Tag Archive for: conta dei carboidrati

Lunch box ideas: Pasta with chickpea cream and broccoli

, ,

Are you looking for more ideas for your out-of-home lunch? Eating out is indispensable not only for those who work, but also for those who study, so the time has come to share some recipes for your lunch box or for what Japanese people call “bento“… Well, many ideas for lunch boxes that are complete, balanced and tasty to take with you on every occasion.

So, for our young ones going to university and having to eat gluten free and to count carbohydrates easily, the lunch box is a faithful travel mate that contributes to turning the lunch break into a joyful moment.

We found the perfect lunch box for our needs at our friend’s store “I love my house” whom I always ask for help when I am looking for equipment and kitchen solutions: here is where you can find our LUNCH BOX.

This is the beginning of a project that is very dear to me because lunch is a key meal, especially for out kids and we cannot allow ourselves to run short of ideas!

Stay tuned for many more fantastic recipes! Meanwhile, have a look at my Coronation pasta salad.

Pasta with chickpea cream and broccoli

85.91g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 110g broccoli florets
  • 100g boiled chickpeas
  • 70g Massimo Zero Organic Pipe**
  • 15g dried apricots
  • 1 tbsp of lemon juice
  • paprika
  • extra virgin olive oil
  • parsley
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Boil pasta al dente in salted boiling water, drain and dress it with a dribble of extra virgin olive oil leaving the pasta to cool down.
  2. Blend 70g chickpeas with about 50g water, lemon juice, salt and pepper and a dribble of oil to obtain a cream.
  3. Dress the remaining chickpeas with paprika, pepper and oil to taste, together with blanched broccoli florets.
  4. Season the pasta with the chickpea and broccoli mixture, then add the dried apricots cut in pieces and pour everything in the lunch box.
  5. Put the chickpea cream in the second container or on the pasta completing with a dusting of chopped parsley and a dribble of oil.  Mix well before eating.

Version with gluten of Pasta with chickpea cream and broccoli 

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten; however, if you want, you can replace Massimo Zero corn and rice pasta with a durum wheat alternative.

/0 Comments/by

Layered pie of Piadina with oil

,

My “oven free” recipes continue, giving us pleasure for the eyes and palate and Piadina bread is certainly an excellent solution. This time we are going to prepare them in a light version using oil and especially with a fresh and colourful topping: here is the recipe of my Layered pie of Piadina with oil.

Few steps to prepare Piadina, then let your creativity free to top and overlap them to form a true Layered pie of Piadina with oil that you can slice and serve easily.  Ideal also as a solution to “clean out your fridge” upon condition that you have plenty of vegetables in season.

Do not forget to add some aromatic herbs to your recipes: they will be a pleasure for taste and will allow you to reduce the amount of salt! And if you are looking for another idea to save energy not using the oven, try these No-cook stuffed tomatoes.

Layered pie of Piadina with oil

50.6g carbohydrates per 100g Piadina

17g carbohydrates per 100g Layered pie of Piadina with oil

Ingredients for 4 pieces of Piadina

  • 150g flour mix for bread Nutrifree**
  • 120g water
  • 30g wholemeal rice flour*
  • 25 g extra virgin olive oil
  • 20g fine corn flour*
  • ½ tsp salt
  • a bit of baking soda

Ingredients for stuffing

  • 300g small tomatoes of various colours
  • 300g Stracchino cheese or another cream cheese
  • 100g mixed leafy greens
  • 100g smoked salmon
  • basil
  • oregano
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Pour the flour mix and rice flour in a bowl with salt and baking soda, then pour the water and mix; finish adding the oil in a trickle.
  2. Knead on a board until smooth, then cover the dough with a T-towel or cling film and let it rest for at least 30 minutes.
  3. Divide the dough into 4 parts, shape balls, then roll them out with a rolling pin to a thickness of about 1-2mm forming a disk.
  4. Warm up a non-stick pan over medium heat and cook the disks of Piadina for 2-3 minutes on each side.
  5. Start assembling the layered pie putting a Piadina on the bottom, top it with a part of cream cheese, a layer of leafy greens and some slices of tomato; cover with a second Piadina and top it with a second part of cream cheese, leafy greens, some slices of tomato and half the salmon; add the third Piadina and top it the same way as the previous layer and finally top with the last Piadina, the remaining cream cheese and sliced coloured tomatoes overlapping the slices a bit.
  6. Complete with a pinch of salt, a dusting of oregano and parsley leaves.

torta di piadine

Version with gluten of Layered pie of Piadina with oil

Prepare the Piadina with oil using 200g wheat flour, 100g water, 25g extra virgin olive oil, 1/2 tsp salt and a bit of baking soda.  Stuff the pie to taste: the ingredients given in the recipe are all naturally gluten free.

 

/0 Comments/by

Tomato Bruschetta sauce

If you want to surprise your friends with simplicity, this Tomato Bruschetta sauce can be an idea: with 3 ingredients and the aromatic herbs from your garden, you can have a topping that is as irresistible as cherries!

With so few ingredients, the secret for success is their quality and especially peeled tomatoes make the difference. My recommendation is for you to try Ciro Flagella Peeled Tomatoes that you will never forget after trying once.  Then, if you really want a treat, prepare 2 sauces following the same procedure, but using red tomatoes for one sauce and yellow tomatoes for the other: it will be like having a cone of Gelato with two scoops of your favourite flavours.

For a perfect Bruschetta sauce, remember to remove all the seeds from the peeled tomatoes and avoid pieces of aromatic herbs: use a specific bag or container for the herbs so that they can release their essential oils, but not lose leaves or seeds.

And if you have time to chop some extra shallot, make some extra sauce and store it in a jar in the refrigerator to serve with starters or main courses.

ingredienti

Tomato Bruschetta sauce

6.6g carbohydrates per 100g

Ingredients for 4 servings

  • 500g peeled tomatoes
  • 150g shallot
  • 50g extra virgin olive oil
  • 2 cloves of garlic
  • 1 bunch of aromatic herbs (rosemary, thyme, marjoram, summer savoury)
  • extra virgin olive oil, chilli pepper, garlic, salt

Preparation of the Bruschetta sauce

  1. Cut the peeled tomatoes in half, remove the seeds and dice the flesh.  Chop the shallot finely and sweat it with 50g olive oil, then add the diced tomato, the garlic and the aromatic herbs bouquet in a bag or colander so that it just releases its aroma.
  2. Allow to cook over low heat until the tomato has become creamy and the liquid has completely evaporated, therefore at least 1 hour.
  3. Use the sauce to top Bruschettas or with meat or fish.

salsa di pomodori gialli

Version with gluten of Tomato Bruschetta sauce 

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

/0 Comments/by

Summer recipe: Venere rice salad in a glass

,

Sometimes it is just an idea that gives a standard dish an extra touch, so a rice salad can turn into a colourful lunch to deal with the summer heat: here is a perfect summer recipe, my Venere rice salad in a glass.

The rule I am following these days with no air conditioning in my kitchen is just one: no oven, unless I have to bake bread. So, here is a one-course meal ready in 30 minutes, unless the cooking time for your rice takes longer.

Furthermore, if you like this summer recipe idea, use your creativity to invent many other rice salads layering them in a glass to make your table unique and fun for your table companions.  Have a look at these Venere rice towers  to find inspiration!

Summer recipe: Venere rice salad in a glass

9.5g carbohydrates per 100g

Ingredients for the courgettes cream

  • 300g courgettes
  • 170g water or vegetable stock*
  • 100g leek
  • 20g extra virgin olive oil
  • a bunch of basil
  • some mint leaves
  • salt and pepper

Ingredients for the mozzarella mousse

  • 400g cow’s milk mozzarella
  • 20g extra virgin olive oil
  • water

Ingredients for assembling 4 glasses

  • 200g cherry tomatoes
  • 100g Venere rice
  • basil leaves
  • extra virgin olive oil
  • salt and pepper

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

Preparation

  1. Cook the Venere rice in lightly salted water and drain it when it has the perfect texture to be eaten, then lay it out to cool quite quickly.
  2. In the meantime, chop the leek and sweat it in a pan with the extra virgin olive oil, add the chopped courgettes, allow them to gain flavour for a minute, then add the water, basil and mint and cook for 12-13 minutes.
  3. Pour everything in a blender, blend to a smooth cream and season with salt and pepper. Put aside.
  4. Place the chopped mozzarella in a large, tall glass, add 4-5 tablespoons of water and start blending with an immersion blender (ideal for the texture is to use a Bamix) while also pouring in the extra virgin olive oil in a trickle. If the mozzarella cream is too hard, add a few more tablespoons of water while continuing to blend until it is soft and creamy like a mousse. Season with salt and pepper.
  5. Cut the cherry tomatoes into 4 wedges, season with salt and pepper and a drizzle of extra virgin olive oil.
  6. Now assemble the glasses: pour the courgette cream on the bottom, form a layer of Venere rice, a layer of mozzarella mousse, the chopped cherry tomatoes and finally decorate with a few basil leaves.

insalata di riso venere in bicchiere

Version with gluten of the summer recipe: Venere rice salad in a glass

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

 

/0 Comments/by

Dessert for all: Chocolate and cherry ganache with no added sugar

What could be more satisfying than a dessert prepared without the addition of sugar and with two of the most delicious ingredients par excellence, chocolate and cherries? The answer is: this Chocolate and cherry ganache, the pleasure of a dessert without the (or perhaps it is better to say ‘with very little’) guilt!!!

Yes, because while this fantastic recipe does not include added sugar and cream, it does not mean that it is calorie-free because it is made with avocado and chocolate, but at the same time, it is calories from nutritionally valuable foods.

Avocado is in fact rich in mono-unsaturated fatty acids (therefore good for our organism), antioxidants (it is no coincidence that it is used in many cosmetic products), vitamins, fibres and mineral salts, so much so that it has an anti-inflammatory function on our body: a true natural supplement. Moreover, for some years now, its cultivation has been spreading to Sicily and Sardinia, making its consumption much more environmentally sustainable for us Italians.

As far as chocolate is concerned, the choice you have at your disposal is very wide, so buy your favourite chocolate considering a cocoa percentage of no more than 55-60% (otherwise you will feel the need to add some sugar to the preparation) and perhaps lactose-free for those who are lactose intolerant: in short, Chocolate and Cherry Ganache is really the dessert for everyone, considering that with the right chocolate it is also suitable for vegans.

Also, since the cherry season is, alas, always too short for such a delicious fruit, indulge yourself with any other fruit to make the accompanying sauce, perhaps following the recipe for Panna cotta with berries.

Chocolate and cherry ganache with no added sugar

 18.83g carbohydrates per 100g

Ingredients for chocolate ganache for 4 servings

  • 200g avocado pulp (approx. 1 avocado)
  • 120g chocolate with no added sugar*
  • 25g bitter cocoa*
  • water, if needed
  • edible flowers for decoration (optional)

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

Ingredients for the cherry sauce

  • 400g cherries
  • the juice of 1/ 2 lemon
  • water

Preparation 

  1. Melt the chocolate in a bain-marie or microwave, then let it cool down.
  2. Put the avocado pulp in the blender with the cocoa powder and melted chocolate: blend to obtain a smooth and fluffy cream adding a few tablespoons of cold water if it is too hard.
  3. Stone the cherries and place them in a non-stick pan with the lemon juice and 3 tablespoons of water over high heat so that the cherries release some of their juice: this will take about 5 minutes.
  4. Assemble the cups by placing a portion of chocolate ganache and the cherries with their cooking liquid as a complement: you can serve them cold or warm as you like.

ganache di cioccolato e ciliegie

Version with gluten of Chocolate and cherry ganache with no added sugar

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

/0 Comments/by

Warm or cold soup? Here is my Vichyssoise summer soup

,

Surely leek and potato soup is a great classic, yet all it takes is the addition of one ingredient to turn it into something unexpected that can be enjoyed hot or cold: we are talking about the Vichyssoise summer soup, see how to prepare it!

So, let’s find out what it is. Its origin is traced back to the chef of the Ritz-Carlton hotel in New York who is said to have invented it in the summer of 1917 to provide relief to his guests in times when air conditioning wasn’t  available. This soup prepared with two humble, easily available vegetables is transformed into a gourmet dish by fresh cream, added cold to lower the serving temperature: such simplicity will amaze you! And the name? It would be an homage to the soups cooked by the chef’s mother when they lived near the French city of Vichy.

In the recipe, I took the liberty of significantly reducing the amount of butter, limiting it to a knob along with a drizzle of oil to sweat the leeks, while the cream is definitely the irreplaceable ingredient in the recipe.

A great, naturally gluten-free classic to be eaten with a little caution for blood sugar, which will be stressed both in the short term, due to the presence of potatoes, and in the long term (after 3-4 hours) due to the presence of cream. And if you are looking for another idea for summer, try my Gazpacho of yellow tomatoes, peppers and crispy prosciutto.

Vichyssoise summer soup

6.3g carbohydrates per 100g

Ingredients

  • 1 litre vegetable stock*
  • 500g leek
  • 400g potatoes
  • 125g fresh cream
  • 1 knob of butter
  • chives or other herbs to taste
  • extra virgin olive oil
  • salt
  • pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation of the Vichyssoise summer soup

  1. Wash the leeks thoroughly and cut them into small pieces. Put a knob of butter and a trickle of oil in a pan and sweat the leeks, making sure not to brown them: the colour must remain the same!
  2. When the leeks are soft, add the diced potatoes, let them season for 1 minute, then cover with the hot stock and cook.
  3. When the vegetables are cooked, blend everything together: you can leave some of the soup in pieces or make a velouté. Season with salt and pepper.
  4. Add the cold fresh cream, stir and serve with a pinch of chives or other herbs you like. Remember that the Vichyssoise can be served warm, lukewarm or cold.

vichyssoise

Version with gluten of Vichyssoise summer soup

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

 

/0 Comments/by

Coronation pasta salad: all the flavour of summer

, ,

If a historical company like Pastificio Berruto asks you to think of a nutritionally balanced one-dish meal for young consumers to be published in the middle of summer, I immediately thought of my kids, of what they would be able to cook on their own and, above all, of what would make them and their friends happy for a summer lunch. Here is my Coronation Pasta Salad.

My recipe draws inspiration from Coronation chicken, a cold chicken dish that was invented by the two women who ran the London Cordon Bleu cooking school for the banquet organised for Queen Elizabeth‘s coronation in 1953. The name is therefore a clear tribute to the event for which it was intended.

In addition to boiled chicken left to cool, the recipe called for dried apricots, curry, mayonnaise and sour cream, as well as other ingredients in smaller amounts. The two ingredients I took the liberty of making changes to are mayonnaise, the amount of which I have drastically reduced, and sour cream, which I have replaced with zero-fat Greek yoghurt. Furthermore, I turned the recipe into a delicious pasta salad.

So, I enriched the chicken with pasta as a source of carbohydrates and cherry tomatoes as a source of fibre and a touch of freshness. In short, a riot of aromas, flavours and colours for a truly royal summer!

Gli ingredienti principali dell'Insalata di pasta Coronation

The main ingredients of the Coronation Pasta Salad

Coronation pasta salad

22.16g carbohydrates per 100g

Ingredients for 4-6 servings

  • 600g chicken
  • 300g gluten-free Penne Berruto**
  • 150g water used for boiling the chicken
  • 85g dried apricots
  • 75g fat-free Greek yoghurt
  • 75g mayonnaise*
  • 1 onion
  • 1 carrot
  • 2 shallots
  • 2 teaspoons curry*
  • 1 level tablespoon of tomato paste
  • The juice of ½ lemon
  • chopped parsley
  • 1 bay leaf
  • 4 peppercorns
  • 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 chicken breasts in a large pan with the bay leaf, onion and carrot. Add half a tablespoon of salt and the peppercorns; bring to the boil over medium heat and cook for about 25 minutes.  Remove from the heat and allow the chicken to cool in the cooking juices.
  2. Meanwhile, fry the finely chopped shallots in a non-stick pan with a little oil; add the curry and continue cooking for one minute. Add the tomato paste dissolved in the chicken stock, the lemon juice and cook for 10 minutes to thicken the sauce. Remove from the heat and allow to cool.
  3. Remove the chicken from the broth and cut it into fairly even pieces.
  4. Mix together mayonnaise, yoghurt and curry sauce; add chopped apricots and season with salt and pepper.
  5. Season the chicken with the sauce and stir, making sure that it is completely covered by it. Leave it to rest.
  6. Cook the penne al dente in plenty of salted water, drain and dress with the chicken salad. Complete with a few chopped cherry tomatoes and a sprinkling of chopped parsley. Serve the salad warm or cold to taste: it is simply irresistible!

Pasta coronation

Version with gluten of Coronation salad

Replace the gluten-free Penne Berruto with standard Penne Berruto, while the sauce contains only naturally gluten-free ingredients, so no changes are necessary.

/0 Comments/by

Fresh fruit tart with naturally gluten-free flours

What is your favourite cake? How many times have you been asked that! And I never know how to answer, but on second thought, the Fresh Fruit Tart with naturally gluten-free flours could take the podium.

So this year I decided to publish the recipe on the occasion of my birthday, because, as it is often happens to who cook, we end up making our own birthday cake! For a garden party, you can also opt for Tartlets with strawberries.

Here’s how to cook it and two different finishes that have delighted the family on different occasions.

Fresh fruit tart with naturally gluten-free flours

50.31g carbohydrates per 100g of tart

Ingredients for the shortbread

  • 150g wholemeal rice flour*
  • 100g almonds, peeled
  • 100g sugar
  • 80 g butter
  • 60g corn starch*
  • 40g potato starch*
  • 2 eggs
  • 8g baking powder*
  • grated lemon rind
  • 1 pinch of salt

Ingredients for the pastry cream

  • 500g semi-skimmed milk
  • 150g sugar
  • 40g corn starch*
  • 5 egg yolks
  • a bit of vanilla from the pod
  • rind of 1 lemon (optional)

Ingredients to complete

  • 400g mixed fruit
  • jelly spray for tarts*

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

Preparation

  1. Blend the almonds to obtain a flour, then place it in a bowl or planetary mixer with all the other shortcrust pastry ingredients. Mix quickly and when you have obtained a homogeneous dough, place it in the refrigerator to rest for about 30 minutes wrapped in cling film.
  2. Meanwhile, prepare the custard. Put the milk in a small saucepan on the stove with the lemon peel (if you like) and bring it almost to the boil. In another container, lightly beat the egg yolks and the sugar with a whisk and when they start to whip up, add the cornflour, making care not to let lumps form, and the vanilla bean tip.
  3. Very slowly and always stirring with the whisk, start pouring the boiling milk over the mixture and, once it has all been poured in, return it to the heat until the cream starts to thicken. It is important that you remove the cream from the heat as soon as it starts to thicken, otherwise it will be too hard once it has cooled. Let cool and remove the lemon peel.
  4. Take the shortcrust pastry out of the refrigerator, roll it out on a sheet of baking paper to line a baking tin 24cm in diameter or larger (depending on the thickness you like for the tart, you might have some shortcrust pastry left over that you can use to make breakfast biscuits – delicious!). To blind bake the tart, place a sheet of baking paper filled with beans or rice on top of the shortcrust base and bake for about 15 minutes in a static oven preheated to 180°C. Then remove the baking paper with the beans or rice and finish baking the shortcrust base.
  5. Now compose the cake. Pour the custard over the base, decorate with the washed and cut fruit and sprinkle the jelly over the fruit so that it does not turn brown. Keep the tart in the fridge until it is ready to be eaten and… enjoy the celebrations!

crostata di frutta fresca

Version with gluten of Fresh Fruit Tart with natural flours

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

/0 Comments/by

Easter lunch: White meat loaf

, ,

Have you already thought about what to prepare for Easter lunch? Do you have any family recipes that you prepare on this occasion? For Easter lunch at our house, the first course is the ever-present Anolini in meat stock, but we are always on the lookout for a new meat main course that everyone will agree on. So here’s an extra idea that you can cook with me as we watch the video recipe: White meat loaf.

This white meat loaf is very simple and can also be prepared the night before, then cooked at the last minute. The presence of hard-boiled eggs (symbol of new life) makes it nutritionally rich and beautiful to serve on the table with its lively colours.

If you are still looking for ideas for the Easter lunch menu, this meat main course could be a nice solution: naturally gluten-free and without carbohydrates. Happy Easter!

White meat loaf

negligible carbohydrates per 100g

Ingredients

  • 600g ground turkey and chicken meat
  • 250g fresh or frozen spinach
  • 90g Speck slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 4 eggs
  • Pecorino cheese, grated
  • extra virgin olive oil
  • salt
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. Cook the fresh or frozen spinach in a non-stick pan with a little oil; season with salt and leave to cool.
  2. Hard-boil 3 eggs by placing them in boiling water. Let boil for 8 minutes. Once cooked and cooled, shell them.
  3. Place the ground meat in a bowl, add a pinch of salt, grated Parmesan cheese and 1 egg. Mix to obtain a homogeneous mixture.
  4. Roll out a sheet of baking paper, grease it with a little oil and lay the minced meat on it; with the help of a sheet of cling film and a rolling pin, form a rectangle of about 35x25cm.
  5. Form a layer of bacon on top, cover with spinach, season with grated Pecorino cheese, then place the 3 hard-boiled eggs in the centre of the rectangle. Roll it up into a cylinder and seal it tightly at the ends. Wrap the cylinder in the baking paper.
  6. Heat the convection oven to 200°C and bake the meatloaf for 25 minutes, then remove it and brown it quickly in a non-stick frying pan with a little oil. Cut into slices and serve.

Polpettone di carni bianche

White Meatloaf ready to taste

Version with gluten of White meat loaf

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

/0 Comments/by

Romaine lettuce rolls

,

Rolls are a bit like meatballs: one leads to another! Here is an idea for preparing delicious Romaine lettuce rolls with a tasty and colourful filling that you can also prepare with me by by watching the video recipe.

I wanted to propose a vegetarian filling because we know that healthy eating guidelines recommend consuming meat no more than 3 times a week (1 time red meat, 2 times white meat), so I am always looking for tasty alternatives to meat so that the rest of the family will not notice its absence. Another idea? Also try the Vegetable au gratin.

Even the choice of lettuce is designed to change the flavours as much as possible, in short, variety is the key!

Romaine lettuce rolls

14.91g carbohydrates per 100g

Ingredients

  • 250g Romaine lettuce
  • 200g grated cheese (choice of Caciocavallo, Parmesan, Pecorino, etc., also mixed together)
  • 100g breadcrumbs Nutrifree**, and a little more to dust the surfce with
  • 2 eggs
  • 50g dried tomatoes
  • 15g dried Porcini mushrooms
  • vegetable stock
  • extra virgin olive oil
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash the leaves of Romaine lettuce and blanch them for less than a minute in slightly salted boiling water. Drain the leaves using a slotted spoon and plunge them in very cold water. Take the leaves out of the water and lay them on a tray or cloth so that they drain a bit.
  2. Prepare the filling. Heat the stock and use it to scald the breadcrumbs, which should be moist but not creamy. Let it cool down.
  3. Blend the dried Porcini to a powder; chop the dried cherry tomatoes.
  4. Add 170g grated cheese to the breadcrumbs, also incorporate cherry tomatoes, Porcini mushrooms and the whole eggs. Stir and add pepper (salt should not be needed).
  5. Take the lettuce leaves, remove the centre rib, place a roll of stuffing in the centre and wrap it, forming a roll for each leaf. Place the rolls in an oven dish, sprinkle with the remaining grated cheese, breadcrumbs and a drizzle of oil and bake au gratin in a static oven preheated to 200°C for about 15 minutes.

involtini di lattuga

Version with gluten of Romaine lettuce rolls

Replace the Nutrifree breadcrumbs with an equal amount of conventional breadcrumbs, while all other ingredients remain unchanged.

/0 Comments/by