Why Crostini with non-liver pâté? Tuscany is the home of liver pâté and Florence has become our adopted city because it is in this splendid city that Gaia and Nico are followed by the Meyer Hospital diabetology department, directed by our splendid Doc., Sonia Toni, who is always present, even at a distance, with timely information and medical and psychological support when worries prevail.
Not surprisingly, Dr. Toni is present in this blog to answer any questions about diabetes that you may have.
So, every three months, we go to the beautiful Medici city for my children’s regular check-ups and we always try, given the distance we cover and the fact that the day cannot include other commitments, to include a little visit to the city centre and maybe a lunch of Tuscan cuisine, which we love!
On one of many occasions, I went with Gaia to Trattoria Cammillo (https://www.facebook.com/Cammillo-201813633167651/) which, despite its name, is a fairly elegant and not exactly inexpensive restaurant in the centre of Florence, very close to the Arno river with a gluten free menu. Since Gaia had never tasted the typical Crostini with liver pâté and having finally found them gluten free, I recommended that she order this dish: I must say that Gaia and livers are not exactly in the same taste sphere! I’ll spare you the tale of some difficult moments at the table, and it’s a good thing I like Crostini so much, so with a quick exchange of dishes we got out of the impasse.
So I thought I would prepare some Crostini that are in every way similar to this Tuscan speciality, except for the ingredients used in their preparation: lentils! And I must confess one thing in all honesty: they did not make me miss the original!
Crostini with non-liver pâté
16.29g carbohydrates per 100g
- 160g mixed lentils (red, yellow and green) (will be about 400g cooked)
- 100g red wine
- 50g sheep’s milk ricotta
- 50g onions
- 30 g butter
- 1 bunch of aromatic herbs (sage, rosemary, parsley and thyme)
- 1 truffle (to taste)
- salt and pepper
- bread (e.g. these gluten free rustic loaves)
- Rinse the lentils, put them in a pot with the bunch of aromatic herbs, cover with water and boil for about 1 hour until the lentils are soft enough to mash.
- Chop the onion finely and sauté it in a pan with butter; add the wine and cook for about ten minutes. Put the onion and lentils in a food processor, add the ricotta and blend to a cream; season with salt and pepper.
- Place the pâté in a bowl sprinkled with truffle shavings and serve with bread croutons.
Version with gluten of Crostini with non-liver pâté
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.