Tag Archive for: gluten free recipe

Saffron and Kefir Panna Cotta with Inulin

Saffron and Kefir Panna Cotta with Inulin is a dessert that combines the pleasure of tradition with ingredients selected for their functional properties. The signature creaminess of panna cotta is enhanced by the intense aroma of saffron and the slightly tangy freshness of kefir, creating an elegant and surprising balance of flavours.

The star ingredient of this recipe is Italian saffron, one of the world’s most prized spices. Cultivated in several regions of Italy, it is renowned for the exceptional quality of its stigmas, which are still largely harvested by hand. In addition to providing its characteristic golden colour and unmistakable aroma, saffron naturally contains bioactive compounds that make it an especially interesting ingredient from a nutritional perspective.

What makes this panna cotta even more special is the addition of kefir, a fermented food that provides beneficial microorganisms which help support gut microbiota health. I have also included inulin, a prebiotic fibre that selectively nourishes beneficial gut bacteria and helps slow the absorption of sugars, promoting a more gradual glycaemic response.

For those who prefer not to use sugar, the panna cotta can also be sweetened with a sugar substitute, using the amount recommended by the manufacturer for equivalent sweetness. The quantity of gelatine should not need to be adjusted.

The result is a delicate, fragrant and naturally functional Saffron and Kefir Panna Cotta, designed for those who want to enjoy an indulgent yet mindful dessert, proving once again that flavour and wellbeing can happily coexist in the same spoonful.

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Saffron and Kefir Panna Cotta with Inulin

20 g carbohydrates per 100 g without amaretti biscuits

Ingredients

  • 250 g plain kefir
  • 250 g milk
  • 250 g cream
  • 150 g sugar
  • 15 g gelatine sheets*
  • 10 g inulin*
  • 20 saffron threads
  • Sassello amaretti biscuits*

**Ingredients specific for celiacs

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

Method

  1. Soak the saffron threads in the lukewarm milk for at least 30 minutes.
  2. Soak the gelatine sheets in cold water until softened.
  3. Mix the sugar and inulin together. Pour in the milk and cream, stirring well, then transfer everything to a saucepan. Heat gently, stirring occasionally until the sugar has completely dissolved. Add the squeezed gelatine and stir until fully dissolved. Remove from the heat and allow the mixture to cool.
  4. Add the kefir and mix well. Pour the mixture into a ring-shaped silicone mould and refrigerate for several hours until set.
  5. Turn the panna cotta out onto a serving plate and decorate with crumbled Sassello amaretti biscuits before serving.

 

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Chickpea Farinata, delicious Italian flatbread

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Chickpea Farinata is one of those dishes that perfectly shows how simplicity can become smart cooking. Made with just a few ingredients, naturally gluten-free and budget-friendly, it features chickpea flour as the star of the recipe. As a legume, chickpeas are particularly valuable for blood sugar control and satiety, thanks to their content of fiber and plant-based proteins.

In this version, we turn it into an extra-indulgent dish by topping it with baby spinach, stracciatella cheese, and sun-dried tomatoes. That said, Chickpea Farinata remains extremely versatile: it can also be enjoyed plain, as an alternative to bread, to accompany meals in a simple and mindful way. An essential preparation, with no complicated doughs, that brings a great traditional classic to the table in a healthy, inclusive, and satisfying way.

ilaria-bertinelli-farinata-farcita

Delicious Chickpea Farinata

15.8g carbohydrates per 100g Farinata without topping

Ingredients for one 32cm baking tray

  • 375g water
  • 100g chickpea flour*
  • 1 tablespoon extra virgin olive oil
  • salt

Ingredients for topping 

  • baby spinach
  • stracciatella cheese
  • sundried tomatoes in oil*
  • extra virgin olive oil
  • salt

**Ingredients specific for celiacs

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

 Preparation

  1. Whisk the chickpea flour with the water, one tablespoon of olive oil, and a pinch of salt, mixing well to prevent lumps. Let the batter rest for at least 4 hours, ideally overnight.
  2. Sauté the baby spinach in a non-stick pan with a drizzle of olive oil and a pinch of salt, then set aside.
  3. Using a sheet of kitchen paper or a brush, oil an aluminum baking tray of the appropriate size to achieve your desired thickness. I love a very thin chickpea flatbread, so I chose a 32 cm (12.5-inch) diameter tray.
  4. Bake in a preheated fan-assisted oven at 250°C (480°F) until golden and crispy.
  5. Cut the flatbread while still hot and top as desired with the sautéed spinach, a teaspoon of stracciatella, and a few pieces of sun-dried tomatoes.
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Black Kale Ricotta Bites with Pumpkin Fondue

Today I’m bringing you a simple, tasty and wholesome first course: Black Kale Ricotta Bites served with a silky Pumpkin Fondue. This recipe is easy to make yet impressive on the plate—perfect for anyone looking for a colourful, nutritious and naturally gluten-free dish.

Black kale is a true nutritional powerhouse: rich in vitamins A, C and K, fibre and antioxidants, it adds both colour and a pleasant slightly bitter note, beautifully balanced by the creaminess of the ricotta. The pumpkin fondue completes the dish with its natural sweetness and velvety texture, creating a harmonious and irresistible contrast.

These little bites are well-balanced mouthfuls, ideal for those who want a healthy yet satisfying meal—perfect for everyday lunches or dinners with family and friends, as well as for special occasions. An inclusive recipe that celebrates the flavours of autumn with creativity, lightness and taste.

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Black Kale Ricotta Bites with Pumpkin Fondue

10.4 g carbohydrates per 100 g

Ingredients for 4 servings

  • 375 g ricotta cheese
  • 100 g grated Parmigiano Reggiano
  • 90 g potato starch*
  • 20 g brown rice flour*
  • 150 g black kale
  • 1 egg
  • 1 garlic clove
  • extra virgin olive oil
  • brown rice flour*, for dusting
  • salt and pepper

 Ingredients for the pumpkin fondue

  • 300 g milk
  • 200 g cooked, peeled pumpkin (see below on how to cook it)
  • 100 g grated Parmigiano Reggiano
  • nutmeg
  • salt and pepper

**Ingredients specific for celiacs

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

 Preparation

  1. Wash the black kale, remove the tough stems and slice the leaves into thin strips. Place them in a non-stick pan with olive oil, a garlic clove, a pinch of salt and a ladle of water. Cook until the kale is tender.
  2. Set aside a few leaves to decorate your plates, then transfer the remaining kale to a blender and blend into a smooth mixture.
  3. In a bowl, combine the ricotta, flour, grated Parmigiano Reggiano, blended kale and the egg. Adjust the seasoning with salt, then shape the mixture into small balls about 3 cm in diameter. Place some wholegrain rice flour in a shallow bowl and roll the ricotta bites in it to lightly coat the surface.
  4. Pour the milk into a small saucepan and bring to a boil. Add the grated Parmigiano Reggiano, stir well, then add the cooked pumpkin mashed with a fork. Whisk until you obtain a smooth, creamy fondue. Adjust with salt, pepper and nutmeg.
  5. Spoon a little of the pumpkin fondue onto each serving plate.
  6. Bring a pot of water to a boil, salt it, then gently add the ricotta bites. Cook them until they rise to the surface. Remove them with a slotted spoon, place them on the pumpkin fondue and top with a little more fondue. Finish with the black kale leaves you set aside for decoration.
  7. Serve hot.

How to cook the pumpkin: Cut the pumpkin into cubes and cook it in the microwave at 800 W for 4 minutes, or in a small saucepan with a splash of water.

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