Posts

What vegetables await you in our April salads? Cauliflower, peas and leek will be the stars with the red touch of strawberries: find out how to prepare them.

Let’s start with an uncommon use of cauliflower: raw. Have you ever tried it? You will be surprised to discover that it is sweet and has a much more delicate smell than when cooked. It is in fact during cooking that the typical sulphurous smell develops, which often makes cauliflower not liked, especially by children. In the first salad, cauliflower is grated to make a tasty, micronutrient-rich couscous with lots of flavour and few calories.

My Quinoa salad, on the other hand, is perfect for a refill of plant protein. Quinoa is a gluten-free pseudo-cereal that has all 8 essential amino acids (i.e. those that must be taken in with food as they are not produced by our body) and therefore has a very similar nutritional profile to foods of animal origin. Moreover, due to its wealth of other micronutrients, it is considered a super-food whose consumption is strongly recommended as an integral part of a healthy, balanced diet.

Remember to rinse quinoa before cooking to remove saponins, substances naturally present in many vegetables, which may cause irritation to mucous membranes, but are completely eliminated by a pre-cooking wash.

If you only have a few minutes available, see how to prepare Three five-minute salads!!

Cauliflower couscous with Radicchio variegato

carbohydrates 14g for the whole serving

cous-cous-di-cavolfiore-uvetta-e-fragole

Ingredients for 1 serving

  • 80g cauliflower
  • 40g radicchio variegato di Castelfranco
  • 15g raisins
  • 15g shelled walnuts
  • 1 teaspoon of toasted sunflower seeds
  • 1 teaspoon of pumpkin seeds
  • 1 strawberry
  • Traditional Balsamic Vinegar of Modena
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Grate the cauliflower with a coarse-hole grater to obtain a couscous-like consistency.
  2. Wash, dry and cut the Radicchio into pieces.
  3. Assemble the salad by placing the radicchio on the bottom of the plate and the cauliflower couscous on top; season with salt and pepper, oil and traditional balsamic vinegar of Modena, then complete by adding the raisins, nuts, seeds and finally the strawberry cut into thin slices.

Quinoa salad with leek and peas

carbohydrates 20.11g for the whole serving

insalata-di-quinoa-e-piselli

Ingredients for 1 serving

  • 25g quinoa (weighed raw)
  • 40g shelled fresh peas
  • 30g leek
  • 7g desalted capers
  • chopped basil and sage
  • sun-dried tomatoes*
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Rinse the quinoa under running water and cook it in 75g of lightly salted water for about 20 minutes or until it has absorbed all the water.
  2. Put a little oil in a non-stick frying pan and brown the finely sliced leek and peas in it, adding a few tablespoons of water to cook them. Add desalted capers and chopped basil and sage. When the peas are almost cooked, add the quinoa and season with salt (if necessary) and pepper.
  3. Serve the quinoa topped with a few chunks of sun-dried tomatoes and basil leaves.

insalata-di-quinoa-e-piselli

Cous-cous-di-cavolfiore-uvetta-e-fragole

Version with gluten of April salads

The recipes contain only naturally gluten-free ingredients, so no adaptation is necessary for their version with gluten.

Today I want to take you on a trip to the mountains of the Abruzzo region to discover artisan liqueurs created, as if by magic, by a family of nature and food lovers, which I want to propose to you in this recipe, also lactose-free, to prepare my Prawns with cream of Cannellini beans flavoured with Ratafià.

Artisan liqueurs in the kitchen

Let me introduce the liqueurs by the Scuppoz company starting with the name. The term ‘Scuppoz’ is an onomatopoeic word from Abruzzo that sounds like glasses clinking for toasting and celebrating, but today, Scuppoz is an artisan company that produces liqueurs using what the land of the mountains has to offer: wild herbs, berries and a lot of creative energy.

Before I met the Scuppoz liqueurs, I met Anna, the irrepressible wife of the second generation of herb alchemists whose passion in telling about the battles and challenges of making liqueurs in the hostile mountains of Abruzzo conquered me to the point that I couldn’t but find out about these ‘strong and gentle spirits’, as the motto of the ‘Medicinette’ liqueur collection reads.

Le "Medicinette" dell'azienda Scuppoz

The “Medicinette” collecion by Scuppoz

Ratafià: black cherry liqueur from the hills and Montepulciano wine

For my recipe, I chose the black cherry liqueur Ratafià made with black cherries from the hills and Montepulciano wine, ingredients that give the liqueur a powerful structure. Scuppoz Ratafià can be enjoyed by people with coeliac disease because it is prepared only with red wine, sour cherry juice and alcohol, i.e. without the addition of flavourings (here you will find the AIC rules for choosing gluten-free liqueurs).

Where does the name Ratafià come from? From the Latin expression‘ut rata fiat’, let the deed be ratified, because it was customary to drink this liqueur (prepared by women, but drunk mostly by men) immediately after signing a notarial contract to sanction its validity.

Scuppoz liqueurs are a journey of aromas, flavours and mountain stories, which I have brought to you in this recipe so that even the little ones at home can fully enjoy the experience without taking the alcoholic part for which they will have to wait a while!

And remember to follow Anna’s adventures on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!

gamberi con crema di cannellini al ratafia

Prawns with cream of Cannellini beans flavoured with Ratafià

14.10g carbohydrates per 100g

Ingredients for 4 servings

  • 400g red onion from Acquaviva delle Fonti (or Tropea onion)
  • 400g cooked chickpeas
  • 8 prawn tails
  • 2 shallots
  • vegetable stock
  • Ratafià – Scuppoz black cherry liqueur*
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Slice the red onion and brown it in a non-stick pan with a little oil for a few minutes, then cover with vegetable stock and let it cook without browning.
  2. When the onion is soft and the stock has evaporated, deglaze with 4-5 tablespoons of Ratafià, add salt and pepper and let the liquor thicken for a few minutes, then turn off the heat.
  3. Prepare the Cannellini cream. Put the chopped shallot in a non-stick pan, let it brown, then add the cooked Cannellini beans and let them season for about 5 minutes.
  4. Transfer the Cannellini beans to a blender, add the necessary amount of stock to obtain a thick cream and blend. Season with salt and pepper.
  5. Transfer the onion cooked in Ratafià to a bowl so that you can use the frying pan to cook the prawns: leaving the cooking juices of the onion, cook the prawn tails for a maximum of 2 minutes on each side.
  6. Now assemble the dish: with a ring, form a disc of Cannelli cream, place the Ratafià flavoured onion on top, then 2 prawns and finish with a grinding of pepper and a very light drizzle of oil.

gamberi con crema di cannellini al ratafia

Version with gluten of Prawns with cream of Cannellini beans flavoured with Ratafià

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

Are you looking for more ideas for your out-of-home lunch? Eating out is indispensable not only for those who work, but also for those who study, so the time has come to share some recipes for your lunch box or for what Japanese people call “bento“… Well, many ideas for lunch boxes that are complete, balanced and tasty to take with you on every occasion.

So, for our young ones going to university and having to eat gluten free and to count carbohydrates easily, the lunch box is a faithful travel mate that contributes to turning the lunch break into a joyful moment.

We found the perfect lunch box for our needs at our friend’s store “I love my house” whom I always ask for help when I am looking for equipment and kitchen solutions: here is where you can find our LUNCH BOX.

This is the beginning of a project that is very dear to me because lunch is a key meal, especially for out kids and we cannot allow ourselves to run short of ideas!

Stay tuned for many more fantastic recipes! Meanwhile, have a look at my Coronation pasta salad.

Pasta with chickpea cream and broccoli

85.91g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 110g broccoli florets
  • 100g boiled chickpeas
  • 70g Massimo Zero Organic Pipe**
  • 15g dried apricots
  • 1 tbsp of lemon juice
  • paprika
  • extra virgin olive oil
  • parsley
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Boil pasta al dente in salted boiling water, drain and dress it with a dribble of extra virgin olive oil leaving the pasta to cool down.
  2. Blend 70g chickpeas with about 50g water, lemon juice, salt and pepper and a dribble of oil to obtain a cream.
  3. Dress the remaining chickpeas with paprika, pepper and oil to taste, together with blanched broccoli florets.
  4. Season the pasta with the chickpea and broccoli mixture, then add the dried apricots cut in pieces and pour everything in the lunch box.
  5. Put the chickpea cream in the second container or on the pasta completing with a dusting of chopped parsley and a dribble of oil.  Mix well before eating.

Version with gluten of Pasta with chickpea cream and broccoli 

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten; however, if you want, you can replace Massimo Zero corn and rice pasta with a durum wheat alternative.

My “oven free” recipes continue, giving us pleasure for the eyes and palate and Piadina bread is certainly an excellent solution. This time we are going to prepare them in a light version using oil and especially with a fresh and colourful topping: here is the recipe of my Layered pie of Piadina with oil.

Few steps to prepare Piadina, then let your creativity free to top and overlap them to form a true Layered pie of Piadina with oil that you can slice and serve easily.  Ideal also as a solution to “clean out your fridge” upon condition that you have plenty of vegetables in season.

Do not forget to add some aromatic herbs to your recipes: they will be a pleasure for taste and will allow you to reduce the amount of salt! And if you are looking for another idea to save energy not using the oven, try these No-cook stuffed tomatoes.

Layered pie of Piadina with oil

50.6g carbohydrates per 100g Piadina

17g carbohydrates per 100g Layered pie of Piadina with oil

Ingredients for 4 pieces of Piadina

  • 150g flour mix for bread Nutrifree**
  • 120g water
  • 30g wholemeal rice flour*
  • 25 g extra virgin olive oil
  • 20g fine corn flour*
  • ½ tsp salt
  • a bit of baking soda

Ingredients for stuffing

  • 300g small tomatoes of various colours
  • 300g Stracchino cheese or another cream cheese
  • 100g mixed leafy greens
  • 100g smoked salmon
  • basil
  • oregano
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Pour the flour mix and rice flour in a bowl with salt and baking soda, then pour the water and mix; finish adding the oil in a trickle.
  2. Knead on a board until smooth, then cover the dough with a T-towel or cling film and let it rest for at least 30 minutes.
  3. Divide the dough into 4 parts, shape balls, then roll them out with a rolling pin to a thickness of about 1-2mm forming a disk.
  4. Warm up a non-stick pan over medium heat and cook the disks of Piadina for 2-3 minutes on each side.
  5. Start assembling the layered pie putting a Piadina on the bottom, top it with a part of cream cheese, a layer of leafy greens and some slices of tomato; cover with a second Piadina and top it with a second part of cream cheese, leafy greens, some slices of tomato and half the salmon; add the third Piadina and top it the same way as the previous layer and finally top with the last Piadina, the remaining cream cheese and sliced coloured tomatoes overlapping the slices a bit.
  6. Complete with a pinch of salt, a dusting of oregano and parsley leaves.

torta di piadine

Version with gluten of Layered pie of Piadina with oil

Prepare the Piadina with oil using 200g wheat flour, 100g water, 25g extra virgin olive oil, 1/2 tsp salt and a bit of baking soda.  Stuff the pie to taste: the ingredients given in the recipe are all naturally gluten free.

 

If you want to surprise your friends with simplicity, this Tomato Bruschetta sauce can be an idea: with 3 ingredients and the aromatic herbs from your garden, you can have a topping that is as irresistible as cherries!

With so few ingredients, the secret for success is their quality and especially peeled tomatoes make the difference. My recommendation is for you to try Ciro Flagella Peeled Tomatoes that you will never forget after trying once.  Then, if you really want a treat, prepare 2 sauces following the same procedure, but using red tomatoes for one sauce and yellow tomatoes for the other: it will be like having a cone of Gelato with two scoops of your favourite flavours.

For a perfect Bruschetta sauce, remember to remove all the seeds from the peeled tomatoes and avoid pieces of aromatic herbs: use a specific bag or container for the herbs so that they can release their essential oils, but not lose leaves or seeds.

And if you have time to chop some extra shallot, make some extra sauce and store it in a jar in the refrigerator to serve with starters or main courses.

ingredienti

Tomato Bruschetta sauce

6.6g carbohydrates per 100g

Ingredients for 4 servings

  • 500g peeled tomatoes
  • 150g shallot
  • 50g extra virgin olive oil
  • 2 cloves of garlic
  • 1 bunch of aromatic herbs (rosemary, thyme, marjoram, summer savoury)
  • extra virgin olive oil, chilli pepper, garlic, salt

Preparation of the Bruschetta sauce

  1. Cut the peeled tomatoes in half, remove the seeds and dice the flesh.  Chop the shallot finely and sweat it with 50g olive oil, then add the diced tomato, the garlic and the aromatic herbs bouquet in a bag or colander so that it just releases its aroma.
  2. Allow to cook over low heat until the tomato has become creamy and the liquid has completely evaporated, therefore at least 1 hour.
  3. Use the sauce to top Bruschettas or with meat or fish.

salsa di pomodori gialli

Version with gluten of Tomato Bruschetta sauce 

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

It is my friend Anna Gallo who takes me on a journey to her native land, Calabria, giving me a beautiful bread bag from the art textile workshop Mario Celestino of Cosenza. And that is how I came up with the idea of preparing a dish that combines land and sea, a dish where squid meets ‘nduja, the undisputed queen of the tip of our boot: Calamari in fish soup with ‘nduja.

Calabria is definitely the region where red is the colour that paints the table, and it does so with chilli, the star ingredient of the ‘nduja, the sausage prepared by mixing pork meat and other spices, but also of the Sardella, a spicy cream made from whitebait, as well as many other specialities, and textiles and local handicrafts.

So let’s paint our tables red and add a little spice to life!

Calamari in fish soup with ‘nduja

negligible carbohydrates per 100g without bread

Ingredients for 4 servings

  • 1kg squid, cleaned
  • 100g white wine
  • 30g slivered almonds*
  • 20g ‘nduja*
  • 1 sprig of parsley
  • 2 small sprigs of marjoram
  • 1 clove of garlic
  • 1/2 lemon with edible peel
  • extra virgin olive oil
  • salt
  • homemade bread**

**Ingredients specific for celiacs

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

Preparation

  1. Cut the cleaned squid with beaks and eyes removed into strips and sauté them in a frying pan with a little extra virgin olive oil and the chopped clove of garlic. Sprinkle them with white wine and let it evaporate.
  2. Add the ‘nduja and cook for 5 more minutes: taste the squid and turn off the heat when they are soft because prolonged cooking makes them rubbery.
  3. In the meantime, toast the slivered almonds and use them to top the squid, also season with chopped parsley, marjoram leaves and a grating of lemon peel.
  4. Serve the fish soup with slices of toasted homemade bread.

calamari in brodetto alla nduja

Version with gluten of Calamari in fish soup with ‘nduja 

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

 

In Roman dialect, the term Fregnaccia means nonsense, lie, and nuisance, but in the tradition of Central Italy it also indicates a type of pasta, similar to a large, thick Maltagliato, so called to indicate the simplicity of a dish that wins you over with the flavour of its few, delicious ingredients. Here is the recipe for the second meeting with the Rieti-Viterbo Chamber of Commerce, Fregnacce alla sabinese.

And what are these extraordinary ingredients?

The Ovalone Rietino Tomato P.A.T. (i.e. traditional Italian agri-food product) of the Tenuta San Giovanni Farm of Gianfranco Gianni.

The Azienda Olearia’s Leccino Olives Bonifazi Oil

Petrucci’s Extra Virgin Olive Oil  and the lively The Three Doors Sabino chilli pepper

In preparing the recipe from the book ‘La Cucina Sabina’ by Maria Giuseppina Truini Palomba, we were guided by chef Marco Bartolomei and the result was a feast for the whole family.

Enjoy the journey and bon appétit!

Fregnacce Sabina style

49.3 carbohydrates per 100g of unseasoned Fregnacce

 

Ingredients for Fregnacce

  • 300g fresh pasta flour mix Molino Dallagiovanna** (for gluten-free version, see below)
  • 180g water (or however much you need to have a consistent dough)
  • a pinch of salt

Ingredients for sauce

  • 500g peeled Ovalone tomato
  • 100g Leccino olives in brine
  • 1 clove of garlic
  • parsley, chilli pepper, salt and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Knead the flour with a pinch of salt and enough water to obtain a firm, homogeneous dough. Fate riposare la pasta in un sacchetto di plastica per circa 15 minuti.
  2. Divide the dough in half and roll it out with a rolling pin to a not-too-thin thickness, forming a large disc that you will leave to air dry for about half an hour. Roll each disc to form a large cylinder and cut it with the knife blade at an angle with the tip pointing once to the right and once to the left so that the resulting pieces are diamond- shaped.
  3. Prepare the sauce by putting the clove of garlic in oil with the chilli pepper. Brown the garlic well, then add the tomato after having mashed it well with a fork to make it homogeneous. Cook the sauce for about twenty minutes, seasoning with salt, then add the olives and chopped parsley and leave to season for another 10 minutes.

le fregnacce

  1. Boil the pasta in boiling salted water and when it rises to the surface, drain it, toss it in the pan with the sauce and leave it to season for a few minutes.
  2. Serve your pasta immediately because the saying in Romanesco goes ‘Cook the Fregnacce and eat them right away’.
Le fregnacce alla sabinese pronte per essere gustate

Fregnacce Sabina style ready to be thoroughly enjoyed

Version with gluten of Fregnacce Sabina style

Replace the Molino Dallagiovanna fresh pasta flour mix with an equal amount of wheat flour, adjusting the amount of water needed for kneading.

This Savoury biscuits with Parma Ham mousse  is my second recipe dedicated to the project Parma Accoglie that I presented in the recipe dedicated to Parmigiano.

Why Food Valley?

Have you ever wondered why Parmigiano Reggiano and Parma Ham come from the same area? This is certainly no coincidence and the link between them should make us reflect on the sustainability of the supply chain. In fact, the whey left over after making Parmigiano cheese (thus a product that would be processing waste) is one of the main foodstuffs in the diet of the Po Valley Heavy Pig intended for the production of ham and the rich range of deli meats that take their name from the villages in the province of Parma where they are made, a veritable map of specialities (Culatello from Zibello, Salame from Felino, Spalla from San Secondo).

Parma ham, especially with the lengthy maturation as in this recipe, is extraordinary as it is, and the best advice may be to handle it as little as possible in the kitchen. For this reason, I thought I would propose a recipe in which the ham is not cooked, but on the contrary is kept cold because that does not alter its aroma and flavour.

An unusual use of Parma Ham

It may seem like a waste to put a 24-month Parma ham in the freezer, but beware: thanks to the presence of salt and the scarcity of water, the ham will not freeze, it will merely become cold and harder. This way, we can blend it to obtain what I like to call ‘grated ham’, without it heating up and changing its smell and taste (see how to use it in other recipes).

As the ham returns to room temperature and you serve the Savoury biscuit with Parma ham mousse, the ham releases all its wonderfully sweet aromas. I adore the combination of those with the notes of the Traditional Balsamic Vinegar produced a few kilometres further east.

If you want to discover the secrets of how Parma Ham is madein addition to enjoying it in local trattorias and restaurants during your visit, you can come back during the Prosciutto Festival held every year in early September in the town of Langhirano towards the Apennines (unfortunately not in 2020) or organise a visit to one of the 200 ham factories. I assure you that after seeing the level of care and detail put in its production, it will taste even better!

And to find out what to do in and around Parma, explore some suggestions on the blog posted by my friend Aura.

I biscotti salati con mousse di Prosciutto di Parma e gocce di Aceto Balsamico Tradizionale

Savoury biscuits with Parma ham mousse and drops of Traditional Balsamic Vinegar

Parma Accoglie and my recipe for Savoury biscuits with Parma ham mousse

43.45g carbohydrates per 100g of savoury biscuits

2.6g carbohydrate per 100g mousse

 Ingredients for the savoury sablé dough (you will need half)

  • 200g flour for bread and yeast BiAglut** (or wheat flour for those who can have it)
  • 130g butter
  • 60g almonds
  • 1 egg white (approx. 40g)
  • 30g wholemeal teff flour*
  • 30g corn starch
  • 7g salt

Ingredients for the ham mousse (15 single portions)

  • 220g real or vegetable cream
  • 80g Parma ham matured for 24 months in a single slice and placed in the freezer
  • 5g gelatine sheets*
  • Traditional Balsamic Vinegar of Modena or Reggio Emilia
  • parsley leaves for decoration

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the mousse, which needs to rest for at least 1 hour in the freezer. Soak the gelatine in a small bowl of cold water. Place the ‘frozen’ Parma ham in the  food processor and blend it finely, but without it heating up. Add 100g of cream to the grated ham.
  2. Pour 20g of cream into a saucepan and heat it; add the soaked gelatine so that it melts completely, then pour it into the container with the ham.
  3. Whip the remaining cream and fold it in the ham mixture with a spatula. Fill the chosen moulds with the mousse (I chose these), determine the size according to the sablé biscuit you will be making. I chose a 5cm diameter) and place in the freezer until the mousse is hard enough to be taken out of the moulds without difficulty.
  4. Prepare the sablé dough for the biscuits that will serve as the base for your mousse. This dose is about twice as much as you will need, but, unless you use pasteurised egg whites, it cannot be divided. So take advantage of this to make extra savoury biscuits that you can combine with dips and soft cheeses for your aperitifs. Mix the flour with the butter to form crumbs, then add all the other ingredients to form a smooth, compact mixture.
  5. Take two sheets of baking paper and place the sablé in between; with the help of a rolling pin, roll out the dough to a thickness of about 4mm and, leaving it on the paper and placing it on a tray, put it in the refrigerator to rest for at least 20 minutes. When the sablé is firm, cut small disks with a 5cm diameter biscuit cutter and place the disks on a perforated silicone mat. This way you will be able to knead and cut the dough very well.
  6. Bake the biscuits in a static oven preheated to 160°C for 20 minutes. Remove from the oven and let cool.
  7. Remove the mousses from the moulds. If you are going to serve them soon, keep them at room temperature for about 30 minutes before finishing them or store them in the fridge until you need them: they will last perfectly for 2 days.
  8. Take a biscuit, place the mousse on it and top with a few drops of Traditional Balsamic Vinegar of Modena or Reggio Emilia. Decorate with a parsley leaf.
Il biscotto e la mousse: perfetti finger food

Biscuits and mousse: a perfect finger food

Version with gluten of Savoury biscuit with Parma ham  mousse

Simply replace the 200g of gluten-free flour for the savoury sablé biscuit with an equal amount of wheat flour.

 

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.

Winter offers us some wonderful products, and Radicchio is certainly one of these delicacies whose secrets you can discover in this article dedicated to the “Winter Flower” and this recipe to prepare Ricotta dumplings with radicchio.

At the same time, cold days bring with them a desire for full-bodied, rich-tasting recipes, a solution to combat the cold and pamper the palate. For this reason, we like first courses that combine balanced ingredients with an enveloping flavour. So, here are our Ricotta dumplings with radicchio.

Served piping hot and creamy, they are irresistible!

Ricotta dumplings with radicchio

16.4g carbohydrates per 100g plain ricotta dumplings

Ingredients

  • 300g cow’s milk Ricotta cheese
  • 200g Taleggio cheese
  • 100g Parmigiano Reggiano cheese, grated
  • 100g gluten-free multi-purpose flour, brand Schär**
  • 1 egg
  • 1 Radicchio from Treviso
  • salt and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Start preparing the dumplings: mix Ricotta cheese, Parmesan cheese, flour and egg, adding salt to taste. Shape into a dough ball and put it to rest in the refrigerator for about 15 minutes. Once ready, create cylindrical strips and cut them into chunks, they will be your dumplings.

Uno_Chef_per_Gaia_gnocchi di ricotta al radicchio e taleggio

  1. In the meantime, put a few tablespoons of extra virgin olive oil in a non-stick frying pan and sauté the chopped Treviso radicchio. Once soft, add the Taleggio cheese and turn off the heat.

ricette senza glutine_Uno_Chef_per_Gaia

  1. Cook the dumplings in boiling salted water for a few minutes. As soon as they rise to the surface, remove them with a slotted spoon and put them in the pan with Radicchio and Taleggio cheese.

IMG_2398Foto Lorenzo Moreni_Uno_Chef_per_Gaia_2016

  1. Stir gently over medium heat so that the cheese melts and all the flavours blend together.

Uno_Chef_per_Gaia_gnocchetti di ricotta al radicchio

Version with gluten of Ricotta dumplings with radicchio

Replace the gluten free flour with 120g wheat flour.