Tag Archive for: gluten free pasta

Paccheri filled with artichoke cream

For us, cold weather means hearty, complete and richly flavoured dishes, recipes capable of warming up the moments at the table while letting us savour the days with family and friends: this is what our Paccheri filled with artichoke cream feature.

Time constraints every day certainly don’t help, but this time we have come up with a proposal that can be made and stored in the freezer ready-made… all you have to do is warm it up when needed.

Ready to cook Paccheri filled with artichoke cream? And if you love artichokes, try also Gnocchetti with lentil flour.

Paccheri filled with artichoke cream

14.02g carbohydrates per 100g

Ingredients for the filling

  • 400g mixed ricotta
  • 200g cream of artichoke*
  • 150g gluten free Paccheri**
  • 30g Parmigiano Reggiano cheese, grated
  • salt and pepper

Ingredients for the béchamel sauce

  • 250g milk
  • 20g wholemeal rice flour*
  • 10g Parmigiano Reggiano cheese, grated
  • 10g butter
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the filling by mixing ricotta cheese, artichoke cream (you can choose your favourite, we used Prontofresco Greci artichoke cream ) and the Parmesan cheese; season with salt and pepper and set aside.
  2. Meanwhile, cook Paccheri in boiling salted water and drain them when slightly al dente. Put them in cold water to stop the cooking process. Let them barely dry, fill them with the ricotta cream and place them horizontally in an oven dish.
  3. Prepare a béchamel sauce by melting the butter in a pan, add the flour and stir well with a whisk so that no lumps form. Next, heat the milk on the stove and, when it is close to boiling, remove it from the heat and pour it into the pan with the butter and flour while continuing to stir with a whisk.
  4. Put the pan back on the heat, season with salt and pepper and, when it comes to the boil, remove from the heat and let it cool down.
  5. Cover Paccheri with the béchamel sauce and put in a convection oven preheated to 200°C for about 15 minutes.

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Filled Paccheri ready to be enjoyed

Version with gluten of Paccheri filled with artichoke cream

Replace gluten-free Paccheri with standard Paccheri, all other ingredients remain unchanged.

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Venere rice pasta salad with vegetables

What could be better in summer than a nice, fresh Venere rice pasta salad with vegetables?

In our opinion, it is the ideal dish for the summer months, perfect for satiating hunger after returning from the beach, but also for an evening out with friends. It can be prepared in advance, in large quantities, and stored to have a great, healthy meal ready immediately.

Let’s prepare this vegetarian recipe then!

Would you like another idea for a summer salad? Try this Swordfish salad or Tomatoes with anchovy flavoured croutons.

Here’s how to prepare it!

Venere rice pasta salad with vegetables

24.65g carbohydrates per 100g

Ingredients

  • 400g Venere rice pasta Amaranto**
  • 300g white mushrooms
  • 250g courgettes
  • 100g yellow pepper
  • 100g red pepper
  • 100g carrots
  • 2 cloves of garlic
  • extra virgin olive oil, salt and pepper to taste

** Ingredients specific for celiacs

Preparation of Venere rice pasta salad

  1. Clean and slice the mushrooms and sauté them in a non-stick pan with oil and a clove of garlic.
    Next, julienne cut the courgettes and carrots and dice the pepper.
  2. Put a little oil in the wok and cook the vegetables with a clove of garlic, seasoning with salt. When the vegetables are soft, let them cool down.

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  1. Cook the pasta in plenty of salted water; leave it slightly al dente, drain and cool under running water.
    In a large bowl, mix the pasta with the vegetables and mushrooms; if necessary, season with salt and, if desired, add a few basil leaves.

Insalata-di-past-di-riso-venere-alle-verdure-blog-uno-chef-per-gaia

Version with gluten of Venere rice pasta salad with vegetables

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

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Ricotta Cannelloni with asparagus

We like to cook with seasonal ingredients, we want to create preparations that can release enveloping aromas and flavours. That is why, this time, we chose asparagus for our recipe and the result is a mouth-watering first course: Ricotta cannelloni with asparagus.

This recipe is perfect to be prepared in advance or to be frozen, and it will be ready to be cooked in the oven whenever you need it.

And if you like asparagus, try also Gola Gola asparagus risotto .

Ricotta Cannelloni with asparagus

19.36g carbohydrates per 100g

Ingredients for 12 cannelloni

  • 500g asparagus (about 1 bunch)
  • 400g ricotta cheese
  • 350g cannelloni** (12 pieces branded Farabella)
  • 40g Parmigiano Reggiano cheese, grated
  • 25g leek
  • 1 egg
  • 10g extra virgin olive oil
  • extra virgin olive oil, salt and a few mint leaves

** Ingredients specific for celiacs

Preparation

  1. Wash the asparagus and remove the whitish woody part. Separate the tips (also leaving a green part) from the spears. Sauté them in a non-stick pan with a little oil and a pinch of salt until slightly cooked, but still crispy. Boil a saucepan of lightly salted water and cook the asparagus spears (not the tips). When they are cooked, drain but keep the cooking water.
  2. In a small pan, sweat the leek with a little oil and a bit of cooking water. When the leek is soft, put it in a blender with the asparagus spears and blend to a cream; add cooking water if necessary and adjust the salt.
    Put ricotta cheese in a bowl and mix it with the Parmesan cheese, egg and chopped asparagus tips.
    Boil a pot of salted water and cook Cannelloni: I cooked them for almost 9 minutes, then threw them in cold water and drained.
  3. Fill a pastry bag with the ricotta and asparagus mixture and stuff the Cannelloni well.
    On individual plates, form a layer of asparagus sauce, lay the ready cannelloni on top and garnish with a spoonful of asparagus sauce. Place the dishes in the microwave or conventional oven to warm the Cannelloni and the filling, then season with a drizzle of extra virgin olive oil and two mint leaves.

ricette-senza-glutine-Cannelloni-ricotta-e-asparagi-senza-glutine

Version of gluten of Ricotta Cannelloni with asparagus

Replace the gluten-free Cannelloni with standard Cannelloni.

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Ravioli with prawns and cherry tomatoes

On Women’s Day, we thought of offering you an alternative idea to the usual mimosas, a gift for the eyes and the palate: Ravioli with prawns and cherry tomatoes.

Yes, today we want to share a recipe to prepare for the woman you love, but also for a dinner with women friends. In short, for an evening dedicated to the world of women.

Curious?

Very well, then get ready to cook some delicious ravioli with that extra touch: a romantic heart shape.

Ravioli with prawns and cherry tomatoes 

18.48g carbohydrates per 100g

Ingredients for egg pasta

  • 300g gluten free flour mix, brand Petra 3**
  • 5 eggs
  • 10g bitter cocoa*
  • 1 pinch of salt
  • water

Ingredients for the filling

  • 400g boiled and peeled prawns
  • 300g boiled and peeled potatoes
  • 100g Robiola cheese
  • salt and pepper

Ingredients for the dressing

  • 500g cherry tomatoes or diced tomatoes
  • 30g extra virgin olive oil
  • 3 basil leaves
  • salted ricotta cheese, salt, extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation of Ravioli with prawns and cherry tomatoes

  1. On a cutting board, make a well with the flour and crack the eggs in the centre, add oil and salt.
    Start by beating the eggs with a fork and gradually incorporate the flour so that the liquids do not spill out, adding a few tablespoons of water if necessary.
    Continue stirring until the mixture is fairly compact.
  2. Now knead the dough with your hands until it becomes smooth and firm. Cover it with cling film and leave it to rest while you prepare the filling.
  3. Mash the potatoes and mix them with the chopped shrimps, robiola cheese, salt and pepper.
  4. Now assemble the ravioli.
  5. Roll out the dough, cut it with a heart-shaped cutter and place the filling in the centre. Finally, close the ravioli by placing another layer of pasta on top. To seal the two parts, you can help yourself with the tines of a fork.
  6. Put a pot of water on the stove and bring it to the boil. In the meantime, sauté the halved cherry tomatoes and basil leaves in a non-stick pan with a little oil, seasoning with salt.
  7. Cook the ravioli in salted water and, once cooked, drain them, dry them on a towel and serve on a plate with the sautéed cherry tomatoes, a generous grating of salted ricotta and a drizzle of mild extra virgin olive oil.

Ricetta_senza_glutine_ravioli_con_gamberi

Version with gluten of Ravioli with prawns and cherry tomatoes

Replace the 300g gluten-free flour with wheat flour and knead it with 3 whole eggs and a few tablespoons of water, if necessary.

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