dried Porcini mushrooms
  • 5g salt
  • extra virgin olive oil

** Ingredients specific for celiacs

Preparation

  1. Soak the dried mushrooms in lukewarm water.
    Meanwhile, place the ground turkey meat in a bowl, add the egg, Parmesan cheese and breadcrumbs and mix well. Remove the soaked mushrooms from the water and save the water for cooking the meatballs.
  2. Cut the mushrooms into small pieces, add them to the meat, season with salt and mix again. Form patties and place them in a non-stick frying pan with a drizzle of extra virgin olive oil; brown them on both sides, then add the mushroom soaking water, put the lid on and cook the patties. After about 20 minutes, if a lot of liquid is present, remove the lid and brown the meatballs before serving.

ricetta-polpette-di-tacchino-ai-porcini-ph.-chiara-marando

Version with gluten of Turkey meatballs with Porcini mushrooms

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Tuna loaf for everyone

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The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.

That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.

Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!

Tuna loaf

carbohydrates per 100g negligible

Ingredients

  • 400g canned tuna in oil
  • 50g pitted green olives*
  • 2 egg whites
  • 20g Parmigiano Reggiano cheese, grated
  • 20g salted capers
  • 20g anchovy fillets
  • 1/2 grated lemon peel
  • extra virgin olive oil, salt and pepper to taste

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

Preparation

  1. Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
    Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
  2. Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
    Remove from the heat and allow to cool.
  3. In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.

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  1. Slice the meatloaf and serve it with the olive and parsley sauce.

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Version with gluten of Tuna loaf

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

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Spinach meatballs

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By now you know, our ‘Meatballs and patties’ section is designed to collect many original recipes to prepare the food par excellence that both young and old ones enjoy. Today the proposal is Spinach meatballs.

So, today we propose a perfect version to get children to eat spinach, a vegetable rich in minerals that is often not very popular.

Here are the ingredients for our recipe. And if you want more ideas for meatballs and patties, have fun here!

Spinach meatballs

6.58g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 150g cooked spinach
  • 50g Parmigiano Reggiano cheese, grated
  • 30g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g wholemeal rice flour*
  • 1 egg
  • 1 clove garlic
  • salt, extra virgin olive oil, sage, milk

**Ingredients specific for celiacs

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

Preparation of the Spinach meatballs

  1. Mix the minced meat with the egg, breadcrumbs and grated Parmesan; add salt to taste. Finely chop the spinach and incorporate it into the minced meat mixture.
  2. Form patties of about 5cm in diameter, flour them lightly and place them in a non-stick pan with a little extra virgin olive oil, a clove of garlic and two sage leaves.
  3. Brown them on both sides, then lower the heat, cover and cook for about 30 minutes, adding a little milk and a few tablespoons of water if necessary.
  4. Serve piping hot.

polpette-di-spinaci-blog-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Spinach patties

Replace gluten-free breadcrumbs with standard breadcrumbs and rice flour with wheat flour.

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Amazing vegetables: Ratatouille

The world-famous Disney cartoon Ratatouille has not only made famous the little mouse protagonist of the story, but also the traditional French dish around which Rémy’s adventures revolve: Ratatouille.

To us Italians, such a high-sounding name makes one think of a super-fine dish, perhaps rich in preparations and sauces, typical of transalpine cuisine. Instead, Ratatouille is a very simple recipe whose goodness lies in the balance of vegetables between them and the very few other ingredients present. In short, Remy was right to be surprised by such an unusual order for the famous restaurant whose kitchen he headed!

Such a simple and tasty preparation is perfect for our table, perhaps to be served with Turkey meatballs with Porcini mushrooms.

 

Ratatouille

6.15g carbohydrates per 100g

Ingredients

  • 600g aubergine
  • 450g courgettes
  • 400g cherry tomatoes
  • 350g yellow and red pepper
  • 120g onions
  • 1 bay leaf
  • 1 clove garlic
  • extra virgin olive oil, salt

Preparation

  1. Cut the aubergines into cubes and place them in a colander, sprinkling them with salt so that their bitter liquid drains out. Meanwhile, cut the courgettes into rounds, the peppers into pieces, the onion into slices and the cherry tomatoes into halves.

Ricetta-Ratatouille-Blog-Uno-Chef-Per-Gaia

  1. In a wok, or a large non-stick frying pan, cook first the courgettes and peppers separately in a few tablespoons of oil, then finish off with the onion and cherry tomatoes; then add all the vegetables and sauté with a bay leaf and a clove of garlic.
  2. Adjust salt and pepper.

Ricetta-Ratatouille-Blog-Uno-Chef-Per-Gaia

Version with gluten of Ratatouille

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

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Octopus and chickpea salad with balsamic vinegar

Were we looking forward to summer? Well, with it also the dreaded heat has arrived! And to combat it, we recommend a simple, fresh and very tasty dish, a great classic to which we have added our personal touch: Octopus and chickpea salad with balsamic vinegar, a perfect mix of fish, vegetables, pulses and lightness.

If you love salads, try this Legumotti salad with caramelised Tropea onion.

Here’s what you need to prepare it!

Octopus and chickpea salad with balsamic vinegar

6.71g carbohydrates per 100g

Ingredients

  • 1kg fresh octopus, gutted (500g cooked)
  • 230g cooked chickpeas (I used canned chickpeas*)
  • 200g ripe tomatoes
  • 1 celery stalk
  • 2 small carrots
  • 1 bunch of parsley
  • 1 onion
  • 1 clove garlic
  • extra virgin olive oil, salt, Balsamic Vinegar of Modena, parsley

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

Preparation

  1. Place the octopus in a slightly high-sided pan, add water so that it is more than half covered, then top with a celery stalk, carrots, parsley, onion and garlic; cover and simmer for 45 minutes.

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  1. Once it is ready, drain it and let it cool. Remove most of the skin, cut it into pieces and then add the chickpeas and chopped tomatoes.
  2. Season to taste with a pinch of salt, extra virgin olive oil and Balsamic Vinegar of Modena. We added the parsley only as a garnishing, but you can also put a sprinkling of it in the salad dressing.

Insalata-di-polpo-e-ceci-al-balsamico-blog-uno-chef-per-gaia

Version with gluten of Octopus and chickpea salad with balsamic vinegar

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

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Ricotta and strawberry cake

Summer and heat are two elements that go against the desire to cook. Yes, we know, turning on the oven isn’t exactly optimal for combating high temperatures… but what if the cake to be prepared is worth the effort? Ricotta and strawberry cake certainly is.

So here is a recipe for a cake that is tasty and, at the same time, fresh to the palate. You can also prepare it using other types of fruit and one of my favourite alternatives is replacing strawberries with pitted cherries: just amazing!

Let us begin!

Ricotta and strawberry cake

33.73g carbohydrates per 100g

Ingredients for the shortbread

  • 220g wholemeal rice flour*
  • 140g butter or Zero Butter*
  • 130g fine corn flour*
  • 100g almonds, peeled
  • 75g sugar
  • 75g icing sugar*
  • 2 eggs
  • 10g sprouted buckwheat flour* (optional)
  • 8g baking powder*
  • a bit of vanilla from the pod
  • 1 pinch of salt
  • rice flour* for rolling out the shortcrust pastry

Ingredients for the filling

  • 700g ricotta
  • 240g strawberries
  • 80g sugar
  • 50g agave syrup*
  • 2 egg yolks
  • bitter cocoa for decoration to taste

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

Preparation

  1. Grind the almonds in a food processor to obtain a flour; add all the other short pastry ingredients and mix them to obtain a soft, smooth dough. Cover with cling film and put in the refrigerator for 15 minutes.
  2. Meanwhile, prepare the filling.
  3. Wash and cut the strawberries. In a bowl, mix the ricotta cheese with the sugar so that the mixture is even; add the agave syrup, the egg yolks and, finally, the chopped strawberries.
  4. Roll out the shortcrust pastry on a sheet of parchment paper and put it in a 24cm diameter hinged cake tin. Pour the ricotta mixture on the base, then cover the filling with a second disc of shortcrust pastry.
    Bake in a static oven preheated to 180°C for about 35 minutes. Let cool and dust with cocoa powder to taste.

Torta-di-ricotta-e-fragole- blog-uno-chef-per-gaia

  1. This shortcrust pastry is very soft to work with, so use a pinch of rice flour to help you roll it out.
  2. As for the filling, we can replace the strawberries with other seasonal fruit, e.g. cherries or peaches: the cake will be just as tasty!

Torta-di-ricotta-e-fragole- blog-uno-chef-per-gaia

Version with gluten of Ricotta and strawberry cake 

The recipe is naturally gluten-free. You can, however, replace the shortcrust pastry with any other pastry you like.

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Risate&Risotti Contest: my Tuscan risotto

This past weekend was another very intense one, full of excitement and satisfaction. We were in Lucignano, in the province of Arezzo, for the final of the Risate&Risotti Contest. In the kitchen, I had to invent a recipe with the ingredients found in the mystery box. The result? My Tuscan Risotto.

mistery-box-contest-risate-e-risotti

The result was a fantastic risotto made with simple ingredients that feature the flavours of Tuscany… hence the name Tuscan risotto.

We won’t tell you anything in advance about the tale of these two days of cooking, good food and lots of laughs, you will find the story in the next post. Today we want to reveal the recipe that has given us so much satisfaction!

Tuscan risotto

25g carbohydrates per 100g risotto without bread croutons

Ingredients

  • 1.3 litres of previously prepared meat stock
  • 320g Maremma rice
  • 120g Pecorino Toscano cheese
  • 120g green part of courgette (approx. 2 large courgettes)
  • 50g bread** Tuscan type
  • 40g slices of Tuscan bacon*
  • 40g cherry tomatoes
  • 30g spring onions
  • 1 clove of garlic
  • 30g butter
  • extra virgin olive oil, meat stock, salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wilt the finely chopped spring onion in a saucepan with a little oil and the garlic clove. Add the green part of the courgettes, cut with a coarse grater, and a ladle of stock to cook the vegetables.
  2. In the meantime, remove the crust from the bread and cut it into cubes. Put a little oil in a non-stick frying pan, add the chopped cherry tomatoes, sauté them, then add the bread, a pinch of salt and pepper and fry until crispy.
  3. In another non-stick pan, put the bacon in pieces so that it becomes crispy.
    Toast the rice in the saucepan with the courgettes after removing the clove of garlic (I took 3 minutes to have transparent rice grains with a white part in the centre), then start cooking the rice with hot stock. When it is still al dente, add the grated Pecorino cheese and stir in the cold butter.
    Plate and serve with a sprinkling of toasted bread and crispy bacon.

Ricetta-Risotto Toscana-contest-risate-e-risotti

I repeated this risotto at home and did not have sliced bacon on hand, so I used 60g of diced bacon sautéed in the non-stick pan without adding anything to make it slightly crispy.

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Cherry tomatoes with anchovy flavoured bread

Summer means fresh food, quick to prepare and tasty to eat. In this season, nature helps us with fragrant, tasty and colourful fruit and vegetables, so it is easier to let your imagination run wild with quick recipes based on a few easy-to-prepare ingredients: hence my Cherry tomatoes with anchovy flavoured bread.

This recipe is also perfect for a snack, perhaps turning it into a Bruschetta with bread flavoured with anchovies and cherry tomatoes on top to complete it.

If you are looking for other salad ideas, you may like this Venere rice salad with cherry tomatoes and pistachio nuts.

Cherry tomatoes with anchovy flavoured

9.59g carbohydrates per 100g

Ingredients

  • 800g cherry tomatoes
  • 130g sliced rustic bread**
  • 20g capers
  • 10g anchovy fillets
  • 1 bunch of parsley
  • 1/2 clove of garlic
  • 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. Finely chop parsley, capers and garlic. In a small bowl, emulsify extra virgin olive oil, salt and pepper to make a dressing; then flavour it with the previously prepared chopped parsley. Cut the cherry tomatoes in half and season them with the sauce.
  2. Put a little oil in a non-stick frying pan and cook the anchovy fillets in it until they have melted.

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  1. Dice the bread, put it in the pan with the oil and let it brown for a few minutes over high heat.

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4. Sprinkle the tomatoes with bread and serve.

 

Datterini con pane e acciughe

Version with gluten of Cherry tomatoes with bread and anchovies

Replace gluten-free bread with standard rustic bread.

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Stuffed turkey breast

This time we were inspired by the desire to offer you an appetizing yet light main course, perfect to welcome these first summer days. In short, a simple recipe that combines the digestibility of the white meat of turkey with the sweetness of courgettes and the tastiness of Scamorza cheese: Stuffed turkey breast.

If you want an idea for a side dish, try Ratatouille.

Ingredients ready, pan on the stove and we begin with the preparation of our roasted turkey.

Stuffed turkey breast

0.73g carbohydrates per 100g

Ingredients

  • 750g turkey breast
  • 250g courgettes
  • 65g spring onion
  • 60g Scamorza cheese
  • 30g extra virgin olive oil
  • 1 clove garlic
  • milk, rosemary, sage, salt

Preparation

  1. To simplify preparation, have your butcher cut the turkey breast into a rectangle.
  2. In a wok or non-stick pan, put a drizzle of extra virgin olive oil and sauté the clove of garlic together with the finely chopped spring onion and the julienne or thinly sliced courgettes.

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3. Season with salt and bring to the boil. Remove the garlic clove and spread the courgettes on the meat rectangle. Cover it with slices of Scamorza cheese and roll it up to form a cylinder. Then tie the roast with string so that the stuffing does not come out.

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  1. Put a little oil in a pan and brown the roast; then add a dash of milk, a sprig of rosemary and a few sage leaves; put the lid on and let the roast cook for 45 minutes.
  2. If a lot of liquid forms, remove the lid and let it evaporate by browning the surface of the roast.
    Serve hot in slices, possibly accompanied by a spoonful of the cooking liquid.

tacchinella-ripiena-senza-glutine-uno-chef-per-gaia

Version with gluten of Stuffed turkey

The recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

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