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Have you already thought about what to prepare for Easter lunch? Do you have any family recipes that you prepare on this occasion? For Easter lunch at our house, the first course is the ever-present Anolini in meat stock, but we are always on the lookout for a new meat main course that everyone will agree on. So here’s an extra idea that you can cook with me as we watch the video recipe: White meat loaf.

This white meat loaf is very simple and can also be prepared the night before, then cooked at the last minute. The presence of hard-boiled eggs (symbol of new life) makes it nutritionally rich and beautiful to serve on the table with its lively colours.

If you are still looking for ideas for the Easter lunch menu, this meat main course could be a nice solution: naturally gluten-free and without carbohydrates. Happy Easter!

White meat loaf

negligible carbohydrates per 100g

Ingredients

  • 600g ground turkey and chicken meat
  • 250g fresh or frozen spinach
  • 90g Speck slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 4 eggs
  • Pecorino cheese, grated
  • extra virgin olive oil
  • salt
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. Cook the fresh or frozen spinach in a non-stick pan with a little oil; season with salt and leave to cool.
  2. Hard-boil 3 eggs by placing them in boiling water. Let boil for 8 minutes. Once cooked and cooled, shell them.
  3. Place the ground meat in a bowl, add a pinch of salt, grated Parmesan cheese and 1 egg. Mix to obtain a homogeneous mixture.
  4. Roll out a sheet of baking paper, grease it with a little oil and lay the minced meat on it; with the help of a sheet of cling film and a rolling pin, form a rectangle of about 35x25cm.
  5. Form a layer of bacon on top, cover with spinach, season with grated Pecorino cheese, then place the 3 hard-boiled eggs in the centre of the rectangle. Roll it up into a cylinder and seal it tightly at the ends. Wrap the cylinder in the baking paper.
  6. Heat the convection oven to 200°C and bake the meatloaf for 25 minutes, then remove it and brown it quickly in a non-stick frying pan with a little oil. Cut into slices and serve.

Polpettone di carni bianche

White Meatloaf ready to taste

Version with gluten of White meat loaf

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

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.

Today’s dish is a main course that pleases all palates, young and old alike, but it also a great way to get children to eat the much-hated vegetables.

We are talking about a tasty and flavoursome Tricolour meatloaf, which has all the characteristics to become part of your weekly menu at home.

Also try preparing Vegetable and tuna flan to win over your children!

Tricolour meatloaf

5.11g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 170g Scamorza cheese
  • 150g cooked spinach or chard (500g fresh)
  • 90g Speck in slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 30g extra virgin olive oil
  • 1 egg
  • salt to taste

**Ingredients specific for celiacs

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

Preparation

  1. Clean the Swiss chard and sauté it in a non-stick pan with a little oil until softened. Then squeeze it slightly, if necessary, to remove excess water before setting it aside.

Polpettone Tricolore_unochefpergaia

  1. Mix the minced meat with the egg and grated Parmesan cheese; add salt to taste. With the help of a rolling pin, roll out the meat on a sheet of baking paper, forming a rectangle. Lay the slices of Speck so that they cover the meat and then proceed with the cheese and Swiss chard.

IMG_5Ricetta Polpettone Tricolore_Unochefpergaia

Polpettoe Tricolore senza glutine

  1. Roll up the rectangle with the help of parchment paper, close the ends, brush the surface with a little oil and dust it with breadcrumbs so that a thin, tasty crust forms once it is cooked.

IMG_5157_Foto Lorenzo Moreni
4. Finally, close the parchment paper like a candy and bake in a preheated oven at 180°C for 30-40 minutes.

IMG_5174_Foto Lorenzo Moreni

IMG_5317_Foto Lorenzo Moreni

Version with gluten of Tricolour meatloaf

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