Tag Archive for: gluten free low carb

Pear and chocolate pudding

Pears and chocolate are a great classic that makes our mouth water just by thinking of their flavour. If we add to this the fact that this Pear and chocolate pudding is super light, we have found a solution to satisfy our craving for sweets without destroying our effort to follow a balanced diet.

This Pear and chocolate pudding is not only a perfect dessert, but it is also excellent as an alternative breakfast or mounth-watering afternoon snack.

Do you know where this recipe comes from? From chatting with a customer of my greengrocer’s who was buying pears to cook this pudding, which I wanted to make even more irresistible by completing it with a chocolate cream!

budino-di-pere

Pear and chocolate pudding

carbohydrates 20,82g per 100g with sweetener

Ingredients for the pudding for 4 servings

  • 500g pears, peeled and cored
  • 40g thick coconut milk or water
  • 20g brown rice flour*
  • sweetener* or sugar

Ingredients for the chocolate ganache

  • 70g bitter chocolate
  • 40g plant or cow’s milk
  • toasted hazelnuts

**Ingredients specific for celiacs

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

Preparation

  1. Dice the pears and cook them in a pan with coconut milk or water: if you use water, you won’t have the pleasant coconut note.
  2. When pears start di undo, add the rice flour, stir well and blend to a cream: adjust sweetness adding sweetener or sugar to taste.
  3. Pour into 4 little glasses and put in the refrigerator.
  4. Meanwhile, prepare the chocolate ganache chopping the bitter chocolate and pouring on top of it the milk brought to a boil; stir with a whisk to a smooth and even cream.
  5. At the time of serving, take the glasses out of the refrigerator and complete with the chocolate ganache: if the chocolate has become too hard, warm it up to make it runny and garnish with chopped hazelnuts.
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Recipes with Porcini: Omelette with Porcini and Provolone cheese

Autumn in Parma means Porcini because the local town of Borgotaro has its Fungo Porcino PGI, protected by a Consortium. What recipes with Porcini mushrooms can we prepare? Certainly this delicious Omelette with Porcini and Provolone cheese.

Porcini mushrooms from Borgotaro are not cultivated, but they grow wildly and the hunting season goes from late spring to late autumn. Porcini are rounded and plump, they feature a typical mushroom smell and aromatic flavour. Depending on the type, their caps can range in colour from brown to red or from cream-white to chestnut or blackish brown.

From a nutritional point of view, it is important to remember that mushrooms should be eaten with moderation because, even if edible, they are always slightly toxic, yet they are very rich in micronutrients and low in calories. So, try this super fast omelette that will make you fall in love with it!

If you like omelettes, try my Rolled omelette.

Omelette with Porcini and Provolone cheese

2g carbohydrates per 100g

frittata-ai-porcini-e-provolone

Ingredients for 4 servings

  • 8 eggs
  • 400g peeled tomatoes
  • 300g mild or sharp Provolone cheese
  • 300g Porcini mushrooms
  • 2 sprigs of parsley
  • 4 twigs of basil
  • 1 clove of garlic
  • 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, sauté them in a large non-stick frying pan with a dribble of oil and the clove of garlic for 5-6 minutes. Adjust salt and pepper, then dust with chopped parsley and remove the garlic.
  2. Chop the onion thinly and put it in another frying pan with a dribble of oil, then add the peeled tomatoes in pieces and cook for 15-20 minutes adjusting salt.
  3. Beat 2 eggs in a bowl, add a pinch of salt and pepper, slightly oil a non-stick pan of 18cm diameter and pour the beaten eggs in it. Cook the omelette on one side only over medium heat.
  4. Spread on the surface ¼ of the warm Porcini and ¼ of the thinly sliced Provolone cheese, then fold the omelette and put it in the frying pan with the peeled tomatoes.
  5. Repeat the operation with the other 3 omelettes. Put a lid on the frying pan containing all the omelettes and heat them up to melt the cheese. Serve.

 

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