Tag Archive for: low carb recipes

Our recipe for Baccalà mantecato

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Baccalà mantecato, i.e. creamy salt cod, is a dish with an enveloping taste that is present in many Italian gastronomic traditions. From Vicenza to Trieste, every cuisine has its secrets for making this speciality a tasty main course.

Perfect with a slice of toast, it is also an extraordinary condiment for pasta or rice: try my Salt Cod Risotto.

Here is today’s recipe!

Baccalà mantecato

negligible carbohydrates per 100g

Ingredients

  • 400g salt cod already soaked with salt removed
  • 80g extra virgin olive oil
  • 1 sprig of parsley
  • 1 clove garlic
  • water, milk, salt

Preparation

  1. Cook the cod in a pot covered with water and milk, with the addition of a clove of garlic for about 20 minutes.
  2. Remove the skin, garlic and any bones, then place the cod in a blender with the washed parsley leaves. Start blending by adding the oil in a trickle, exactly as you do with mayonnaise.

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  1. Add salt if necessary and adjust the creaminess by adding a dash of milk.
  2. You can serve it on its own, with croutons or roasted polenta.

ricetta-baccala-mantecato-uno-chef-per-gaia

Version with gluten of Baccalà mantecato

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

 

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Tuna loaf for everyone

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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.

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

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Version with gluten of Tuna loaf

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

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Spinach meatballs

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By now you know, our ‘Meatballs and patties’ section is designed to collect many original recipes to prepare the food par excellence that both young and old ones enjoy. Today the proposal is Spinach meatballs.

So, today we propose a perfect version to get children to eat spinach, a vegetable rich in minerals that is often not very popular.

Here are the ingredients for our recipe. And if you want more ideas for meatballs and patties, have fun here!

Spinach meatballs

6.58g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 150g cooked spinach
  • 50g Parmigiano Reggiano cheese, grated
  • 30g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g wholemeal rice flour*
  • 1 egg
  • 1 clove garlic
  • salt, extra virgin olive oil, sage, milk

**Ingredients specific for celiacs

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

Preparation of the Spinach meatballs

  1. Mix the minced meat with the egg, breadcrumbs and grated Parmesan; add salt to taste. Finely chop the spinach and incorporate it into the minced meat mixture.
  2. Form patties of about 5cm in diameter, flour them lightly and place them in a non-stick pan with a little extra virgin olive oil, a clove of garlic and two sage leaves.
  3. Brown them on both sides, then lower the heat, cover and cook for about 30 minutes, adding a little milk and a few tablespoons of water if necessary.
  4. Serve piping hot.

polpette-di-spinaci-blog-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Spinach patties

Replace gluten-free breadcrumbs with standard breadcrumbs and rice flour with wheat flour.

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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.

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  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.

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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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Ricotta Cannelloni with asparagus

We like to cook with seasonal ingredients, we want to create preparations that can release enveloping aromas and flavours. That is why, this time, we chose asparagus for our recipe and the result is a mouth-watering first course: Ricotta cannelloni with asparagus.

This recipe is perfect to be prepared in advance or to be frozen, and it will be ready to be cooked in the oven whenever you need it.

And if you like asparagus, try also Gola Gola asparagus risotto .

Ricotta Cannelloni with asparagus

19.36g carbohydrates per 100g

Ingredients for 12 cannelloni

  • 500g asparagus (about 1 bunch)
  • 400g ricotta cheese
  • 350g cannelloni** (12 pieces branded Farabella)
  • 40g Parmigiano Reggiano cheese, grated
  • 25g leek
  • 1 egg
  • 10g extra virgin olive oil
  • extra virgin olive oil, salt and a few mint leaves

** Ingredients specific for celiacs

Preparation

  1. Wash the asparagus and remove the whitish woody part. Separate the tips (also leaving a green part) from the spears. Sauté them in a non-stick pan with a little oil and a pinch of salt until slightly cooked, but still crispy. Boil a saucepan of lightly salted water and cook the asparagus spears (not the tips). When they are cooked, drain but keep the cooking water.
  2. In a small pan, sweat the leek with a little oil and a bit of cooking water. When the leek is soft, put it in a blender with the asparagus spears and blend to a cream; add cooking water if necessary and adjust the salt.
    Put ricotta cheese in a bowl and mix it with the Parmesan cheese, egg and chopped asparagus tips.
    Boil a pot of salted water and cook Cannelloni: I cooked them for almost 9 minutes, then threw them in cold water and drained.
  3. Fill a pastry bag with the ricotta and asparagus mixture and stuff the Cannelloni well.
    On individual plates, form a layer of asparagus sauce, lay the ready cannelloni on top and garnish with a spoonful of asparagus sauce. Place the dishes in the microwave or conventional oven to warm the Cannelloni and the filling, then season with a drizzle of extra virgin olive oil and two mint leaves.

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Version of gluten of Ricotta Cannelloni with asparagus

Replace the gluten-free Cannelloni with standard Cannelloni.

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Gnocchetti di ricotta al radicchio: facili e saporiti

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.

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  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.

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  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.

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  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.

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