Tag Archive for: gluten-free with carb count

Cold weather? Go for a Lentil soup

As the cold weather arrives, the best thing to do is to pamper yourself with food that will warm even the coldest of days, providing the right amount of nutrients without forgetting taste, and for this there is nothing better than a steaming Lentil soup.

Well, the season of soups, the main dish for winter evenings, has begun again. The protagonists of our recipe are pulses and, more precisely, lentils. If you like lentils, discover Rascino lentils and how to cook them to prepare a Pulse pasta with Rascino lentils.

So, ready to prepare it?

Lentil Soup

12.26g carbohydrates per 100g soup without pasta

Ingredients

  • 200 g lentils
  • 100g carrots
  • 90g onions
  • 50g celery
  • gluten-free Ditalini rigati pasta** (optional)
  • water, parsley, extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

Preparation

  1. Cover the lentils with water in a large saucepan, add the carrot, celery, a small bunch of parsley and the onion in large pieces and cook without salt.

zuppa-di-lenticchie-uno-chef-per-gaia

  1. Once the lentils are ready, drain them but keep the cooking water and remove the parsley.
    Put the carrot, celery and onion (if you do not like onion, you can remove it) and possibly some of the lentils in a food processor with a few tablespoons of cooking water and blend to form a cream.
  2. At this point, you can decide whether to complete the soup with or without pasta. In case you decide to prepare it with pasta, cook some Ditalini rigati in the cooking water of the lentils and, only at the end of cooking, pour the cooked lentils and the vegetable cream in the pan with pasta. If, on the other hand, you do not want to use pasta, assemble the soup by mixing the cooked lentils with the vegetable cream and the amount of cooking water necessary to reach the desired density.
  3. Then serve the soup hot with a drizzle of extra virgin olive oil.

zuppa-di-lenticchie-uno-chef-per-gaia

Version with gluten of Lentil soup

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten. If you add pasta, replace gluten-free pasta with standard pasta.

 

/0 Comments/by

Chicken rolls with pears and Gorgonzola

Have you returned from work, have little time and a dinner to prepare? A common scene for many of us practically every week. But who says it takes hours to prepare something good? Our answer is Chicken rolls with pears and Gorgonzola cheese.

It only takes few ingredients and dinner will be a success: I like saying that we are often not missing the time to cook, but rather some ideas and the necessary ingredients for preparing them, and this is a good example!

Would you like a tip for your side dish? Try the chicken rolls with Vegetables au gratin or some nice Mint flavoured beans.

Chicken rolls with pears and Gorgonzola cheese

1.83g carbohydrates per 100g

Ingredients

  • 600g chicken breast (cut into 16 thin slices)
  • 150g pear
  • 150g Gorgonzola cheese
  • 125g white wine
  • extra virgin olive oil, stock, salt and pepper

Preparation

  1. Cut the pear into 16 wedges. Lay out the chicken slices and place a small piece of Gorgonzola cheese and a slice of pear on each. Roll every slice up and secure with a toothpick.

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

  1. Brown the rolls in a frying pan with a little oil for about 2 minutes. Turn them, adjust salt if necessary, add a grinding of pepper and douse with wine.

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

  1. Continue cooking so that the wine evaporates, add a little stock to complete cooking. Place the rolls on a serving plate and douse with the cooking liquid.

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

  1. Serve with a few slices of pear to taste.

Version with gluten of Chicken rolls with pears and Gorgonzola cheese

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

/0 Comments/by

Tuna loaf for everyone

, ,

The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.

That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.

Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!

Tuna loaf

carbohydrates per 100g negligible

Ingredients

  • 400g canned tuna in oil
  • 50g pitted green olives*
  • 2 egg whites
  • 20g Parmigiano Reggiano cheese, grated
  • 20g salted capers
  • 20g anchovy fillets
  • 1/2 grated lemon peel
  • extra virgin olive oil, salt and pepper to taste

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

Preparation

  1. Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
    Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
  2. Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
    Remove from the heat and allow to cool.
  3. In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

  1. Slice the meatloaf and serve it with the olive and parsley sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Tuna loaf

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

/0 Comments/by

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.

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

  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.

/0 Comments/by

Papaya sauce with vegetables

,

For the ‘friends’ recipes‘ section, I am sharing with you a tasty recipe that Cecilia sent us: Papaya sauce with vegetables. It is a great idea to accompany tortillas, but also to top crackers and bread. In short, a perfect hunger-breaker or a tasty aperitif to propose to friends.

And don’t be misled by the fact that the main ingredient is a fruit: the sauce is savoury and perfect for stimulating your appetite! This sauce is also great to be served with cheese and, why not, with my beloved Pinzimonio.

If you wish to stay in this area of the world, try my Vegetarian Chili.

Papaya sauce with vegetables

8.97g carbohydrates per 100g

Ingredients

  • 550g papaya
  • 200g tomatoes
  • 15g spring onion
  • 3 tbsp fresh lime juice
  • 2g fresh cilantro
  • 1 teaspoon jalapeño chilli
  • salt

Preparation

  1. Peel the papaya, remove the seeds and blend it. Remove the seeds from the tomatoes and chop the pulp finely. Also finely chop the spring onion, cilantro and seeded chilli.

salsa-di-papaya-alle-verdure-blog-uno-chef-per-gaia

  1. Mix all ingredients together, add lime juice, adjust salt and serve the sauce to accompany tortillas or crackers.

Version with gluten of Papaya sauce with vegetables

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

/0 Comments/by

Original main courses: Ricotta and speck patties

, ,

For our ‘friends ‘ recipes‘ section, we have prepared the recipe suggested by Emanuela, an original main course with a full, enveloping flavour: Ricotta and speck patties.

It is a preparation that can suit the palates of young and old alike, as it combines the pleasure of delicate yet mouth-watering flavours with the enjoyment of fun and quick patties.

Here is how to prepare them.

Ricotta and Speck patties

9.33g carbohydrates per 100g

Ingredients

  • 250g ricotta cheese
  • 40g bacon*
  • 40g breadcrumbs**
  • 30g Parmigiano Reggiano cheese, grated
  • 20g extra virgin olive oil
  • parsley, salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Chop the parsley, put it in a bowl and add the ricotta and chopped speck. Mix everything together, add the Parmesan cheese and 15g of breadcrumbs. Finally, season with salt.
  2. When the dough is ready, form small balls, dip them lightly in oil and then in breadcrumbs. Then place them on a baking tin covered with parchment paper and bake at 180°C in grill mode for 15 minutes.

Polpette_ricotta_e_speck_uno_chef_per_gaia

  1. Once cooked, they can be presented on skewers and served on a layer of mixed greens.

Version with gluten of Ricotta and Speck patties

Replace gluten free breadcrumbs with standard breadcrumbs.

/0 Comments/by

Meatballs with tomato sauce for happy families

,

They are the food that everyone likes, young and old, but they are also the ideal solution for making an appetising main course that is easy to prepare and convenient to store: Meatballs with tomato sauce.

Meatballs are a must in the kitchen that can be prepared according to tradition, or by combining new ingredients.

Today’s recipe means authenticity: these meatballs are perfect for dipping bread in the sauce when the meatballs are over. Try also Turkey meatballs with Porcini mushrooms.

Meatballs with tomato sauce

4.89g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 300g tomato sauce
  • 50g Parmigiano Reggiano cheese, grated
  • 30g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g wholemeal rice flour*
  • 1 egg
  • 1 clove garlic
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. Roll up your sleeves… let’s get started! Mix the minced meat with egg, breadcrumbs and grated Parmesan, and season with salt. When the mixture is ready, form into balls about 3cm in diameter, flour them lightly and place them in a non-stick pan with a drizzle of extra virgin olive oil.
  2. Brown them, then add the tomato sauce and the whole clove of garlic, previously peeled. Then season with salt, cover with a lid and leave to cook for at least 1 hour, stirring occasionally.
La cottura delle polpette al sugo

Cooking meatballs with sauce

3. Serve the meatballs piping hot with their sauce.

Le polpette al sugo pronte per essere gustate

Meatballs with sauce ready to be enjoyed

Version with gluten of Meatballs with tomato sauce

Replace gluten free breadcrumbs with standard breadcrumbs, no other adaptation is needed.

/0 Comments/by

Sweet breakfast: Rice and buckwheat biscuits

,

For the ‘friends‘ recipes‘ section, today we offer you the recipe that Simonetta recommended: Rice and buckwheat biscuits prepared with naturally gluten-free flours.

Breakfast is essential for the energy boost we need to get through the day and is also the time when we can indulge in the sweet moment with less fear of not being able to deal with the carbohydrate load. Furthermore, homemade gluten-free biscuits are certainly an extra guarantee of the quality of the food we consume. Also try my Lavender biscuits to enrich your breakfast.

We really liked them…we couldn’t stop eating them.

Rice and buckwheat biscuits

69.46g carbohydrates per 100g

Ingredients

  • 250g wholemeal rice flour*
  • 250g buckwheat flour* (or 200g buckwheat flour* plus 50g cocoa* or Venere rice flour*)
  • 200g brown sugar
  • 3 eggs
  • 100g butter
  • 8g baking powder
  • ginger, cinnamon and jam to taste

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

Preparation

  1. Wait until the butter is soft and mix it with sugar, eggs one at a time, flour and baking powder. Mix everything together to a firm, smooth ball.
  2. Divide the dough into 3 parts; leave one part plain to form the biscuits that will be filled with jam; add ginger to the second part and cinnamon to the third part.
  3. Then roll out the doughs with the help of a rolling pin and cut the biscuits to the desired shapes. Put them on a baking tin lined with parchment paper and bake at 180°C for about 15 minutes.

Biscotti_al_riso_e_saraceno_senza_glutine

  1. Finally, choose the shape you want to give the biscuits with jam, fill them and join them two by two.

Biscotti_gluten_Free

Version with gluten of Rice and buckwheat biscuits

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

/0 Comments/by

Cooking tricks: Express sourdough

We told you about it in the recipe for Mixed leavening bread and now we show you how to prepare it: Express sourdough to use in your doughs.

And do you know why I love it? Because it does not require the effort of being refreshed regularly to keep it alive, it will be ready for use when we decide we want to use it, and above all, we do not run the risk of fermentation getting out of control causing odours to develop that are not always pleasant.

It is important to remember that the use of sourdough combined with the addition of fibre to the bread reduces the bread’s glycaemic index by up to 40%, so it is worth planning the bread-making process a day in advance!

A true ally in the kitchen with just 2 ingredients!

Express sourdough

37.54g carbohydrates per 100g

Ingredients

  • 500g gluten-free buckwheat based flour, brand Petra 5 flour** (Molino Quaglia)
  • 400g water

** Ingredients specific for celiacs

Preparation

  1. Knead the flour with water at a temperature of 30°C (if you don’t have a thermometer to check the temperature, let the water run down from the tap until it is warm, but not hot), preferably in a planetary mixer or a food processor: the dough will become quite thick.
  2. Form a ball and immerse it completely in a bowl or pot containing water at 30°C, the ball will settle on the bottom. Then leave the dough to rise in a warm room, either in the oven at 30°C or in the switched off oven, but with a small pan of hot water on the bottom to keep the temperature, for at least 18 hours or however as long as it takes for the ball of dough to rise to the surface.

IMG_ricetta_lievito_madre_espresso

  1. When the dough rises to the surface, the sourdough starter is ready to be used without refreshments. Furthermore, given the ease of preparation, it is not advisable to store part of the dough to make refreshments which, if not kept at the required temperature and humidity, could develop unpleasant odours and flavours.
/0 Comments/by

Carnival sweets: try Chiacchiere di Carnevale

Carnival has arrived, and with it the desire for the delicacies that the most colourful festival of the year brings. Children eagerly await these days not only to dress up, but also to enjoy the delicious traditional sweets that most represent this occasion: Chiacchiere di Carnevale (enjoy also Fried Cream and the Krapfen).

An important note on the presence of gluten in spirits and liqueurs. Susanna Neuhold, Italian Food Area Manager of AICexplains: “EFSA, the European Food Safety Authority, following studies on distillates from cereals containing gluten, confirms that the distillation production process does not lead to the presence of gluten in the finished product, not even by contamination. Pure distillates such as cognac, gin, grappa, rum and vodka are therefore permitted. Flavoured distillates, on the other hand, may only be consumed if they are labelled ‘gluten free’. Wine and sparkling wine are always allowed’.

Precisely in order to fully experience the playful atmosphere of carnival events at the table too, I propose my version of gluten free Chiacchiere di Carneale: light, crispy and for all palates.

Chiacchiere di Carnevale

55.20g carbohydrates per 100g without icing sugar dusting

 

Ingredients for 6 servings

  • 350g gluten-free flour mix for bread, brand BiAglut**
  • 40g orange zest and juice
  • 30g sugar
  • 30g cognac or rum (approx. ½ shot)
  • 20g softened butter
  • 4 eggs (3 yolks + 1 whole egg)
  • oil for frying, icing sugar*

**Ingredients specific for celiacs

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

Preparation of Chiacchiere di Carnevale

  1. Knead all ingredients together to form a soft dough. Then cover it with cling film and let it rest in the refrigerator for about 30 minutes.
Come tagliare le Chiacchiere

How to cut Chiacchiere

  1. Once ready, roll out the dough with a rolling pin to a thickness of about 1mm and cut out 2cm wide and 8-10cm long strips with a toothed pasta cutter.
  2. Now it’s time to fry!

La frittura delle Chiacchiere

Frying ChiacchiereDeep-fry Chiacchiere in plenty of hot oil; drain them carefully and place them on blotting paper to remove any oil on the surface and for them to be crispier.

Le Chiacchiere fritte

Fried Chiacchiere

  1. Finally, dust them with icing sugar.
Le Chiacchiere pronte per essere gustate

Chiacchiere ready to be enjoyed

Version with gluten of Chiacchiere

Replace the BiAglut gluten-free flour with an equal amount of wheat flour reducing the egg yolks to 2.

/0 Comments/by