Tag Archive for: conta dei carboidrati

Tartlets with strawberries

Today we are in the mood for strawberries, their bright colour and inviting taste that goes well with desserts. And here we are with a reinterpretation of the classic shortcrust pastry tartlets, lighter but still delicious: Tartlets with strawberries

The trick?

Simple, the dough is prepared with ‘Zero Butter’, a fantastic all-vegetable substitute of butter.

We can begin!

Tartlets with strawberries

40.5g carbohydrates per 100g

Ingredients for the shortbread

  • 100g wholemeal rice flour*
  • 60g sugar
  • 50g gluten-free cake flour mix, brand Mix C Dolci Schär**
  • 50g almonds, peeled
  • 50g Zero butter* or butter
  • 1 egg
  • 8g baking powder*

Ingredients for the pastry cream

  • 160g low fat milk
  • 50g sugar
  • 15g corn starch*
  • 3 egg yolks
  • a bit of vanilla from the pod

Ingredients for garnishing

  • 200g fresh strawberries

**Ingredients specific for celiacs

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

Preparation

  1. Grind the almonds in a food processor into a flour and add all the other ingredients for the shortcrust pastry; mix them together to obtain a soft, smooth dough. Cover with cling film and let it rest in the refrigerator for 15 minutes.
  2. Meanwhile, prepare the pastry cream: in a food processor or bowl, beat the egg yolks with the sugar until the mixture is frothy; add the corn starch and vanilla. Meanwhile, put the milk on the stove and bring it to the boil; pour it over the egg and corn starch mixture and stir quickly with a whisk so that no lumps form. Put everything back on the heat and let it thicken while continuing to stir. Let cool by covering with cling film.
  3. Roll out the shortcrust pastry and line tartlet moulds; prick the bottom with a fork and bake in a static oven preheated to 160°C for about 20 minutes. Let them cool down.
  4. Top the tartlets with custard and strawberries.
    Since no gelatine is used to coat the fruit, eat the tartlets on the same day or the next day at the latest.

Crostatine-di-fragole-gluten-free.blog-uno-chef-per-gaia

Version with gluten of Tartlets with strawberries

Replace the gluten-free flour with an equal amount of standard flour.

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White mushroom bites

Today we would like to recommend an appetiser, as well as an aperitif, that is tasty and inviting to eat as finger food: White mushroom bites.
Simple and tasty, they are the ideal way to make a mouth-watering and impressive dish to serve for an evening with friends or to pamper the whole family with finger-licking goodness.

Another idea for getting together with friends? Try this Savoury biscuit with Parma ham mousse!

A strictly gluten free, light and tasty recipe suitable for any season and occasion.

White mushroom bites

7.27g carbohydrates per 100g

Ingredients

  • 370g white mushrooms (approx. 20 mushrooms)
  • 80g Ricotta cheese
  • 70g Robiola cheese
  • 10g chopped parsley
  • 1 clove garlic
  • extra virgin olive oil, salt, pepper and spices to taste

Preparation

  1. Cut the stalks off the mushrooms, chop them and, if the stalks weren’t enough, chop also some small mushrooms. Sauté in a pan with a little oil and 1 clove of garlic.

antipasto-senza-glutine_Foto Chiara Marando

  1. Meanwhile, chop the parsley with a bit of garlic and mix with the cheese; season with salt, pepper and herbs.

Ricette-senza-glutine-uno-chef-per-gaia_Foto Chiara Marando

  1. Stuff the mushroom caps with the chopped stalks and the cheese filling, season with a little oil, then bake in the oven at 180°C until the surface is golden brown.

Champignon-ripieni-senza-glutinrFoto Lorenzo Moreni

Version with gluten of White mushroom bites

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

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Strawberry cheesecakes

Spring doesn’t just mean milder air and the awakening of nature, it also means the arrival of juicier fruit that precedes summer delights… in short, it means strawberries and Strawberry cheesecakes.

In fact, remember that strawberries are a very diabetes-friendly fruit, having only 5.3g of carbohydrates per 100g of strawberries. And since they are in season and friendly to our needs, also try Ricotta and strawberry cake.

Let’s get to work now!

Strawberry cheesecakes

22.01g carbohydrates per 100g

Ingredients for the cake

  • 200g gluten-free biscuits**
  • 110g butter
  • 50g Nutella

Ingredients for the mousse

  • 200g strawberries
  • 250g whipping cream
  • 150g cream cheese at room temperature
  • 60g icing sugar*
  • 10g gelatine sheets*
  • 2 tablespoons of milk
  • 1 vanilla pod

Ingredients for the strawberry sauce

  • 250g strawberries

**Ingredients specific for celiacs

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

Preparation

  1. Place the biscuits with the softened butter in the blender and chop until a rather fine mixture is obtained; complete by adding the Nutella and mixing well with the chopped biscuits.
    Pour the mixture on the bottom of 9 round pastry rings with a diameter of 8cm placed on a tray, levelling well and compacting it with the back of a spoon. Finally, let your bases rest in the refrigerator for half an hour.
  2. Meanwhile, prepare the mousse.
  3. Soak the gelatine in plenty of cold water for at least 10 minutes.
    In a bowl, mix the cheese with the icing sugar with a fork; wash and clean the strawberries, then blend them to a juice and add them to the cheese cream, mixing well.
    In another bowl, whip the cream and add the seeds of the vanilla pod.
    Heat 2 tablespoons of milk in a saucepan without reaching the boil, remove from the heat, add the squeezed gelatine and stir to dissolve it.
  4. When the gelatine mixture has cooled, add it to the cheese cream. Finally, also incorporate the whipped cream and stir gently with a spatula, from the bottom upwards so as not to cause the mixture to go runny. Pour the resulting cream over the biscuit base inside the rings.
    Now put the cheesecakes in the refrigerator for at least 3 hours.
La preparazione delle cheesecake

Cheesecake preparation

  1. Before serving, set aside some strawberries to use as a garnishing and blend the remaining ones to make a sauce.
    Take the cheesecakes out of the refrigerator, remove the rings and top with the strawberry sauce and a sliced or whole strawberry.
  2. This recipe can also be prepared by replacing sugar in the cream with a sweetener of your choice, e.g. 30-40g agave syrup, thus reducing the amount of carbohydrates.
La cheesecake pronta da gustare

The ready-to-eat cheesecakes

Version with gluten of Strawberry cheesecakes

Replace gluten-free biscuits with standard ones; no other adaptation is needed.

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Revisiting tradition: Vegetarian rice cake

Rice cake is a dish that takes me back to my childhood. It was indeed a special celebration dish as it needed a special ingredient, pigeon, but also a lot of time to make, so my revisited recipe is this Vegetarian rice cake.

To tell the truth, when I think back to what I felt when I ate it, the taste of that dish still remains clear and contrasting: I remember how delicious the meat sauce prepared with pigeon meat cut into small pieces was, but the rice around the meat was a bit dry and too much (for me as a child) since it filled the large, high-sided pan, the one perfect for being slipped into the Petronilla (the Dutch oven, the only one we had) so that the surface, sprinkled with breadcrumbs, could brown and become crispy.

Well, many years later, I came up with the idea of revisiting our Rice cake to adapt it to today’s needs (i.e. to replace a meat that is not readily available with healthy, light vegetables) and, why not, to eliminate what I considered to be a defect, i.e. to reduce the ratio of rice to filling, thus obtaining a pleasant juicy sensation in a nice crispy envelope. And if you like preparations in the frying pan, try myPan-fried potato pie.

Vegetarian rice cake

22.37g carbohydrates per 100g

Ingredients

  • 540g vegetable stock*
  • 270g Carnaroli rice
  • 150g Scamorza cheese
  • 1 egg
  • 200g small courgettes
  • 120g carrots
  • 50g red pepper
  • 50g yellow pepper
  • 50g spring onion
  • 40g breadcrumbs**
  • Grated Parmesan cheese, 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)

Gli ingredienti della bomba di riso vegetarianaThe ingredients of the Vegetarian rice cake

Preparation

  1. Cook the rice in the vegetable stock and turn off the heat when it is still rather al dente, then let it cool and season with egg and a handful of grated Parmesan cheese.
  2. In the meantime, julienne cut courgettes and carrots, dice the red and yellow pepper into approximately 1cm cubes and thinly slice the white part of the spring onion.
Le verdure tagliate

Chopped vegetables

  1. Heat the wok, add a drizzle of extra virgin olive oil, pour in the vegetables and season with salt and pepper. Put the lid on for a few minutes so that a little water escapes from the vegetables, which will allow them to cook. Cook until the vegetables are slightly soft.
La cottura delle verdure nella wok

Cooking vegetables in the wok

  1. Spread half of the cooked and seasoned rice on a sheet of parchment paper lightly greased with oil and form a circle the diameter of the non-stick pan in which we will cook our cake (approx. 26cm); sprinkle the surface with breadcrumbs.
La preparazione del disco di riso

Preparation of the rice disc

  1. Brush the frying pan with oil and tip the rice disc into it so that the side with the breadcrumbs is in contact with the pan. Sprinkle the disc with part of the Scamorza cheese lightly chopped in a food processor, cover with the vegetable sauce and add the remaining Scamorza.
La farcitura

The stuffing

Prepare another disc with the cooked rice, this time without sprinkling it with breadcrumbs. With the help of parchment paper, lay it on top of the vegetables and, once in place, break off the parchment paper to remove it, leaving the disc to top the cake. Alternatively, cover the vegetables by creating a layer of rice with your hands directly on top of them. In this case, the layer of rice may not be perfectly even, but this will not compromise the flavour of the preparation.

When the base of the cake is golden brown, use two lids as big as the cake to help you turn it over and put it back into the pan upside down. Let the second side of the cake brown as well and serve it hot.

Ricette_senza_glutine_Bomba_di_riso_vegetariana_Foto Lorenzo Moreni

Version with gluten of Vegetarian rice cake

Replace gluten-free breadcrumbs with standard breadcrumbs

 

This recipe participates in the “Rice Food Blogger 2016 – Chef Giuseppina Carboni” contest

 logo Risate e risotti

Comune di Lucignano

Etoile campus Academy

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Mini apple strudels

Fancy something sweet and fragrant? Mini apple strudels are just the perfect choice.

Good, because my recipe today is not only tasty and tempting, but also easy to prepare and light.

The main ingredient is apple, a precious fruit with many properties, which becomes an important ally in the kitchen because it can enrich many preparations with flavour without the need for too much fat.

In short, a wholesome fruit that I like to interpret (try my Soft apple and cinnamon cake).

That said, let’s roll up our sleeves and start making some delicious Mini apple strudels, perfect for breakfast, as a snack or dessert at the end of a meal.

Mini apple strudels

25.85g carbohydrates per 100g of strudels with no sugar in the apples

Ingredients for 6 mini strudels

  • 350g green apples
  • 150g gluten-free bread flour mix, brand BiAglut**
  • 75g cold butter
  • 40g water
  • 1 egg
  • ½ lemon
  • 1 pinch of salt
  • sweetener*, brown sugar

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the shortcrust pastry by mixing the flour, chopped butter and a pinch of salt in a food processor or by hand. The dough will be grainy: compact it, cover it with plastic film and put it in the refrigerator until ready to use.
  2. Peel and chop the apples, place them in a non-stick pan with the juice of half a lemon and a pinch of sweetener and cook until soft. Then remove from the heat and allow to cool.

mini_strudel_di_mele_senza_glutine_uno_chef_per_gaia

  1. Roll out the shortbread pastry to a thin thickness, cut out disks 12cm in diameter, put about 50g of apples on each disk, close them forming a half-moon and cut three slits in the surface.

mini_strudel_di_mele_senza_glutine_blog_uno_chef_per_gaia

  1. Finally, brush the surface with beaten egg and sprinkle with a pinch (3g) of brown sugar.

ricetta_mini_strudel_di_mele_senza_glutine

  1. Bake the mini strudels in a static oven preheated to 190°C for about 15 minutes or until golden brown.

ricetta_senza_glutine_mini_strudel_di_mele_uno_chef_per_gaia

Version with gluten of Mini apple strudel

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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Tricolour meatloaf

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Today’s dish is a main course that pleases all palates, young and old alike, but it also a great way to get children to eat the much-hated vegetables.

We are talking about a tasty and flavoursome Tricolour meatloaf, which has all the characteristics to become part of your weekly menu at home.

Also try preparing Vegetable and tuna flan to win over your children!

Tricolour meatloaf

5.11g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 170g Scamorza cheese
  • 150g cooked spinach or chard (500g fresh)
  • 90g Speck in slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 30g extra virgin olive oil
  • 1 egg
  • salt to taste

**Ingredients specific for celiacs

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

Preparation

  1. Clean the Swiss chard and sauté it in a non-stick pan with a little oil until softened. Then squeeze it slightly, if necessary, to remove excess water before setting it aside.

Polpettone Tricolore_unochefpergaia

  1. Mix the minced meat with the egg and grated Parmesan cheese; add salt to taste. With the help of a rolling pin, roll out the meat on a sheet of baking paper, forming a rectangle. Lay the slices of Speck so that they cover the meat and then proceed with the cheese and Swiss chard.

IMG_5Ricetta Polpettone Tricolore_Unochefpergaia

Polpettoe Tricolore senza glutine

  1. Roll up the rectangle with the help of parchment paper, close the ends, brush the surface with a little oil and dust it with breadcrumbs so that a thin, tasty crust forms once it is cooked.

IMG_5157_Foto Lorenzo Moreni
4. Finally, close the parchment paper like a candy and bake in a preheated oven at 180°C for 30-40 minutes.

IMG_5174_Foto Lorenzo Moreni

IMG_5317_Foto Lorenzo Moreni

Version with gluten of Tricolour meatloaf

Replace the gluten-free breadcrumbs with standard breadcrumbs; no other adaptation is needed.

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Soup of pulses and vegetables

What could be better than warming up with a tasty soup? Creamy, thick and full of good, wholesome ingredients, these are the characteristics of the recipe we recommend today: a delicious Soup of pulses and vegetables.

All the flavour and properties of natural, healthy foods that will make this first course extremely enjoyable in the colder months. And remember that pulses and vegetables are the best ingredients to prepare recipes for people with diabetes and celiac disease since they are both gluten-free and low or no-sugar.

Here is how to prepare it!

Soup of pulses and vegetables

9.42g carbohydrates per 100g

Ingredients

  • 1250g water
  • 300g dry mixed pulses (beans, chickpeas and broad beans)
  • 250g seasonal vegetables
  • 200g tomato sauce
  • salt and oil

Preparation

  1. Soak all the dried pulses in water for about 12 hours so that they soften.
  2. Once they are ready and rinsed, put them in a pot with water and cook them for about 40 minutes on low heat.
  3. Skim off the brown foam released by the pulses, add all the chopped vegetables and tomato sauce. Season with salt and leave to cook for another hour.

Zuppa di legumi e verdure_uno chef per gaia

  1. To obtain a creamy mixture, blend some of the vegetables with an immersion blender.
  2. Finally, serve the soup with a drizzle of extra virgin olive oil.

Zuppa_di_legumi_e_verdure_Uno_chef_per_Gaia

Version with gluten of Soup of pulses and vegetables

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

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The perfect snack: Baked Panzerottini

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Whether it is for a hunger-breaking snack or a snack to take to school, attention to what children and young people eat during the day is very important. Needless to say, good, home-made things are always the best option, so Baked Panzerottini are just a great solution. If you want an idea for a sweet snack, try Mini apple strudels.

Of course, time is generally short and everyday commitments do not allow us to cook as much as we would like.

My recommendation is that you bake Panzerottini in a large amount then freeze them to have them ready whenever you want: the ideal problem solvers.

Baked Panzerottini

31.5g carbohydrates per 100g

Ingredients for the dough

  • 250g gluten free bread flour mix, brand Nutrifree**
  • 210g water
  • 40g wholemeal rice flour*
  • 30g extra virgin olive oil
  •  7g brewer’s yeast
  • 8g salt
  • rice flour for dusting*

Ingredients for stuffing

  • 250g milk
  • 80g cooked ham*
  • 80g Scamorza cheese
  • 25g wholemeal rice flour*
  • 10g butter
  • salt, grated Parmesan cheese 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. Knead all the ingredients together, form a dough ball and let it rest covered for at least 1 hour.
  2. Prepare the béchamel sauce by melting the butter in a pan, add the flour, stirring with a whisk so that no lumps form, then add the milk. Put the mixture on the heat until the béchamel forms.
  3. Season with salt and add grated Parmesan cheese to taste. Finally, let the béchamel sauce cool down.

Panzerotti-al-forno-gluten-free

4. Roll out the dough and cut 9cm diameter disks. Place a spoonful of béchamel sauce in the centre, ham pieces and two or three small cubes of Scamorza cheese.

panzerotti-al-forno-senza-glutine

5. Lightly moisten the edge of the filled disc with water and place a second disc on top, pressing the edge down so that it is perfectly sealed.

Ricetta-panzerotti-al-forno.gluten-free

  1. Brush the Panzerotti surface, put them on a baking tin covered with parchment paper and bake in a static oven preheated to 200°C for about 15 minutes, until golden brown.

Ricetta-panzerotti-gluten-free-uno-chef-per-gaia

Version with gluten of Baked Panzerottini

Prepare the dough with wheat flour and adjust the amount of water.

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Original main courses: Ricotta and speck patties

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For our ‘friends ‘ recipes‘ section, we have prepared the recipe suggested by Emanuela, an original main course with a full, enveloping flavour: Ricotta and speck patties.

It is a preparation that can suit the palates of young and old alike, as it combines the pleasure of delicate yet mouth-watering flavours with the enjoyment of fun and quick patties.

Here is how to prepare them.

Ricotta and Speck patties

9.33g carbohydrates per 100g

Ingredients

  • 250g ricotta cheese
  • 40g bacon*
  • 40g breadcrumbs**
  • 30g Parmigiano Reggiano cheese, grated
  • 20g extra virgin olive oil
  • parsley, 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 parsley, put it in a bowl and add the ricotta and chopped speck. Mix everything together, add the Parmesan cheese and 15g of breadcrumbs. Finally, season with salt.
  2. When the dough is ready, form small balls, dip them lightly in oil and then in breadcrumbs. Then place them on a baking tin covered with parchment paper and bake at 180°C in grill mode for 15 minutes.

Polpette_ricotta_e_speck_uno_chef_per_gaia

  1. Once cooked, they can be presented on skewers and served on a layer of mixed greens.

Version with gluten of Ricotta and Speck patties

Replace gluten free breadcrumbs with standard breadcrumbs.

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Sweet breakfast: Rice and buckwheat biscuits

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For the ‘friends‘ recipes‘ section, today we offer you the recipe that Simonetta recommended: Rice and buckwheat biscuits prepared with naturally gluten-free flours.

Breakfast is essential for the energy boost we need to get through the day and is also the time when we can indulge in the sweet moment with less fear of not being able to deal with the carbohydrate load. Furthermore, homemade gluten-free biscuits are certainly an extra guarantee of the quality of the food we consume. Also try my Lavender biscuits to enrich your breakfast.

We really liked them…we couldn’t stop eating them.

Rice and buckwheat biscuits

69.46g carbohydrates per 100g

Ingredients

  • 250g wholemeal rice flour*
  • 250g buckwheat flour* (or 200g buckwheat flour* plus 50g cocoa* or Venere rice flour*)
  • 200g brown sugar
  • 3 eggs
  • 100g butter
  • 8g baking powder
  • ginger, cinnamon and jam to taste

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

Preparation

  1. Wait until the butter is soft and mix it with sugar, eggs one at a time, flour and baking powder. Mix everything together to a firm, smooth ball.
  2. Divide the dough into 3 parts; leave one part plain to form the biscuits that will be filled with jam; add ginger to the second part and cinnamon to the third part.
  3. Then roll out the doughs with the help of a rolling pin and cut the biscuits to the desired shapes. Put them on a baking tin lined with parchment paper and bake at 180°C for about 15 minutes.

Biscotti_al_riso_e_saraceno_senza_glutine

  1. Finally, choose the shape you want to give the biscuits with jam, fill them and join them two by two.

Biscotti_gluten_Free

Version with gluten of Rice and buckwheat biscuits

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

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