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Savoury treats: Tuna and pepper quiche

Have you already thought about what to prepare for Easter lunch? Given the temperatures of the last few days, how about some recipes to organise a picnic, perhaps by the sea? Then this Tuna and Pepper Quiche could be a perfect recipe to enjoy sitting on the ground.

And since it is a festive day, I thought I would offer you a complete menu that you can easily make by following the recipes. What will I carry in my picnic basket? Definitely this Tuna and pepper quiche, a tasty and convenient Herb-marinated chicken salad (to be prepared conveniently a few days in advance) and my Little truffles with surprise.

All strictly easy to enjoy even without a set table. Are you ready to pack your picnic basket?

Tuna and pepper quiche

28.10g carbohydrates per 100g

Ingredients for 6-8 servings

Ingredients for the brisé pastry

  • 250g gluten-free bread flour mix, brand Biaglut** (for the version with gluten, see below)
  • 80 g butter
  • 50g water
  • 1 egg
  • 1/2 tsp sweet paprika
  • 1 pinch of salt

Ingredients for the filling

  • 400g red pepper
  • 350g yellow pepper
  • 200g tuna in olive oil, drained
  • 130g soft cheese
  • 100g pitted green and black olives
  • 80g spring onions
  • 70g fat free Greek yoghurt
  • extra virgin olive oil
  • oregano
  • 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 shortcrust pastry in the traditional way, i.e. by mixing all the ingredients until a compact and homogenous dough is obtained. Cover the brisé pastry with cling film and place it in the refrigerator for the time needed to prepare the filling.
  2. Chop the leek very finely and sweat it in a non-stick pan with a little extra virgin oli oil. Add the diced peppers, season with salt and pepper and cook over a high heat for about 5 minutes. Set aside.
  3. Place the soft cheese and yoghurt in a bowl, add the lightly chopped olives, the drained and crumbled tuna, then add the peppers and spring onions: mix well, season with salt and pepper.
  4. Roll out the brisé prastry on a sheet of parchment paper and cover a 24cm diameter baking tin, leaving the edges high. Pour in the vegetable and tuna filling, then flatten the edges with the tines of a fork to seal the quiche. Sprinkle the surface with a pinch of oregano and bake in a static oven preheated to 180°C for about 45 minutes.
  5. Serve the quiche warm, accompanying it, if desired, with guacamole sauce.

quiche-di-peperoni-e-tonno

Version with gluten of Tuna and pepper quiche

The filling in the recipe is naturally gluten-free, while to prepare the brisé pastry, replace the BiAglut flour with an equal amount of wheat flour, but reduce the amount of water to only 20g.

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Alternative ideas: Travel Caprese

Today we revisited a great classic of summer cuisine to turn it into a Travel Caprese.

The recipe we are proposing, however, is a ‘travel’ version, because the mozzarella enclosing a tasty little surprise reminds us so much of suitcases, which almost always contain something to eat… at least ours!

The concept of the small surprise is also found in Supplì Viva l’Italia.

But in particular, this Caprese can be a perfect idea to prepare when about to leave on a trip, so with little time for cooking!

Travel Caprese

negligible carbohydrates per 100g

Ingredients

  • 4 mozzarellas of cow’s milk or buffalo milk (I got the 250g ones)
  • 80g ripe tomatoes
  • 80g drained tuna
  • 8 pitted olives*
  • salt and basil

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

Preparation

  1. Cut the mozzarellas so that they are divided into two parts, one of which is to serve as the lid.  Then cut the tomatoes into pieces, remove the seeds, salt them and make sure they release part of their water.
  2. Using a knife, empty the inside of the larger half of the mozzarella and lightly salt the inside, then fill it with tomato pieces, drained tuna, olives cut in half and basil.

Caprese-da-viaggio-blog-uno-chef-per-gaia

  1. Put the mozzarella lid on and, if necessary, fix it with a toothpick and garnish with a basil leaf. Use the inside of Mozzarellas to prepare a salad or to top a pizza.

Caprese-da-viaggio-blog-uno-chef-per-gaia

Version with gluten of Travel Caprese

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

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Starter or aperitif? Teff tartlets with Squacquerone cheese and vegetables

An aperitif with friends is always an extremely pleasant convivial moment, one of those appointments during which chit-chatting must be enlivened by good wine but also good food such as Teff tartlets.

Chips, peanuts are always available but, let’s be honest, they are not the right solution. That’s why you need a few extra ideas to make a special and appetising aperitif to share also with the little ones. That’s right, because they can be an interesting and tasty way to get children to eat the much ‘dreaded’ vegetables (such as Vegetable and tuna flan).

Therefore, we propose our recipe for preparing tasty and colourful Teff tartlets with Squacquerone cheese and vegetables.

Teff tartlets with Squacquerone cheese and vegetables

44.29g carbohydrates per 100g of baked brisè pastry

Ingredients for the brisè pastry

  • 80g teff flour*
  • 75g water
  • 55g wholemeal rice flour*
  • 45g buckwheat flour*
  • 45g almond flour*
  • 45g butter
  • 1 tablespoon milk
  • 1 pinch of salt

Ingredients for the filling

  • 150g Squacquerone cheese
  • 1 carrot
  • 1 courgette
  • 1 leek
  • 1 piece of cabbage
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

  1. Start by preparing the dough for the tartlets. Blend the butter with the milk, using a food processor, until soft; add the three types of flour to the freshly processed butter, add salt to taste and knead until smooth. Then wrap the dough in cling film and let it rest in the refrigerator for about 1 hour.
  2. Line tartlet moulds with the brisè pastry and bake at 180°C for 10-15 minutes. Remove from the oven and leave to cool.
  3. And now the filling. Julienne the carrot and courgette, finely slice the leek and thinly slice the cabbage. Put a little oil in a non-stick frying pan and sauté the vegetables with a pinch of salt and pepper until slightly soft.

La farcitura delle tartellette di teff

The filling of the teff tartlets

  1. Just before serving the tartlets, assemble them by placing a teaspoon of Squacquerone cheese on the bottom of each tartlet and then cover it with the warm vegetables.
Le tartellette di teff con le verdurine

Teff tartlets with vegetables

Version with gluten of Teff tartlets with Squacquerone cheese and vegetables

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

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Delicious chickpea hummus

Chickpea hummus is a preparation of Middle Eastern origin, spicy and creamy, but also perfect to accompany meat, fish or simply to enrich a Bruschetta.

You can also use it for tasty canapés to be topped with sweet-and-sour vegetables, but also with fish and meat. Try it with the great Emilia Romagna classics, i.e. with deli-meats and some drops of Tradizional Balsamic Vinegar. During the summer, use it as a dip for fresh vegetables: well, truly a recipes for thousands of ideas.

Here’s how to prepare it in a few minutes. 

Chickpea hummus

7.25g carbohydrates per 100g

Ingredients

  • 200g cooked or canned chickpeas
  • 100g water
  • 30g extra virgin olive oil
  • 20g fresh spring onion
  • 20g lemon juice
  • 15g tahina (sesame seed cream)*
  • 15g capers
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Fry the spring onion in a pan with a little extra virgin olive oil and water.
  2. Once cooked, place it in a blender with the other ingredients and blend until smooth and even.
  3. Try serving it as a dip or topping for croutons and Bruschetta.

hummus-di-ceci

Version with gluten of Chickpea hummus

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

 

 

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