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A super tasty idea for out-of-home meals that will not make you feel guilty when eating: Lentil and chickpea burgers, the vegetarian alternative to one of the most popular dishes amongst young people.

These vegetarian burgers are an excellent way of eating legumes in a less common preparation, which is so tasty that it may conquer even those who are not very fond of lentils and chickpeas.

This lunch box is rich in plant proteins and fibre, which leads to long lasting fullness and low glycemic index, elements that will turn this lunch box into a great companion for many meals!

Follow me in order not to run short of ideas for out-of-home meals and have a loot at my recipe of Legumotti with vegetable ragout and Jerusalem artichokes.

Lentil and chickpea burgers

62g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 110g lentils, boiled
  • 100g chickpeas, boiled
  • 1 Tropea onion
  • 40g leek
  • 20g breadcrumbs** + breading
  • 1 tablespoon of grated Parmigiano Reggiano cheese
  • extra virgin olive oil
  • Balsamic vinegar of Modena
  • pickled cucumbers*
  • string beans or other vegetables in season
  • paprika
  • chilli pepper
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Sauté the chopped leek in a pan with a little extra virgin olive oil, then put it in a blender with the lentils and boiled chickpeas; blend to a cream.
  2. Add a tablespoon of Parmesan cheese, the breadcrumbs, paprika, chilli pepper, salt and pepper and mix well.
  3. Slice the Tropea onion and brown it in a non-stick pan with a little oil, a pinch of salt and finally douse it with balsamic vinegar from Modena.
  4. Pour a trickle of oil in a non-stick frying pan and another trickle on the palm of one hand to easily form a burger with the lentil and chickpea mixture.
  5. Cover the burger with breadcrumbs and brown it on both sides in the pan with the oil.
  6. Assemble the lunch box by placing two burgers, Tropea onion, sweet and sour cucumbers and complete with boiled green beans or other vegetables in season.

burger di lenticchie e ceci

Do you know how the recipe for gluten-free Carnival Fried Tortelli came about? By pure chance, while experimenting with doughs for the Cicerchiata cooked live with the Rieti and Viterbo Chamber of Commerce! Among various combinations of flour, egg and sugar, having obtained a beautiful smooth and firm dough, I thought I would try making Tortelli with plum jam.

The result? Delicious fried Carnival Tortelli! And it’s a good thing I had written down all the weights of the ingredients, otherwise I would have missed out on the doses for an ideal dough for a traditional recipe that has always been prepared in my family (usually in a version with gluten) for Mardi Gras.

Here are other recipes you can prepare for Carnival: Cicerchiata, Fried cream e Krapfen with jam.

Gluten-free Carnival Fried Tortelli

54g carbohydrates per 100g

Ingredients for 10 Tortelli

  • 150g plum jam*, very firm
  • 100g gluten-free flour mix for bread, brand BiAglut**
  • 100g gluten-free bread flour, brand Mix B Schär**
  • 2 eggs
  • 20-30g milk (add it gradually)
  • 25g sugar
  • 15g butter
  • lemon rind
  • sunflower seed oil for deep frying

Preparation

  1. Pour the eggs into a bowl, beat them with a fork together with the sugar, add the soft butter and lemon zest. Gradually incorporate the flour, stirring with a fork until the mixture is firm enough to knead with your hands. Add enough milk to obtain a firm mixture, then transfer to a cutting board and knead with your hands until you obtain a smooth, homogeneous and non-sticky dough.
  2. Cover it with cling film and let it rest for 15 minutes.
  3. Roll out the dough to a thickness of about 5mm, place a teaspoon of very firm plum jam on top of the pastry, cover with another layer and cut out the Tortelli with the mould provided. Continue until everything is used up.
  4. Heat the seed oil to a temperature of 170-180°C and deep-fry a few Tortelli at a time, using a skimmer to flip them so that they brown evenly. Drain them well on paper towels.

tortelli-dolci-di-carnevale

Version with gluten of Carnival Fried Tortelli

Replace the BiAglut and Schär flours with equal amounts of 00 wheat flour and adjust the amount of milk added.

When talking about white wine in the strip of land from Parma to Piacenza, the first thought is Malvasia because this grape, whether vinified to obtain a sparkling, still or raisin wine, gives rise to an Aromatic Malvasia that is perfect for dishes prepared with local ingredients, just like this Cous cous with lentil sauce.

Aromatic Malvasia: Emilia lifestyle

Malvasia is part of the Emilia everyday life and in the province of Piacenza, in September, this wine is celebrated at the Valtidone Wine Fest, four weekends dedicated to wine & food living, i.e. dedicated not only to the discovery of local wines, but also of typical gastronomic specialities and of the historical-cultural heritage.

To enrich the festival with new ideas for dishes to be paired with Malvasia Aromatica di Candia dei Colli Piacentini, the organisers asked the Italian Food Blogger Association to select 30 Italian Food&Wine Bloggers to create a recipe with the ingredients of a Mystery Box containing food products from Piacenza and a bottle of wine selected by the Strada dei Vini e dei Sapori dei Colli Piacentini involving its local wineries.

Did you see what my Mystery Box contained? My protagonist is a bottle of Malvasia Aromatica di Candia, which I am expected to pair with a recipe prepared using at least 2 of the following ingredients: Pancetta piacentina, Borgotaro Porcini mushrooms, Valtidone saffron, honey and shallots.

My Malvasia di Candia is produced by the Mossi 1558 Winery and bears a decidedly romantic name: Baciamano, i.e. hand-kissing, because it is gallant and sensual, just like this ancient gesture, characteristics that have enabled it to be awarded the Gold Medal by both The Wine Hunter and the Japan Women’s Wine Awards.

My recipe to be paired with Aromatic Malvasia

My recipe is the result of combining ingredients I generally use in the cooler months of the year with cous cous, a dish I love to enjoy in summer because it enables me not to use the oven and to prepare fast and tasty one-course meals. Since the perfect one-course meals for my children are prepared with pulses and vegetables, here is my culinary proposal to be paired with Malvasia Baciamano.

Its spicy aroma pairs perfectly with the notes of shallot and dried Porcini mushrooms. Its intense flavour with marked acidity complements this dish whose personality is enhanced by the unmistakeable sapidity of a super crispy Pancetta that completes the sensory experience of a cous cous that we can serve in any season of the year never feeling to have prepared something wrong.

Cous cous with lentil sauce and crispy Pancetta paired with Malvasia aromatica di Candia Baciamano

Cous cous with lentil sauce and crispy Pancetta paired with Malvasia aromatica di Candia Baciamano

Cous cous with lentil sauce

19.44g carbohydrates per 100g

Ingredients for 4-6 servings

  • 400g tomato sauce
  • 200g Chickpea and red lentil Cous cous Bia*
  • 200g carrots
  • 150g lentils
  • 60g Pancetta piacentina*
  • 15g dried Porcini mushrooms
  • vegetable or meat stock*
  • 1 shallot
  • 2 cloves of garlic
  • dried oregano
  • 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. Prepare the cous cous adding 200g warm slightly salted water to the cous cous; leave to rest for about 15 minutes, then separate the cous cous grains well using a fork.
  2. Soak the Porcini mushrooms in lukewarm water.
  3. Boil the lentils in plenty of slightly salted water for about 25 minutes, then drain them.
  4. In a large pan, heat up 20g of extra virgin olive oil and brown the finely chopped shallot and the cloves of garlic. Add the carrots sliced in rounds and the soaked mushrooms in small pieces; allow to sauté for some minutes, then add totamo sauce and oregano and cook for 15 minutes. Finish adding the boiled lentils, some ladles of stock to cover the lentils with liquid, then cook for another 15 minutes or anyway until the lentils are perfectly cooked. Remove the cloves of garlic.
  5. Cut Pancetta into strips of the desired size; put it in a frying pan (better if a steel pan like the ones used to prepare amatriciana sauce) with a dribble of oil until the strips are perfectly crispy. Drain the strip from the fat that has melted.
  6. Serve the cous cous topping it with the lentil sauce and complete with the crispy Pancetta strips. Enjoy the recipe pairing it with a glass of Malvasia Baciamano.

Version with gluten of Cous cous with lentil sauce

This recipe contains only naturally gluten-free ingredients, however you may decide to replace the type of cous cous used.

Here come more ideas for your out-of-home lunch! In our lunch box today, protein, vitamin and fibre are the stars.  What am I talking about? Of a delicious Roast beef with aubergine cream to be served with a slice of bread for a complete, balanced and tasty lunch to take with you for every occasion.

In my ideas for out-of-home meals you find the carb count of the whole lunch box: it will be super easy for our kids to calculate how much insulin to inject and lunch will be a joyful moment to share with friends.

If you need a container to take with you, find here the LUNCH BOXwe use.

Have a look at the recipe to prepare my Venere rice salad with cherry tomatoes and pistachio nuts.

Roast beef with aubergine cream

15.9g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 300g aubergine
  • 140g roast beef, sliced
  • 15g raisins or dried apricots
  • 10g desalted capers
  • 10g pine nuts
  • 1 tbsp of lemon juice
  • 3 mint leaves
  • aromatic herbs to taste
  • extra virgin olive oil
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Cut the aubergine into dices of a couple of centimetres, sprinkle with salt and put in a strainer to draw out excess moisture.
  2. Pat the aubergine dry with a piece of kitchen paper and sautée it in a non-stick pan with a dribble of oil until cooked.
  3. Blend 2/3 of the eggplant with a tablespoon of lemon juice, a tablespoon of oil and 3 mint leaves; adjust salt and pepper, flavour with chopped aromatic herbs to taste.
  4. Dress the remaining aubergine with a tablespoon of vinegar, pine nuts, raisins and capers.
  5. Assemple the lunch box with slices of roast beef topped with aubergine cream and complete with the aubergine salad.

roastbeef con crema di melanzane

Version with gluten of Roast beef with aubergine cream 

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

 

 

Are you looking for new ideas for out-of-home meals at the office or university? Here is an easy recipe for a tasty and healthy Venere rice salad for a meal to take with you.

For our kids who need to eat gluten free and to count the carbohydrates contained in the meal, the lunch box is the perfect solution to travel, but the question is: what can I cook that can be quick and easy to carry? One of the many answers is this Venere rice salad with cherry tomatoes and pistachio nuts.

This is where we found our LUNCH BOX.

Follow me not to run short of ideas for out-of-home meals! E non perderti il Roastbeef con crema di melanzane.

Venere rice salad with cherry tomatoes and pistachio nuts

60.2g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 120g cherry tomatoes
  • 70g Venere rice (Italian black rice) (weight when cooked 140g)
  • 15g Pecorino cheese
  • 15g shelled pistachios, unsalted
  • extra virgin olive oil
  • mint and basil
  • oregano
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Boil the rice in plenty of slightly salted boiling water and, if you don’t have time, choose a pre-cooked Venere rice that will be ready in a few minutes.
  2. Cut the cherry tomatoes in half placing the cut side on the tin lined with parchment paper; sprinkle with salt, oregano and extra virgin olive oil. Put them in a preheated oven at 180°C for about 15 minutes or anyway until they start caramelising.
  3. Coarsely grate the Pecorino cheese and slightly chop the pistachio nuts.
  4. Dress the Venere rice with the roasted tomatoes with their juice, grated Pecorino, pistachio nuts and chopped mint and basil adjusting salt, if needed.

Riso venere con pomodorini e pistacchi

Version with gluten of Venere rice salad with cherry tomatoes and pistachio nuts

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

 

 

Are you looking for more ideas for your out-of-home lunch? Eating out is indispensable not only for those who work, but also for those who study, so the time has come to share some recipes for your lunch box or for what Japanese people call “bento“… Well, many ideas for lunch boxes that are complete, balanced and tasty to take with you on every occasion.

So, for our young ones going to university and having to eat gluten free and to count carbohydrates easily, the lunch box is a faithful travel mate that contributes to turning the lunch break into a joyful moment.

We found the perfect lunch box for our needs at our friend’s store “I love my house” whom I always ask for help when I am looking for equipment and kitchen solutions: here is where you can find our LUNCH BOX.

This is the beginning of a project that is very dear to me because lunch is a key meal, especially for out kids and we cannot allow ourselves to run short of ideas!

Stay tuned for many more fantastic recipes! Meanwhile, have a look at my Coronation pasta salad.

Pasta with chickpea cream and broccoli

85.91g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 110g broccoli florets
  • 100g boiled chickpeas
  • 70g Massimo Zero Organic Pipe**
  • 15g dried apricots
  • 1 tbsp of lemon juice
  • paprika
  • extra virgin olive oil
  • parsley
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Boil pasta al dente in salted boiling water, drain and dress it with a dribble of extra virgin olive oil leaving the pasta to cool down.
  2. Blend 70g chickpeas with about 50g water, lemon juice, salt and pepper and a dribble of oil to obtain a cream.
  3. Dress the remaining chickpeas with paprika, pepper and oil to taste, together with blanched broccoli florets.
  4. Season the pasta with the chickpea and broccoli mixture, then add the dried apricots cut in pieces and pour everything in the lunch box.
  5. Put the chickpea cream in the second container or on the pasta completing with a dusting of chopped parsley and a dribble of oil.  Mix well before eating.

Version with gluten of Pasta with chickpea cream and broccoli 

The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten; however, if you want, you can replace Massimo Zero corn and rice pasta with a durum wheat alternative.

My “oven free” recipes continue, giving us pleasure for the eyes and palate and Piadina bread is certainly an excellent solution. This time we are going to prepare them in a light version using oil and especially with a fresh and colourful topping: here is the recipe of my Layered pie of Piadina with oil.

Few steps to prepare Piadina, then let your creativity free to top and overlap them to form a true Layered pie of Piadina with oil that you can slice and serve easily.  Ideal also as a solution to “clean out your fridge” upon condition that you have plenty of vegetables in season.

Do not forget to add some aromatic herbs to your recipes: they will be a pleasure for taste and will allow you to reduce the amount of salt! And if you are looking for another idea to save energy not using the oven, try these No-cook stuffed tomatoes.

Layered pie of Piadina with oil

50.6g carbohydrates per 100g Piadina

17g carbohydrates per 100g Layered pie of Piadina with oil

Ingredients for 4 pieces of Piadina

  • 150g flour mix for bread Nutrifree**
  • 120g water
  • 30g wholemeal rice flour*
  • 25 g extra virgin olive oil
  • 20g fine corn flour*
  • ½ tsp salt
  • a bit of baking soda

Ingredients for stuffing

  • 300g small tomatoes of various colours
  • 300g Stracchino cheese or another cream cheese
  • 100g mixed leafy greens
  • 100g smoked salmon
  • basil
  • oregano
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (in Italy they may be listed on  Prontuario AIC)

Preparation

  1. Pour the flour mix and rice flour in a bowl with salt and baking soda, then pour the water and mix; finish adding the oil in a trickle.
  2. Knead on a board until smooth, then cover the dough with a T-towel or cling film and let it rest for at least 30 minutes.
  3. Divide the dough into 4 parts, shape balls, then roll them out with a rolling pin to a thickness of about 1-2mm forming a disk.
  4. Warm up a non-stick pan over medium heat and cook the disks of Piadina for 2-3 minutes on each side.
  5. Start assembling the layered pie putting a Piadina on the bottom, top it with a part of cream cheese, a layer of leafy greens and some slices of tomato; cover with a second Piadina and top it with a second part of cream cheese, leafy greens, some slices of tomato and half the salmon; add the third Piadina and top it the same way as the previous layer and finally top with the last Piadina, the remaining cream cheese and sliced coloured tomatoes overlapping the slices a bit.
  6. Complete with a pinch of salt, a dusting of oregano and parsley leaves.

torta di piadine

Version with gluten of Layered pie of Piadina with oil

Prepare the Piadina with oil using 200g wheat flour, 100g water, 25g extra virgin olive oil, 1/2 tsp salt and a bit of baking soda.  Stuff the pie to taste: the ingredients given in the recipe are all naturally gluten free.

 

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.

When kids ask you for a savoury snack that has to combine several needs, the choice becomes difficult, and if you add a colour game, in my case green, the request turns into a real challenge: the answer is my Pea protein pancakes.

The first request, this time from my son Nicolò, is for protein pancakes because his protein requirement is imposed by daily basketball practice. I turned to a source of vegetable protein and looked for a soy flour with the label gluten-free.

The second request, again from Nicolò, was to include legumes in the preparation, again to better cope with sporting activity having glucose levels as stable as possible.

And finally the game: thanks to theItalian Food Bloggers Association I became aware of a fun initiative entitled Chefs in Colouran online event by Federchimica Ceramicolor dedicated to colour in the kitchen, and since painting is one of my hobbies, I couldn’t help but jump into the fray! My task? Making a green dish, so my pea protein pancakes were just perfect.

And the taste? Delicious and with the sweet and irresistible touch of peas, teased by the saltiness of Greek feta… in short, challenges are like spices for cooking: they add flavour to everything. If you love pancakes, also try these made with chickpea flour.

Protein pea pancakes

8.6g carbohydrates per 100g 

Ingredients for 6 servings

  • 250g peas
  • 100g vegetable stock
  • 100g milk
  • 60g white soy yoghurt*
  • 45g soy flour*
  • 1 egg
  • 20g wholemeal rice flour*
  • 20g leek
  • 4g cake yeast*
  • Greek feta cheese to taste
  • 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. Mix soy and rice flour with milk, soy yoghurt and egg in a bowl using a whisk or blend in a food processor; add baking powder, a pinch of salt and pepper and 50g peas.
  2. Take a steel ring of the desired diameter (I used a 10cm one) and place it on a non-stick pan; pour a little oil inside the ring, then pour in enough batter with the peas to form a pancake. As soon as it has solidified slightly on one side, remove the ring, turn the pancake over and cook it on the other side as well. Continue until all ingredients are used up.
  3. Meanwhile, prepare the pea cream. Slice the leek thinly, fry it in a small pan with a little oil, then add the remaining peas and the vegetable stock; bring to the boil. Transfer everything into a blender or use an immersion blender to obtain a cream; season with salt and pepper.
  4. At this point, serve the pancakes accompanied by the cream of peas and crumble Greek feta cheese on top to give a savoury touch.

pancake proteici ai piselli

Version with gluten of Protein pea pancakes

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

While still loving the ‘old’ way of travelling, I decided to embark on a journey of discovery of the Provolone Valpadana PDO through the project “Choose your taste, sweet or spicy, only from Europe”in collaboration with the European Commission and theItalian Food Bloggers Association. The project aims to improve the manner in which European quality labelled products are recognised and promote their consumption, and I did it with my Savoury muffins with Provolone Valpadana PDO.

logo progetto 

My encounter with this product dates back to my childhood when I accompanied my father to the International Dairy Cattle Fair in Cremona , where the food stands present at the social event for breeders from Northern Italy displayed huge cheese wheels, shiny, sometimes round and sometimes cylindrical. Their size fascinated and, at the same time, frightened me.

After so many years, discovering how this cheese is made fills my heart with joy.

The sweet and spicy Provolone Valpadana PDO

Where does the name of this cheese come from? From the Italian word prova “try” (because in the past, when there were no technological means to verify that the curd was fermented to the right point to be spun, pieces of it were taken and spinning tests were made repeatedly (hence the name Provola and its augmentative Provolone) until the results were perfect to proceed.

marchio

The production area of Provolone Valpadana PDO includes part of Lombardy, part of Veneto, the province of Piacenza and part of the province of Trento, an area characterised by the presence of the Po Valley.

The production process in brief

  1. Milk preparation in the boiler within 60 hours after milking.
  2. Addition of fermented whey from the end of the previous day’s processing and, if necessary, of additional lactic acid bacteria always obtained from the whey of Provolone Valpadana PDO.
  3. Rennet and curdling, the stage from which the differentiation between mild and piquant Provolone starts, thanks to the addition of calf rennet in the former and kid rennet in the latter, which cause the milk to curdle at a temperature of between 36 and 39°C.
    coagulazione

    Curdling (photo by Consorzio del Provolone Valpadana PDO)

  4. Fermentation and cutting of the curd, when the curd is allowed to rest by fermenting on suitable surfaces and, once ready, cut and then stretched.
  5. Stretching, a process that takes place in water at 85-95°C, consists of melting the curd by pulling it to form long threads.
  6. Moulding, cooling and firming, when the curd is moulded either by hand or in special moulds and placed in ice-cold water to promote rapid cooling and subsequent firming.
  7. Salting, which consists of immersing the cheeses in brine for a period of time depending on their size.
    salatura

    Salting (photo by Consorzio Provolone Valpadana PDO)

  8. Tying, possibly smoking and maturing are the final stages of production since once the cheeses are tied, they can be smoked and matured or stored for a short time in the case of sweet Provolone Valpadana PDO.
stagionatura

Maturation (photo by Consorzio Provolone Valpadana PDO)

Many shapes for many flavours

As a great cheese enthusiast, I find the variety of shapes in which Provolone Valpadana PDO can be presented really unusual, because each size will have its own uniqueness in terms of flavour. So not only is there a difference between sweet and piquant, but within those, ranging from small 6kg wheels to huge 100kg cheeses, the sensory profile develops in a multiplicity of nuances.

For this reason, maturation periods can vary from a minimum of 10 days to over 240 days!

How to use Provolone Valpadana PDO

Given the variety of flavours, textures and maturations, Provolone Valpadana PDO can be used in an infinite number of recipes, which will then be characterised by our choices: a delicate version with a milky scent or a strong touch of flavour and spiciness, as if we had added a pinch of chilli pepper.

Provolone can be used directly raw or in preparations that are to be cooked in a pan or in the oven. Here is the recipe I have prepared to share with you and which I cooked using mild Provolone Valpadana PDO, but which you can easily modify using the piquant version of the same cheese to obtain a completely different result: have fun experimenting!

Savoury muffins with Provolone Valpadana PDO

33.43g carbohydrates per 100 g

Ingredients for 4 large muffins

  • 90g wholemeal rice flour*
  • 75g Provolone Valpadana PDO sweet or spicy (sweet in the photo)
  • 2 eggs
  • 35g tapioca starch*
  • 30g milk
  • 25 g extra virgin olive oil
  • 20g dried tomatoes
  • 5g baking powder for savoury pies*
  • salt and pepper

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

Preparation

  1. Coarsely chop the Provolone cheese and dried cherry tomatoes and set them aside.
  2. Place the rice flour and tapioca starch in a planetary mixer or bowl, then mix with eggs, milk and oil until smooth and creamy; finally add the yeast, Provolone cheese and cherry tomatoes and season with salt and pepper.
  3. Pour the mixture into 4 rather large muffin tins, filling them 3/4 full.
  4. Bake the muffins in a static oven preheated to 180°C for 10-20 minutes.
  5. Take the muffins out of the oven and eat them warm – they are mouth-watering!

muffin salati al provolone

Version with gluten of Savoury muffins with Provolone Valpadana DOP

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