Tag Archive for: piatti vegetariani

Giarratane onions stuffed with Legumotti

September is one of the months in which the Giarratane onions, the sweet, extra-large Sicilian onions that are perfect for stuffing and preparing in a thousand ways, are harvested: try these Giarratane onions stuffed with Legumotti.

The Giarratana onion is an onion grown in the area of the municipality of Giarratana in the south-east of Sicily. Its size is variable and a single bulb can weigh up to 3 kg. Its main characteristic is sweetness, which makes this onion particularly popular and part of the traditional Italian produce (P.A.T.) list created by the Ministry of Agriculture and Forestry.

Precisely because of its sweetness, this onion is also often eaten raw, but it is excellent with all types of cooking: boiled, grilled and baked au gratin.

Stuffed with my beloved Legumotti topped with lots of vegetables and a touch of melting cheese, it is a perfect main course for people affected by diabetes and coeliac disease for both lunch and dinner.

If you like Legumotti, try them in the Legumotti salad with caramelised Tropea onion.

Giarratane onions stuffed with Legumotti

carbohydrates 13.13g per 100g

cipolle-giarratane-ai-legumotti

Ingredients for 4 servings

  • 4 Giarratane onions of about 350g each
  • 180g courgettes
  • 150g leek
  • 120g Barilla Legumotti*
  • 50g sharp Provolone cheese
  • breadcrumbs*
  • extra virgin olive oil
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Peel and trim the Giarratane onions then cut them in half horizontally.
  2. Put a pan of water on the heat, when it comes to the boil throw in the Giarratane onions cut in half and boil them for 5 minutes. Drain them with a skimmer and lay them on a cutting board to dry.
  3. Chop the leek very finely and sweat it in a non-stick pan with a little oil. Add grated sharp Provolone cheese and stir to melt.
  4. Use, if you like, the water used to blanch the onions to cook the Legumotti for 9 minutes, then drain and throw them into the non-stick pan with the vegetables; stir and season with salt and pepper.
  5. Remove some internal layers of the onions to form a hollow for the filling; use the inside of the onions for any other preparation (sauces, onion stuffing, caramelised onions, etc.).
  6. Stuff the emptied onions with the Legumotti, sprinkle with breadcrumbs and a drizzle of oil and put in a convection oven preheated to 200°C for 15 minutes to gratin.
  7. Serve the stuffed onions warm.

cipolle-giarratane-ai-legumotti

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Gluten-free vegetarian recipes: Lasagna with pesto and green beans

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What could we do if we are given a whole box of beautiful Genovese Basil PDO directly from Celle Ligure? Pesto alla Genovese can be used in so many dishes, including this irresistible Lasagna with pesto and green beans. You can also use pesto in theLegumotti salad with caramelised Tropea onion instead of creamed spinach!

If we use dry pasta, Lasagna with pesto and green beans will be very quick to prepare! We will need just enough time to cook the green beans, the béchamel and finally finish recipe in the oven. In addition, you can also prepare the lasagna the day before or freeze it very easily. Watch how to prepare it!

Very important: if you use dry pasta, the béchamel sauce must be abundant and rather liquid otherwise the pasta may not cook properly, so form a nice layer of béchamel sauce on the surface to avoid nasty surprises!

basilico genovese

The basil delivery pack

basilico genovese

Lasagna with pesto and green beans

19.31g carbohydrates per 100 g

 Ingredients for a 25x35cm rectangular baking tin

  • 1 litre milk
  • 300g string beans
  • 300g gluten free Lasagne, brand Massimo Zero**
  • 100g approx. grated Parmesan cheese
  • 100 g pesto Genovese*
  • 100 g butter
  • 90g wholemeal rice flour*
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. Steam the green beans or cook them in lightly salted boiling water, then cut into 3-4 cm long pieces.
  2. Prepare the béchamel sauce by heating the milk on the stove. In the meantime, melt the butter in a saucepan and add the flour to make a creamy mixture. When the milk has almost come to the boil, pour it over the butter and flour mixture, stirring with a whisk so that no lumps form, then return to the heat to thicken.
  3. Complete the béchamel sauce by adding salt and about 70g of grated Parmesan cheese. Keep about 1/4 of the béchamel sauce aside to cover the surface of the finished lasagna, while adding the pesto Genovese to the remaining béchamel sauce.
  4. Start composing the lasagna. Pour a small amount of béchamel sauce on the bottom of the baking dish, form a layer of lasagna, cover it with plenty of pesto béchamel sauce, sprinkle with 1/3 of the green beans and grated Parmesan cheese to taste. Continue until all ingredients are used up.
  5. Cover the last layer of lasagna with the white béchamel sauce, sprinkle with Parmesan and bake in a preheated oven at 220°C for at least 20 minutes.

lasagne al pesto e fagiolini

Version with gluten of Lasagna with pesto and green beans

Replace dry gluten-free lasagna with standard lasagna.

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