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A recipe for all occasions and all year round: Ricotta and tuna patties with vegan mayonnaise.

Patties are always a successful dish with children and adults alike. These Ricotta and tuna patties are the solution for a quick, but tasty and nutritionally rich meal with the protein of ricotta and tuna.

I decided to prepare this recipe to be served as finger food during the Cibus exhibition in Parma during which I will be at the booth of the Isola d’oro company that produces Tonnotto, delicious 100% Italian tuna fillets that I used in my recipe.

To win over our visitors, I have prepared a very special vegan mayonnaise, flavoured with smoked paprika and Kala namak salt. What is Kala namak and why use it?

Kala namak is a dark, grey to violet coloured salt that is extracted from mines in northern India and the lakes surrounding the Himalayas rich in sulphurous springs. In fact, what characterises this salt is thehard-boiled egg smell that has made it particularly popular among those on a vegan diet as it is a perfect aromatic substitute for egg.

In addition to its organoleptic characteristics, this salt is recommended by Ayurvedic cooking in case of gastric disorders and is excellent for fighting bad cholesterol: that’s why I decided to use it instead of ordinary salt for my vegan mayonnaise! Be careful to the amount used because it is saltier than the salt we are used to.

Are you ready to experiment?

Polpette-di-ricotta-e-tonno-con-maio-vegana

Ricotta and tuna patties with vegan mayonnaise

5.5g carbohydrates per 100g of patties without mayonnaise

Ingredients for 6 servings

  • 500g cow’s milk ricotta
  • 150g Tonnotto l’Isola d’oro tuna fillets
  • chopped parsley or other herbs to taste
  • gluten-free breadcrumbs**
  • salt and pepper

Ingredients for the vegan mayonnaise

  • 100g sunflower seed oil
  • 50g soy milk*
  • 1 teaspoon of lemon juice
  • kala Namak salt
  • smoked paprika

**Ingredients specific for celiacs

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

Preparation

  1. Put ricotta in a bowl and mix it with the drained, chopped tuna; add salt and season with pepper and chopped parsley or other herbs to taste. Form patties and coat them with breadcrumbs.
  2. Arrange them on a baking tin lined with parchment paper and bake at 200°C in grill mode for 15 minutes.
  3. Prepare the mayonnaise by placing all the ingredients in a tall glass and mix with an immersion blender for a few minutes to obtain a smooth, homogeneous mayonnaise.
  4. Serve the patties warm or cold with vegan mayonnaise.

Polpette-di-ricotta-e-tonno-con-maio-vegana

Version with gluten of Ricotta and tuna patties with vegan mayonnaise

Replace the gluten-free breadcrumbs with conventional breadcrumbs, the rest of the recipe is naturally gluten-free.

 

 

E’ pronto! Tutti a tavola means Lunch is ready! How many times have we heard this sentence? For me this is a marvellous memory of when I was a child, which I now live again with my children, but also on 12 TV Parma, every day before and after the TV news: many easy recipes for the whole family to prepare in few minutes.

The recipes for mums intended for children

How many times have we asked ourselves: what can I cook for lunch today? So, here are some ideas for quick recipes to prepare for the most demanding guests at home, i.e. our children.

The star ingredients in many of these recipes are the products of the Ortolina range, in particular Ortolina Kids, the tomato products containing only organic ingredients, plenty of vegetables and designed by the Rodolfi company for the wellbeing of our young family members.

è pronto tutti a tavola

Lunch is ready: Every day before and after the TV news

Are you ready to say: Lunch is ready! Then don’t miss my recipes. Every day, before and after the TV news on 12 TV Parma (channel 16 on digital TV, channel 5016 on Sky decoder), live streaming and on demand. Your children will be happy to taste something new every day and always with tasty and healthy recipes.

Would you like some spoilers? Spinach and ricotta gnocchi, Sicilian style rolls, Potato and courgette patties with tomato sauce  and much, much more.

Buon appetito!

 

I don’t know about you, but with the kids home from school, the need to cook lunch and dinner every day makes it difficult for me to find solutions to satisfy their appetite, desire for variety and time available, so try these Potato and courgette patties with Parma Ham.

Boiling potatoes will be the longest step, but the rest will only take you a few minutes. Obviously you can replace Parma ham with another ham you like, but it is important to remember that by combining a source of fat and protein with potatoes, you will slow down the absorption of carbohydrates, so it will be helpful to avoid glycaemic peaks.

You can accompany these Potato and courgette patties with a side dish of vegetables for a complete and balance meal. And if you love pies, but don’t want to turn on the oven, try this Pan-fried potato pie.

 

Potato and courgette patties with Parma ham  

14.41g carbohydrates per 100g of patties without Parma ham

Ingredients

  • 700g potatoes
  • 350g courgettes
  • 80g spring onion or leek
  • 60g breadcrumbs**
  • 40g butter
  • Parma ham
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

Preparation

  1. Boil the potatoes in a pot of water, then peel and mash them with a potato masher, add butter while they are still hot so that it melts well, then set them aside.
  2. In the meantime, put a few tablespoons of oil in a non-stick frying pan, brown the finely chopped spring onion or leek, then add the courgettes grated with a coarse-hole grater, season with salt and pepper, then cook for about 10 minutes, making sure that the courgettes are nice and dry.
  3. Add the cooked courgettes to the mashed potatoes, mix well and season with salt and pepper if necessary.
  4. With the help of a 6cm diameter cutter, form 2cm thick patties; roll them in breadcrumbs very carefully because they are quite soft, then brown them in a non-stick frying pan with a few tablespoons of oil until very crispy on both sides.
  5. Top each patty with a slice of freshly sliced Parma ham and serve.

Pizzette di patate e zucchine al prosciutto

Version with gluten of Potato and courgette patties with Parma ham 

Replace gluten free breadcrumbs with standard breadcrumbs

We could write pages and pages of recipes with tomatoes, so let’s start with this one: my No-cook stuffed tomatoes, a vegetarian, tasty, fibre-rich preparation that does not require the oven.

The main trick to make good stuffed tomatoes is to drain them and let them lose their water by sprinkling them with a pinch of salt and laying them ‘upside down’ on a surface covered with kitchen paper. Furthermore, it is important to choose perfectly ripe and firm tomatoes to get the best out of this preparation.

And if you like fresh fillings for summer, try my Travel Caprese.

No-cook stuffed tomatoes

6.64g carbohydrates per 100g

Ingredients for 4 servings

  • 720g approx. tomatoes (4 ripe, firm salad tomatoes)
  • 170g yellow and red pepper
  • 50g peas
  • 40g onions
  • 30g breadcrumbs**
  • 30g pitted black olives*
  • 8g capers
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

  1. Cut the tops off the tomatoes, empty them, add a pinch of salt, then place them on a tray covered with kitchen paper to drain the water they produce. Use the inside of tomatoes to add to a soup or sauce.
  2. Meanwhile prepare the filling. In a frying pan, sauté the sliced onion, then add the peas and diced pepper, and cook. Remove from the heat and add the breadcrumbs, capers, chopped olives and season with salt and pepper.
  3. Stuff the tomatoes with the vegetable mixture and serve.

Pomodori ripieni senza cottura

Version with gluten of No-cook stuffed tomatoes

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

There are dishes that are not only real meal-savers, but also manage to win over the palate from the very first bite. Dishes full of flavour, made from simple ingredients reminiscent of old recipes and our Rolled omelette, obviously gluten-free in this is unbeatable!

Here you will find the recipe that I love to make when the fridge is almost down to the bone, but remember that you can put whatever ingredients you have on hand, seasonal vegetables and herbs, in the Omelette Filling: it will never disappoint. And if you want to follow how to make it step by step, prepare it by watching the video recipe.

Rolled omelette  

5.11g carbohydrates per 100g

Ingredients for 4 servings

  • 8 eggs
  • 130g cooked ham*
  • 90g cheese of your choice that melts
  • 70g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • salt and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Beat the eggs in a bowl, adding grated Parmesan cheese, breadcrumbs and salt.
    Then, put a few tablespoons of oil in a non-stick frying pan and, when it is hot, pour in the previously prepared egg mixture.
La preparazione del composto di uova

Preparation of the egg mixture

  1. The pan should be placed on the heat so that it only cooks the part of the omelette closest to you. When this has started to solidify, but the top is still perfectly soft, slightly tilt the pan and start stuffing with cooked ham and cheese.
Come arrotolare la frittata

How to roll the omelette

  1. With this movement, you allow the soft part of the omelette to slide to the bottom of the pan.
  2. Then roll the stuffed area on itself and continue with the same technique with the remaining omelette.
La cottura della frittata

The omelette cooking

  1. The recommendation is not to be in a hurry and to gradually cook all the parts evenly: follow the video recipe to make sure you don’t make mistakes.
La frittata farcita pronta per essere gustata

The Rolled omelette ready to be eaten

Version with gluten of Rolled omelette

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