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Cabbage, potato and shallot soup

If winter means soups, soups in January mean winter vegetables, of which cabbage and potatoes are surely the most common example, and this Cabbage, potato and shallot soup is also the symbol of peasant cuisine par excellence, enriched with an idea for a zero waste recipe.

Even if the Christmas holidays of 2020 were not all about socialising and big family meals, the rich menus of tradition are too good not to tempt us, and so, as a recipe for Epiphany that makes us turn off the lights of celebrations, I propose a simple dish, prepared with what is hardly missing in the kitchen in winter: the long-lived vegetables that love the cold and dark winter days, namely cabbage, potatoes and various onions.

Added to this is also a necessity. After preparing kilos and kilos of succulent fillings made from stewed meat and Parmigiano Reggiano of two different maturations for Anolini or Cappelletti alla parmigiana, my fridge is full of cheese rinds that it would be sacrilegious to throw away, so I urgently need ideas on how to make the most out of them, and soups are always a good solution.

And since it is customary to consume pulses, particularly lentils, as a wish for wealth and abundance for the New Year, I thought I would complete the soup by adding Barilla Legumottithe fantastic grains made with lentil, chickpea and pea flour, which in just 9 minutes give us the full and authentic flavour of pulses in the form of pasta: you know I am a real fan of Legumotti, which I have also proposed in other mouth-watering recipes.

With the simplicity of a zero waste dish, vegetarian and prepared with few ingredients, I wish you a 2021 of health, serenity and… lots of work for everyone!

Le verdure della zuppa

Cabbage, potato and shallot soup

6.65g carbohydrates per 100g

Ingredients for 4 servings

  • 1lt vegetable stock
  • 500g cabbage
  • 230g potato
  • 125g Barilla Legumotti*
  • 100g shallot
  • 50g rinds of Parmesan cheese
  • 1 clove garlic
  • extra virgin olive oil
  • pepper
  • salt

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

Preparation

  1. Cut the shallot into thin slices and brown it in a pan with a little extra virgin olive oil. Add the finely diced potatoes and chopped garlic clove and season for a few minutes. Finally, add the cabbage cut into strips, mix well and cover with the vegetable stock.
  2. Also add the Parmesan cheese rinds: use a knife to scrape the outer surface to remove any dust, then cut them into pieces of a few centimetres. Put the lid on and cook for 20 minutes.
  3. Adjust salt, throw the Legumotti into the soup and add vegetable stock if there is not enough liquid to cook.
  4. Serve the soup with a drizzle of oil and a grinding of pepper.

Zuppa di cavoli, patate e scalogno

Version with gluten

This recipe is naturally gluten-free.

 

 

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Venere rice turrets with almond cream and tomatoes

When you don’t know what to do and are in the mood for a tasty, beautiful and complete and balanced first course or one-course meal, Venere rice turrets with almond cream and tomatoes are definitely a possible answer, even fun to prepare together with me.

Discovering Venere rice

Did you know that Venere rice is an all-Italian product? It is the first Italian brown rice born, cultivated and processed exclusively in the historical rice-growing lands of Piedmont and the beautiful Tirso Valley in Sardinia.

It was the seed co-operative Sapise (Sardo Piemontese Sementi) that in 1997 crossed a very hardy local white rice variety with a black Asian variety that could not be cultivated in Italy, resulting in this rice that was named Venere after the planet in our solar system, but also after the goddess of love for its alleged aphrodisiac powers (in Asia, these properties are attributed to the black colour of the rice!). The trademark is registered and you can find all the information by clicking on this link: https://www.risovenere.it/

Personally, I find the aroma and taste of Venere rice irresistible, which makes me overcome any reluctance in the face of the long cooking time, which is the characteristic of all wholegrain rice types. Well, we know that brown rice has a much lower glycemic index than white rice, so this characteristic also makes it preferable to other options.

The quantities I propose for the almond and tomato cream, will certainly leave you with a little more than you need to serve the turrets, but I think it is worth making more so you can combine it with vegetable Pinzimonio and croutons as a healthy and delicious dip.

One last note that certainly never hurts: Venere rice turrets are also a treat for the eyes!

My recipe for Venere rice turrets with almond cream and tomatoes    

11.26g carbohydrates per 100g

 Ingredients for 4 turrets

  • 160g Venere rice
  • 300g cow’s milk mozzarella
  • 300g San Marzano tomatoes
  • 40g peeled almonds (soaked in water for a few hours)
  • 30g bread**
  • 12 cherry tomatoes
  • 2 tablespoons of lemon juice
  • 1 tablespoon of anchovy sauce or a few anchovies in oil
  • 1 bunch of basil
  • basil leaves to complete
  • extra virgin olive oil
  • apple vinegar
  • 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 rice in salted water, drain it and season it with lemon juice and anchovy sauce or 2 anchovies melted in olive oil in a heated pan for a few minutes, then let it cool. Cut 6 slices of mozzarella and let them drip. Take some square cutters 6-7cm long and fill with a layer of Venere rice, one of mozzarella then one of rice and press the layers down. Let it rest.
  2. Drain the almonds and put them in a food processor with the chopped San Marzano tomatoes, a pinch of salt, a handful of basil leaves and the crumbled bread. Blend until creamy.
  3. Cut the cherry tomatoes and season them with oil, salt and apple vinegar.
  4. Unmould the rice and mozzarella turrets, garnish with cherry tomatoes and a quenelle of tomato and almond cream on top of the turret. Complete with a few basil leaves, a drizzle of oil and a grinding of pepper.

Foto delle Torrette di riso venere con crema di mandorle e pomodori

Version with gluten of Venere rice turrets with almond cream and tomatoes

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

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Legumotti Salad with Caramelised Tropea onion

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Salads are a perfect solution for summer and this Legumotti salad mixed in a smooth, velvety Swiss chard cream, completed by sweet caramelised Tropea onions will give you the pleasure of a great gourmet dish.

The recipe is naturally gluten free and is rich in vegetable protein and fibre, suitable to be eaten at lunch or dinner, warm or cold; it is perfect as a main course if eaten in a large portion, or as an appetiser or first course if served in smaller quantities.

The Swiss chard cream will be a real surprise that you can use for so many other preparations: use it as an accompanying sauce for flans and fresh stuffed pasta, roast meat, mixed salads and, of course, as a sauce for pasta dishes (gnocchi with this cream are delicious).

Caramelised Tropea onions don’t need to be introduced. The only attention we have to pay is to the sugar they contain, either naturally or by adding brown sugar to caramelise them. In fact, onions behave like some other vegetables (e.g. carrots and peppers) which, when cooked, considerably increase the amount of carbohydrates per 100g: the raw onion contains 5.7g/100g, whereas once cooked, the value rises to 23.6g/100g.

For this reason, I have given you the carbohydrate value of caramelised onions separately so you can better calculate the carb count when adding them to your dish or preparing them for many other applications. Oh yes, because once you have prepared the caramelised Tropea onion, you can use it to season a pasta dish, fill a sandwich or focaccia, accompany a meat or fish main course, or even to complete a spoon dessert that I happened to taste on one of my culinary adventures.

Insalata di Legumotti con cipolla di Tropea caramellata

Legumotti salad with Swiss chard cream, caramelised Tropea onion and topped with grated salted ricotta

Legumotti Salad with Caramelised Tropea onion

24.52g carbohydrates per 100g cooked Legumotti pasta with Swiss chard cream

47.62g carbohydrates per 100g caramelised Tropea onion

 

Ingredients for the Legumotti and Swiss chard cream

  • 250g Barilla Legumotti*
  • 300g fresh Swiss chard already cleaned (without the harder white ribs)
  • 80g spring onion
  • 20g extra virgin olive oil
  • 1 clove garlic
  • salted ricotta
  • marjoram
  • salt and pepper

Ingredients for caramelised onion

  • 450g Tropea onions
  • 30g apple vinegar
  • 20g extra virgin olive oil
  • 20g brown sugar
  • salt and pepper

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

Preparation

  1. Start with the caramelised onions, which are the most time-consuming preparation. Cut the onions in half and slice each half into fan shapes. Wilt them in a non-stick pan with extra virgin olive oil on low heat and with the lid on; after 10 minutes, add the apple vinegar and brown sugar; season with salt and pepper and cook for a further 10 minutes, leaving the pan uncovered in case there is liquid on the bottom. Put the onions aside.
  2. Wash and clean the Swiss chard. Put a pot of lightly salted water on the stove and when it boils, blanch the Swiss chard for a minute, drain it and throw it into cold water. Pour it into a colander so that it drains well.
  3. Chop the leek and put it in a non-stick pan with the extra virgin olive oil and the clove of garlic; add the lightly wrung Swiss chard; season with salt and pepper, a pinch of marjoram and leave to gain flavour for about ten minutes. Remove the garlic, transfer the vegetables to a food processor and blend them to a smooth, homogeneous cream.
  4. Put a pan of water on the stove, add salt and when it comes to the boil, cook the Legumotti for 9 minutes. Drain them and put them in a bowl. Dress them with the Swiss chard cream and serve them on individual plates. Complete with caramelised onions and a grating of salted ricotta cheese. You can eat Legumotti warm or cold as you like: I love them in all preparations, so here is another recipe that may interest you, Legumotti with vegetables.

Version with gluten

The recipe is naturally gluten-free, so no adaptation is required

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Insalata di pesce spada

Swordfish salad is a fresh and quick summer recipe. Whether for lunch or dinner, it is naturally gluten free and has a negligible amount of carbohydrates, so swordfish salad is a light main course that brings everyone together and helps us find ideas for eating fish at least 2-3 times a week.

It might sound strange to you, but with my children I had more difficulty in getting them to accept and consume fish than vegetables. Therefore, as vegetables are among the most popular ingredients in our family, I thought of using them to make swordfish welcome as well, and the experiment was successful!

Not only has the swordfish been eaten with great voracity, but I have been asked to prepare it this way a little more often… so I will try to comply! Also because the meal will be ready in just a few minutes.

Insalata di pesce spada pronta per essere servita

Sword fish salad ready to be served

Swordfish salad

carbohydrates per 100g negligible

Ingredients

  • 400g swordfish
  • 300g small courgettes
  • 200g cherry tomatoes
  • 40g extra virgin olive oil
  • 30 g pitted Taggiasca olives*
  • 1 clove garlic
  • 2 basil leaves
  • grated lemon zest
  • rosemary, shallot, chilli pepper, salt and pepper to taste

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

Preparation

  1. First of all prepare the aromatic oil: heat about 20g of oil, then remove it from the heat and add a peeled and halved shallot, 1 clove of garlic and rosemary.
  2. Put a little oil in a non-stick frying pan and cook the julienne-cut courgettes over high heat; season with salt and pepper.
  3. Cut the swordfish into cubes of about 2cm and sauté them in a non-stick pan with the remaining oil.
  4. Now assemble the salad by placing the courgettes, swordfish, sliced cherry tomatoes, pitted olives and chopped basil in a bowl. Stir everything together, then season with salt, pepper, a pinch of finely chopped chilli pepper, a grating of lemon zest and the aromatic oil passed through a colander.
  5. Serve the salad warm or cold to taste. And if you want some ideas for another salad, try this Dominican Salad.

 

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Raspberry panna cotta

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La panna cotta ai lamponi è uno dei dolci più semplici e flessibili che conosca (credetemi!). E’ naturalmente senza glutine quindi perfetta per i celiaci ed è perfetta anche per chi è affetto da diabete avendo l’accortezza di sostituire una parte o tutto lo zucchero con un dolcificante di propria scelta.

Durante l’estate, la panna cotta è un dolce fresco e pratico che potrete accompagnare con salse preparate con qualsiasi frutto di stagione.

Raspberry panna cotta is one of the simplest and most flexible desserts I know (believe me!). It is naturally gluten free, making it perfect for celiacs and it is also perfect for people with diabetes, taking the precaution of replacing some or all of the sugar with a sweetener of your choice.

During the summer, Panna cotta is a fresh and practical dessert that you can accompany with sauces made from any seasonal fruit.

You can also decide to make it more or less rich in fat by playing around with milk and cream: the important thing is that you have a total of 500g when you mix them together, but you can vary their proportions as you like… bearing in mind that if it is called Panna (i.e. cream) cotta, the original recipe certainly expresses its preference.

Preparation will only take you a few minutes, but you have to allow time for the Panna cotta to solidify, so remember to plan ahead if you want to serve it to your guests, perhaps making it the day before so you have less to do at the last minute.

Raspberry panna cotta    

19.64g carbohydrates per 100g raspberry panna cotta with sugar

Ingredients for 6 servings

  • 250g milk
  • 250g cream
  • 100g sugar or sweetener* as desired
  • 10-12g gelatine sheets* (follow the instructions given for the product you choose)
  • a bit of vanilla from the pod

Ingredients for the raspberry sauce

  • 220g raspberries
  • 30g sugar or sweetener* to taste
  • 30g lemon juice

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

Preparation

  1. Pour the milk and cream into a saucepan, add the sugar or sweetener and put everything on the heat, stirring occasionally so that the sugar dissolves well.
  2. Separately, soak the gelatine in water to soften it. When the milk is about to reach the boil, remove from the heat and add the squeezed gelatine while stirring with a whisk. Let it cool down, then fill the moulds you selected. Put them in the refrigerator for a few hours until the mixture becomes thick.
  3. Meanwhile, prepare the raspberry sauce. Place the raspberries in a non-stick pan with the lemon juice and sugar or sweetener. Let the raspberries cook for 5 minutes over high heat until they release a bright red sauce. Let it cool down.
  4. Remove the Panna cotta from the moulds and place it directly on the serving platter, decorate it with the raspberries and their sauce either cold or warmed in a microwave or on the stove.

Version with gluten of Raspberry panna cotta

The recipe is naturally gluten free, so no adaptations are needed.

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Gluten-free from the world: Dominican salad

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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.

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Turmeric and lemon chicken tajine

What to do with a free-range chicken if you have a Tajine pot in your kitchen equipment? A naturally gluten free dish to bring diabetes and celiac disease together: Turmeric and lemon chicken tajine.

Looking out of the kitchen window, a picture that changes daily according to the colours the sky takes on has been accompanying me for weeks. This is the maple tree that has lived with us since we moved in our current place, and every year in autumn it gives us palettes of colour that turn on and off depending on how the sun’s rays or the rain hit its leaves.

It was the colours of these leaves that made me think of the orange of turmeric and the yellow of lemon. Add to that the fact that my parents gave me some free-range chickens directly from the farm where they live, well, I couldn’t help but prepare a dish that is as simple as I like, but absolutely unforgettable.

And you know what? Although the colours are those of autumn, this chicken is a delight at any time of the year and with whatever side dish you are comfortable preparing.

Turmeric and lemon chicken tajine

carbohydrates per 100g negliglible

Ingredients for 4 servings

  • 3-4 chicken legs (depending on size)
  • approx. 200g stock
  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp turmeric
  • 2 tbsp chopped parsley or coriander
  • 1 lemon
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Heat the oil in the Tajine or in a saucepan. Gently fry the thinly sliced onion and the clove of garlic for 3-4 minutes without browning them. Add the chicken pieces and brown them evenly, turning the pieces often and adjusting the heat.
  2. Add turmeric, 1 tablespoon chopped parsley or coriander, stock, lemon peel (only the yellow part) in large pieces, salt and pepper, then simmer with the lid on for about 2 hours (cooking times depend on the chicken!).
  3. If necessary, remove the lid, turn up the heat and allow the cooking juices to thicken slightly.
  4. Serve accompanying the meat with a side dish of seasonal vegetables to taste or even these Cauliflower patties.
I colori della Tajine di pollo alla curcuma e limone

The colours of the Turmeric and lemon chicken tajine

Version with gluten of Turmeric and lemon chicken Tajine

The recipe contains only naturally gluten-free ingredients.

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Chicken with peppers and goji berries

This is the second recipe dedicated to the 70th anniversary of the National Carmagnola Pepper Fair and is one of our favourites when we are very hungry, have little time and want something tasty and light: Chicken with peppers and goji berries, naturally gluten free and with very few carbohydrates. If you want to look at the first recipe again, here it is: Gazpacho of yellow tomatoes, peppers and crispy prosciutto.

Pepper is a typical summer vegetable, particularly popular in hot countries, although it is now cultivated all over the world. Its versatility in cooking is extraordinary, and from a nutritional point of view it is rich in vitamin C, even richer than oranges, which are often considered the champions in ‘this speciality’.

Well, by combining peppers with goji berries, which by the way belong to the same family, we can enjoy their countless health benefits. Goji berries are to be consumed with caution for those with diabetes because they have a high carbohydrate content, as much as 64g per 100g of product, and also calories, but at the same time are rich in protein, sodium, calcium, phosphorus, potassium, manganese, lipids such as omega 3 and omega 6, magnesium, chromium, vitamins C, E and B1, carotene, amino acids, fibre, lutein and germanium.

Eating a dish like this one that is a joy for the eyes, for the palate and for our well-being seems to me the best way to celebrate a very respectable birthday!

Chicken with peppers and goji berries

3.49g carbohydrates per 100g

Ingredients for 4-6 servings

  • 700g chicken breast
  • 380g yellow, red and green peppers
  • 80g leek
  • 30g goji berries
  • 1 sachet of saffron
  • extra virgin olive oil
  • salt

Preparation

  1. Soak the goji berries in lukewarm water for 30 minutes.
  2. Cut the chicken into strips, mix with the saffron and leave to season for about 30 minutes.
  3. Cut the leeks into thin rounds and the peppers into strips for sautéing. Heat a wok, pour in a few tablespoons of oil and sauté the leek alone first, then add the peppers; season with salt and cook over a high flame for 5 minutes, stirring often. Set them aside.
  4. Put another 3 tablespoons of extra virgin olive oil in the wok and stir-fry the chicken for 5-6 minutes, then add the goji berries, season with salt and continue cooking for 1 minute.
  5. Remove the chicken from the heat, mix it with the peppers and serve hot or lukewarm accompanied by a mixed salad.

 

Version with gluten of Chicken with peppers and goji berries

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

 

This recipe was submitted to the Contest ‘Carmagnola Pepper: 70 years in 70 recipes’

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Gazpacho with yellow tomatoes, peppers and crispy prosciutto

Why a Gazpacho with yellow tomatoes, peppers and crispy prosciutto? For the memories and for my love of Spain and peppers.

The first time I heard about the Carmagnola pepper was a few years ago when my neighbour gave me a jar of pickled peppers prepared by her parents who used to travel to Piedmont every year in September to buy the raw material.

I have never forgotten those peppers: the bright colours, the sweet but firm flavour and the crunchy texture made me fall in love at first taste. It was that taste that prompted me to find out where this delicious fruit of the earth came from.

Carmagnola and its pepper

Its land of origin is precisely the Carmagnola area in Piedmont and there are various types (the one I tasted was the ‘Corno di bue’, perfect for preserves). The pepper arrived in this area at the beginning of the 20th century and today it represents a fundamental resource for agriculture and the local economy and is a foodstuff known and appreciated in Piedmont and Italy for its intense yellow or bright red colour, its aroma and its wholesomeness.

Every year, in early September, Carmagnola hosts the National Pepper Fair, the largest in Italy dedicated to an agricultural product, offering 10 days of gastronomic, cultural, artistic events, and creative and engaging experiences for all senses and all age groups. Well, this year the fair reaches an extremely important milestone, namely its 70th anniversary, which is being celebrated by collecting recipes that feature pepper as their star. This fresh and fragrant Gazpacho is my way of wishing long life to a product of the earth that often graces our table with its flavours, aromas and colours. All the best, then!

Try also this recipe with Carmagnola peppers: Chicken with peppers and goji berries.

Gazpacho with yellow tomatoes, peppers and crispy prosciutto

12.58g carbohydrates per 100g

Ingredients for 4 servings

  • 500g yellow tomatoes
  • 3 peppers, 2 yellow and 1 red (approx. 270g when cooked and peeled)
  • 100g sandwich bread** or these Rustic loaves
  • 100g sliced Parma ham
  • 100g vegetable stock
  • basil leaves
  • extra virgin olive oil
  • chilli, salt and pepper

** Ingredients specific for celiacs

Preparation of Gazpacho with yellow tomatoes

  1. Clean the peppers, cut them in half, remove the stalk, seeds and white filaments, then place them in the oven under the grill at 200°C until the skin is slightly dark. Seal the peppers in a paper bag and when they are cold, peel them and set them aside. Cut ¾ of the red pepper into strips and keep aside.
  2. Place the tomatoes, bread, stock and peeled peppers (except for the red pepper in strips) in a blender to obtain a cream; season with chilli, salt and pepper.
  3. Place the Parma ham in the microwave oven on medium power and short time, and repeat the operation until the ham is crispy.
  4. Prepare small bowls with the tomato gazpacho, pepper strips, crispy ham pieces, a few basil leaves and a drizzle of extra virgin olive oil.
Il Gazpacho di pomodori gialli, peperoni e crudo croccante

The Gazpacho of yellow tomatoes, peppers and crispy prosciutto

Version with gluten of Gazpacho with yellow tomatoes, peppers and crispy prosciutto

For the version with gluten of the recipe, replace the gluten-free sandwich bread with conventional bread.

This recipe was submitted for the Contest ‘Carmagnola Pepper: 70 years in 70 recipes’

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Gola Gola asparagus risotto

Summer suddenly arrived and, with the good weather, so did wonderful opportunities to meet. Like the Gola Gola Festival in Piacenza from 9 June. I was given the honour of opening the dances with my gluten-free proposal designed to tempt everyone: Gola Gola asparagus risotto.

In a festival dedicated to food, I believe it is fundamental to give space to local products, so I thought of choosing some of the many ingredients of the that area: Pontenure asparagus (given the season), Malvasia dei colli piacentini wine and Grana Padano cheese. All this on a very special base, namely my favourite Carnaroli rice, the one cultivated by Riserva San Massimo within the Lombardy Ticino Valley Park, a gift for the palate and for those who care about preserving biodiversity.

A possible alternative to the cheese crisp is another famous product from Piacenza: its pancetta, also made crispy in a non-stick pan, or in the microwave oven, following the same procedure as described for the cheese.

So run to buy some asparagus not to miss the season and enjoy this delicacy!

Gola Gola asparagus risotto

23.55g carbohydrates per 100g

without the reduction of Malvasia wine  

Ingredients for 4 servings

  • 1.2 litres of previously prepared meat stock
  • 600g Malvasia dei colli piacentini white wine
  • 400g asparagus, already cleaned
  • 320g Carnaroli rice Riserva San Massimo
  • 100g Grana Padano cheese
  • 30g spring onion
  • 30g butter
  • 20g sesame seeds
  • 20g brown sugar
  • 3 cardamom berries
  • 1 star anise berry
  • 1 cinnamon stick
  • nutmeg, extra virgin olive oil, salt and pepper to taste

Preparation of the Malvasia reduction

  1. First, prepare the Malvasia reduction because it is the most time-consuming operation. Pour almost all the wine into a thick-bottomed saucepan (keep about 60g for dousing the rice), add the spices and brown sugar and let it simmer without a lid for about 1.5 hours or until the wine has turned into a rather thick, amber-coloured liquid.

Preparation of Risotto

  1. Wash the asparagus and cut them into 3 parts: remove the woody part, keep the tips whole and cut the middle part of the asparagus into pieces. Put the asparagus chunks in a saucepan with about 200g of stock and cook them, leaving the pan uncovered. Once cooked, put the asparagus in a blender to obtain a cream, season with salt and set aside.
  2. Prepare the cheese and sesame crisps. Mix 30g of cheese and the sesame seeds, then place a spoonful of the mixture on a plate, forming a kind of disc with the back of the spoon. Place everything in the microwave for a short time on medium power until the cheese has melted slightly. With the help of a scraper, remove the disc from the plate and keep it aside.
  3. You can now start preparing the risotto.
  4. Sweat the finely chopped spring onion in a saucepan with a little oil.
  5. Toast the rice in the saucepan with the leek for about 3 minutes in order to have the grains well transparent with the white central part, then sprinkle with the Malvasia kept aside and let it evaporate.
  6. Start stirring the rice adding a ladle of boiling stock. Continue stirring and add more stock only when the rice has absorbed almost all the liquid. After about 5 minutes, add the asparagus tips, then continue with the stock and stirring. A few minutes before the end of cooking, add the blended asparagus and mix well. When the rice is still well al dente, remove from the heat and add the frozen butter, stirring the rice well so that the starch is released to form a nice cream, add the grated cheese and continue stirring until it is completely incorporated; add salt to taste. Cover the risotto with a tea towel and let it rest for a minute.
  7. Plate the rice and complete with a few pieces of sesame crisp and drops of Malvasia reduction.
Risotto-asparagi-senza-glutine-gola-gola-festival

Gola Gola asparagus risotto

Version with gluten of Gola Gola asparagus risotto

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

If you like risottos, try my Celeriac risotto with apple and rose mayonnaise

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