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Would you like some ideas for out-of-home meals that come directly from the traditions of southern Italy? Here is how to prepare Broad bean puree with vegetables, a very simple dish, but absolutely extraordinary in terms of taste and well-being.

Once prepared, put a serving in the lunch box (I prepared a larger amount to use for the whole family), complete with boiled or baked seasonal vegetables and lunch is served!

Broad bean puree is prepared from dried broad beans, so you can cook it in any season, while the accompanying vegetables will change: have fun changing vegetables! At this time of year, rapini are the stars, so they couldn’t be missing alongside this soft, smooth puree.

Mashed broad beans are certainly more interesting than their more famous potato-based dish as they are rich in plant protein and slow-absorbing complex carbohydrates. Moreover, by accompanying it with vegetables, we will have a high percentage of fibre, our great ally of well-being.

Follow me not to run out of ideas for out-of-home meals and have a look at Legumotti with vegetable ragout and Jerusalem artichokes.

Broad bean puree with vegetables

32.16g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 60g dried broad beans
  • water
  • rapini and other boiled or baked vegetables to taste
  • extra virgin olive oil
  • 2 bay leaves
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Rinse the broad beans and soak them in water the night before.
  2. Transfer the broad beans to a pan (use the soaking water for kneading the bread!) and cover them with water in such a way to have about 3cm of water above their surface. Simmer for about 1 hour or until the broad beans have dissolved.
  3. Pour the broad beans into a blender and blend them while pouring in extra virgin olive oil in a drizzle to make the puree nice and creamy, then add salt and pepper to taste.
  4. Assemble the lunch box with mashed broad beans accompanied by blanched rapini and other vegetables to taste: I added onion and baked beetroot.

Purè di fave con verdure

Today I want to take you on a trip to the mountains of the Abruzzo region to discover artisan liqueurs created, as if by magic, by a family of nature and food lovers, which I want to propose to you in this recipe, also lactose-free, to prepare my Prawns with cream of Cannellini beans flavoured with Ratafià.

Artisan liqueurs in the kitchen

Let me introduce the liqueurs by the Scuppoz company starting with the name. The term ‘Scuppoz’ is an onomatopoeic word from Abruzzo that sounds like glasses clinking for toasting and celebrating, but today, Scuppoz is an artisan company that produces liqueurs using what the land of the mountains has to offer: wild herbs, berries and a lot of creative energy.

Before I met the Scuppoz liqueurs, I met Anna, the irrepressible wife of the second generation of herb alchemists whose passion in telling about the battles and challenges of making liqueurs in the hostile mountains of Abruzzo conquered me to the point that I couldn’t but find out about these ‘strong and gentle spirits’, as the motto of the ‘Medicinette’ liqueur collection reads.

Le "Medicinette" dell'azienda Scuppoz

The “Medicinette” collecion by Scuppoz

Ratafià: black cherry liqueur from the hills and Montepulciano wine

For my recipe, I chose the black cherry liqueur Ratafià made with black cherries from the hills and Montepulciano wine, ingredients that give the liqueur a powerful structure. Scuppoz Ratafià can be enjoyed by people with coeliac disease because it is prepared only with red wine, sour cherry juice and alcohol, i.e. without the addition of flavourings (here you will find the AIC rules for choosing gluten-free liqueurs).

Where does the name Ratafià come from? From the Latin expression‘ut rata fiat’, let the deed be ratified, because it was customary to drink this liqueur (prepared by women, but drunk mostly by men) immediately after signing a notarial contract to sanction its validity.

Scuppoz liqueurs are a journey of aromas, flavours and mountain stories, which I have brought to you in this recipe so that even the little ones at home can fully enjoy the experience without taking the alcoholic part for which they will have to wait a while!

And remember to follow Anna’s adventures on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!

gamberi con crema di cannellini al ratafia

Prawns with cream of Cannellini beans flavoured with Ratafià

14.10g carbohydrates per 100g

Ingredients for 4 servings

  • 400g red onion from Acquaviva delle Fonti (or Tropea onion)
  • 400g cooked chickpeas
  • 8 prawn tails
  • 2 shallots
  • vegetable stock
  • Ratafià – Scuppoz black cherry liqueur*
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Slice the red onion and brown it in a non-stick pan with a little oil for a few minutes, then cover with vegetable stock and let it cook without browning.
  2. When the onion is soft and the stock has evaporated, deglaze with 4-5 tablespoons of Ratafià, add salt and pepper and let the liquor thicken for a few minutes, then turn off the heat.
  3. Prepare the Cannellini cream. Put the chopped shallot in a non-stick pan, let it brown, then add the cooked Cannellini beans and let them season for about 5 minutes.
  4. Transfer the Cannellini beans to a blender, add the necessary amount of stock to obtain a thick cream and blend. Season with salt and pepper.
  5. Transfer the onion cooked in Ratafià to a bowl so that you can use the frying pan to cook the prawns: leaving the cooking juices of the onion, cook the prawn tails for a maximum of 2 minutes on each side.
  6. Now assemble the dish: with a ring, form a disc of Cannelli cream, place the Ratafià flavoured onion on top, then 2 prawns and finish with a grinding of pepper and a very light drizzle of oil.

gamberi con crema di cannellini al ratafia

Version with gluten of Prawns with cream of Cannellini beans flavoured with Ratafià

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

When you discover a product that you have never tasted and never heard of before, it is a bit like receiving a gift: so let me introduce Couve Manteiga, the cabbage originally from Brazil, now also grown in Italy, which I have cooked in two mouth-watering versions, namely in Pesto and in Vegetarian rolls with Couve pesto, perfect also for the little ones at home.

Couve Manteiga is a broad-leaved plant that is reminiscent, especially in its use and scent, of kale. Its leaves are beautiful and scented and, turned into pesto, give us a truly inviting emerald green colour, while eaten raw they are crispy and spicy with a typical bitter aftertaste.

la foglia di couve manteiga

Couve Manteiga leaves

It is a vegetable rich in vitamins, minerals and fibre, which is excellent for the diet of those with diabetes as well as for low-calorie diets since 100g contain only 5 carbohydrates and 32 kilo calories.

Personally, I discovered it thanks to the editors of Cuoci Cuoci, a platform where you will find lots of news and recipes, in addition to my proposal of Vegetarian rolls with Couve pesto.

If you want to order Couve, you can contact Azienda Agraria Evangelisti  (gabrieleeva@tiscali.it) or order it by phone at: +39 346-324-5132).

Vegetarian rolls with Couve pesto

21.5g carbohydrates per 100g

Ingredients for the pesto (you will use about half)

  • 200g already blanched Couve Manteiga leaves
  • 30g Pecorino cheese, grated
  • 30g almonds, peeled
  • extra virgin olive oil
  • salt and pepper

Ingredients for the rolls

  • 300g tomato sauce
  • 200g Stelline Massimo Zero pasta**
  • 8 leaves of Couve Manteiga
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation of pesto

  1. Wash the Couve Manteiga leaves well, remove the central rib and blanch the rest in boiling salted water for about 1 minute, then with a skimmer remove the leaves from the pot and throw them into cold water.
  2. Place the Pecorino cheese and almonds in a blender and blend to a flour.
  3. Add to this flour, 200g of the blanched and slightly squeezed leaves, a drizzle of oil, a pinch of salt and pepper. Add a little of the cooking water and process in the blender until creamy.

il pesto di couve manteiga

Preparation of rolls

  1. Blanch a further 8 Couve leaves cut in half at the central rib, which you have removed. As with pesto, once blanched, toss the leaves in cold water, then drain and lay them on a tray to dry slightly.
  2. Boil the Stelline pasta in plenty of salted water and, once drained, season them with Couve pesto: the amount prepared is larger than the amount needed to season the pasta, so you can also enjoy the pesto on a slice of toasted bread as an appetiser!
  3. Pour a little oil in a non-stick pan, add the tomato sauce, season with salt and let it cook for a few minutes.
  4. In the meantime, spread out the Couve leaves and stuff them with the Stelline pasta, closing them to form rolls.
  5. Place the rolls in the pan with the tomato sauce, let them season for 5 minutes, turning them and serve hot or warm.

involtini di couve manteiga

Version with gluten of Vegetarian rolls with Couve pesto

Replace the Stelline Massimo Zero pasta with a durum wheat pasta, while no other adaptation is necessary.

Have you already thought about what to prepare for Easter lunch? Given the temperatures of the last few days, how about some recipes to organise a picnic, perhaps by the sea? Then this Tuna and Pepper Quiche could be a perfect recipe to enjoy sitting on the ground.

And since it is a festive day, I thought I would offer you a complete menu that you can easily make by following the recipes. What will I carry in my picnic basket? Definitely this Tuna and pepper quiche, a tasty and convenient Herb-marinated chicken salad (to be prepared conveniently a few days in advance) and my Little truffles with surprise.

All strictly easy to enjoy even without a set table. Are you ready to pack your picnic basket?

Tuna and pepper quiche

28.10g carbohydrates per 100g

Ingredients for 6-8 servings

Ingredients for the brisé pastry

  • 250g gluten-free bread flour mix, brand Biaglut** (for the version with gluten, see below)
  • 80 g butter
  • 50g water
  • 1 egg
  • 1/2 tsp sweet paprika
  • 1 pinch of salt

Ingredients for the filling

  • 400g red pepper
  • 350g yellow pepper
  • 200g tuna in olive oil, drained
  • 130g soft cheese
  • 100g pitted green and black olives
  • 80g spring onions
  • 70g fat free Greek yoghurt
  • 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. Prepare the shortcrust pastry in the traditional way, i.e. by mixing all the ingredients until a compact and homogenous dough is obtained. Cover the brisé pastry with cling film and place it in the refrigerator for the time needed to prepare the filling.
  2. Chop the leek very finely and sweat it in a non-stick pan with a little extra virgin oli oil. Add the diced peppers, season with salt and pepper and cook over a high heat for about 5 minutes. Set aside.
  3. Place the soft cheese and yoghurt in a bowl, add the lightly chopped olives, the drained and crumbled tuna, then add the peppers and spring onions: mix well, season with salt and pepper.
  4. Roll out the brisé prastry on a sheet of parchment paper and cover a 24cm diameter baking tin, leaving the edges high. Pour in the vegetable and tuna filling, then flatten the edges with the tines of a fork to seal the quiche. Sprinkle the surface with a pinch of oregano and bake in a static oven preheated to 180°C for about 45 minutes.
  5. Serve the quiche warm, accompanying it, if desired, with guacamole sauce.

quiche-di-peperoni-e-tonno

Version with gluten of Tuna and pepper quiche

The filling in the recipe is naturally gluten-free, while to prepare the brisé pastry, replace the BiAglut flour with an equal amount of wheat flour, but reduce the amount of water to only 20g.

The new book by my blogger friend Raffaella Fenoglio of the blog Tre civette sul comò  entitled ’50 Shades of Coffee‘ has been published and I would share some of its mouth-watering recipes in the section of my blog dedicated to‘Friends’ recipes‘, so here is the first one: Coffee-flavoured ricotta Gnudi with Parmesan fondue

50 Shades of Coffee is a rich guide to this iconic beverage where you will find:

  • 50 curiosities
  • 50 ways to order it
  • 50 works that immortalised him
  • 50 aphorisms
  • 50 places to enjoy it (and how to say it in all the languages of the world)
  • 50 gastronomic-cultural itineraries that combine a recipe (not just sweet!) with a song, a film and a book
  • Infographics, interviews with experts, the reading of coffee grounds, etiquette for savouring coffee, the incredible range of aromas, the most suitable type for each zodiac sign, tell me how you drink it and I’ll tell you who you are: in short, a rich and entertaining dive into this chocolate-coloured world.

Copertina del libro 50 sfumature di caffè

Book cover 50 Shades of Coffee

A few words about Raffaella Fenoglio

With Raffaella I have shared many adventures over the years. Among the first experiences shared, there is certainly the splendid Contest dedicated to the Egyptian onion which I recounted on the pages of my blog during which I was a guest in the beautiful city of Sanremo, but there were many more occasion to meet in my virtual kitchen for cooking courses of which Raffaella herself wrote on her blog.

Besides being a blogger, Raffaella Fenoglio is the author of several books:

  • Abbasso l’indice glicemico 50+4 ricette per contenere l’IG mangiando bene
  • Indice GliceAmico
  • Gala Cox e i misteri del viaggio nel tempo
  • Storia degli strani animali della fattoria dei Monaci Templari e del coraggio della piccola Nicole (e di Claude)
  • Un tè con Mr Darcy
  • Christmas Love. Di biscotti, amore e fortuna

She collaborated on the culinary part of the novel Il gusto speziato dell’amore (The Spicy Taste of Love ) by Silvia Casini Fanucci, and on the L’Astro Narrante series by the same author

In 2021 the following books were published: Il taccuino delle parole perdute, La cucina incantata, ricette tratte dalle anime di Hayao Miiyazaki and 50 sfumature di caffè, segreti, curiosità e ricette sulla bevanda più amata al mondo. Co-authors Casini and Pasqua. 

She is also the creator and coauthor of Upside Down Magazine- Film, Book & Food Love. and with a group of friends in 2007, she founded P.E.N.E.L.O.P.E. odv, an active association for gender equality.

At this point, I think you will be excited to try the recipe I have chosen for you, which is associated with one of my favourite films, Pulp Fiction! Naturally, I have adapted Raffealla’s recipe to the needs of diabetes and celiac disease.

Coffee-flavoured Ricotta Gnudi with Parmesan fondue

11.53g carbohydrates per 100g

 

Ingredients for Gnudi

  • 350g buffalo’s or cow’s milk Ricotta cheese
  • 80g Parmigiano Reggiano cheese, grated
  • 80g potato starch*
  • 30g brown rice flour* to flour the Gnudi
  • 15g coffee powder
  • 3 egg whites
  • salt and pepper

Ingredients for the Parmesan fondue

  • 250g heavy cream
  • 120g Parmigiano Reggiano cheese, grated
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. In a bowl, mix Ricotta with Parmesan, coffee, potato starch, egg whites, salt and pepper. Place the mixture in the refrigerator for about 15 minutes.
  2. Form balls with 30-40g of the mixture and roll them in rice flour.
  3. For the fondue, place the cream in a small saucepan, bring it to the boil, then remove it from the heat and add the grated Parmesan cheese, stirring well so that it mixes well. Season with pepper and place a few spoonfuls on the plates where you serve the Gnudi.
  4. Put a pot of water on the stove, bring it to the boil, salt it and throw the Gnudi, cooking them for about 2 minutes or until they rise to the surface. Drain them with a slotted spoon and arrange them directly on plates, then top them with more Parmesan fondue.

gnudi di ricotta al caffè

Version of gluten of Coffee-flavoured ricotta Gnudi with Parmesan fondue

Prepare Gnudi with 100g wheat flour instead of potato starch and use wheat flour instead of rice flour to flour them.

 

E’ arrivata l’estate e con essa il caldo che ci va venire voglia di piatti freschi e gustosi e allora è il momento ideale per preparare queste Cheesecake salate con zucchine e olive senza dovere accendere forno o fornelli!

 

Summer has arrived and with it the heat that makes us crave for fresh, tasty dishes, so now is the perfect time to prepare these Savoury cheesecakes with courgettes and olives without having to turn on the oven or cooker!

All the ingredients are typical for a cheesecake, but the shape is more unusual in the small glass, ideal for a cheerful and colourful appetiser. Lemon peel and mint give freshness with their scent, courgettes provide crispness and olives the unmistakable sapidity – in short, a complete experience for the senses and great joy for diners!

What are you waiting for? You only need a few ingredients, you can follow the video and in 15 minutes you will have everything ready to impress family and friends. And if you want to end the meal with a sweet version of a cheesecake, try these Strawberry Cheesecakes.

Savoury cheesecakes with courgettes and olives

10.70g carbohydrates per 100g

Ingredients for 8 small glasses

  • 300g Ricotta cheese
  • 100g courgettes
  • 40g Le Veneziane mini breadsticks**
  • 40g pitted black olives
  • 20g Pecorino cheese, grated
  • 20g peeled and roasted almonds
  • 1 lemon zest
  • fresh oregano or caper powder*
  • mint leaves
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash the courgettes and cut them into chunks, place them in a small bowl with the diced olives, 3 tablespoons of extra virgin olive oil and a grating of lemon zest, salt and pepper. Stir and allow to gain flavour.
  2. Prepare the ricotta cream: put Ricotta in a bowl, add grated Pecorino Romano cheese, add a pinch of chopped fresh oregano or caper powder, and finally season with salt and pepper.
  3. Crumble the breadsticks and place them on the bottom of 8 small glasses. Cover them with the Ricotta cream and complete the preparation with the courgette and olive salad and the lightly chopped toasted almonds.
Le cheesecake pronte per essere gustate

Cheesecakes ready to be enjoyed

Version with gluten of Savoury cheesecakes with courgettes and olives

Simply replace the gluten-free breadsticks with standard ones, all other ingredients are naturally gluten-free.

Do you know that we are already in the Carnival period? Pastry shops and bakeries have been swarming with fried desserts for some time now, so here is a recipe for an excellent gluten-free fried cream (which you can easily adapt to the gluten version by following the directions at the bottom of the recipe) prepared with rice flour and coconut biscuits.

If I hardly ever fry during the year, especially sweets, in these cold days with so many limitations for social life, Carnival overwhelms us with numerous and delicious food temptations. So get ready to surrender: even if in moderation, I think it will be impossible not to taste Chiacchiere, Krapfen and this irresistible Fried Cream, a soft heart encased in crispy breadcrumbs.

Gluten-free Fried Cream

30.50g carbohydrates per 100g without icing sugar dusting

Ingredients

  • 500g milk
  • 150g sugar
  • 125g wholemeal rice flour*
  • 50g chopped Le Veneziane coconut biscuits**
  • 50g almond flour*
  • 25g corn starch*
  • 5 eggs
  • 1 vanilla pod
  • grated rind of 1 lemon
  • frying oil, icing sugar*, flour**

**Ingredients specific for celiacs

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

Preparation

  1. Heat the milk with the vanilla (e.g. an empty pod kept aside) and grated lemon peel. Allow to cool and strain the liquid.
  2. In a bowl, whisk the milk, sugar, 1 yolk and 2 egg whites, add the flour and starch, stirring with a whisk; then bring the cream to the boil on the stove and let it cook for a few minutes.
  3. Pour the cream inside a rectangular steel ring  placed on a sheet of baking paper or in a small square or rectangular baking tin covered with parchment paper and leave to cool.

Uno_chef_per_Gaia_crema_fritta
4. Once ready, cut it into cubes, dip them first in flour, then in the 2 beaten eggs and finally in the biscuit and almond flour mixture.

Uno_Chef_per_Gaia_crema_fritta_senza Glutine

  1. Fry the cubes in hot oil, dry them well with kitchen paper and finish by dusting them with icing sugar.

uno_chef_per_gaia_ricetta_gluten_free_crema_fritta

Version with gluten of Fried cream

Replace gluten-free biscuits and flour for the breading with standard products.

 

Bacchus Christmas‘ is the name of the initiative organised by the Tuscan Wine Tourism Movement with the Italian Food Blogger Association to propose to all food and wine enthusiasts new pairings between recipes inspired by the Christmas festivities and the wines of one of Italy’s most vocated regions: Tuscany. With this in mind, my Pisarei e fasò got drunk!

The cellar assigned to my recipe: Artimino 1596

As luck would have it, I was assigned to the Artimino 1596 winery, and diving into its reality, I soon discovered some pleasant coincidences on which I had fun fantasising to create a recipe to pair with Poggilarcaa 2017 Carmignano DOCG whose history and characteristics I will briefly tell you about.

The winery is located on the Artimino Estate in the province of Prato, where in 1596 Ferdinando I de’ Medici built his hunting lodge, Villa Medicea La Ferdinanda, now a Unesco heritage site. Here is the first coincidence: my maternal grandmother was a Medici whose origins we have never researched further than the memories of family elders.

And the second coincidence is that my paternal grandfather was a great fan (as we would say today) of the current owners’ grandfather, Giuseppe Olmo, who bought the estate in 1980 with great entrepreneurial foresight, but who in 1935 had gone down in history as a cycling champion by setting the Hour record.

Carmignano is both the name of the town in the Tuscan hills where the estate is located, and the name of the DOCG wine that is perhaps the least known of the great Tuscan red wines, even though it is very ancient (its origins date back to Etruscan times) and praised in numerous works , including the eulogy to Tuscan wine, Bacco in Toscana (1685) by Francesco Redi, who warned that ‘it is a very ugly sin to drink Carmignano when it is watered down‘.

Certainly, its notoriety has been somewhat tarnished by the fact that it was incorporated into the Chianti appellation as its own sub-zone until the 1970s and only managed to obtain recognition as Guaranteed Controlled Designation of Origin in 1990 .

Poggilarca contains the grapes of the great Tuscan wines: Sangiovese, Cabernet Sauvignon and Merlot and, like the great reds, prefers grilled and roast meats, but I wanted to bring it closer to the Emilian traditions of fresh homemade pastas by pairing it with a great classic revisited and, above all, in a gluten free version: my drunken Pisarei e fasò.

Why Pisarei e fasò?

Because they mean celebration and family meals, because they mean the warmth of tradition in which wine also plays an important role in terms of diabetes and celiac disease. In fact, if for celiacs wine can be consumed with serenity as it is always a safe product (you can find further clarifications on alcoholic beverages on the website of theItalian Celiac Association), for those with diabetes it must be consumed with some precautions.

Alessandra Bosetti, clinical dietician at the Vittore Buzzi Children’s Hospital in Milan, explains: “People with diabetes must consume wine in moderation, but especially never on an empty stomach because it must be compensated for by the presence of complex carbohydrates as wine first gives hyperglycaemia and then significant hypoglycaemia. I would say that with a dish like Pisarei e fasò in which there are pasta and Borlotti beans, a nice glass of red wine can definitely fit, provided that the meal is then completed with a double portion of vegetables‘.

Although Pisarei e fasò is considered a first course, the version I propose in combination with Carmignano is a one-course meal to be completed, dietician docet, with plenty of vegetables. I wanted the wine to have a leading role in the preparation of the pasta to play with both taste and colour, so I substituted a part of the water with Carmignano to mix the two ingredients of the preparation: breadcrumbs and flour.

Pisarei impastati con il vino

Pisarei kneaded with wine

Wine and dish pairing

This version of Pisarei e fasò is a feast of fragrances, flavours and colours, just what we like to bring to the table when we indulge in the ‘slow’ food of our days at home, which perhaps this year we have rediscovered to the full.

Poggilarca should be opened at least 30 minutes beforehand, but above all it should be left on the table to become familiar with the environment and, once it reaches a temperature of 18°C , it begins its harmonious conversation with the dishes. And with the drunk Pisarei, the conversation soon becomes a melody. The fatty part of the sauce finds in the tannins and slight acidity of Poggilarca the answer to cleanse the mouth and leave a scent of vanilla, which plays with the sweetness of the Borlotti beans and duets with the bay and pepper aromas of the rich seasoning.

And bite after bite, sip after sip, in the mouth, one can also find the ebony memories of red fruits that always linger with the ever-present vanilla: what a great way to celebrate the Christmas season and to celebrate the New Year with hope!

For those who would still like to prepare Pisarei e fasò following the traditional recipe, I gladly share the videobut in this case the dish would not be strong enough to stand up to the personality of Carmignano!

Pisarei e fasò got drunk!    

16.73g carbohydrates per 100g

Ingredients for Pisarei

  • 250g gluten free pasta flour mix, brand Molino Dallagiovanna**
  • 170g Poggilarca Carmignano DOCG 2017
  • 80g water
  • 75g gluten-free breadcrumbs, brand Nutrifree**
  • salt

Ingredients for the sauce

  • about 1 litre of water
  • 400g tomato sauce
  • 300g sausage*
  • 200g dried Borlotti beans (or 400g canned Borlotti beans*)
  • 65g carrot
  • 50g Poggilarca Carmignano DOCG 2017
  • 50g onions
  • 30g celery
  • 20g extra virgin olive oil
  • 1 clove of garlic
  • 1 bay leaf
  • salt and pepper
  • extra virgin olive oil
  • Parmigiano Reggiano cheese, grated

**Ingredients specific for celiacs

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

Preparation

  1. Start preparing Pisarei. Put 80g water on the stove and bring it to the boil. Put the breadcrumbs in a bowl and gradually start to wet them with the boiling water, stirring continuously so that the mixture is moist, but not sticky.
  2. Add the flour to the breadcrumbs, a generous pinch of salt and pour in the red wine, stirring until the mixture is compact. Transfer the mixture to the cutting board and knead it as if it were egg pasta. Knead the dough until firm, smooth and perfectly homogeneous. Cover it with cling film and let it rest for the time needed to prepare the sauce.
  3. Chop the onion, carrot and celery, then put them in a saucepan with a little oil and brown them. Add half a clove of finely chopped garlic, crumble the sausage well and brown it, then douse with Poggilarca. Once the wine has evaporated, add the tomato sauce. At this point, add Borlotti. If you use soaked dry Borlotti beans, add 2-3 ladles of water to cook the beans (you will need about 1 hour), while if you use canned Borlotti beans, cook for about 15 minutes.
  4. Meanwhile, prepare Pisarei. Take pieces of dough, form cylinders of about 1.5cm in diameter, cut them into 1-2cm long pieces and with the fingertip of your thumb (I am more comfortable using my middle or index finger) create a hollow in each piece.
  5. Once you have prepared all the Pisarei, boil them in plenty of lightly salted water until they rise to the surface (taste Pisarei to check when they are cooked), drain them and throw them into the saucepan with the beans. Let everything season for a few minutes, then serve the peas with grated cheese, a drizzle of extra virgin olive oil and a grinding of pepper to taste.

 

Piatto pronto di pisarei

Pisarei dish ready

Version with gluten of Pisarei e fasò got drunk!

The only ingredients containing gluten in this recipe are flour and breadcrumbs. So replace gluten-free flour and breadcrumbs with their standard counterparts, but you will have to slightly reduce the amount of wine to knead the Pisarei. Everything else in the recipe remains unchanged.

Here in the Po Valley, the fog has been with us for a few days and do you know what dish I love on these days? Onion soup au gratin.

Hot, fragrant, with melted Pecorino cheese and crispy on the surface, the whole family loves it and it is perfect as a one-course meal.

For the onion soup au gratin, you will only need very few ingredients, a diving mask (I’m joking of course, but it’s the only tool to keep you from crying while slicing the large amount of onions you need!) and a cooking time of 40 minutes, which you will have to plan. After that, enjoy this fantastic dish!

I forgot, you can also follow the recipe step by step in the video that kept us company in the spring lockdown: enjoy the video.

Onion soup au gratin   

11.88g carbohydrates per 100g

 Ingredients

  • 1kg white onions
  • 1lt vegetable or meat stock
  • 200g fresh Pecorino cheese
  • 4 slices of bread** (in my case 160g, i.e. 40g per slice)
  • 50g matured Pecorino cheese
  • 30g extra virgin olive oil
  • 20g brown rice flour*
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Peel the onions and cut them into very thin slices, perhaps with the help of a mandoline. Heat the oil in a crock pot, add the onions, salt and let them stew slowly with the lid on for 20 minutes, stirring occasionally.
  2. Sprinkle the onions with the sifted flour, stir well so that no lumps form, pour in the boiling stock, cover the pan again and cook for another 40 minutes.
  3. Divide the soup among 4 ovenproof single-portion bowls, cover them with a slice of toasted bread with a slice of fresh Pecorino cheese and put the bowls under the oven grill until the cheese has melted. Once removed from the oven, top with grated matured Pecorino cheese and a grinding of pepper.

zuppa di cipolle gratinata

Onion soup au gratin ready to eat

Version with gluten

Simply replace the gluten-free bread with standard bread.

Pork loin is one of the leanest and least expensive cuts of meat we find in butcher shops in our country since it is not very often used to make charcuterie and considering that traditional charcuterie production requires high quality meats, Pork loin with herb flavoured mango becomes an affordable and very quick gourmet dish.

I have revealed why pork loin is an interesting choice: lean, convenient, good and, for our needs, it is (like all meats) carbohydrate and gluten free. The key thing is to treat loin in such a way that it retains all its juiciness, so remember three important steps:

  1. give aromas and flavours through a good maceration,
  2. cook it for a short time,
  3. let it rest wrapped in aluminium foil to allow the liquids in the meat to balance through the piece.

The cooking sauce made from apple cider is a pleasant surprise, but if you do not have this ingredient on hand, you can opt for a Marsala wine that will be a perfect alternative.

In this recipe, the pork loin is accompanied by another juicy and fragrant ingredient: mango with aromatic herbs, a source of carbohydrates and vitamins, as well as the exotic touch of its flavour. So enjoy this autumn recipe, which will be ready to be served at noon or dinner in about 30 minutes.

Pork loin with herb flavoured mango   

15g carbohydrate per 100g mango

negligible carbohydrates in pork loin  

 Ingredients

  • 700g pork loin
  • 500g mango already cleaned, pulp to be cut into pieces
  • 200g apple cider
  • 1 clove garlic
  • 1 bunch of chives
  • 1 bunch of basil
  • 1 red chilli pepper
  • 1 bunch of cilantro
  • ½ lime
  • extra virgin olive oil
  • salt and peppercorns

Preparation

  1. Macerate the pork loin with sliced garlic, a few basil leaves, a few crushed peppercorns, a drizzle of oil and cider. Marinate for at least 1 hour, turning the meat occasionally.
  2. Peel the mango and cut the flesh into cubes, removing the large central core. Chop up a small bunch of cilantro, some chives and basil and add everthing to the mango in a bowl, as well as a pinch of salt, sliced chilli, grated lime zest and lime juice. Let the meat marinate.
  3. Heat a little oil in a frying pan and brown the loin drained from the marinade; season with salt, cover with a lid and cook over a high heat for 15-20 minutes, turning occasionally and basting with the cider marinade. When the loin is cooked, place it to rest in aluminium foil for 10 minutes before cutting it. In the meantime, possibly thicken the cooking juices. Slice the loin and serve it accompanied by the cooking juices and marinated mango.
Lonza di maiale con mango alle erbe

Slices of pork loin served with herb flavoured mango

Version with gluten of Pork loin with herb flavoured mango

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