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Who can resist gluten free Focaccia with lentil flour? At home, it finishes right away because it is good, soft, fragrant and more blood sugar-friendly than classic Focaccia. Watch how to prepare it!

I love focaccia because it is easy to cut into portions, freeze and stuff quickly in the morning before school even just out of the freezer: that way, by break time, it will be perfect to be enjoyed.

The addition of lentil flour helps reduce the glycaemic index of the focaccia and gives it a golden, slightly orange colour that is very pleasing to the eye. Serve it stuffed with whatever you like or enjoy it plain: whatever solution you choose, it will not disappoint you!

If you love focaccia, also try Gluten-free Buckwheat and corn focaccia.

Focaccia with Lentil Flour     

43g carbohydrates per 100g

 Ingredients

  • 400g water
  • 250g gluten free bread flour mix, brand Schär Mix B**
  • 250g gluten free bread flour mix, brand Fibreban Farmo**
  • 200g milk
  • 100g lentil flour*
  • 30g extra virgin olive oil
  • 17g brewer’s yeast
  • 10g salt
  • extra virgin olive oil for spreading the focaccia and for the emulsion
  • coarse salt
  • oregano
  • water for the emulsion

**Ingredients specific for celiacs

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

Preparation

  1. Pour water and milk into a food processor or thermomix and dissolve the brewer’s yeast in it.
  2. Pour the flours into the processor with the liquids and mix, adding oil and salt until a smooth, creamy dough is obtained.
  3. Pour the mixture onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance.
  4. Let rise for about 2 hours or until the dough has doubled in volume. Sprinkle with a grinding of coarse salt and dried oregano.
  5. Bake for about 25 minutes in a convection oven preheated to 200°C.
  6. Let the focaccia cool and brush the surface with an emulsion of water and a few tablespoons of extra virgin olive oil.

focaccia con farina di lenticchie

Version with gluten of Focaccia with lentil flour

Replace the gluten free flour with 500g wheat flour and reduce the total amount of liquid (water and milk) to 420g instead of 600g.

I promised you that I would return from my Caribbean holiday with some new recipes! Here is the Dominican Salad, a gluten free proposal from another part of the world. In fact, our holiday diet relied almost exclusively on vegetables and fruit, perfect companions in high temperatures, and the ‘winter ingredients’ in hot countries are much more similar to the produce we can get in summer here in Italy.

In this Dominican Salad (which I prepared several times in the kitchens that hosted us on our trip to the Dominican Republic), the ingredients are available practically all year round even in Italy, except for the cherry tomatoes that I bought out of season even though they come from the greenhouses of our Sicily.

One aspect that struck me in Dominican salads was the presence in large quantities of red onion , and I was especially surprised that it was very sweet and did not leave the characteristic smell in the mouth that we are familiar with and which is certainly a deterrent to its consumption when raw, at least for those who, like me, love it in all ways.

Here, then, is a way to eat the onion almost raw, but treated in such a way as to remove the essential oils that cause the smell to remain once eaten: blanch it three times in boiling water, each time clean water, for a few seconds and you’re done. Of course, you will taste the intensity of its flavour a bit less, but you will be able to enjoy it without worrying too much about social life!

Furthermore, in our suitcase we still had a packet of gluten-free taco shells purchased from one of the rare supermarkets we found on the way on our travels, which was an invaluable accompaniment to the salad that nicely solved a fog-shrouded dinner with a touch of nostalgia for the turquoise colour.

Dominican salad

9.3g carbohydrates per 100g

without taco shells

Ingredients

  • 500g already cooked chickpeas
  • 300g avocado
  • 300g cherry tomatoes
  • 80g onions
  • ½ lemon
  • extra virgin olive oil
  • salt and pepper
  • taco shells or tacos**

**Ingredients specific for celiacs

Preparation

  1. Take the onion and cut it into slices about half a centimetre thick. Put a small saucepan on the stove with a little water so that it can quickly come to the boil. When the water boils, throw in the onion slices and leave them for about ten seconds, then drain them. Throw away the water from the saucepan and put clean water back in; bring it back to the boil and blanch the onion again for 10 seconds. Repeat the operation a third time, then drop the onion into cold water for one minute and finally drain it.
  2. Drain the chickpeas and place them in a bowl, add the peeled and chopped avocado and the cherry tomatoes cut into 4 pieces; drizzle with the juice of half a lemon, extra virgin olive oil, salt and pepper and finish with the well separated onion rings.
  3. Serve the salad with corn tacos, tortillas or simply home-made bread.

And if you like salads, try my Chickpea and octopus salad with balsamic vinegar.

L'insalata dominicana pronta per essere gustata

The Dominican salad ready to be enjoyed

Version with gluten of Dominican salad

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

For a foodie, what could be nicer than getting to know the products of an area? This is the purpose of Talent for Food, the event designed to put bloggers from all over Italy in contact with companies producing and processing food, wines, spirits and liqueurs from the provinces of Padua and Treviso, of which Valdobbiadene, recently recognised as an intangible heritage of Unesco, is the best known expression.

Talent for Food: discovering the products of an area

How can you say no to such an extraordinary opportunity? So, I too submitted my application to participate in the initiative and after a few weeks I received the Mystery Box containing the 18 products to choose from to make a recipe… mouth-watering!

You can imagine that every time I embark on these wonderful adventures, there is always the fear that I cannot use most of the ingredients because of the presence of gluten… so bated breath until the mysterious box arrives!

I must admit that the first impact was… shocking, do you know why? Because the box had been damaged in transit, causing a bag of Agugiaro&Figna Molini organic wholemeal flour (one of their mills is just a stone’s throw from my house!) to break, which, of course, covered everything like a fine snowfall. What to do? Panic in the ranks! In the end, I decided to separate the gluten free products and subject them to a nice bath in the garden to try to remove all the flour from the waterproof packaging to avoid contamination of their contents when opened.

Having overcome my fear, I was finally able to ‘see’ the gifts from the land of Padua that I could use. Are you curious? Drum roll and here are the products to choose from for my gluten free proposal:

Agricola Grains high oleic sunflower oil https://www.agricolagrains.it/

Bbovis granulated stock preparation https://www.bovis.it/

Dialcos rice and quinoa pasta https://www.dialcos.it/

Molino Favero lentil flour http://www.molinofavero.com/

Goppion Native Coffee http://www.goppioncaffe.it/

Italdroghe saffron powder https://www.italdroghe.it/

Lazzaris strawberry mostarda https://www.lazzaris.com/

Serbosco artichoke cream https://www.serbosco.it/

Well organic stock https://www.brodowell.it/

My first idea of making a pie with a lentil crust, rice and quinoa pasta topped with artichoke sauce and saffron cream vanished in front of the packet of Dialsì pasta, which I found damaged, thus contaminated by the broken bag of wheat flour. I had to find an alternative quickly.

What would you have made with these ingredients?

What would you have prepared with these ingredients considering that the regulation required at least 5 ingredients to be used amongst the ones provided? One of my favourite desserts immediately came to mind: saffron panna cotta! All that was left for me to do was to think about how to use at least four more ingredients in the preparation and, despite the somewhat daunting premise, it only took a moment to come up with my dessert!

Saffron panna cotta is a bit of a workhorse of mine and I usually serve it by simply accompanying it with crumbled amaretti biscuits (super quick version), so I simply had to replace the amaretti biscuits with something similar, but more interesting: a lentil flour crumble. For this crumble, pre-cooked lentil flour and sunflower oil were two perfect allies. In fact, pre-cooked flour allows for better workability and texture, as well as shorter cooking times, and the high oleic oil is a perfect substitute for butter, but allows you to use half the amount.

Another ingredient I chose was coffee. I love coffee and its aroma paces my days, generally associating it with moments of pleasure and tranquillity, so pairing it with a dessert, the quintessential expression of pleasure, was almost a must. A nice coffe pot on the stove and voilà: I could replace water with coffee in a chocolate icing to obtain a coffee-flavoured chocolate sauce for an unforgettable treat.

The unexpected touch to the dish is the spicy sweetness of the strawberry Mostarda: Lazzaris often accompanies my cheese-based desserts (of which, as a good daughter of Parmigiano Reggiano producers, I am very fond), but never before has it accompanied a classic dessert: I’d say it passed the test very well!

Before I unveil the recipe, I’ll give you a smile: I decided to prepare the panna cotta in single portions (whereas I usually prepare it in a large version to be sliced) because I wasn’t sure about the plating…coffee chocolate cream on top or underneath? crumble on top or on the side? and the strawberry? So, with all these doubts, I prepared 8 single portions and set the whole family to work, asking each person to serve their favourite version of this panna cotta. We had a lot of fun and, above all, we ate up all the panna cotta we had prepared as a test! Fortunately, I kept a few aside to photograph and our favourite version is the one I’m sharing with you!

These are the official hashtags for Talent For Food: #talentforfood, #t4f, #aifbt4f, #aifb and this is anoter Panna cotta if you like this type of dessert.

Saffron Panna cotta with lentil crumble and strawberry mostarda

Panna cotta 20.22g carbohydrates per 100g

Crumble 46.83g carbohydrates per 100g

Coffee flavoured chocolate sauce 31g carbohydrates per 100g

Preparation time: 35 minutes

Cooking times: 30 minutes

Rest time: 6 hours

Ingredients for 8 servings

  • 500g fresh cream
  • 250g milk
  • 150g sugar
  • 2 sachets of saffron powder
  • 15g gelatine sheets* (3 sheets)

Ingredients for the crumble (you will have some left over to use as granola for breakfast)

  • 55g red lentil flour Bio Miks*
  • 40g almonds
  • 40g Demerara dark sugar
  • 30g wholemeal rice flour*
  • 20g organic high oleic sunflower oil Agricola Grains
  • 1 egg
  • 15g pine nuts

Ingredients for the coffee flavoured chocolate sauce

  • 150g fresh cream
  • 100g Goppion Coffee
  • 100g sugar
  • 75g dark chocolate*
  • 50g bitter cocoa powder*

Ingredients to complete

  • Lazzaris strawberry mostarda*

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

Preparation

  1. Soak the gelatine in cold water.
  2. Mix cream, milk and sugar and put them on the stove in a saucepan. Stir to melt the sugar and when the mixture is hot, add the saffron and squeezed gelatine; stir until the gelatine is completely dissolved.
  3. Leave to cool and pour the mixture into 8 single-portion moulds of the desired shape. Put the moulds in the refrigerator for Panna cotta to solidify and cool for at least 6 hours.
  4. Prepare the crumble. Coarsely chop the almonds, leaving some whole, and mix them with the lentil flour, rice flour, pine nuts and sugar; then add the oil and egg to moisten the mixture and when it forms large crumbs, spread them out on a sheet of parchment paper and bake in a static oven preheated to 180°C for about 15 minutes or until the crumbs are golden brown. Remove from the oven and allow to cool.
  5. Prepare the chocolate sauce. Prepare 100g of coffee; put the cocoa powder in a small pan, pour in the coffee and stir with a whisk to obtain a lump-free cream, then add the cream and sugar and put on the heat for 5 minutes, stirring well with the whisk (if you have a thermometer, the temperature should be between 70 and 80 degrees, if you do not have a thermometer, keep the mixture just below the boiling point).
  6. Turn off the stove and add the lightly chopped chocolate, stirring with a whisk so that it melts completely, then leave to cool, stirring occasionally. Once the sauce has cooled, keep it in the refrigerator until it is time to serve the Panna cotta.
  7. To complete the Panna cotta, unmould each single-portion on the serving platter, top with the coffee chocolate sauce, sprinkle with crumble and complete with a Lazzaris strawberry.
Gli ingredienti della mia ricetta per Talent for Food

The ingredients of my recipe for Talent for Food

Version with gluten of Saffron Panna cotta with lentil crumble and strawberry mostarda

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

Now it is time for dinners at home with friends to enjoy flavourful creations to warm up the evenings that welcome autumn. So, we decided to prepare a dish that could represent autumn, a recipe full of many delights, rich and tasty: Risoni pasta timbale with mushrooms.

We had a special pasta (which we also like very much cooked with vegetables from the garden), mushrooms, vegetables, cheese, and our Risoni pasta timbale with mushrooms came to life!

Risoni pasta timbale with mushrooms

25g carbohydrates per 100g

Ingredients for 6-8 servings

  • 500g gluten-free pasta, Risoni shape**
  • 250g cabbage
  • 200g fresh Porcini mushrooms
  • 200g sliced cooked ham*
  • 40g sharp Provolone cheese
  • 40g Parmigiano Reggiano cheese, grated
  • 30g leek
  • 10g dried Porcini mushrooms
  • 1 clove garlic
  • 1 tablespoon chopped parsley
  • 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)

Preparation

  1. Clean the mushrooms and slice them.
  2. In a non-stick frying pan, heat a little oil with the peeled garlic and brown the mushrooms; season with salt and pepper and sprinkle with chopped parsley. Set aside.
  3. In another non-stick pan, sauté the cabbage cut into strips with a little oil, salt and pepper and let it become soft.
  4. Chop the leek and sweat it in a pan with a little oil. Soak the dried Porcini in warm water, then cut them up and add them to the spring onion.
  5. Put a pan of water on the stove, add salt and when it boils, throw in the pasta. Stir well and cook for 4 minutes, then drain and pour into the pan with the onion and dried Porcini; add hot stock and continue stirring as if you were cooking a risotto. Add the sautéed cabbage and fresh mushrooms and, if necessary, more hot water to cook the rice.
  6. In the meantime, cover a doughnut mould with cooked ham.
  7. When the Risoni pasta is cooked al dente, take away from the heat and stir in butter, Provolone and Parmesan cheese. Pour them into the ham-lined mould, fold the ham on the upper surface as well and let the timbale rest for 1 minute before turning the mould out onto a serving plate so that the mushroom doughnut can be unmoulded.

Watch a similar version in this video recipe.

sformato-risoni-ai-funghi-senza-glutine-uno-chef-per-gaia

Version with gluten of Risoni pasta timbale with mushrooms

Replace gluten-free Risoni pasta with conventional one, all other ingredients are naturally gluten free.

Are you craving for a fresh, tasty and easy-to-make dessert, cooked with naturally gluten free ingredients? My answer is this Oat and ricotta crumble, a light and special cake that is going to conquer family and friends.

Let’s remember that oat has been considered suitable for celiacs by the Italian Celiac Association only recently and you can read the position statement here: position statement of the AIC Scientific Committee on oat products.

And since you purchased oat flour to prepare this crumble, you can take the opportunity of having this ingredient available to bake some irresistible Digestives.

Oat and ricotta crumble

 30g carbohydrates per 100g

Ingredients for a 26cm diametre tin

  • 125g oat flour*
  • 75g butter
  • 60g sugar
  • 45g brown rice flour*
  • 40g almond flour*
  • 1 egg
  • a pinch of sodium bicarbonate* (optional)

Ingredients for the filling

  • 400g Ricotta cheese
  • 200g strawberries
  • 80g sugar
  • 45g Amaretto Velvet liqueur*
  • 1/2 vanilla pod (pulp)
  • lemon or orange zest, grated

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the crumble by mixing all the ingredients in a bowl obtaining large crumbs. Set aside while preparing the filling.
  2. Put the ricotta cheese in a bowl and mix it with sugar, vanilla, Amaretto and the grated lemon or orange zest to taste to obtain a smooth and even cream.
  3. Take a hinged mould having a diameter of 24-26cm and cover it with wet parchment paper so that it adheres well to the mould. Form a layer of crumbs on the bottom using about half of the mixture, then top with the ricotta cream and the strawberries cut in pieces plunging them slightly in the cream, then complete with the remaining crumbs.
  4. Bake in a convection oven preheated to 170°C for about 40 minutes, then place in the refrigerator to cool immediately.

crumble di avena e ricotta

Version with gluten of Oat and ricotta crumble

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

Cabbage and Savoy cabbage have been with us all winter and have given us an incredible variety of preparations. One of our favourite recipes is Rice cabbage rolls au gratin and it is for several reasons.

First, we like the name in Italian, “Valigini” meaning small suitcases, trolleys, because a small suitcase always contains something we take with us on a trip and maybe even a gift from a faraway place when we return… it gives us a foretaste of surprise. Then, we like it because it is an explosion of colours in a season that is not very lively.

Moreover, it is a delicacy that can be easily served as a one-course meal, both for its satiating power and for its nutritional composition: carbohydrates, vitamins and proteins. And finally, for the delicate but, at the same time, full and rich flavour of those surprises kept in our little suitcases: the sweetness of the raisins enhanced by the unmistakable savouriness of the pecorino cheese, the crunchiness of the cashews and the tenderness of the soft green cabbage that envelops them.

In short, a preparation that makes adults happy and makes kids forget that they are eating the often ‘hated’ vegetables.

Rice cabbage rolls au gratin

13.74g carbohydrates per 100g

Ingredients for 4 servings

  • 800g cabbage cooking water
  • 370g green cabbage (the 6 largest outer leaves)
  • 150g purple cabbage
  • 200g Carnaroli rice
  • 50g Parmigiano Reggiano cheese, grated
  • 50g raisins
  • 40g red wine
  • 30g cashews or Brazil nuts
  • 30g Pecorino cheese, grated
  • 25g extra virgin olive oil
  • 25g spring onion
  • 10g butter
  • salt and pepper

Preparation

  1. Take 6 large leaves of green cabbage. Wash them and blanch them in boiling salted water for a few minutes; drain and throw them in cold water. Wait a few moments, drain them well on paper towels and keep the hot cooking water as vegetable stock.
  2. Put a little oil in a pan, soften the thinly chopped spring onion, then add the thinly sliced purple cabbage in small pieces; after lightly browning, add a drop of water and cook the cabbage almost through, allowing the liquid to evaporate.
La preparazione del riso

Rice preparation

  1. Throw the rice in the pan with the cabbage and toast it well. Pour red wine and allow to evaporate, when the smell of alcohol has disappeared, start stirring the rice using the cooking water from the outer leaves. Add the soaked raisins and lightly chopped cashews and continue to roll the rice.
Il riso pronto per la mantecatura

The rice ready for the stir-frying

  1. When the rice is almost cooked, but still rather al dente, cream it with butter and Parmesan cheese; let it cool and spread it out on a rather large plate so that the rice does not brown: in this way, the risotto should be cooked to perfection after gratin.
  2. Take the blanched leaves and cut them in half, removing the harder, thicker central rib. Place a heaped spoonful of risotto on each half and roll the cabbage forming a cylinder.
La preparazione degli involtini

Preparing the rolls

Gli involtini prima della gratinatura

The rolls before baking au gratin

  1. Place the rolls in an oven dish, sprinkle with grated pecorino cheese and drizzle a little oil on the surface.

Gratinatura

  1. Grate under the oven grill at 220°C for about 10 minutes until the pecorino is lightly browned.
Gli involtini pronti per essere gustati

The rolls ready to be enjoyed

This recipe participates in the Contest “Rice Food Blogger 2017 – Chef Giuseppina Carboni

Risultati immagini per risate e risotti Risultati immagini per chefacademy Risultati immagini per chef&maitre Risultati immagini per aifb

Enticing, tasty and rich in nutrients because it combines the delicious flavour of tuna with the wholesomeness of vegetables and the protein of Parmesan cheese.
What about today’s recipe? A Vegetable and tuna flan can become a pleasant main course, or a one-course meal dish if you want a light but tasty meal.

Certainly, this flan is a way to make even the most stubborn children eat vegetables, thus a solution to ‘train’ their taste towards vegetable dishes in which vegetables are even more prominent, as in the Three-coloured flan.

Want some advice? You can easily make double the amount because I am sure your family will not complain eating the dish a second time!

 

Vegetable and tuna flan

4.28g carbohydrates per 100g

Ingredients

  • 400g aubergine
  • 400g courgettes
  • 200g tuna in oil, drained
  • 60g Parmigiano Reggiano cheese, grated
  • 40g breadcrumbs**
  • 2 eggs
  • 20g milk
  • extra virgin olive oil, parsley, basil, salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash, dry and clean aubergines and courgettes. Using a mandoline, slice the vegetables to a thickness of 2-3mm and cook them sprinkling them with a pinch of salt in a hot non-stick pan until they are soft.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

  1. Put the eggs in a bowl and beat them lightly with milk and a pinch of salt. Add chopped tuna, grated cheese, chopped parsley and basil and 10 grams of oil.
  2. Lightly grease a rectangular mould (approx. 24x12cm), form a layer of aubergines, cover with the tuna mixture and then a layer of courgettes. Continue until all ingredients are used up.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

  1. Sprinkle the surface with breadcrumbs, drizzle with a little oil and bake in a convection oven preheated to 180°C for 30 minutes.
    Serve warm or cold to taste.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Vegetable and tuna flan

Replace the gluten-free breadcrumbs with standard breadcrumbs.

Today we want to try a speciality of Asian cuisine, a light but tasty dish that combines rice with vegetables, fish and spices.
In short, an irresistible one-course meal: Cantonese rice.

If you like oriental flavours, how about a curry preparation? We love Couscous with prawn and courgette curry!

Here’s the shopping list!

Cantonese Rice

20.48g carbohydrates per 100g

Ingredients

  • 300g long-grain rice
  • 150g shelled prawns
  • 150g yellow pepper
  • 150g red pepper
  • 100g peas
  • 50g spring onion
  • 50g soy sprouts
  • 2 eggs
  • 1 piece of fresh ginger
  • 2 tablespoons of soy sauce
  • extra virgin olive oil

Preparation

  1. Cook the rice in plenty of salted water, drain and set aside.
  2. Chop the spring onions and sauté them in the wok with a few tablespoons of oil together with the diced pepper and soy sprouts.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Add the peas and chopped ginger after 5 minutes. Let the vegetables cook for about 10 minutes, then add the shrimps and let them warm up well. Remove the mixture from the wok and keep it warm.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Whisk two eggs in a bowl, put 2 tablespoons of oil in a hot wok and add the eggs by scrambling them with two chopsticks (the kind used in Chinese restaurants).

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Once the egg is finally done, add it to the rice and vegetables, top with 2 tablespoons of soy sauce and serve piping hot.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Cantonese rice

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

 

Sweet and savoury together, but also mint and chocolate coming together, our recipe today is a mix of flavours and contrasts: After-eight egg pasta triangles.
A pleasant pasta enclosing a soft filling with an intense flavour. In short, an appetising first course to surprise with something new and unexpected.

If you love fresh pasta, also try Sardinian Culurgiones a work of art of workmanship and taste!

 

After-eight egg pasta triangles

29.48g carbohydrates per 100g

Ingredients for the egg pasta for 8 persons

  • 500g fresh pasta flour mix, brand Molino Dallagiovanna**
  • 5 eggs
  • 15g bitter cocoa powder*
  • 40g water
  • 20g extra virgin olive oil
  • 3g salt

Ingredients for stuffing

  • 400g boiled and mashed potatoes 300g freshly grated sweet Pecorino cheese
  • 30g grated medium-aged Pecorino cheese
  • 30g extra virgin olive oil
  • 10g chopped mint
  • 1 clove of garlic, finely chopped
  • milk and salt as needed

** Ingredients specific for celiacs

Preparation

  1. Prepare the dough by mixing flour, eggs, cocoa, water, oil and salt by hand or in a planetary mixer. In no time, you will obtain a smooth and elastic dough. Wrap it in cling film and let it rest.
  2. Meanwhile, prepare the filling.
    Put the grated cheese and the mashed potatoes in a bowl and mix well until an even mixture is obtained. Heat the olive oil in a small pan and as soon as it is hot, add the chopped garlic and stir; turn off the heat and add the chopped mint. Let it rest for a minute, then pour the aromatic oil over the potato and Pecorino mixture. Mix well, add salt to taste and, if the mixture is too thick, soften it with a few tablespoons of warm milk.
  3. Now, take the dough and roll it out with a pastry cutter to the penultimate or third last hole; with a toothed cutter, cut 8cm squares.
    Using a teaspoon, or your hands, place the filling in the centre of the square, then close forming a triangle and pinching the edges together to seal the ravioli tightly.
    Bring the water to the boil, salt it lightly and gently toss in the triangles. After a few minutes, drain them and dress them with melted butter together with a few mint leaves and grated Parmesan or Pecorino cheese.

Triangoli-di-sfoglia-after-eight-ph-chiara-marando

Version with gluten of After-eight egg pasta triangles

Replace gluten-free flour with wheat flour and reduce the amount of water used to 15g.

But how pleasant is it to breathe in the aroma of freshly baked bread? It gives your home that extra touch of enveloping warmth that soothes. That we like bread a lot is a well-known fact by now, but today we have chosen to share with you an alternative and tasty version to be enjoyed slice by slice: Olive bread braid.

Ready to work? Also try Vegetable buns.

Olive bread braid

45.58g carbohydrates per 100g

Ingredients

  • 450g water
  • 450g flour mix for bread, brand Nutrifree**
  • 70g pitted olives
  • 50g buckwheat flour*
  • 20g extra virgin olive oil
  • 20g sprouted buckwheat flour* (optional)
  • 12g brewer’s yeast
  • 5g salt
  • oil to brush the surface, flour* for dusting the board

**Ingredients specific for celiacs

Preparation

  1. Dissolve the yeast in the water, add the water to the flours, in a bowl or a planetary mixer, and mix. Add the oil, salt and chopped olives and continue to knead until smooth and homogeneous. Let the dough rise for about 1 hour.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

  1. Divide it into three equal parts, form three cylinders and twist them together to form a braid. Place the braid on a baking tin covered with parchment paper and leave it to rise for about 1 hour or until nice and swollen.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

  1. Bake in a static oven preheated to 190°C for about 30 minutes.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia