Tag Archive for: naturally gluten free recipes

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.

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.

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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.

Caprese-da-viaggio-blog-uno-chef-per-gaia

  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.

Caprese-da-viaggio-blog-uno-chef-per-gaia

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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Risate&Risotti Contest: my Tuscan risotto

This past weekend was another very intense one, full of excitement and satisfaction. We were in Lucignano, in the province of Arezzo, for the final of the Risate&Risotti Contest. In the kitchen, I had to invent a recipe with the ingredients found in the mystery box. The result? My Tuscan Risotto.

mistery-box-contest-risate-e-risotti

The result was a fantastic risotto made with simple ingredients that feature the flavours of Tuscany… hence the name Tuscan risotto.

We won’t tell you anything in advance about the tale of these two days of cooking, good food and lots of laughs, you will find the story in the next post. Today we want to reveal the recipe that has given us so much satisfaction!

Tuscan risotto

25g carbohydrates per 100g risotto without bread croutons

Ingredients

  • 1.3 litres of previously prepared meat stock
  • 320g Maremma rice
  • 120g Pecorino Toscano cheese
  • 120g green part of courgette (approx. 2 large courgettes)
  • 50g bread** Tuscan type
  • 40g slices of Tuscan bacon*
  • 40g cherry tomatoes
  • 30g spring onions
  • 1 clove of garlic
  • 30g butter
  • extra virgin olive oil, meat stock, salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wilt the finely chopped spring onion in a saucepan with a little oil and the garlic clove. Add the green part of the courgettes, cut with a coarse grater, and a ladle of stock to cook the vegetables.
  2. In the meantime, remove the crust from the bread and cut it into cubes. Put a little oil in a non-stick frying pan, add the chopped cherry tomatoes, sauté them, then add the bread, a pinch of salt and pepper and fry until crispy.
  3. In another non-stick pan, put the bacon in pieces so that it becomes crispy.
    Toast the rice in the saucepan with the courgettes after removing the clove of garlic (I took 3 minutes to have transparent rice grains with a white part in the centre), then start cooking the rice with hot stock. When it is still al dente, add the grated Pecorino cheese and stir in the cold butter.
    Plate and serve with a sprinkling of toasted bread and crispy bacon.

Ricetta-Risotto Toscana-contest-risate-e-risotti

I repeated this risotto at home and did not have sliced bacon on hand, so I used 60g of diced bacon sautéed in the non-stick pan without adding anything to make it slightly crispy.

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