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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.

 

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.

 

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.

Are you looking for light summer recipes? This Un-tuna veal will not disappoint you. But why un-tuna? Because it looks like veal with tuna sauce, which is a very traditional north Italian dish, but instead of tuna I have used an aubergine cream prepared only with vegetables and grated Pecorino cheese to prepare the recipe.

Aubergine cream is an idea that you can use not only to accompany veal, but also to top delicious Bruschettas, as a cream for vegetarian lasagna or as a sauce for a pasta dish, perhaps complemented by other diced vegetables. In this way, we can avoid using mayonnaise, which, although fresh and tasty, is very high in fat and calories, which, especially in summer, makes us very ‘uneasy’.

The final touch to the dish is definitely given by the capers: try Salina capersa product that has also become a Slow Food Presidium and give a flavour boost to all preparations.

More light summer recipes? Try Cherry tomatoes with bread and anchovies.

Un-tuna veal

negligible carbohydrates per 100g

Ingredients for 6-8 servings

  • 900g rump of beef
  • 2 large aubergines (approx. 500g pulp once cooked)
  • 40g Pecorino cheese, grated
  • 35g onions
  • 1 clove garlic
  • extra virgin olive oil
  • capers
  • salt and pepper
  • vegetables for cooking the veal (1 carrot, 1 celery leg, 1 onion, 1 clove of garlic, parsley)

Preparation

  1. Cook the meat loin in salted water with the vegetables cut into large pieces for about 1 hour, skimming off the stock from time to time. Let it cool down.
  2. In the meantime, cut the aubergines in half lengthwise, score the flesh to form a sort of grid and drizzle with a little extra virgin olive oil. Lay the aubergines on a baking tin covered with parchment paper with the cut side down. Bake the aubergines in a convection oven preheated to 200°C for 40 minutes.
  3. In a small non-stick pan, put a little oil with the chopped onion and the clove of garlic and brown them lightly; remove the garlic and put the cooked onion in a blender.
  4. With a spoon, scoop out the aubergine flesh and put it in the blender with the onion; purée, then add the grated Pecorino cheese and season with salt and pepper.
  5. Slice the rump and arrange the slices on a serving platter or individual plates, then season the meat with the aubergine cream and desalted capers. Serve with a grinding of pepper, a drizzle of oil and, if desired, fresh vegetables.

Finto vitello tonnato

Version with gluten of Un-tuna veal

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

Summer means fresh food, quick to prepare and tasty to eat. In this season, nature helps us with fragrant, tasty and colourful fruit and vegetables, so it is easier to let your imagination run wild with quick recipes based on a few easy-to-prepare ingredients: hence my Cherry tomatoes with anchovy flavoured bread.

This recipe is also perfect for a snack, perhaps turning it into a Bruschetta with bread flavoured with anchovies and cherry tomatoes on top to complete it.

If you are looking for other salad ideas, you may like this Venere rice salad with cherry tomatoes and pistachio nuts.

Cherry tomatoes with anchovy flavoured

9.59g carbohydrates per 100g

Ingredients

  • 800g cherry tomatoes
  • 130g sliced rustic bread**
  • 20g capers
  • 10g anchovy fillets
  • 1 bunch of parsley
  • 1/2 clove of garlic
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

  1. Finely chop parsley, capers and garlic. In a small bowl, emulsify extra virgin olive oil, salt and pepper to make a dressing; then flavour it with the previously prepared chopped parsley. Cut the cherry tomatoes in half and season them with the sauce.
  2. Put a little oil in a non-stick frying pan and cook the anchovy fillets in it until they have melted.

Datterini-con-pane-e-acciughe-uno-chef-per-gaia(8)

  1. Dice the bread, put it in the pan with the oil and let it brown for a few minutes over high heat.

Datterini-con-pane-e-acciughe-uno-chef-per-gaia
4. Sprinkle the tomatoes with bread and serve.

 

Datterini con pane e acciughe

Version with gluten of Cherry tomatoes with bread and anchovies

Replace gluten-free bread with standard rustic bread.