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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.

How can we combine the pleasure of a burger with a tasty and vegetarian alternative? Try these Gluten-free vegetarian burgers with soybeans and bell peppers.

It is important to remember that burger buns are normally made with butter and milk, so don’t forget to pair this type of bread with a good source of fibre, like these soybean burgers that contain plenty of colourful and tasty vegetables, and a mayonnaise prepared without eggs and dairy products that you can flavour to taste. I was given the recipe of this mayonnaise by my friend blogger Cristiana Curri and I must say that it can be adapted to any preparation, both sweet and savoury!

A nice characteristic of these burgers is that they can be cooked both in a frying pan and in the oven depending on the time available and the desired to turn on the oven. Furthermore, you can always make extra to store in the freezer, ready for unexpected snacks with our children’s friends and schoolmates.

Gluten-free vegetarian burgers with soybeans and bell peppers

17.38g carbohydrates per 100g (about 7.7g carbohydrates per burger)

 

Ingredients for 12 burgers with soybeans and bell peppers

  • 200g cooked soybeans (I soaked them the night before starting from about 70g dried soybeans, which I cooked for 1 hour)
  • 200g red bell pepper
  • 85g leek
  • 1 egg
  • 30g breadcrumbs**
  • chopped parsley, chilli pepper, paprika, marjoram, salt and pepper
  • 12 small burger buns (you can prepare them using the recipe of Brioche braid increasing slightly the salt, or my recipe of Panini per hamburger with Massimo zero flour)

Ingredients for the egg-free mayonnaise and to complete

  • 100g high oleic sunflower oil
  • 50g soy milk*
  • paprika
  • 1 pinch of salt
  • leaves of lettuce

**Ingredients specific for celiacs

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

Preparation of burgers

  1. Chop the leek and put it in a non-stick frying pan with a dribble of oil; add the red pepper cut in pieces and cook the vegetables until soft. When almost ready, add the cooked soybeans and flavour with spices and salt to taste. Put everything in a food processor and blend to a mixture (leave some pieces inside). Allow to cool down, then add egg and breadcrumbs and mix well.
  2. You can cook the burgers in two ways: in a frying pan or in the oven. To cook them in a frying pan, grease it a bit with olive oil and use a metal ring of the desired shape to form the burgers putting a tablespoon of mixture inside the rings. After a minute, remove the rings and complete cooking the burgers on both side. To cook the burgers in the oven, shape them using a metal ring directly on the baking tin lined with slightly greased parchment paper, then bake the burgers in a convection oven pre-heated at 180°C for about 15 minutes.

Preparation of vegetable mayonnaise

  1. Pour the soy milk in a tall glass and blend with a hand blender pouring the oil in a trickle. Complete adding salt and paprika to taste.
  2. Assemble the burgers cutting the buns in half, putting the soybean burgers, the mayonnaise and lettuce.

Burger di soia e peperone

Version with gluten of Burger with soybeans and bell peppers

Replace the gluten-free buns with standard buns, whereas no adaptation is necessary for burgers and mayonnaise.

Food is becoming more and more precious, which is why we need ideas to never waste it. Pappa al pomodoro is an extraordinary example of recovery in the kitchen to which I wanted to add an idea to prepare Parmigiano Reggiano rinds in a super tasty way: this is my Pappa al pomodoro with crispy rinds.

When you have some pieces of bread left at the table, do not throw them away, but keep them in a paper bag. When you have 300-400g of it, you will finally have enough to cook Pappa al pomodoro for the family as a single dish, although I must confess that sometimes I also use a portion of fresh bread in order to be able to enjoy this dish of Tuscan peasant cuisine!

During the summer months you can substitute tomato sauce (I used tomato sauce made from Buttiglieddru cherry tomatoes a Slow Food Presidium, known at the Terra Madre event in Turin) made from juicy ripe tomatoes, taking care to blanch them for a few minutes in boiling water to remove the peel easily.

Do you know another great characteristic of this recipe? It is delicious whether eaten hot in the winter months or cold during the summer.

And the Parmigiano Reggiano rinds? It’s amazing that 2 minutes in the microwave oven at maximum power can turn a hard, firm rind into a crispy cloud, very similar to the puffed snacks you find on supermarket shelves, but much healthier from a nutritional point of view! In short, an irresistible savoury snack that makes you feel less guilty!

Furthermore, without the addition of the crunchy rinds, Pappa al pomodoro is also suitable for those who follow a vegan diet.

Have I intrigued you? Then discover the recipe below.

pappa-al-pomodoro-con-croste-croccanti

 

Pappa al pomodoro with crispy rinds

15.62g carbohydrates per 100g

Ingredients for 4 servings (as a single-course meal)

  • 400g stale bread** (I used this Mixed leavening bread)
  • 800g tomato sauce or 1.1 kg ripe tomatoes (to be blanched and peeled)
  • 800g ca. vegetable stock*
  • 1 clove of garlic
  • basil
  • extra virgin olive oil
  • salt, pepper and chilli pepper (to taste)

Ingredients for the crispy rinds

  • Parmigiano Reggiano rinds about 0.5-1cm thick

**Ingredients specific for celiacs

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

Preparation

  1. Cut the bread into cubes and toast it in the oven.
  2. Put the bread in a large pan and cover it with the tomato sauce or peeled chopped tomatoes and the vegetable stock, garlic clove and a drizzle of oil. Put a lid on.
  3. When the bread starts to become creamy, add a few basil leaves, possibly more stock and stir occasionally. Season with salt, pepper and chilli pepper to taste.
  4. Cut the Parmigiano Reggiano rinds into 2cm squares and spread them out on a microwaveable plate, leaving them well apart. Set the microwave to 2 minutes at maximum power, then let the rinds cool down. They should be light and as crispy as clouds when eaten, so if they are still hard, microwave again for a very short time.
  5. Place the individual servings of Pappa al pomodoro on a plate, top with a drizzle of oil, a grinding of pepper and the crispy rinds, then serve immediately.

pappa-al-pomodor-con-croste-croccanti

Version with gluten of Pappa al pomodoro with crispy rinds

Replace the gluten-free bread with conventional bread, all other ingredients are naturally gluten-free, so no adaptations are necessary.

Sometimes it is just an idea that gives a standard dish an extra touch, so a rice salad can turn into a colourful lunch to deal with the summer heat: here is a perfect summer recipe, my Venere rice salad in a glass.

The rule I am following these days with no air conditioning in my kitchen is just one: no oven, unless I have to bake bread. So, here is a one-course meal ready in 30 minutes, unless the cooking time for your rice takes longer.

Furthermore, if you like this summer recipe idea, use your creativity to invent many other rice salads layering them in a glass to make your table unique and fun for your table companions.  Have a look at these Venere rice towers  to find inspiration!

Summer recipe: Venere rice salad in a glass

9.5g carbohydrates per 100g

Ingredients for the courgettes cream

  • 300g courgettes
  • 170g water or vegetable stock*
  • 100g leek
  • 20g extra virgin olive oil
  • a bunch of basil
  • some mint leaves
  • salt and pepper

Ingredients for the mozzarella mousse

  • 400g cow’s milk mozzarella
  • 20g extra virgin olive oil
  • water

Ingredients for assembling 4 glasses

  • 200g cherry tomatoes
  • 100g Venere rice
  • basil leaves
  • extra virgin olive oil
  • salt and pepper

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

Preparation

  1. Cook the Venere rice in lightly salted water and drain it when it has the perfect texture to be eaten, then lay it out to cool quite quickly.
  2. In the meantime, chop the leek and sweat it in a pan with the extra virgin olive oil, add the chopped courgettes, allow them to gain flavour for a minute, then add the water, basil and mint and cook for 12-13 minutes.
  3. Pour everything in a blender, blend to a smooth cream and season with salt and pepper. Put aside.
  4. Place the chopped mozzarella in a large, tall glass, add 4-5 tablespoons of water and start blending with an immersion blender (ideal for the texture is to use a Bamix) while also pouring in the extra virgin olive oil in a trickle. If the mozzarella cream is too hard, add a few more tablespoons of water while continuing to blend until it is soft and creamy like a mousse. Season with salt and pepper.
  5. Cut the cherry tomatoes into 4 wedges, season with salt and pepper and a drizzle of extra virgin olive oil.
  6. Now assemble the glasses: pour the courgette cream on the bottom, form a layer of Venere rice, a layer of mozzarella mousse, the chopped cherry tomatoes and finally decorate with a few basil leaves.

insalata di riso venere in bicchiere

Version with gluten of the summer recipe: Venere rice salad in a glass

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

 

Surely leek and potato soup is a great classic, yet all it takes is the addition of one ingredient to turn it into something unexpected that can be enjoyed hot or cold: we are talking about the Vichyssoise summer soup, see how to prepare it!

So, let’s find out what it is. Its origin is traced back to the chef of the Ritz-Carlton hotel in New York who is said to have invented it in the summer of 1917 to provide relief to his guests in times when air conditioning wasn’t  available. This soup prepared with two humble, easily available vegetables is transformed into a gourmet dish by fresh cream, added cold to lower the serving temperature: such simplicity will amaze you! And the name? It would be an homage to the soups cooked by the chef’s mother when they lived near the French city of Vichy.

In the recipe, I took the liberty of significantly reducing the amount of butter, limiting it to a knob along with a drizzle of oil to sweat the leeks, while the cream is definitely the irreplaceable ingredient in the recipe.

A great, naturally gluten-free classic to be eaten with a little caution for blood sugar, which will be stressed both in the short term, due to the presence of potatoes, and in the long term (after 3-4 hours) due to the presence of cream. And if you are looking for another idea for summer, try my Gazpacho of yellow tomatoes, peppers and crispy prosciutto.

Vichyssoise summer soup

6.3g carbohydrates per 100g

Ingredients

  • 1 litre vegetable stock*
  • 500g leek
  • 400g potatoes
  • 125g fresh cream
  • 1 knob of butter
  • chives or other herbs to taste
  • extra virgin olive oil
  • salt
  • pepper

**Ingredients specific for celiacs

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

Preparation of the Vichyssoise summer soup

  1. Wash the leeks thoroughly and cut them into small pieces. Put a knob of butter and a trickle of oil in a pan and sweat the leeks, making sure not to brown them: the colour must remain the same!
  2. When the leeks are soft, add the diced potatoes, let them season for 1 minute, then cover with the hot stock and cook.
  3. When the vegetables are cooked, blend everything together: you can leave some of the soup in pieces or make a velouté. Season with salt and pepper.
  4. Add the cold fresh cream, stir and serve with a pinch of chives or other herbs you like. Remember that the Vichyssoise can be served warm, lukewarm or cold.

vichyssoise

Version with gluten of Vichyssoise summer soup

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

 

Since the heat does not leave us this summer, I am constantly looking for cold recipes that can satisfy the palate, be healthy and above all be pleasantly refreshing, which is why I propose the Cream of peppers and lentils with anchovy croutons, this time paired with a fantastic wine!

In fact, a dear friend who knows my passion for wines gave me a bottle of Viognier Linea Ars Magna by Omina Romana vintage 2017, for which I wanted to create an ad hoc recipe. So here is my pairing because its intense and complex bouquet of aromatic herbs goes perfectly with the sweet scent of peppers, enlivened by the savouriness of anchovies and slivers of 36-month Parmigiano Reggiano cheese that masterfully reflect the mineral note that the wine draws from the volcanic soils where the vines grow.

The recipe is rich in fibre thanks to the peppers and lentils, it is also an excellent source of vitamins, the anchovies provide us with Omega 3, and the 36-month Parmesan cheese not only allows us to get calcium, but also makes the recipe suitable for those who are intolerant to dairy proteins: in short, a “supplement recipe”  as my friend Alessandra Bosetti, clinical dietician at the Buzzi Hospital in Milan, would call it, just like the Venere rice towers with almond cream and tomatoes.

When staying in the city while others are on holiday, the best way to treat oneself to a few moments of pleasure and relaxation is to indulge in good food and a glass of wine of those that remain in the memory file like photos taken in summer.

Omina romanaViognier

Cream of peppers and lentils with anchovy croutons

12.74g carbohydrates per 100g of Cream of peppers and lentils without croutons

Ingredients for 4 servings

  • 1kg bell peppers (2 red and 2 yellow)
  • 100g hulled lentils
  • 2 slices of gluten-free wholemeal bread**
  • 30g Parmigiano Reggiano 36 months old
  • 4 anchovy fillets in oil
  • extra virgin olive oil
  • chili
  • salt and pepper
  • edible flowers for decoration

** Ingredients specific for celiacs

Preparation of Cream of peppers and lentils

  1. Clean the peppers, cut them in half, remove the stalk, seeds and white filaments, then cut them into quarters and place in the oven under the grill at 200°C until the skin is slightly dark. Seal the peppers in a paper bag and, when cold, peel and set them aside.
  2. Boil the lentils in lightly salted water until cooked: with hulled lentils it will take about 15 minutes. Drain and leave them to cool.
  3. Place a drizzle of extra virgin olive oil in a non-stick frying pan, melt the anchovies drained from oil and when melted, add the diced wholemeal bread and toast it well on all sides.
  4. Now prepare the cream by putting the peeled peppers and lentils in a blender and when you have obtained a smooth and even cream, add salt, pepper and chilli.
  5. Divide the cold cream into 4 bowls, sprinkle the surface with Parmesan shavings and the anchovy croutons, then top with edible flowers.

crema di peperoni e lenticchie

Version with gluten of Cream of peppers and lentils with anchovy croutons

For the gluten-free version of the recipe, replace the gluten-free wholemeal bread with standard bread.

 

If a historical company like Pastificio Berruto asks you to think of a nutritionally balanced one-dish meal for young consumers to be published in the middle of summer, I immediately thought of my kids, of what they would be able to cook on their own and, above all, of what would make them and their friends happy for a summer lunch. Here is my Coronation Pasta Salad.

My recipe draws inspiration from Coronation chicken, a cold chicken dish that was invented by the two women who ran the London Cordon Bleu cooking school for the banquet organised for Queen Elizabeth‘s coronation in 1953. The name is therefore a clear tribute to the event for which it was intended.

In addition to boiled chicken left to cool, the recipe called for dried apricots, curry, mayonnaise and sour cream, as well as other ingredients in smaller amounts. The two ingredients I took the liberty of making changes to are mayonnaise, the amount of which I have drastically reduced, and sour cream, which I have replaced with zero-fat Greek yoghurt. Furthermore, I turned the recipe into a delicious pasta salad.

So, I enriched the chicken with pasta as a source of carbohydrates and cherry tomatoes as a source of fibre and a touch of freshness. In short, a riot of aromas, flavours and colours for a truly royal summer!

Gli ingredienti principali dell'Insalata di pasta Coronation

The main ingredients of the Coronation Pasta Salad

Coronation pasta salad

22.16g carbohydrates per 100g

Ingredients for 4-6 servings

  • 600g chicken
  • 300g gluten-free Penne Berruto**
  • 150g water used for boiling the chicken
  • 85g dried apricots
  • 75g fat-free Greek yoghurt
  • 75g mayonnaise*
  • 1 onion
  • 1 carrot
  • 2 shallots
  • 2 teaspoons curry*
  • 1 level tablespoon of tomato paste
  • The juice of ½ lemon
  • chopped parsley
  • 1 bay leaf
  • 4 peppercorns
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Boil the chicken breasts in a large pan with the bay leaf, onion and carrot. Add half a tablespoon of salt and the peppercorns; bring to the boil over medium heat and cook for about 25 minutes.  Remove from the heat and allow the chicken to cool in the cooking juices.
  2. Meanwhile, fry the finely chopped shallots in a non-stick pan with a little oil; add the curry and continue cooking for one minute. Add the tomato paste dissolved in the chicken stock, the lemon juice and cook for 10 minutes to thicken the sauce. Remove from the heat and allow to cool.
  3. Remove the chicken from the broth and cut it into fairly even pieces.
  4. Mix together mayonnaise, yoghurt and curry sauce; add chopped apricots and season with salt and pepper.
  5. Season the chicken with the sauce and stir, making sure that it is completely covered by it. Leave it to rest.
  6. Cook the penne al dente in plenty of salted water, drain and dress with the chicken salad. Complete with a few chopped cherry tomatoes and a sprinkling of chopped parsley. Serve the salad warm or cold to taste: it is simply irresistible!

Pasta coronation

Version with gluten of Coronation salad

Replace the gluten-free Penne Berruto with standard Penne Berruto, while the sauce contains only naturally gluten-free ingredients, so no changes are necessary.

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

Sicily is undoubtedly one of the most popular destinations for art and cuisine, and one of its gastronomic symbols is undoubtedly Sicilian Caponata , of which I share the recipe of dear friends from Carini, near Palermo, whom we feel are part of our family. The only change I made is not frying aubergines… I hope you’ll forgive me!

Precisely because of its Italian character, I chose the Caponata recipe as the star of a fantastic project to make the international public aware of what the products of a virtuous cosmetics company contain, Davines which uses Slow Food Presidia to extract its active ingredients. So you can watch the video made in the Davines Scientific Garden to discover that the ingredients of Caponata are also the ingredients of solid shampoos that are as friendly to humans as they are to the environment.

So have a good trip to discover a recipe that makes us beautiful inside and out!

Non fried Sicilian Caponata 

9.34g carbohydrates per 100g

Ingredients for 6-8 servings

  • 830g aubergines, preferably round or striped
  • 550g tomato sauce and peeled tomatoes
  • 300g onions
  • 225g celery
  • 150g pitted green olives*
  • 60g raisins
  • 40g pine nuts
  • 30g salted capers
  • 10g sugar
  • extra virgin olive oil, white wine vinegar and salt

**Ingredients specific for celiacs

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

Ingredienti della caponata

Preparation of Non fried Sicilian Caponata

  1. Wash and peel the aubergines, then dice them, sprinkle them with a pinch of fine salt and leave them to drain in a colander for a couple of hours. Blot the aubergines to remove the water they have released and fry them in a non-stick frying pan with a little oil (this is the step that makes the difference to the original Sicilian recipe in which the aubergines are deep fried).
  2. Soak the raisins in water.
  3. Meanwhile, cut the celery in pieces and cook it for about 5 minutes in boiling water, then drain it (without throwing away the cooking water) and set it aside.
  4. Cut the pitted olives in half and set aside.
  5. In a non-stick frying pan, pour a drizzle of extra virgin olive oil and sauté the sliced onion, then add the celery, olives and well-desalted capers and leave to gain flavour for about ten minutes.
  6. In the meantime, in another non-stick pan, cook the tomato sauce and peeled tomatoes for about 15 minutes so that they shrink, adding sugar and a pinch of salt. Finally, pour in the vegetable mixture, aubergines, wrung out raisins and pine nuts. Stir and cook for about a minute, then remove from the heat and add white wine vinegar to taste. Adjust salt if necessary and serve Caponata warm or cold.

Caponata

Version with gluten of Non fried Sicilian Caponata 

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