Tag Archive for: conta dei carboidrati

Valentine’s day’s recipes: Lovers’ Sacher cake

Valentine’s Day is arriving to celebrate the feeling of love, to be together and exchange sweet thoughts. And what gift could be more appreciated than a delicious Lovers’ Sacher cake, decorated with fresh raspberries?

The perfect ingredients are all there: irresistible dark chocolate, delicate apricot jam and the intense flavour of raspberries to top it.

The shape chosen, needless to say, is the heart shape.

Try our recipe and give it to someone you love! And if you want more ideas for Valentine’s Day, have a look at these Chocolate sweets with candied violets.

Lovers’ Sacher cake

39.85g carbohydrates per 100g

Ingredients for the cake

  • 150g gluten free flour mix for bread, brand BiAglut**
  • 150g sugar free dark chocolate*
  • 150g butter
  • 150g sugar
  • 5 eggs
  • a bit of vanilla from the pod
  • a pinch of salt

Ingredients for filling and coating

  • 250g raspberry jam without added sugar*
  • 120g apricot jam*
  • 150g sugar free dark chocolate*
  • 50g fresh raspberries
  • 50g fresh cream
  • 30g water

**Ingredients specific for celiacs

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

Preparation

  1. Melt chocolate and butter in a bain-marie, or in the microwave, stirring so that the two ingredients are perfectly incorporated. Then let the mixture cool.
    Separate the yolks from the egg whites and whip the latter until stiff, adding a pinch of salt; then set them aside. Add sugar to the chocolate mixture and then one egg yolk at a time, stirring with a whisk. Add the sifted flour and vanilla, continuing to mix so that no lumps form.
    Finally, incorporate the beaten egg whites.
  2. Pour the mixture into a heart-shaped cake tin, corresponding to a baking tin about 24cm in diameter, lined with wet and squeezed baking paper so that it adheres well to the walls of the tin; gently beat the tin on a surface to let any air bubbles out and bake in a static oven preheated to 180°C for 35 minutes. Once the necessary time has elapsed, remove the cake from the oven and allow it to cool.
La base della Sacher

Sacher base

  1. Cut the cake in half horizontally. Spread 250g of raspberry jam on the lower half, then cover it with the top half. Pour the apricot jam into a thick-bottomed saucepan together with a little water; put it on the heat and let it melt slightly, then strain it through a fairly thick sieve to obtain a kind of thick, smooth juice.
  2. Use this jam to generously moisten the surface and sides of the chocolate cake.
La copertura con il cioccolato

Chocolate coating

  1. Prepare the chocolate coating by melting the chocolate and cream in a small saucepan over very low heat or in the microwave. Stir well to obtain a smooth and even cream and cover the cake with the help of a smooth-bladed knife.
La decorazione con i lamponi

Decorating with raspberries

  1. Place fresh raspberries around the perimeter of the heart to define it.
La Sacher pronta per essere gustata

Sacher ready to be enjoyed

Version with gluten of Lovers’ Sacher cake

Replace the 150g of gluten-free flour with an equal amount of wheat flour.

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Carnival sweets: try Chiacchiere di Carnevale

Carnival has arrived, and with it the desire for the delicacies that the most colourful festival of the year brings. Children eagerly await these days not only to dress up, but also to enjoy the delicious traditional sweets that most represent this occasion: Chiacchiere di Carnevale (enjoy also Fried Cream and the Krapfen).

An important note on the presence of gluten in spirits and liqueurs. Susanna Neuhold, Italian Food Area Manager of AICexplains: “EFSA, the European Food Safety Authority, following studies on distillates from cereals containing gluten, confirms that the distillation production process does not lead to the presence of gluten in the finished product, not even by contamination. Pure distillates such as cognac, gin, grappa, rum and vodka are therefore permitted. Flavoured distillates, on the other hand, may only be consumed if they are labelled ‘gluten free’. Wine and sparkling wine are always allowed’.

Precisely in order to fully experience the playful atmosphere of carnival events at the table too, I propose my version of gluten free Chiacchiere di Carneale: light, crispy and for all palates.

Chiacchiere di Carnevale

55.20g carbohydrates per 100g without icing sugar dusting

 

Ingredients for 6 servings

  • 350g gluten-free flour mix for bread, brand BiAglut**
  • 40g orange zest and juice
  • 30g sugar
  • 30g cognac or rum (approx. ½ shot)
  • 20g softened butter
  • 4 eggs (3 yolks + 1 whole egg)
  • oil for frying, icing sugar*

**Ingredients specific for celiacs

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

Preparation of Chiacchiere di Carnevale

  1. Knead all ingredients together to form a soft dough. Then cover it with cling film and let it rest in the refrigerator for about 30 minutes.
Come tagliare le Chiacchiere

How to cut Chiacchiere

  1. Once ready, roll out the dough with a rolling pin to a thickness of about 1mm and cut out 2cm wide and 8-10cm long strips with a toothed pasta cutter.
  2. Now it’s time to fry!

La frittura delle Chiacchiere

Frying ChiacchiereDeep-fry Chiacchiere in plenty of hot oil; drain them carefully and place them on blotting paper to remove any oil on the surface and for them to be crispier.

Le Chiacchiere fritte

Fried Chiacchiere

  1. Finally, dust them with icing sugar.
Le Chiacchiere pronte per essere gustate

Chiacchiere ready to be enjoyed

Version with gluten of Chiacchiere

Replace the BiAglut gluten-free flour with an equal amount of wheat flour reducing the egg yolks to 2.

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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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