Tag Archive for: ricette per diabetici

Pasta with baked anchovies and cherry tomatoes

Pasta with baked anchovies and cherry tomatoes is a dish that brings together colour, flavour and wellbeing in a single, balanced recipe. This month’s colour is grey – an unusual tone in the kitchen, yet surprisingly rich in inspiration when you choose ingredients like fresh anchovies and sunflower seeds. They prove that even grey can have a tasty and creative soul.

Anchovies are a nutritional treasure for anyone following a diet that supports metabolic health: rich in high-quality proteins, omega-3 fatty acids and vitamin D, they help reduce inflammation and improve insulin sensitivity. This makes them an excellent protein source for people with diabetes. They are also naturally gluten-free and easy to digest.

Sunflower seeds, often used as a crunchy topping, add not just texture but also valuable nutrients: they’re rich in unsaturated fats, magnesium and phytosterols, which help control blood sugar and maintain a healthy lipid profile.

Moreover, both anchovies and sunflower seeds are good sources of selenium – a mineral that protects cells from oxidative stress and helps prevent cellular ageing. In short, this is a simple dish with the qualities of a true natural supplement!

If you like anchovies, try my Onion and anchovy flat bread too.

Pasta with baked anchovies and cherry tomatoes

 28g carbohydrates per 100g

Ingredients for 4 servings

  • 500g cherry tomatoes
  • 400g fresh anchovies (to be cleaned)
  • 300g gluten-free pasta Gnocchi or Caserecce by Massimo Zero**
  • 60g gluten-free breadcrumbs**
  • 50g grated Parmigiano Reggiano
  • 15g salt-preserved capers
  • 1 lemon (zest only)
  • sunflower seeds
  • 1 garlic clove
  • extra virgin olive oil
  • oregano
  • chilli pepper
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. First, clean the anchovies by removing the head, innards and central bone. Rinse and pat them dry.
  2. In a bowl, mix the breadcrumbs, grated Parmesan, rinsed and chopped capers, a pinch of finely chopped garlic, oregano, chilli pepper, and grated lemon zest.
  3. Lightly coat the bottom of a baking dish with some of this aromatic breadcrumb mixture. Arrange the anchovies open like a book in a single layer, then top with halved cherry tomatoes, cut side down on the fish. Sprinkle with the remaining breadcrumb mixture and drizzle with olive oil.
  4. Bake in a preheated fan oven at 250°C for about 10 minutes.
  5. Meanwhile, cook the pasta in lightly salted boiling water. Drain and toss with the baked anchovies and tomatoes.
  6. Sprinkle with sunflower seeds and serve hot.

ilaria-bertinelli-pasta-con-alici-e-semi-di-girasole

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February salads: taste with low GI

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With February’s arrival, nature offers us ingredients packed with nutrients and authentic flavours, perfect for those living with type 1 diabetes and coeliac disease. My February salads combine taste and health, ideal for enhancing your winter table.

February Salads: Winter Flavours and Wellness on Your Table

In the Cauliflower and Pumpkin Salad, these two vegetables create a delightful balance of flavours and textures. Cauliflower, with its low glycaemic index and high fibre content, helps maintain blood sugar levels stable. Pumpkin, besides adding a pop of colour, is rich in beta-carotene and vitamins. The addition of boiled eggs completes the dish with high-quality proteins, making it both nutritious and satisfying.

The Winter Greek Salad is my tribute to a recent adventure in Greece: crisp iceberg lettuce with flavourful black olives and a creamy Greek yoghurt dressing enriched with cucumber, reminiscent of the famous tzatziki sauce. Iceberg lettuce provides fibre and water, black olives offer healthy fats and antioxidants, and the creamy Greek yoghurt sauce with cucumber supports digestive health thanks to probiotics and cucumber fibre.

Why choose seasonal vegetables for February salads?
Opting for seasonal ingredients ensures maximum flavour and nutrients. Get ready to enjoy the best of winter with these salads that combine taste, colour, and wellness!

Winter Greek Salad

13.5g carbohydrates per 100g

insalata-greca-invernale

Ingredients for 4 servings

  • 200 g cooked chickpeas
  • 100 g feta cheese
  • 100 g leftover gluten-free bread**
  • 100 g cucumber
  • 100 g iceberg lettuce
  • 50 g Kalamata black olives
  • 30 g fat-free Greek yoghurt
  • 1 lemon
  • oregano
  • mint
  • 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. Cut the bread into cubes and toast in a non-stick pan. When it starts to crisp, drizzle with a little oil, a pinch of salt, and oregano.
  2. Trim the cucumber, grate it, sprinkle with a pinch of salt, and place it in a colander to drain. Squeeze well, then blend it with the yoghurt, juice of half a lemon, a few mint leaves, salt, and pepper to create a sauce.
  3. Crumble the feta cheese and mix it in a bowl with the chickpeas, shredded lettuce, and olives, seasoning everything with a drizzle of oil.
  4. Serve on plates and top with the cucumber yoghurt sauce and crispy croutons.

Cauliflower and Pumpkin Salad

3g carbohydrates per 100g

insalata-di-cavolo-e-zucca

Ingredients for 4 servings

  • 500g mixed-colour cauliflower
  • 400g pumpkin
  • 4 boiled eggs
  • 100g baby spinach
  • thyme
  • oregano
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Separate the cauliflower into florets and cook in the microwave on high for 4 minutes.
  2. Cut the pumpkin into cubes and place them on a baking tray lined with parchment paper. Sprinkle with thyme, oregano, salt, and pepper, and drizzle with a little oil. Roast in a preheated fan oven at 180°C until golden.
  3. Place the spinach in a bowl and season with extra virgin olive oil and salt.
  4. Boil the eggs for 8 minutes, peel them, and separate the yolks from the whites.
  5. Assemble the plates by layering the spinach, followed by cauliflower florets, pumpkin cubes, and crumbled egg whites. Finish by passing the yolks through a sieve to create a pollen-like texture.
  6. Sprinkle with a pinch of salt, pepper, and a drizzle of extra virgin olive oil.

 

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September salads

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September is the month when summer and autumn meet, just like the ingredients that characterise it: this is what you are going to discover in September Salads.

So what are the September salads? First of all, a tasty Chicken salad with radicchio and melon balls that is also perfect for your lunch box to take to the office as a balanced and light meal, or it can be a nice dinner to ensure a quiet night.

The second recipe is tasty and colourful, versatile and suitable for meals at home or away from home, the Salad of citrus flavoured cherry tomatoes with Venere rice introduces us to the quintessential winter fruit, i.e. oranges, which I have used here together with lemon to flavour the cherry tomatoes and make them really special.

So more colours to cheer us up into the less sunny days of September.

If you fancy some richer salads, check out the May and its fortified salads.

Chicken salad with radicchio and melon balls

carbohydrates 3.3g per 100g – 8.93g per serving

Insalata-di-pollo-al-radicchio-e-sfere-di-melone

Ingredients for 4 servings

  • 500g chicken breast
  • 280g melon
  • 180g red radicchio
  • 120g dried tomatoes in olive oil*
  • extra virgin olive oil
  • Aged Balsamic Vinegar of Modena
  • sage
  • bay leaf
  • 1 teaspoon green peppercorns
  • 3 cardamom berries
  • 1 star anise berry
  • salt and pepper

Preparation

  1. Put a pan of water on the stove with a few sage leaves, a bay leaf, cardamom, star anise, green pepper and salt, and boil the chicken breast in it for 20 minutes. Once cooked, leave the chicken to cool in its stock.
  2. Assemble your salad by cutting the radicchio into strips and placing it on the bottom of the plate. Flavour it with the dried cherry tomatoes cut into strips, thread the cooled chicken over it and complete with melon balls.
  3. Season with a pinch of salt and pepper and drizzle with a little extra virgin olive oil and balsamic vinegar.

Salad of citrus flavoured cherry tomatoes and Venere rice

carbohydrates 13.7g per 100g – 39.79g per serving

Insalata-di-pomodorini-agli-agrumi-e-riso-Venere

Ingredients for 4 servings

  • 600g mixed coloured cherry tomatoes
  • 140g Venere rice
  • 120g Greek feta cheese
  • 80g pitted green olives*
  • 80g pitted black olives*
  • 1/2 orange with edible peel
  • grated lemon peel
  • basil
  • extra virgin olive oil
  • salt and pepper

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

Preparation

  1. Boil the Venere rice in lightly salted water and drain when al dente.
  2. Cut the cherry tomatoes in halves or quarters, add the sliced olives and season for 15 minutes with orange slices and grated lemon peel.
  3. Put the Venere rice in the salad bowl, cover it with the cherry tomato and olive mixture after removing the orange slices. Season with a drizzle of oil and some freshly-ground pepper (no need for salt as the salad contains salty ingredients) and complete with crumbled feta cheese and a few basil leaves.

 

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Summer vegetarian rolls

I think it has happened to everyone to have bought a product to be used in a recipe and then have the leftover part lying in a corner of the kitchen not knowing what to do with it: this is how Summer vegetarian rolls came about.

I had bought a packet of rice paper with the claim ‘gluten-free’ prominently displayed on the front because I wanted to cook some spring rolls in a moment of nostalgia for trips to Asia, but after using them for this recipe, the leftover sheets stared at me for a long time from the cupboard without me finding a creative and easy way to use them.

Then, obsessed by the heat and the desire for tasty snacks, I came up with the idea of trying to use the rice paper simply wet, so without the need to turn on the cooker or oven: they were so good that I decided to buy another packet of rice paper! Not only that: they will be ready in a matter of minutes!

If you are a fan of oriental flavours, also try the Basmati rice with curry, tuna and peppers.

Involtini-di-verdure-con salsa-di-soia-agrodolce

Summer vegetarian rolls 

 4.5g carbohydrates per roll without sauce

Ingredients for 1 roll

  • 1 sheet of rice paper*
  • 1 sprig garden rocket
  • 1 handful grated carrots
  • 1 tablespoon soft cheese
  • 1 scant teaspoon olive pâté*

Ingredients for the sauce for about 6 rolls

  • 4 spoonfuls rice oil
  • 2 spoonfuls apple vinegar
  • 1 tablespoon maple syrup*
  • 2 teaspoons of soy sauce*

Preparazione

  1. Soak the rice paper briefly in a bowl full of cold water.
  2. Spread the rice paper sheet out on a board and stuff it quickly so that it does not stick to the board itself: form a layer of rocket, lay the soft cheese in a sort of strip in the middle, also spread the olive pate and finally add a handful of grated carrots. Wrap everything up to form a fairly tight roll.
  3. Prepare the sauce for dipping the rolls: put all the ingredients in a small bowl and emulsify well using a fork.
  4. Serve the rolls with a small bowl containing the sauce in which to dip them.

Involtini-di-verdure-con salsa-di-soia-agrodolce

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Chickpea and vegetable flan

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A chickpea flour flan with lots of vegetables, also perfect for using the leftover vegetables in the fridge: try the Chickpea and Vegetable Flan.

I love this recipe that a friend taught me because it not only allows me to have a one-course meal that is perfect for diabetes and coeliac disease, but also because I can prepare it using just one pot! Thanks to the Berndes pot I found at my friend Michela’s store, I Love My House, you can in fact cook the vegetables on the stove first, then complete the recipe by putting the pot in the oven.

The vegetables I used are just an indication, but you can use your favourite vegetables or any vegetables that you may have in small quantities: a tasty and easy anti-waste recipe.

Furthermore, the leftover flan is a perfect lunch box to take to the office or to school.

If you’re running out of ideas for lunch boxes, here are some ideas.

Chickpea and vegetable flan

carbohydrates 11g per 100g

sformato-di-ceci-e-verdure

Ingredients for a 28cm flan

  • 600g water
  • 200g chickpea flour*
  • 150g Tropea onions
  • 150g courgettes
  • 150g carrots
  • 80g Swiss chard
  • 30g Parmigiano Reggiano cheese
  • extra virgin olive oil
  • salt and pepper

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

Preparation

  1. Put the chickpea flour in a bowl and pour the water over it in a trickle stirring with a whisk so that no lumps form. Let the batter rest for at least 3 hours.
  2. Slice the Tropea onions and brown them in a non-stick pan suitable for use in the oven too; add the julienne-cut carrots and courgettes, then a few tablespoons of water to prevent the vegetables from frying. Stir well, cook for a few minutes, then add the herbs. Season with salt and pepper and remove from the heat when the Swiss chard has wilted.
  3. Add a pinch of salt and a drizzle of oil to the chickpea batter, then pour it into the pan containing the vegetables and bake in a convection oven preheated to 160°C for 25 minutes.
  4. Open the oven, sprinkle the surface with grated Parmesan cheese and a drizzle of oil, then put back in the oven for another 5 minutes.
  5. Serve the flan warm cut into slices.

sformato-di-ceci-e-verdure

Version with gluten of Chickpea and vegetable flan

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

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April salads

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What vegetables await you in our April salads? Cauliflower, peas and leek will be the stars with the red touch of strawberries: find out how to prepare them.

Let’s start with an uncommon use of cauliflower: raw. Have you ever tried it? You will be surprised to discover that it is sweet and has a much more delicate smell than when cooked. It is in fact during cooking that the typical sulphurous smell develops, which often makes cauliflower not liked, especially by children. In the first salad, cauliflower is grated to make a tasty, micronutrient-rich couscous with lots of flavour and few calories.

My Quinoa salad, on the other hand, is perfect for a refill of plant protein. Quinoa is a gluten-free pseudo-cereal that has all 8 essential amino acids (i.e. those that must be taken in with food as they are not produced by our body) and therefore has a very similar nutritional profile to foods of animal origin. Moreover, due to its wealth of other micronutrients, it is considered a super-food whose consumption is strongly recommended as an integral part of a healthy, balanced diet.

Remember to rinse quinoa before cooking to remove saponins, substances naturally present in many vegetables, which may cause irritation to mucous membranes, but are completely eliminated by a pre-cooking wash.

If you only have a few minutes available, see how to prepare Three five-minute salads!!

Cauliflower couscous with Radicchio variegato

carbohydrates 14g for the whole serving

cous-cous-di-cavolfiore-uvetta-e-fragole

Ingredients for 1 serving

  • 80g cauliflower
  • 40g radicchio variegato di Castelfranco
  • 15g raisins
  • 15g shelled walnuts
  • 1 teaspoon of toasted sunflower seeds
  • 1 teaspoon of pumpkin seeds
  • 1 strawberry
  • Traditional Balsamic Vinegar of Modena
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Grate the cauliflower with a coarse-hole grater to obtain a couscous-like consistency.
  2. Wash, dry and cut the Radicchio into pieces.
  3. Assemble the salad by placing the radicchio on the bottom of the plate and the cauliflower couscous on top; season with salt and pepper, oil and traditional balsamic vinegar of Modena, then complete by adding the raisins, nuts, seeds and finally the strawberry cut into thin slices.

Quinoa salad with leek and peas

carbohydrates 20.11g for the whole serving

insalata-di-quinoa-e-piselli

Ingredients for 1 serving

  • 25g quinoa (weighed raw)
  • 40g shelled fresh peas
  • 30g leek
  • 7g desalted capers
  • chopped basil and sage
  • sun-dried tomatoes*
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Rinse the quinoa under running water and cook it in 75g of lightly salted water for about 20 minutes or until it has absorbed all the water.
  2. Put a little oil in a non-stick frying pan and brown the finely sliced leek and peas in it, adding a few tablespoons of water to cook them. Add desalted capers and chopped basil and sage. When the peas are almost cooked, add the quinoa and season with salt (if necessary) and pepper.
  3. Serve the quinoa topped with a few chunks of sun-dried tomatoes and basil leaves.

insalata-di-quinoa-e-piselli

Cous-cous-di-cavolfiore-uvetta-e-fragole

Version with gluten of April salads

The recipes contain only naturally gluten-free ingredients, so no adaptation is necessary for their version with gluten.

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Three 5-minute salads

I love salads and am constantly thinking of new combinations that can be prepared with tasty ingredients in a very short time, so here’s how to prepare Three 5-minute salads.

Each of these salads will delight both the eyes and the palate, and as they are ready in a matter of minutes, you can indulge yourself and prepare all 3 in case you want to use them for a complete dinner instead of just a side dish.

Follow me not to run short of ideas for everyday cooking and have a look at my Lentil and chickpea burgers to discover a solution for your lunches away from home.

Tre-insalate-da-5-minuti

Treviso radicchio salad

5g carbohydrates for 1 serving

Ingredients for 1 serving

  • 1/2 tuft of Treviso radicchio
  • 40g pear
  • 2 shelled walnuts
  • slivers of Parmigiano Reggiano cheese
  • Balsamic Vinegar of Modena
  • extra virgin olive oil
  • salt and pepper

Preparation

  1. Cut the Treviso radicchio into small pieces and put them in a salad or soup dish.
  2. Add the Parmesan slivers, the sliced pear and the walnut kernels slightly broken up using your hands.
  3. Complete with salt, pepper, balsamic vinegar and extra virgin olive oil.

insalata-di-trevigiano

Aromatic cabbage and carrot salad

14g carbohydrates for 1 serving

Ingredients for 1 serving

  • 1 handful of thinly sliced white cabbage
  • 1 handful of thinly sliced purple cabbage
  • 1 carrot (mine was 80g)
  • 1 teaspoon of Dijon mustard*
  • 1 tablespoon maple syrup*
  • 1 tablespoon apple vinegar
  • sunflower seeds
  • pumpking seeds
  • 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. Cut the cabbage using a slicer or by hand so that it is very thin and grate the carrot into julienne.
  2. Prepare the aromatic dressing by mixing mustard, maple syrup, apple vinegar and extra virgin olive oil, then season with salt and pepper. Mix well with a fork.
  3. Place the sliced cabbage and carrot in a deep dish, then drizzle with the dressing and top with sunflower seeds and pumpkin seeds.

insalata-di-cappucci-aromatica

Chickpea salad with pink chicory

13.9g carbohydrates for 1 serving

Ingredients for 1 serving

  • 1/2 tuft of pink chicory
  • 100g cooked chickpeas
  • 30g avocado
  • lemon juice
  • extra virgin olive oil
  • salt and pepper

Preparatio

  1. Cut the pink chicory leaves and place them in a salad or soup dish.
  2. Top them with the cooked chickpeas and sliced avocado.
  3. Drizzle with a little lemon juice and complete the seasoning with extra virgin olive oil, salt and pepper.

 

Insalata-di-ceci-e-radicchio-rosa-mantovano

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Tomato Bruschetta sauce

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.

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Romaine lettuce rolls

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Rolls are a bit like meatballs: one leads to another! Here is an idea for preparing delicious Romaine lettuce rolls with a tasty and colourful filling that you can also prepare with me by by watching the video recipe.

I wanted to propose a vegetarian filling because we know that healthy eating guidelines recommend consuming meat no more than 3 times a week (1 time red meat, 2 times white meat), so I am always looking for tasty alternatives to meat so that the rest of the family will not notice its absence. Another idea? Also try the Vegetable au gratin.

Even the choice of lettuce is designed to change the flavours as much as possible, in short, variety is the key!

Romaine lettuce rolls

14.91g carbohydrates per 100g

Ingredients

  • 250g Romaine lettuce
  • 200g grated cheese (choice of Caciocavallo, Parmesan, Pecorino, etc., also mixed together)
  • 100g breadcrumbs Nutrifree**, and a little more to dust the surfce with
  • 2 eggs
  • 50g dried tomatoes
  • 15g dried Porcini mushrooms
  • vegetable stock
  • extra virgin olive oil
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash the leaves of Romaine lettuce and blanch them for less than a minute in slightly salted boiling water. Drain the leaves using a slotted spoon and plunge them in very cold water. Take the leaves out of the water and lay them on a tray or cloth so that they drain a bit.
  2. Prepare the filling. Heat the stock and use it to scald the breadcrumbs, which should be moist but not creamy. Let it cool down.
  3. Blend the dried Porcini to a powder; chop the dried cherry tomatoes.
  4. Add 170g grated cheese to the breadcrumbs, also incorporate cherry tomatoes, Porcini mushrooms and the whole eggs. Stir and add pepper (salt should not be needed).
  5. Take the lettuce leaves, remove the centre rib, place a roll of stuffing in the centre and wrap it, forming a roll for each leaf. Place the rolls in an oven dish, sprinkle with the remaining grated cheese, breadcrumbs and a drizzle of oil and bake au gratin in a static oven preheated to 200°C for about 15 minutes.

involtini di lattuga

Version with gluten of Romaine lettuce rolls

Replace the Nutrifree breadcrumbs with an equal amount of conventional breadcrumbs, while all other ingredients remain unchanged.

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Calamari in fish soup with ‘nduja

It is my friend Anna Gallo who takes me on a journey to her native land, Calabria, giving me a beautiful bread bag from the art textile workshop Mario Celestino of Cosenza. And that is how I came up with the idea of preparing a dish that combines land and sea, a dish where squid meets ‘nduja, the undisputed queen of the tip of our boot: Calamari in fish soup with ‘nduja.

Calabria is definitely the region where red is the colour that paints the table, and it does so with chilli, the star ingredient of the ‘nduja, the sausage prepared by mixing pork meat and other spices, but also of the Sardella, a spicy cream made from whitebait, as well as many other specialities, and textiles and local handicrafts.

So let’s paint our tables red and add a little spice to life!

Calamari in fish soup with ‘nduja

negligible carbohydrates per 100g without bread

Ingredients for 4 servings

  • 1kg squid, cleaned
  • 100g white wine
  • 30g slivered almonds*
  • 20g ‘nduja*
  • 1 sprig of parsley
  • 2 small sprigs of marjoram
  • 1 clove of garlic
  • 1/2 lemon with edible peel
  • extra virgin olive oil
  • salt
  • homemade bread**

**Ingredients specific for celiacs

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

Preparation

  1. Cut the cleaned squid with beaks and eyes removed into strips and sauté them in a frying pan with a little extra virgin olive oil and the chopped clove of garlic. Sprinkle them with white wine and let it evaporate.
  2. Add the ‘nduja and cook for 5 more minutes: taste the squid and turn off the heat when they are soft because prolonged cooking makes them rubbery.
  3. In the meantime, toast the slivered almonds and use them to top the squid, also season with chopped parsley, marjoram leaves and a grating of lemon peel.
  4. Serve the fish soup with slices of toasted homemade bread.

calamari in brodetto alla nduja

Version with gluten of Calamari in fish soup with ‘nduja 

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

 

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