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Tomato Bruschetta sauce

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.

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Coffee Tomini with yoghurt sauce and golden apples

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Do you remember the book by my blogger friend Raffaella Fenoglio of the blog Tre civette sul comò entitled ’50 Shades of Coffee‘? Here is the second mouth-watering recipe: Coffee Tomini with yoghurt sauce and golden apples. And if you love coffee, try also Gnudi with coffee.

A chat with Raffaella

  1. Why a book about coffee?

Coffee is a cue that all three of us liked: myself, Silvia Casini and Francesco Pasqua. It is a universal element, with which music, literature and film are imbued. We added history, curiosities, caffeomancy, recipes, historical cafés, coffe painting, etiquette, star constellations, horoscopes, aphorisms… and many many experts and in the end we had collected so much material that we could have written an encyclopaedia! The difficult thing was to cut, trim, decide what was less interesting. The editor then worked on the infographics and the end result exceeded our expectations.

  1. Is there a recipe in the book that you are particularly fond of?

Let’s face it, the difficult part was the food & wine part: we didn’t want to lapse into banal recipes – you won’t find Tiramisù – and we imagined a complete menu based on the ‘wine from Arabia’. My favourite recipe, among the 50 suggestions, is Cheese with coffee fruit chutney.  We paired this recipe with a SAUVIGNON BLANC SESTO 21 from Casata Mergè. A wine from Latium, from 100% Sauvignon Blanc grapes, structured, suitable for accompanying special cheeses.

  1. In your latest publications, cooking is an integral part of other art forms such as poetry, literature and cinema. How did the idea for this approach come about and what else is boiling in the pot?

In 2020, together with Silvia Casini and Francesco Pasqua, we drew up some literary projects in which we could merge our skills – namely cinema, poetry, literature, music, food and wine. To our great joy, many of those projects, once they landed on the tables of publishers, were successful! So for the following two years you’re going to see some great things! Very interesting and eclectic volumes are coming out. Furthermore, the three of us, taken individually, are fiction writers and have one book each out.

  1. Our first meeting took place when your book Indice GliceAmico came out, a subject that is particularly dear to me because of the attention that diabetes requires of us, where did your interest in this subject come from?

Diabetes has touched my family. This stimulated me to focus on low glycaemic index recipes but until the cookbooks linked to my blog came out, I had no idea of how widespread diabetes was, especially among children.  I find your online cooking courses supported by a clinical nutritionist very interesting. This is the way to inform in the best way without frightening patients and their families.

Coffee Tomini with yoghurt sauce and golden apples

4.45g carbohydrates per 100g

Ingredients for 4 servings

  • 4 pieces of Tomino cheese of about 90g each
  • 200g apples
  • 125g plain fat-free Greek yoghurt
  • 1 cup of strong coffee
  • 30g ginger
  • 1 organic lemon, zest and juice

Preparation

  1. First put Tomini in a bowl to marinate with the cup of coffee and the peeled, sliced ginger. Let them rest for about an hour in the refrigerator.
  2. Peel the apple, cut it into segments and brown them in a little extra virgin olive oil in a non-stick pan until lightly browned on both sides.
  3. Remove the Tominos from the marinade, blot them with kitchen paper to remove excess coffee and cook them in a non-stick pan or on a grill.
  4. Prepare the yoghurt sauce by simply flavouring it with grated lemon zest and a few teaspoons of juice.
  5. Serve Tomini hot, accompanying them with the yoghurt sauce and a few apple slices.

tomini al caffè con salsa di yogur e mele dorate

Version with gluten of Coffee Tomini with yoghurt sauce and golden apples

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

 

 

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Fresh and light: Un-tuna veal

Are you looking for light summer recipes? This Un-tuna veal will not disappoint you. But why un-tuna? Because it looks like veal with tuna sauce, which is a very traditional north Italian dish, but instead of tuna I have used an aubergine cream prepared only with vegetables and grated Pecorino cheese to prepare the recipe.

Aubergine cream is an idea that you can use not only to accompany veal, but also to top delicious Bruschettas, as a cream for vegetarian lasagna or as a sauce for a pasta dish, perhaps complemented by other diced vegetables. In this way, we can avoid using mayonnaise, which, although fresh and tasty, is very high in fat and calories, which, especially in summer, makes us very ‘uneasy’.

The final touch to the dish is definitely given by the capers: try Salina capersa product that has also become a Slow Food Presidium and give a flavour boost to all preparations.

More light summer recipes? Try Cherry tomatoes with bread and anchovies.

Un-tuna veal

negligible carbohydrates per 100g

Ingredients for 6-8 servings

  • 900g rump of beef
  • 2 large aubergines (approx. 500g pulp once cooked)
  • 40g Pecorino cheese, grated
  • 35g onions
  • 1 clove garlic
  • extra virgin olive oil
  • capers
  • salt and pepper
  • vegetables for cooking the veal (1 carrot, 1 celery leg, 1 onion, 1 clove of garlic, parsley)

Preparation

  1. Cook the meat loin in salted water with the vegetables cut into large pieces for about 1 hour, skimming off the stock from time to time. Let it cool down.
  2. In the meantime, cut the aubergines in half lengthwise, score the flesh to form a sort of grid and drizzle with a little extra virgin olive oil. Lay the aubergines on a baking tin covered with parchment paper with the cut side down. Bake the aubergines in a convection oven preheated to 200°C for 40 minutes.
  3. In a small non-stick pan, put a little oil with the chopped onion and the clove of garlic and brown them lightly; remove the garlic and put the cooked onion in a blender.
  4. With a spoon, scoop out the aubergine flesh and put it in the blender with the onion; purée, then add the grated Pecorino cheese and season with salt and pepper.
  5. Slice the rump and arrange the slices on a serving platter or individual plates, then season the meat with the aubergine cream and desalted capers. Serve with a grinding of pepper, a drizzle of oil and, if desired, fresh vegetables.

Finto vitello tonnato

Version with gluten of Un-tuna veal

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

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Dairy-free asparagus loaf

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When asparagus is in season, we can indulge in cooking it in a variety of ways, and here is an idea for a vegetarian one-course meal: Dairy-free asparagus loaf.

For someone like me who comes from a family of producers of Parmigiano Reggianogiving up cheese is not easy, but I am often on the lookout for ideas for recipes that do not include it as an ingredient precisely to avoid the risk of consuming too much of it, as I love cheese!

Having potatoes as the main ingredient, this recipe with asparagus is a dish that provides a good dose of carbohydrates combined with plenty of fibre due to the presence of so many vegetables, so simply accompanying it with a side dish of fresh vegetables makes for a complete meal.

And remember that asparagus can be cooked in the microwave for few minutes to retain all its flavour! Read how in the recipe procedure.

Dairy-free asparagus loaf

13.28g carbohydrates per 100g

Ingredients for 6 servings

  • 470g peeled potatoes
  • 350g asparagus
  • 210g onions
  • 100g leek
  • 2 egg whites
  • 15g breadcrumbs**
  • extra virgin olive oil
  • Crusco pepper to taste
  • oregano, mint
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation of Dairy free asparagus loaf

  1. Cut the potatoes into small pieces and boil them in lightly salted water until soft.
  2. Mash the potatoes while they are still hot in a bowl and set them aside.
  3. Slice onions and leeks and fry them in a non-stick pan with a drizzle of extra virgin olive oil, season with salt and pepper and cook.
  4. Cook the asparagus. You can choose to cook the asparagus in the microwave oven by making a layer of spears in a container and cooking it for 4 minutes at 600W. Alternatively, cook the asparagus in a non-stick pan with a drizzle of extra virgin olive oil and a few tablespoons of water until soft.
  5. Put the mashed potatoes in a bowl, add the onions and leeks, chopped asparagus and egg whites; mix everything together, season with oregano, mint, pepper and salt.
  6. Lightly grease an oven dish, pour in the potato and vegetable mixture, flatten the surface and sprinkle it with breadcrumbs. Top with a drizzle of oil and cook au gratin in a convection oven preheated to 200°C until a golden crust forms on the surface.
Il polpettone con asparagi senza formaggio pronto per essere gustato

The Dairy free asparagus loaf ready to be enjoyed

Version with gluten of Dairy free asparagus loaf

Replace gluten free breadcrumbs with standard breadcrumbs; no other adaptation is needed.

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Flowers to eat: Chocolate sweets with candied violets

Naturally gluten-free chocolate sweets with candied violets for Valentine’s Day: the candied flower from Parma to give a sweet scent to the palate.

Violette

Violets

Candied flowers and chocolate

Violets are the symbol of spring when their unmistakable colour begins to paint the still cold earth with purple and white brush strokes. This little flower, delicate in form and colour, bursts forth with its powerful scent to announce the magic of nature’s reawakening, which repeats itself every year like a rebirth.

Violets arrived in Parma thanks to Marie Louise of Austria, the second wife of Napoleon Bonaparte, who was Duchess of the Duchy of Parma, Piacenza and Guastalla between 1814 and 1847. The Duchess’s passion for this flower meant that many violet cultivations were planted in the area , which the monks of the Convento dell’Annunciata used to obtain the essence through steam distillation of flowers and leaves for the Duchess’s exclusive use. The fragrance created using the precious essential oil soon became famous throughout Europe under the name of Parma Violet.

Even today, at Marie Louise’s behest, her tomb in Vienna is always adorned with violets.

If the use of the violet in perfumery is no surprise, its use in cooking is certainly less well known, especially in the form of a candied sweet, made with painstaking care, artistry and charm by a few skilled hands.

Candying

The production of candied violets is closely linked to nature because, as we all know if we like to pick these fragrant flowers, their appearance along the paths and in the meadows varies according to the temperature, so the few companies dedicated to their processing have their binoculars aimed at spotting the mauve-coloured dots popping up on the horizon.

To be candied, the flowers must be quite large – as the process will reduce their size – and perfectly intact. Once carefully gathered into bunches, the violets are sprayed with fresh water to gently wash them, the stems are removed one by one, then the petals are brushed by hand with glucose syrup before being coated with caster sugar. Covered with sugar, violets are placed in tanks containing glucose and sugar, called Brillantiere, where they crystallise, taking on the appearance that characterises the finished product.

The most striking thing when eating a violet is the scent: a truly unusual experience. Personally, I only discovered in adulthood that these sweets on sale in Parma’s traditional pastry shops were real flowers treated with such passion and not sugar souvenirs for tourists!

Le violette candite sul dolcetto

The candied violets on the cake

In the month of love, a flower to eat.

I wanted to take the opportunity of Valentine’s Day, which I love celebrating in the Anglo-Saxon way (i.e. celebrating love in all its forms and not just between married couples or fiancés), to share with you this traditional preparation from my hometown because I thought you might find it nice to give a ‘bouquet’ of violets to use to make deliciously beautiful and fragrant, mouth-watering treats, to be consumed sparingly when approaching rich and precious things… like a chocolate treat! If you prefer to bake a cake, use candied violets to decorate the Lovers’ Sacher.

Where to find candied violets

In most confectioner’s shops in Parma, especially during the first months of the year, pretty packages of candied violets will pop up, ideal for having a little piece of tradition in a sweet. To be on the safe side, you can enter the realm of confectionery enthusiasts (both physical and online), the shop Dalla A allo Zucchero in the city centre, where you will find any ingredient or equipment to make your cakes, including these beautiful violets.

Chocolate sweets with candied violets

carbohydrates of shortbread bases 53.38g per 100g

carbohydrates of chocolate mousse 22.12g per 100g

Ingredients for the shortbread for 12 sweets

  • 110g wholemeal rice flour*
  • 65g butter
  • 65g brown or coconut sugar
  • 35g almond flour*
  • 25g potato starch*
  • 25g tapioca starch*
  • 10g bitter cocoa powder*
  • 1 egg
  • grated orange peel or orange paste*
  • 1 pinch of salt

Ingredients for the chocolate mousse

  • 200g fresh cream
  • 100g dark chocolate*
  • 50g milk
  • 30g egg white (about 1)
  • 30g sugar
  • 1/2 teaspoon lemon juice;
  • grated coconut*
  • candied violets*

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

Preparation of shortbread and mousse

  1. Prepare the shortbread by putting all the ingredients in the bowl of the planetary mixer; mix for a few minutes until the mixture is blended. Form a ball, cover it with cling film and place it in the refrigerator for the time needed to prepare the chocolate mousse
  2. Chop the dark chocolate finely; bring the milk to the boil and pour it over the dark chocolate, stirring with a whisk so that the chocolate melts completely.
  3. Whip the egg whites until stiff and add the sugar, mixing it in. Add this meringue to the melted chocolate, which will still be warm.
  4. Whip the cream until it has the texture of a Greek yoghurt (semi-whipped), then add this to the chocolate and egg white mixture. Place the mixture in the bowl of the planetary mixer and whip it for about 2 minutes with the whisk so that it is creamy, but soft. Allow to rest in the refrigerator for the time needed to prepare the shortbread bases.

Assembly of chocolate sweets

  1. Roll out the shortbread to a thickness of about 5mm with a rolling pin and cut out discs of the diameter corresponding to the tartlet mould (I use the non-stick mould for 12 muffins by Le Creusetit is very convenient because it doesn’t need to be greased), make them fit well in the hole, pierce the bottom with a fork and bake in a static oven preheated to 180°C for 10-13 minutes.
  2. If you have some shortbread left, cut some heart-shaped biscuits that you can use to decorate the sweets.
  3. Take the tartlets out of the oven and allow them to cool completely.
  4. Take a pastry bag and choose the tip you want: I chose the smooth 1.5cm diameter tip. Remove the mousse from the refrigerator, fill a pastry bag and top the tartlets as desired. Sprinkle with grated coconut and complete with a candied violet and a small biscuit.

Dolcetti per san valentino

Version with gluten of Chocolate sweets with candied violets

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten. If you want to use wheat flour, replace rice flour, potato starch and tapioca starch with equal amounts of wheat flour.

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Pink chickpea hummus

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We finally have a chance to get out of the house and enjoy nature, the temperatures have risen and the colours around us charge us with energy, so the plates get coloured too: Pink chickpea hummus with chickpea Sfogliette.

This is the effect that colours have on me. Chickpea hummus turns pink to accompany a gift from Sarchio: delicious chickpea Sfogliette that have only good qualities as they are organic, gluten free, baked in the oven and with just the right amount of carbohydrates for a snack or a nice aperitif with friends.

I barely finished taking the photos after recording the video recipe before the family gathered around the small bowls to fill the little crispy sheets with creamy hummus, impatiently waiting for dinner.

Remember also that you can indulge in ‘colouring’ the hummus with your favourite flavours by using vegetables or spices to make it even tastier.

 

Pink chickpea hummus with chickpea Sfogliette

10.64g carbohydrates per 100g

67g carbohydrates per 100g Sarchio chickpea Sfogliette


Ingredients 

  • 230g cooked or canned chickpeas
  • 60g water
  • 40g tahini (sesame seed cream)*
  • 30g extra virgin olive oil
  • 20g red beet
  • 20g lemon juice
  • chives, optional
  • salt and pepper
  • Sarchio chickpea Sfogliette*

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

Preparation

  1. Take the red beet and cook it in boiling water for about 40 minutes or until soft when pierced with the tines of a fork. Take a small amount for this preparation, while keeping the other to use as a side dish to season with oil, vinegar and salt.
  2. Put the chickpeas in a blender with all the other ingredients and blend until smooth and even.
  3. Complement this beautiful and colourful hummus with chives or other spices to taste.
  4. It is ideal to serve as a dip or topping for croutons and Bruschetta.
Il colore brillante dell'hummus di ceci

Il colore brillante dell’hummus di ceci

Version with gluten of Pink chickpea hummus with chickpea Sfogliette

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

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Turmeric and lemon chicken tajine

What to do with a free-range chicken if you have a Tajine pot in your kitchen equipment? A naturally gluten free dish to bring diabetes and celiac disease together: Turmeric and lemon chicken tajine.

Looking out of the kitchen window, a picture that changes daily according to the colours the sky takes on has been accompanying me for weeks. This is the maple tree that has lived with us since we moved in our current place, and every year in autumn it gives us palettes of colour that turn on and off depending on how the sun’s rays or the rain hit its leaves.

It was the colours of these leaves that made me think of the orange of turmeric and the yellow of lemon. Add to that the fact that my parents gave me some free-range chickens directly from the farm where they live, well, I couldn’t help but prepare a dish that is as simple as I like, but absolutely unforgettable.

And you know what? Although the colours are those of autumn, this chicken is a delight at any time of the year and with whatever side dish you are comfortable preparing.

Turmeric and lemon chicken tajine

carbohydrates per 100g negliglible

Ingredients for 4 servings

  • 3-4 chicken legs (depending on size)
  • approx. 200g stock
  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp turmeric
  • 2 tbsp chopped parsley or coriander
  • 1 lemon
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Heat the oil in the Tajine or in a saucepan. Gently fry the thinly sliced onion and the clove of garlic for 3-4 minutes without browning them. Add the chicken pieces and brown them evenly, turning the pieces often and adjusting the heat.
  2. Add turmeric, 1 tablespoon chopped parsley or coriander, stock, lemon peel (only the yellow part) in large pieces, salt and pepper, then simmer with the lid on for about 2 hours (cooking times depend on the chicken!).
  3. If necessary, remove the lid, turn up the heat and allow the cooking juices to thicken slightly.
  4. Serve accompanying the meat with a side dish of seasonal vegetables to taste or even these Cauliflower patties.
I colori della Tajine di pollo alla curcuma e limone

The colours of the Turmeric and lemon chicken tajine

Version with gluten of Turmeric and lemon chicken Tajine

The recipe contains only naturally gluten-free ingredients.

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Chicken with peppers and goji berries

This is the second recipe dedicated to the 70th anniversary of the National Carmagnola Pepper Fair and is one of our favourites when we are very hungry, have little time and want something tasty and light: Chicken with peppers and goji berries, naturally gluten free and with very few carbohydrates. If you want to look at the first recipe again, here it is: Gazpacho of yellow tomatoes, peppers and crispy prosciutto.

Pepper is a typical summer vegetable, particularly popular in hot countries, although it is now cultivated all over the world. Its versatility in cooking is extraordinary, and from a nutritional point of view it is rich in vitamin C, even richer than oranges, which are often considered the champions in ‘this speciality’.

Well, by combining peppers with goji berries, which by the way belong to the same family, we can enjoy their countless health benefits. Goji berries are to be consumed with caution for those with diabetes because they have a high carbohydrate content, as much as 64g per 100g of product, and also calories, but at the same time are rich in protein, sodium, calcium, phosphorus, potassium, manganese, lipids such as omega 3 and omega 6, magnesium, chromium, vitamins C, E and B1, carotene, amino acids, fibre, lutein and germanium.

Eating a dish like this one that is a joy for the eyes, for the palate and for our well-being seems to me the best way to celebrate a very respectable birthday!

Chicken with peppers and goji berries

3.49g carbohydrates per 100g

Ingredients for 4-6 servings

  • 700g chicken breast
  • 380g yellow, red and green peppers
  • 80g leek
  • 30g goji berries
  • 1 sachet of saffron
  • extra virgin olive oil
  • salt

Preparation

  1. Soak the goji berries in lukewarm water for 30 minutes.
  2. Cut the chicken into strips, mix with the saffron and leave to season for about 30 minutes.
  3. Cut the leeks into thin rounds and the peppers into strips for sautéing. Heat a wok, pour in a few tablespoons of oil and sauté the leek alone first, then add the peppers; season with salt and cook over a high flame for 5 minutes, stirring often. Set them aside.
  4. Put another 3 tablespoons of extra virgin olive oil in the wok and stir-fry the chicken for 5-6 minutes, then add the goji berries, season with salt and continue cooking for 1 minute.
  5. Remove the chicken from the heat, mix it with the peppers and serve hot or lukewarm accompanied by a mixed salad.

 

Version with gluten of Chicken with peppers and goji berries

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

 

This recipe was submitted to the Contest ‘Carmagnola Pepper: 70 years in 70 recipes’

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Gola Gola asparagus risotto

Summer suddenly arrived and, with the good weather, so did wonderful opportunities to meet. Like the Gola Gola Festival in Piacenza from 9 June. I was given the honour of opening the dances with my gluten-free proposal designed to tempt everyone: Gola Gola asparagus risotto.

In a festival dedicated to food, I believe it is fundamental to give space to local products, so I thought of choosing some of the many ingredients of the that area: Pontenure asparagus (given the season), Malvasia dei colli piacentini wine and Grana Padano cheese. All this on a very special base, namely my favourite Carnaroli rice, the one cultivated by Riserva San Massimo within the Lombardy Ticino Valley Park, a gift for the palate and for those who care about preserving biodiversity.

A possible alternative to the cheese crisp is another famous product from Piacenza: its pancetta, also made crispy in a non-stick pan, or in the microwave oven, following the same procedure as described for the cheese.

So run to buy some asparagus not to miss the season and enjoy this delicacy!

Gola Gola asparagus risotto

23.55g carbohydrates per 100g

without the reduction of Malvasia wine  

Ingredients for 4 servings

  • 1.2 litres of previously prepared meat stock
  • 600g Malvasia dei colli piacentini white wine
  • 400g asparagus, already cleaned
  • 320g Carnaroli rice Riserva San Massimo
  • 100g Grana Padano cheese
  • 30g spring onion
  • 30g butter
  • 20g sesame seeds
  • 20g brown sugar
  • 3 cardamom berries
  • 1 star anise berry
  • 1 cinnamon stick
  • nutmeg, extra virgin olive oil, salt and pepper to taste

Preparation of the Malvasia reduction

  1. First, prepare the Malvasia reduction because it is the most time-consuming operation. Pour almost all the wine into a thick-bottomed saucepan (keep about 60g for dousing the rice), add the spices and brown sugar and let it simmer without a lid for about 1.5 hours or until the wine has turned into a rather thick, amber-coloured liquid.

Preparation of Risotto

  1. Wash the asparagus and cut them into 3 parts: remove the woody part, keep the tips whole and cut the middle part of the asparagus into pieces. Put the asparagus chunks in a saucepan with about 200g of stock and cook them, leaving the pan uncovered. Once cooked, put the asparagus in a blender to obtain a cream, season with salt and set aside.
  2. Prepare the cheese and sesame crisps. Mix 30g of cheese and the sesame seeds, then place a spoonful of the mixture on a plate, forming a kind of disc with the back of the spoon. Place everything in the microwave for a short time on medium power until the cheese has melted slightly. With the help of a scraper, remove the disc from the plate and keep it aside.
  3. You can now start preparing the risotto.
  4. Sweat the finely chopped spring onion in a saucepan with a little oil.
  5. Toast the rice in the saucepan with the leek for about 3 minutes in order to have the grains well transparent with the white central part, then sprinkle with the Malvasia kept aside and let it evaporate.
  6. Start stirring the rice adding a ladle of boiling stock. Continue stirring and add more stock only when the rice has absorbed almost all the liquid. After about 5 minutes, add the asparagus tips, then continue with the stock and stirring. A few minutes before the end of cooking, add the blended asparagus and mix well. When the rice is still well al dente, remove from the heat and add the frozen butter, stirring the rice well so that the starch is released to form a nice cream, add the grated cheese and continue stirring until it is completely incorporated; add salt to taste. Cover the risotto with a tea towel and let it rest for a minute.
  7. Plate the rice and complete with a few pieces of sesame crisp and drops of Malvasia reduction.
Risotto-asparagi-senza-glutine-gola-gola-festival

Gola Gola asparagus risotto

Version with gluten of Gola Gola asparagus risotto

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

If you like risottos, try my Celeriac risotto with apple and rose mayonnaise

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Gluten-free potato pizza with olives

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A gluten free potato pizza with olives as an alternative to conventional pizza.

We know that pizza for those with diabetes and coeliac disease is one of the absolute most difficult dishes to manage. It is so because not only are really good gluten free pizzas very difficult to find, but also because people with diabetes have to manage the ‘pizza effect‘, i.e. abnormal rises in blood sugar levels due to the combination of ingredients in pizza (and alas, also high amounts of sugar hidden in the dough and tomato sauce, as well as fairly high amounts of salt), even many hours after eating it.

The potato pizza is a nice alternative; yes, we have to pay attention to the carbohydrates contained in the potatoes, but they are much easier to handle than low quality pizza. Furthermore, it can be a nice idea for a naturally gluten free dinner or snack in the garden! You can serve it with a Swordfish salad.

Gluten free potato pizza with olives

14.27g carbohydrates per 100g

Ingredients

  • 700g potatoes
  • 400g tomato sauce
  • 250g cow’s milk mozzarella
  • 80g pitted green or black olives*
  • 20g spring onion
  • 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. Peel the potatoes, slice them thinly and steam them for 20 minutes. Put a little oil in a non-stick frying pan, pour in the potatoes, season with salt and pepper and brown them lightly by pressing them down with a fork or a wooden spoon.
  2. Meanwhile, prepare the tomato sauce. Put a few tablespoons of oil in a non-stick frying pan, brown the finely chopped spring onion, then add the tomato sauce, season with salt and pepper, then cover and leave to cook for 15-20 minutes.
  3. Line a baking tray with parchment paper, cover the bottom with the potatoes, then top with tomato sauce and pitted olives in pieces.
  4. Bake in a static oven preheated to 200°C for about 10 minutes, then add the mozzarella and continue baking until the mozzarella has melted.
  5. Serve the potato pizza hot.

pizza-di-patate-olive-senza-glutine-uno-chef-per-gaia

Version with gluten of Potato pizza with olives

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

 

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