Tag Archive for: inclusive cooking

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.

ilaria-bertinelli-panna-cotta-allo-zafferano-e-kefir

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.

 

/0 Comments/by

Chicken and asparagus pie with Feta cheese

,

Spring brings us wonderful and versatile ingredients like asparagus — grown in many regions of Italy and the star of this simple yet impressive recipe. This Chicken and asparagus pie is a complete meal that combines flavour, nutritional balance and practicality. It’s perfect for anyone following a gluten-free diet with a mindful eye on the recipe’s composition, particularly its carbohydrate content.

Asparagus is an excellent source of fibre, B vitamins (especially folate), vitamin K and natural antioxidants. Thanks to its asparagine content, it also supports kidney function and has a natural diuretic effect. Combined with chicken, a great source of lean protein, and brown rice flour, which adds fibre and complex carbohydrates, this dish offers all the essential macronutrients and is suitable for those with specific dietary needs.

The crisp gluten-free puff pastry topping adds a rustic and visually appealing touch, making it ideal even for a last-minute dinner with guests when you don’t want to give up on seasonal vegetables. If you’re looking for another all-in-one dish, try the Vegetarian Moussaka too!

ilaria-bertinelli-pie-di-pollo-e-asparagi-al-feta

Chicken and asparagus pie with Feta cheese

7.8g carbohydrates per 100g

Ingredients for 6 servings

  • 1 pack of gluten-free puff pastry** (you will use about 200g)
  • 850g chicken breast
  • 420g asparagus
  • 120g Feta cheese
  • 70g leek
  • 30g brown rice flour*
  • 1 egg for brushing the surface
  • meat or vegetable stock*
  • extra virgin olive oil
  • salt and papper

**Ingredients specific for celiacs

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

Preparation

  1. Slice the leek and let it soften in a non-stick pan with a drizzle of olive oil. Add the chicken breast cut into cubes and cook until it turns white on all sides.
  2. Trim the woody ends off the asparagus, then divide the stalks from the tips. Cut the stalks into small pieces and add them to the chicken. Pour in a few ladles of broth, season with salt and pepper, and cook.
  3. When the chicken is nearly done, add the asparagus tips. Sprinkle in the rice flour and, if needed, add another ladle of broth — it will thicken into a sauce similar to béchamel.
  4. Transfer the chicken and asparagus mixture into a baking dish, top with crumbled Feta cheese and cover the top with the puff pastry. Seal the edges well to create a lid, cut a few slits to allow steam to escape, and brush the surface with beaten egg.
  5. Bake in a preheated fan oven at 180°C for 20 minutes. Remove from the oven, let rest for 10 minutes, then serve.
/0 Comments/by

Brown rice crackers with turmeric

Who said healthy snacks can’t be irresistible? These Brown rice crackers with turmeric are not only naturally gluten-free, lactose-free, and vegan, but they also feature the incredible power of an extraordinary spice.

Turmeric, with its vibrant golden colour, is much more than just an ingredient—it’s a true ally for wellbeing. Known for its anti-inflammatory and antioxidant properties, this spice adds a lively touch to any dish. And in these crackers, its mildly spicy flavour perfectly complements the crunchiness of brown rice.

Perfect for snacking on their own or pairing with dips and hummus, these crackers are the ideal guilt-free treat for those looking for both flavour and lightness in every bite!

Brown rice crackers with turmeric

45.8g carbohydrates per 100g

Ilaria-bertinelli-cracker-di-riso-alla-curcuma

Ingredients

  • 210g brown rice flour*
  • 100g water
  • 100g blended almonds (ground into flour)
  • 40g extra virgin olive oil
  • 5g baking powder for savoury recipes*
  • turmeric
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. Mix all ingredients until you obtain a smooth, homogeneous dough.
  2. Cover the dough with plastic wrap and let it rest for 30 minutes.
  3. Roll out the dough with a rolling pin, cut it into strips of your desired size, and bake in a preheated static oven at 200°C for 10 minutes or until crispy.
/0 Comments/by