Tag Archive for: ricette con conta dei carboidrati

Potato and courgette patties with Parma ham

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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

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Summer recipes: Creamy Passatelli with crispy vegetables

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Do you fancy a homemade pasta, but want it perfect for summer? Creamy Passatelli with crispy vegetables is the perfect summer recipe for a light, vegetable-based dish that is tasty, unusual, but also simple to prepare and if you don’t believe me, watch the video.

Furthermore, prepare a vegetable soup with the vegetables you have available in the garden at home or in the fridge or freezer: it will be a way to offer vegetables to the little ones at home in an unusual way.

If you like stronger flavours and you are not a vegetarian, you can also complete the dish by adding ham, guanciale, speck or bacon sautéed in a non-stick frying pan until crispy.

And nutritionally, this dish lacks nothing, so enjoy!

Creamy Passatelli with crispy vegetables

36.9g carbohydrates per 100g of plain Passatelli

Ingredients for creamy Passatelli for 4 servings

  • 110g  Parmigiano Reggiano, grated
  • 100g gluten free bradcrumbs, brand Nutrifree**
  • 60g gluten free pasta flour mix, brand Molino Dallagiovanna
  • 2 whole eggs
  • meat or vegetable stock to wet the bread
  • nutmeg, salt and pepper

Ingredients for vegetable soup

  • 800g water
  • 500g mixed vegetables
  • salt

Ingredients to complete

  • 140g courgettes (corresponding to 1)
  • 40g salted ricotta
  • a few basil 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. Prepare the vegetable soup by cooking the vegetables in water with a pinch of coarse salt: this can also be prepared the day before. Once the vegetable soup is cooked, let it cool, then blend it to a cream.
  2. Prepare Passatelli. Heat the stock. Put the breadcrumbs in a bowl and wet them with the hot stock, being careful not to pour too much: the bread should be slightly moist, but not doughy. Once cold, add the remaining ingredients, namely flour, grated Parmesan cheese, eggs, nutmeg, salt and pepper. Mix well until you obtain a rather firm dough. Let it rest wrapped in cling film for as long as it takes to prepare the courgettes.
  3. Take the courgette, trim it and cut it into thin julienne strips; also cut the salted ricotta into julienne strips, mix ricotta and courgette together and dress them with salt, pepper and a drizzle of extra virgin olive oil.
  4. Put a pot of water on the stove and bring it to the boil, then add salt.
  5. Put about half the Passatelli mixture into the potato masher, press the potato masher directly over the boiling water and when the Passatelli are the desired length, about 4-5 cm, cut them with a knife dropping them directly into the water. Stir them and let them boil for a few minutes.
  6. Put about 1/3 of the blended vegetable soup in a pan and heat it up; with a slotted spoon, remove the Passatelli from the cooking water and throw them into the pan with the sauce, sautéing them over a high flame for a few minutes.
  7. Pour a ladleful of the cold, blended soup in each serving dish, top with Passatelli, the courgette and ricotta salad, a basil leaf, a drizzle of extra virgin olive oil and serve.

Passatelli in crema e verdure croccanti

Version with gluten of Creamy Passatelli with crispy vegetables 

Use standard breadcrumbs and flour, however, when preparing Passatelli with gluten, it is often not necessary to add flour to the breadcrumbs. Only add flour if the mixture of breadcrumbs, cheese and eggs is too soft.

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Mini buckwheat breadsticks

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Are you short of time, but fancy something tasty and versatile? Mini buckwheat breadsticks will be a delightful surprise. Watch how to prepare them on my YouTube channel!

Very few ingredients, quick and easy to prepare, you can use them as an aperitif or to make the bread basket even richer, perhaps by combining them with some Buckwheat and corn focaccia.

The base is a brisè crust whose flavour is enriched by blended sesame seeds that allow us to reduce the amount of salt contained, but let’s not forget that these are buckwheat mini breadsticks that contain butter, so let’s not eat too many… as they are irresistible!

Finally, sesame seeds are rich in calcium, as well as containing Omega 3 and Omega 6, so they are good supplements for lactose intolerant people and to prevent osteoporosis.

Mini buckwheat breadsticks   

carbohydrates 49.7g per 100g

Ingredients

  • 130 g gluten free bread flour mix, brand Nutrifree**
  • 60g buckwheat flour*
  • 80g butter
  • 40g water
  • 1 egg white
  • 20g sesame seeds
  • 1 pinch of salt

**Ingredients specific for celiacs

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

Preparation of Mini buckwheat breadsticks

  1. Put the sesame seeds in a blender and blend to a flour.
  2. In a bowl, mix all the ingredients: the sesame flour, bread flour and buckwheat flour, a pinch of salt, the cold butter in small pieces, the egg white and the water and stir to obtain an even mixture.
  3. Form a ball with the dough, wrap it in cling film and place it in the refrigerator for 1 hour.
  4. Take pieces of dough and form them into cylinders 1cm in diameter, cut them into pieces 3-4cm long and lay them on a baking tin lined with parchment paper.
  5. Bake the breadsticks in a static oven preheated to 180°C for about 20 minutes.
I mini grissini al saraceno pronti per essere gustati come stuzzichino

The mini buckwheat breadsticks ready to be enjoyed as appetisers

Version with gluten of Mini buckwheat breadsticks

Replace the gluten free flour with 150 g bread flour and reduce the amount of water if the dough is too soft.

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Have fun with Christmas cookies

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We love preparing biscuits for the holiday season! Today we got inspired by colours, the result was some fun Christmas cookies, naturally in a gluten free version.

Take some time and play with us to create many different decorations and enjoy this video for more ideas for decorating cookies.

Or even make a beautiful Cookie house to decorate your Christmas table.

Christmas cookies

67g carbohydrates per 100g of cookie without icing

Ingredients for the shortcrust pastry

  • 250g wholemeal rice flour*
  • 250g bread flour mix for bread, brand BiAglut**
  • 200g butter
  • 150g sugar
  • 3 eggs
  • 4g baking powder*
  • 1 pinch of salt, 1 grated lemon peel

Ingredients for the hard icing

  • 150g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

Ingredients for the soft icing

  • 140g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

**Ingredients specific for celiacs

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

Preparation of Christmas cookies

  1. Place the flour, butter, sugar, salt and eggs in a mixing bowl. Mix well, then add baking powder and grated lemon zest. Cover with a piece of cling film and leave to rest for the time needed to prepare the icing, about 10-15 minutes.
  2. The icings are almost identical, but their texture changes, as they have different functions: hard icing is used to draw outlines and make decorations, while soft icing is used to fill the inner areas inside the outlines. The given proportions are used to obtain white-coloured icings; starting with the white colour, colours can be added to obtain the various nuances.
  3. It is important to remember that if the colours are liquid, a little more icing sugar may have to be added to achieve the same texture of the initial white icings.
  4. Take bowls with rounded bottoms, one for each colour you wish to prepare. For the hard white icing, place 25g of pasteurised egg white in a bowl and gradually add 150g of icing sugar, stirring with a spoon so that the mixture is smooth and even. For the soft icing, repeat exactly the same procedure, adding 140g icing sugar.
  5. Starting with the white bases, add the necessary colours and sugar to obtain the various nuances, both hard and soft.
    The hard icing will be used with a pastry bag with a tip of about 1mm, while the soft icing will be applied using a teaspoon and the rounded tip of a knife.
  6. Cover all frostings with tight clingfilm until they are used.
    Roll out the short pastry with a rolling pin to a thickness of about 5mm, cut the biscuits into the desired shapes, place them on a baking tin covered with parchment paper and bake them in a ventilated oven preheated to 160°C for 10 minutes.
  7. When the biscuits have cooled down completely, form the outline with one of the hard icings, white or coloured; cover the surface of the biscuit inside the outline using the soft icing to be spread with the help of a round-pointed knife so that no gaps are left. Let the icing dry for at least 15 minutes before making other decorations with a pastry bag on the soft icing to avoid colour smudging.

biscotti-di-natale-senza-glutine-uno-chef-per-gaia

  1. For each biscuit, you need on average of 5g of icing, so it is important to remember to add 5g of carbohydrates per biscuit in the carbohydrate count.

biscotti-di-natale-senza-glutine-uno-chef-per-gaia

Store the biscuits in a tin or a sealed cake tin… they will stay delicious for over a week.

Version with gluten of Christmas cookies

Replace the gluten-free BiAglut flour with the same amount of your usual baking flour.

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Traditional Greek recipes: Aubergine Mussakàs

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The recipe we are sharing today is from the family of a Greek friend, Vassilios, whom I asked to help me give my children a taste of this traditional Greek dish: Aubergine Mussakàs.

Mussakàs can be prepared with aubergines only, or by adding potatoes as well. For carbohydrate reasons, I chose to make it with aubergines only, but given the success of the dish, I think I will also try the mixed version soon.

Of course, we will also share it with you, as well as another recipe with an oriental flavour: Falafel.

The original recipe calls for aubergines to be fried in oil and, in some cases, a little butter. I preferred to grill the aubergines in the oven to make the dish lighter. I also took the liberty of doing the same with the béchamel in terms of both quantity and egg content.

But believe me, the result was very satisfying!

Aubergine Mussakàs 

5.5g carbohydrates per 100g

Ingredients

  • 1.5kg aubergines, preferably round
  • 750g minced meat (to taste, mixed is also fine)
  • 500g tomato sauce (or 750g fresh tomatoes in season)
  • 150g Roman pecorino cheese (kefalotyri in Greek), grated
  • 100g onions
  • 100g white wine
  • 1 teaspoon finely chopped parsley
  • extra virgin olive oil, salt and pepper to taste
  • optional cloves and/or cinnamon, to be added to the minced meat sauce (this is Vassilios’s mother’s secret)

Ingredients for the béchamel sauce

  • 600g milk
  • 60g wholemeal rice flour*
  • 30g butter
  • 2 eggs
  • 5g salt
  • cinnamon and nutmeg

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

Preparation of Aubergine Mussakàs

  1. Put the minced meat in a pan with the onion and fry well with oil. Stir often so that the meat does not create lumps and does not stick; douse with the wine, then add tomato sauce, parsley, salt, pepper and possibly 2-4 cloves and/or ½ cinnamon stick to be removed at the end.
    Bring to the boil and simmer for at least 1.5 hours, until the sauce has thickened… almost like a meat sauce.
  2. Meanwhile, wash and dry the aubergines, cut them into thin slices and grill them in the oven at 180°C until cooked.
    Prepare the béchamel sauce. In a saucepan, melt the butter, then remove from the heat and add the rice flour to create a creamy mixture; gradually add the milk, continuing to stir with a whisk so that no lumps form, return to the heat adding salt and pepper and stir until the béchamel sauce is thick and almost starts to boil. At this point, remove the pan from the heat and add the already beaten eggs, mixing everything well. Sprinkle half of the grated Pecorino cheese into the meat sauce and mix well.
  3. Now let’s assemble the dish!

ricetta-Mussakàs-blog-uno-chef-per-gaia-ph-chiara-marando

Arrange the aubergines in parallel rows in the baking dish and cover them with a layer of minced meat; form a second layer of aubergines and cover them again with a layer of meat.

ricetta-Mussakàs-blog-uno-chef-per-gaia-ph-chiara-marando

  1. Finally, finish with a generous amount of béchamel sauce, the remaining cheese and a grating of nutmeg.

ricetta-Mussakàs-blog-uno-chef-per-gaia-ph-chiara-marando

  1. Bake the Mussakàs at 180°C for about 40 minutes.

ricetta-Mussakàs-blog-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Aubergine Mussakàs

The recipe given is naturally gluten-free, so no adaptation is needed for the version with gluten.

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Revisiting tradition: Vegetarian rice cake

Rice cake is a dish that takes me back to my childhood. It was indeed a special celebration dish as it needed a special ingredient, pigeon, but also a lot of time to make, so my revisited recipe is this Vegetarian rice cake.

To tell the truth, when I think back to what I felt when I ate it, the taste of that dish still remains clear and contrasting: I remember how delicious the meat sauce prepared with pigeon meat cut into small pieces was, but the rice around the meat was a bit dry and too much (for me as a child) since it filled the large, high-sided pan, the one perfect for being slipped into the Petronilla (the Dutch oven, the only one we had) so that the surface, sprinkled with breadcrumbs, could brown and become crispy.

Well, many years later, I came up with the idea of revisiting our Rice cake to adapt it to today’s needs (i.e. to replace a meat that is not readily available with healthy, light vegetables) and, why not, to eliminate what I considered to be a defect, i.e. to reduce the ratio of rice to filling, thus obtaining a pleasant juicy sensation in a nice crispy envelope. And if you like preparations in the frying pan, try myPan-fried potato pie.

Vegetarian rice cake

22.37g carbohydrates per 100g

Ingredients

  • 540g vegetable stock*
  • 270g Carnaroli rice
  • 150g Scamorza cheese
  • 1 egg
  • 200g small courgettes
  • 120g carrots
  • 50g red pepper
  • 50g yellow pepper
  • 50g spring onion
  • 40g breadcrumbs**
  • Grated Parmesan cheese, 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)

Gli ingredienti della bomba di riso vegetarianaThe ingredients of the Vegetarian rice cake

Preparation

  1. Cook the rice in the vegetable stock and turn off the heat when it is still rather al dente, then let it cool and season with egg and a handful of grated Parmesan cheese.
  2. In the meantime, julienne cut courgettes and carrots, dice the red and yellow pepper into approximately 1cm cubes and thinly slice the white part of the spring onion.
Le verdure tagliate

Chopped vegetables

  1. Heat the wok, add a drizzle of extra virgin olive oil, pour in the vegetables and season with salt and pepper. Put the lid on for a few minutes so that a little water escapes from the vegetables, which will allow them to cook. Cook until the vegetables are slightly soft.
La cottura delle verdure nella wok

Cooking vegetables in the wok

  1. Spread half of the cooked and seasoned rice on a sheet of parchment paper lightly greased with oil and form a circle the diameter of the non-stick pan in which we will cook our cake (approx. 26cm); sprinkle the surface with breadcrumbs.
La preparazione del disco di riso

Preparation of the rice disc

  1. Brush the frying pan with oil and tip the rice disc into it so that the side with the breadcrumbs is in contact with the pan. Sprinkle the disc with part of the Scamorza cheese lightly chopped in a food processor, cover with the vegetable sauce and add the remaining Scamorza.
La farcitura

The stuffing

Prepare another disc with the cooked rice, this time without sprinkling it with breadcrumbs. With the help of parchment paper, lay it on top of the vegetables and, once in place, break off the parchment paper to remove it, leaving the disc to top the cake. Alternatively, cover the vegetables by creating a layer of rice with your hands directly on top of them. In this case, the layer of rice may not be perfectly even, but this will not compromise the flavour of the preparation.

When the base of the cake is golden brown, use two lids as big as the cake to help you turn it over and put it back into the pan upside down. Let the second side of the cake brown as well and serve it hot.

Ricette_senza_glutine_Bomba_di_riso_vegetariana_Foto Lorenzo Moreni

Version with gluten of Vegetarian rice cake

Replace gluten-free breadcrumbs with standard breadcrumbs

 

This recipe participates in the “Rice Food Blogger 2016 – Chef Giuseppina Carboni” contest

 logo Risate e risotti

Comune di Lucignano

Etoile campus Academy

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Tricolour meatloaf

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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.

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Original main courses: Ricotta and speck patties

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For our ‘friends ‘ recipes‘ section, we have prepared the recipe suggested by Emanuela, an original main course with a full, enveloping flavour: Ricotta and speck patties.

It is a preparation that can suit the palates of young and old alike, as it combines the pleasure of delicate yet mouth-watering flavours with the enjoyment of fun and quick patties.

Here is how to prepare them.

Ricotta and Speck patties

9.33g carbohydrates per 100g

Ingredients

  • 250g ricotta cheese
  • 40g bacon*
  • 40g breadcrumbs**
  • 30g Parmigiano Reggiano cheese, grated
  • 20g extra virgin olive oil
  • parsley, salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Chop the parsley, put it in a bowl and add the ricotta and chopped speck. Mix everything together, add the Parmesan cheese and 15g of breadcrumbs. Finally, season with salt.
  2. When the dough is ready, form small balls, dip them lightly in oil and then in breadcrumbs. Then place them on a baking tin covered with parchment paper and bake at 180°C in grill mode for 15 minutes.

Polpette_ricotta_e_speck_uno_chef_per_gaia

  1. Once cooked, they can be presented on skewers and served on a layer of mixed greens.

Version with gluten of Ricotta and Speck patties

Replace gluten free breadcrumbs with standard breadcrumbs.

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Gluten-free Apulian focaccia: soft and fragrant

Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.

So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.

Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.

Gluten-free Apulian focaccia 

40.60g carbohydrates per 100g

Ingredients

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

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

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.

Uno_Chef_per_Gaia_preparazione focaccia pugliese

Preparing Apulian focaccia

  1. Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Uno_Chef_per_Gaia_focaccia gluten free

Focaccia ready to be baked

  1. Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Uno_Chef_per_Gaia_focaccia pugliese senza glutine

Apulian focaccia

Version with gluten of Apulian focaccia

Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.

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Craving for something sweet? Try my gluten-free Apple pie

Gluten-free Apple pie is a must. Impossible to resist the scent of apples, their taste that blends sweet and ‘sharp’ flavours in a single bite, further enhanced by the many spices that can be used to create flavour variations.

And it is precisely apples the main ingredient in the dessert we are recommending today: a gluten-free Apple Pie that can be enjoyed at any time of the day, for breakfast, as a snack, to accompany tea, but also to finish dinner on a sweet note.

With this recipe, you can create a cake with a soft and enveloping heart, enclosed in a thin shell of fragrant puff pastry, a mouth-watering idea to pamper your palate. If you like apple cakes, also try my Soft apple and cinnamon cake.

Uno_Chef_per_Gaia_ricetta Apple Pie

Gluten-free Apple pie

19.30g carbohydrates per 100g

Ingredients for the brisè pastry

  • 300g gluten-free flour mix for bread, brand BiAglut**
  • 150g cold butter
  • 80g water
  • 1 pinch of salt
  • sweetener* or sugar

Ingredients for the filling

  • 1350g Granny Smith apples (weight of whole, unpeeled apples)
  • 2-3 tablespoons of water
  • 25g lemon juice
  • 25g almond flour*
  • 1 teaspoon cinnamon powder
  • sweetener* or sugar

Ingredients for finishing

  • 1 whole eggs
  • 20g brown sugar

**Ingredients specific for celiacs

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

Preparation

  1. Start preparing the shortcrust pastry by mixing flour, butter cut into chunks, sugar/sweetener and a pinch of salt. The mixture will be grainy, so mix it until it becomes firm, wrap it in cling film and refrigerate whilst preparing the filling.
  2. And now the filling! Peel and cut the apples, put them in a non-stick pan with a few tablespoons of water and let them cook until soft. Then remove everything from the heat and let it cool down.
    At this point you can add the sugar/sweetener, lemon juice and cinnamon, stirring to combine all the flavours.
  3. Well, we have both the dough and its filling….let’s assemble.
  4. Roll out more than half of the brisè pastry on a sheet of baking paper and line a 24cm diameter mould. Sprinkle the base with almond flour, cover the bottom with the freshly prepared apple filling and close with another disc of brisè. It will be like a treasure chest of taste and scents.
  5. Make ray-like cuts on the surface and brush it with beaten egg and a sprinkling of sugar to taste. Finally, bake the cake in a convection oven preheated to 180°C for about 45 minutes.
L'Apple pie pronta per essere gustata

Apple pie ready to be enjoyed

  1. If it does not brown properly, set the oven to 200°C and continue baking for another 10-15 minutes. This fantastic Apple Pie can be served either warm or cold.

Version with gluten of Apple pie

Replace the gluten free BiAglut flour with an equal amount of wheat flour and possibly reduce the amount of water to be added to the crust.

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