Tag Archive for: naturally gluten free recipes

Creamy beetroot risotto: welcome spring!

Welcome Spring! And what better way to do this than by preparing a Creamy beetroot risotto to pay homage to the pink colour of the blossoming trees? Because the typical pink colour of the peach tree is given precisely by the beetroot, which we can buy already cooked, perhaps baked, from our greengrocer.

Creamy beetroot risotto: pink on the plate.

The second star of the risotto is one of my absolute favourite cheeses, namely Gorgonzola, the Italian blue cheese par excellence, whose light spiciness gives the slightly earthy flavour of beetroot a boost of flavour.

Furthermore, you know well I love adding a crunchy touch to risottos, the perfect complement to the creaminess of well-roasted and smooth grains, and a very simple and effective idea are slivers of Jerusalem artichoke and slivers of Parmesan cheese.

ingredienti del risotto cremoso alla barbabietola

The ingredients of creamy beetroot risotto

Jerusalem artichoke: a zero-mileage tuber

Despite the name that makes us think it comes from who knows what distant country, Jerusalem artichoke is a herbaceous perennial plant with an underground tuber native to the American continent whose name probably comes from the South American Tupinamba tribe that made abundant use of it.

Like potato and tomato, Jerusalem artichoke has adapted perfectly to the climate of our country where it grows wild and almost weedy, especially along watercourses, and we recognise it by its beautiful yellow flowers on tall, straight stalks. So don’t be afraid to buy this kind of lumpy potato: it will be a constant surprise when you eat it raw, as in this risotto, or cooked as a side dish or cream.

So if you are looking for recipes for Easter, simple but surprising recipes and ideas to colour your table, here is a solution! And to complete the menu, try Easter pie.

Creamy beetroot risotto

25.35g carbohydrates per 100g  

 Ingredients for 4 servings

  • approx. 1.5 litres of previously prepared vegetable stock
  • 320g rice
  • 100g baked beetroot
  • 80g Gorgonzola
  • 70g red wine
  • 40g Parmigiano Reggiano cheese, grated
  • 30g shallot
  • 30g butter
  • extra virgin olive oil, salt and pepper, Pecorino Romano cheese for crisps

Ingredients to complete

  • 1 Jerusalem artichoke
  • Parmesan shavings
  • 2 slices of baked beetroot

Preparation

Put a little oil in a pan and very slowly brown the thinly sliced shallot and diced beetroot. After a few minutes, add a ladle of stock and let it cook for a few minutes. Transfer this vegetable base to a blender and blend to a cream-like mixture.

Start preparing the risotto. Put the rice in a thick-bottomed pan and toast it dry over high heat (it took me 3 minutes to have transparent rice grains with a white core in the centre). Douse the rice with red wine, allow to evaporate, then start adding the boiling stock. Continue stirring and only add stock when the rice has absorbed almost all the liquid. Five minutes from the end of cooking, add the beetroot cream and Gorgonzola cheese to the rice.

When the rice is still al dente, take it away from the heat and proceed with the creaming. Add 30 grams of butter, stirring the rice well so that the starch is released to form a nice creamy mixture, add the grated Parmesan cheese and continue stirring vigorously until all ingredients are perfectly incorporated. Cover the pan with a tea towel and let it rest for 1 minute.

Serve the risotto on hot plates and distribute some very thin slices of Jerusalem artichoke cut with a mandoline, Parmesan shavings and a few cubes of beetroot on the surface.

Il risotto cremoso alla barbabietola pronto per essere gustato

Creamy beetroot risotto ready to be enjoyed

Version with gluten of Creamy beetroot risotto

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

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Parma Accoglie: Crème brûlé with Parmigiano Reggiano cheese

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When something good happens you cannot keep it to yourself, you have to share it and rejoice in it all together. And the project ‘Parma Accoglie‘ is really something beautiful. It is a simple, yet extraordinary way to say thank you to the people who made themselves available to the community during the Covid emergency.

What does the ‘Parma Accoglie’ initiative consist of? Federalberghi Parma in collaboration with Ascom Parma, Consorzio Albergatori Promo Parma, FIPE – Pubblici Esercizi and Parma Quality Restaurant, with the patronage of the Municipality of Parma, have decided to offer a stay of up to two nights free of charge in a local hotel with the possibility of a typical Parma dinner, at a special price, in one of the participating restaurants to health, medical, nursing, volunteer, Civil Defence, Public Assistance and  Italian Red Cross personnel.

Any ideas of what you’ll do while in Parma? In the meantime, here are some shots of the city taken by my photographer friend Francesca Bocchia then I will share some activity proposals with you shortly!

And I hope to contribute to your desire to come to my city through the extraordinary products that have made it world-famous and through a few recipes that you will certainly not find in the city’s restaurants… because you absolutely must try the fresh stuffed pasta and the deli meats and cheese platters!

A land of great products

To tell you about my land, I have decided to propose recipes in which Parmigiano Reggiano and Prosciutto di Parma (here is the recipe) are used in an unusual way as I am sure that the ‘usual way’ will be known even to those who are not from Parma!

My ‘obligatory’ starting point is Parmigiano Reggiano, the product I was born and raised with, as my family has been producing it since 1895. It is natural that I adore the product that has accompanied me for as long as I can remember and that has marked the rhythms of my family’s life, but Parmigiano has remained a table companion even after diabetes and celiac disease entered our lives, so it is even more precious to us!

Parmigiano Reggiano contains no carbohydrates and is allergen-free. It is also suitable for those who are intolerant to milk proteins if it is purchased with a maturation of 36 months or more. And to alleviate the guilt in case we are overwhelmed by its goodness and can’t stop ourselves in front of its fragrant slivers accompanied by fresh fruit, bread, nuts or a glass of full-bodied red wine, you should know that Parmigiano is a semi-fat cheese as it is made with half of the milk partially skimmed (find out how)!

My recipe to try to make you forever prisoners of the Parmigiano Reggiano spell and continue to welcome you to Parma? A soft cream enveloping fruit and enclosing it under a crunchy caramelised crust… after all, popular culture has warned us: don’t let the farmer (and us) know how good cheese with pears is!

La crème brûlé pronta per essere gustata

Crème brûlé ready to be enjoyed

Parma Accoglie and my recipe for Crème brûlé with Parmigiano Reggiano cheese

10.93g carbohydrates per 100g

Ingredients for 6 servings

  • 250g ripe pear (or white grapes)
  • 300g real or vegetable cream
  • 100g milk
  • 50g grated Parmigiano Reggiano cheese
  • 40g egg yolk (2 yolks)
  • 30g brown sugar
  • ½ lemon
  • ½ vanilla pod

 Preparation

  1. Bring the cream and milk to the boil with the seeds contained in half a vanilla pod. In a bowl, whip the egg yolks until stiff and pour the hot milk over them in a trickle. Add the grated Parmesan cheese and incorporate well.
  2. Cut the pear into small pieces, put it in a non-stick pan with the juice of half a lemon and let it soften slightly, allowing all the lemon juice to dry.
  3. Take 6 mini-mouldsput the pear pieces or cut grapes on the bottom, pour the milk, egg and Parmesan mixture on top and put the moulds on a baking tin containing hot water that should reach halfway up the moulds.
  4. Bake in a static oven preheated to 120°C for 1 hour. Remove and allow to cool, then transfer the moulds to the refrigerator until serving time.
  5. At this point, sprinkle the surface with brown sugar and caramelise it with the special torch. Serve the crème brûlé immediately.
La superficie caramellata della crema

The caramelised surface of Créme brûlé

Version with gluten of Crème brûlé with Parmesan cheese

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

 

 

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Peach pudding with coconut and mint with no added sugar

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Peach pudding with coconut and mint is a fruit salad disguised as a dessert and is the answer to two needs: the first is to find an alternative to ice cream for Gaia and Nicolò on long, sultry summer days, the second is to use the very sweet peaches my greengrocer friend gave me before closing for the holidays.

In fact, this Peach pudding with coconut and mint can be prepared without adding sugar to what the sweet seasonal fruit already contains, or, as I did to make the preparation really resemble a real dessert, I added a few drops of liquid sweetener in the preparation of the pudding.

By using coconut milk (strictly natural and unsweetened) I have avoided adding fat to the preparation, the carbohydrate intake per 100g of coconut milk is only 2.7g and, a gift we can give to friends who cannot consume dairy products, it is also lactose free.

Finally, a touch of freshness with the mint that grows in the corner of aromatic herbs of my vegetable garden at home could not be missing… even if the sprig gave me a lot of trouble by twisting itself around the whisk I used to make the pudding… check it out!

Any other soft desserts? Take a look! 

Il budino di pesche al cocco e menta pronto per essere gustato

Peach pudding with coconut and mint

Peach pudding with coconut and mint with no added sugar    

7.56g carbohydrates per 100g

 Ingredients for 6-7 puddings

  • 400g coconut milk
  • 300g peach pulp (approx. 2 peaches)
  • 30g rice starch*
  • 8g gelatine sheets*
  • a sprig of mint plus a few leaves for garnishing
  • sweetener* or sugar to taste

Ingredients for the sauce

  • 125g blackberries
  • 125g raspberries
  • ½ lemon, juice
  • slivered almonds*
  • sweetener* or sugar (optional, I did not add anything)

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

Preparation

  1. First of all, soak the gelatine in a bowl with cold water.
  2. Peel the peaches and cut them into coarse pieces which you put in a food processor with some of the coconut milk. Blend to obtain a homogeneous and perfectly smooth mixture.
  3. Mix the rice starch in a saucepan, gradually adding the remaining coconut milk while stirring with a whisk; add a sprig of mint and place the mixture on the heat; when it is lukewarm, pour in the blended peach and when the cream starts to thicken, remove it from the heat and add the squeezed out gelatine, stirring well with the whisk so that the gelatine melts and is perfectly incorporated.
  4. Allow the peach cream to cool, stirring occasionally, then, when the container is cool enough, cover it with cling film and chill for a few hours in the refrigerator.
  5. Meanwhile, prepare the sauce. Put the berries in a non-stick pan with the juice of half a lemon and cook on high heat. When the fruit has released its liquid, turn off the heat and allow to cool.
  6. Remove the peach cream from the refrigerator, remove the cling film, and mix the cream with a spatula in bottom-up movements. Using a ladle, transfer the pudding into serving cups and top with a spoonful of berry sauce and almond slivers to taste. Garnish with mint leaves.

Immagine ravvicinata del budino pronto

Version with gluten of Peach pudding with coconut and mint with no added sugar

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

 

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Vegan muffins with almond butter

An alternative breakfast: Vegan muffins with almond butter.

For some of the ingredients I use in my recipes, I now have my absolute trusted suppliers and one of these is Andrea, the greengrocer who patiently accommodates my requests, including the most unusual ones!

Having now made my passion for cooking his own, Andrea often sources products that he brings from his wonderful homeland, Sicily. So I manage to have wonderful sheep’s ricotta for preparing Cassata my own way and other wonderful sweet and savoury preparations, fresh and mature Caciocavallo, oregano, cherry tomatoes, anchovies and a little gem produced by his cousin in Agrigento, the Mennulataa butter made from 100% almonds.

I must admit that I have used it in many preparations, but always around lunch or dinner time so I never managed to take a photo before my family had eaten everything up!

This time I am finally able to share a recipe that is a little unusual for me because it is vegan, but very interesting and tasty for those who do not want to give up a sweet breakfast while avoiding butter and eggs.

Vegan muffins with almond butter

36.30g carbohydrates per 100g

Ingredients for 9 muffins

  • 120g almond and rice milk* (or another type of plant milk)
  • 75g plant yoghurt*
  • 50g fine corn flour*
  • 50g dark chocolate*
  • 45g buckwheat flour*
  • 40g Mennulata almond butter*
  • 35g rice oil
  • 30g brown sugar
  • 27g corn starch*
  • 25g finely grated coconut*
  • 25g coconut sugar
  • 8g baking powder*
  • a pinch of salt

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

Preparation

  1. Pour the yoghurt into a bowl and mix it with the sugars and almond butter. Gradually add the flours, continuing to stir so that no lumps form, and when the mixture starts to feel rather thick, add the rice oil and the almond and rice milk; finally, add a pinch of salt, baking powder and the dark chocolate pulverised in a food processor.
  2. Place the paper cups inside a silicone or metal muffin tin, fill them ¾ full, then bake the muffins in a static oven preheated to 180°C for 20 minutes.
  3. Remove from the oven and allow to cool.
  4. They are a great breakfast, especially cut in half and enriched with a teaspoon of raspberry jam.

muffin-vegani-senza-glutine-uno-chef-per-gaia

Version with gluten of Vegan muffins with almond butter

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

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Risotto or salt cod? Salt cod risotto

Risotto or salt cod? 

The anser for me is Salt cod Risotto! A few weeks ago I went to Vairano Scalo in the province of Caserta. Before the trip, I had imagined that I would taste wonderful buffalo mozzarella, fantastic artichokes, a long-awaited saffron, but never did I think I would eat salt cod in all its possible preparations!

Yet it is in this very village in Campania that you will find the Osteria del Baccalà where Antonio Ruggiero enchants everyone with the magic he can create with this extraordinary ingredient. And you know what? The experience with his salt cod is so good for the health and good mood that Antonio calls the dinner in his osteria a ‘therapeutic salt cod dinner‘! And I

Well, on those very same days, I read on the page of the Italian Food Bloggers Association that some colleagues from Veneto had organised a contest dedicated to Veneto and risotto entitled: “How do you cream it?” The connection was straight! The recent experience of salt cod and my beloved Veneto could only make me prepare a risotto that combines two of my favourite dishes: so here is my Salt cod risotto.

E-tu-come-lo-mantechi

Any other pleasant coincidences? The fact that I had gone to Vairano to prepare a risotto for the students of the ISISS Marconi hospitality school and that this is the season of asparagus, of which Veneto is a famous producer. I thought it was a bit daring, but since everyone at home liked this risotto, here is the recipe for you to try it too!

Salt cod risotto

23g carbohydrates per 100g

Ingredients for 4 servings

  • approx. 1.5 litres of previously prepared vegetable stock
  • 360g Carnaroli rice
  • 200g desalted cod
  • 200g milk
  • 16green asparagus
  • 60g Prosecco from a winery of your choice
  • 40g Parmigiano Reggiano cheese, grated
  • 60g extra virgin olive oil
  • 30g spring onion
  • 30g fresh cream
  • 4 g parsley
  • 1 clove garlic
  • salt

Preparation

  1. Cook the cod covered in water and milk with the garlic clove 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 50g of oil in a trickle, as if you were whipping mayonnaise. Also add the cream while continuing to whip and finally add salt to taste.
  3. Prepare the asparagus. Wash them, remove the woody ends, then separate the tips from the rest. Place the tips in a non-stick pan with a little oil and let them soften, then season with salt and set aside. In a saucepan, pour 10g of oil and the chopped spring onion, allow it to soften, then add the asparagus spears, allow them to take on flavour for a few minutes, then cover with water and cook. Once cooked, blend the asparagus to a perfectly smooth, stringless cream. Set it aside.
  4. Now let’s prepare the rice. Dry-toast the rice in a large pan (it took me 3 minutes to get the grains nice and transparent with a white kernel in the centre). Add Prosecco and allow to evaporate stirring until you can no longer smell the wine alcohol. Start adding the boiling stock. Continue stirring and only add stock when the rice has absorbed almost all the liquid. When the rice is still al dente, remove from the heat and start adding the creamed salt cod, continuing to stir the rice well so that the starch is released to form a nice creamy mixture, add the grated Parmesan cheese and continue stirring until it is completely incorporated. Taste and adjust salt if necessary.
  5. Plate the risotto: with the help of a piping bottle or pastry bag, place little tufts of asparagus cream on the surface and 4 asparagus tips on each plate.
  6. Serve the risotto and enjoy!

Risotto-al-baccala-uno-che-per-gaia

Version with gluten of Salt cod risotto

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

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Rice cabbage rolls au gratin

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Cabbage and Savoy cabbage have been with us all winter and have given us an incredible variety of preparations. One of our favourite recipes is Rice cabbage rolls au gratin and it is for several reasons.

First, we like the name in Italian, “Valigini” meaning small suitcases, trolleys, because a small suitcase always contains something we take with us on a trip and maybe even a gift from a faraway place when we return… it gives us a foretaste of surprise. Then, we like it because it is an explosion of colours in a season that is not very lively.

Moreover, it is a delicacy that can be easily served as a one-course meal, both for its satiating power and for its nutritional composition: carbohydrates, vitamins and proteins. And finally, for the delicate but, at the same time, full and rich flavour of those surprises kept in our little suitcases: the sweetness of the raisins enhanced by the unmistakable savouriness of the pecorino cheese, the crunchiness of the cashews and the tenderness of the soft green cabbage that envelops them.

In short, a preparation that makes adults happy and makes kids forget that they are eating the often ‘hated’ vegetables.

Rice cabbage rolls au gratin

13.74g carbohydrates per 100g

Ingredients for 4 servings

  • 800g cabbage cooking water
  • 370g green cabbage (the 6 largest outer leaves)
  • 150g purple cabbage
  • 200g Carnaroli rice
  • 50g Parmigiano Reggiano cheese, grated
  • 50g raisins
  • 40g red wine
  • 30g cashews or Brazil nuts
  • 30g Pecorino cheese, grated
  • 25g extra virgin olive oil
  • 25g spring onion
  • 10g butter
  • salt and pepper

Preparation

  1. Take 6 large leaves of green cabbage. Wash them and blanch them in boiling salted water for a few minutes; drain and throw them in cold water. Wait a few moments, drain them well on paper towels and keep the hot cooking water as vegetable stock.
  2. Put a little oil in a pan, soften the thinly chopped spring onion, then add the thinly sliced purple cabbage in small pieces; after lightly browning, add a drop of water and cook the cabbage almost through, allowing the liquid to evaporate.
La preparazione del riso

Rice preparation

  1. Throw the rice in the pan with the cabbage and toast it well. Pour red wine and allow to evaporate, when the smell of alcohol has disappeared, start stirring the rice using the cooking water from the outer leaves. Add the soaked raisins and lightly chopped cashews and continue to roll the rice.
Il riso pronto per la mantecatura

The rice ready for the stir-frying

  1. When the rice is almost cooked, but still rather al dente, cream it with butter and Parmesan cheese; let it cool and spread it out on a rather large plate so that the rice does not brown: in this way, the risotto should be cooked to perfection after gratin.
  2. Take the blanched leaves and cut them in half, removing the harder, thicker central rib. Place a heaped spoonful of risotto on each half and roll the cabbage forming a cylinder.
La preparazione degli involtini

Preparing the rolls

Gli involtini prima della gratinatura

The rolls before baking au gratin

  1. Place the rolls in an oven dish, sprinkle with grated pecorino cheese and drizzle a little oil on the surface.

Gratinatura

  1. Grate under the oven grill at 220°C for about 10 minutes until the pecorino is lightly browned.
Gli involtini pronti per essere gustati

The rolls ready to be enjoyed

This recipe participates in the Contest “Rice Food Blogger 2017 – Chef Giuseppina Carboni“

Risultati immagini per risate e risotti Risultati immagini per chefacademy Risultati immagini per chef&maitre Risultati immagini per aifb

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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.

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

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

  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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Perfect for children: Cauliflower patties

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How to get children to eat vegetables? Simple, try using them as the main ingredient to prepare tasty Cauliflower patties. Because we know that patties are always very popular with children, so they won’t be able to say no to this vegetarian version.

The only challenge is to handle these patties gently because they are softer than their meat-based sisters, which you can still use to hide other vegetables, as is the case with my Spinach meatballs.

Cauliflower patties

7.79g carbohydrates per 100g

Ingredients

  • 400g cauliflower
  • 60g Pecorino cheese, grated
  • 40g breadcrumbs**
  • 30g capers
  • 30g extra virgin olive oil
  • 20g parsley
  • 1 egg
  • 1 clove of garlic
  • salt, pepper and olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Boil the cauliflower in salted water until soft. Drain and sauté it in a pan with extra virgin olive oil and garlic. Let it cool, then remove the garlic and blend the cauliflower in a food processor with capers and parsley. Add egg, Pecorino and Parmesan cheese to obtain a rather firm mixture.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

  1. Put a few tablespoons of oil in a non-stick frying pan, form patties, roll them in breadcrumbs and brown them on both sides.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

They are excellent served both hot and cold.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

Version with gluten of Cauliflower patties

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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The simple freshness of Mint flavoured beans

Today we have come up with a dish that can become a light main course or a perfect side dish to enrich a meal. Simple, genuine, tasty and ideal for any palate: one ingredient and herbs and you’re done, Mint flavoured beans.

Here’s how to prepare them for a fresh, healthy, naturally gluten-free and diabetes-friendly dish, perhaps accompanied by seasonal vegetables. I chose Borlotti beans that are very common in northern Italy, but feel free to pick your favourite beans for this salad.

And if you want an idea for another fresh and tasty salad, try this irresistible Swordfish salad.

Mint flavoured beans

18.56g carbohydrates per 100g

Ingredients

  • 160g dried borlotti or white beans (soaked for 12 hours)
  • 1 celery stalk
  • 1 clove garlic
  • extra virgin olive oil, mint, salt and black or pink pepper

Preparation

  1. Boil the beans in water with celery and garlic; once cooked, remove the latter and drain the beans.
  2. Let the beans cool and season them with fresh mint leaves, a good extra virgin olive oil, vinegar, salt and pepper: it is a very simple dish, but really rich in flavour and aroma.

fagioli alla menta

Version with gluten of Mint flavoured beans

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

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Quinoa pies with avocado

Today’s recipe is vegetarian and very, very tasty: Quinoa pies with avocado, a dish I tasted, in a more American version, on one of my overseas business trips and wanted to adapt it to a more ‘Italian’ taste.

Simple, healthy ingredients for a dish that is perfect as an appetiser, focusing on lightness without sacrificing taste. If you like quinoa, try also Quinoa surprises.

Get ready!

Quinoa pies with avocado

carbohydrates 14.84g per 100g without mozzarella and mustard chutney

 Ingredients

  • 95g avocado pulp (approx. ½ avocado)
  • 75g quinoa
  • 50g spring onion
  • 1 mint leaf
  • 1 sprig of parsley
  • extra virgin olive oil, salt, pepper, buffalo mozzarella, apricot mustard chutney*, valerian

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

Preparation

  1. Cook the quinoa for about 15 minutes in lightly salted water (usually twice its weight), then leave to cool.
  2. Meanwhile, in a non-stick pan, soften the finely chopped spring onion on low heat. In a bowl, mash the avocado pulp with a fork and add chopped mint and parsley. Season the cooked quinoa with the avocado cream, add the cooked spring onion and, finally, season with salt and pepper.
  3. Using a pastry cutter, form a disc of quinoa directly on the serving dish; accompany the flan with sliced buffalo mozzarella, a pinch of apricot mustard chutney and a few valerian leaves as decoration.

tortini-di-quinoa-allavocado-uno-chef-per-gaia

Version with gluten of Quinoa pies with avocado

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

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