Tag Archive for: ricette per diabetici

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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Vegetarian main courses: No-cook stuffed tomatoes

We could write pages and pages of recipes with tomatoes, so let’s start with this one: my No-cook stuffed tomatoes, a vegetarian, tasty, fibre-rich preparation that does not require the oven.

The main trick to make good stuffed tomatoes is to drain them and let them lose their water by sprinkling them with a pinch of salt and laying them ‘upside down’ on a surface covered with kitchen paper. Furthermore, it is important to choose perfectly ripe and firm tomatoes to get the best out of this preparation.

And if you like fresh fillings for summer, try my Travel Caprese.

No-cook stuffed tomatoes

6.64g carbohydrates per 100g

Ingredients for 4 servings

  • 720g approx. tomatoes (4 ripe, firm salad tomatoes)
  • 170g yellow and red pepper
  • 50g peas
  • 40g onions
  • 30g breadcrumbs**
  • 30g pitted black olives*
  • 8g capers
  • 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. Cut the tops off the tomatoes, empty them, add a pinch of salt, then place them on a tray covered with kitchen paper to drain the water they produce. Use the inside of tomatoes to add to a soup or sauce.
  2. Meanwhile prepare the filling. In a frying pan, sauté the sliced onion, then add the peas and diced pepper, and cook. Remove from the heat and add the breadcrumbs, capers, chopped olives and season with salt and pepper.
  3. Stuff the tomatoes with the vegetable mixture and serve.

Pomodori ripieni senza cottura

Version with gluten of No-cook stuffed tomatoes

Replace gluten free breadcrumbs with standard breadcrumbs; no other adaptation is needed.

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Herb-marinated chicken salad

You know those recipes you can no longer do without? Herb-marinated chicken salad is definitely one of them. I therefore decided to share it at the beginning of summer because it will be the ideal solution for many occasions, from a trip to the mountains, to a lunch on the beach or in the office, this cold dish has an irresistible aroma and a flesh as soft as tuna.

Another not insignificant aspect is that you can prepare the chicken and marinate it in the aromatic oil even one or two days in advance and the result will be even more extraordinary because the meat will be even tenderer.

In addition to the courgettes in the marinade, serve the Chicken Salad with any other seasonal vegetables and you will have solved a naturally gluten free and virtually carbohydrate free meal. A possible pairing could be Cherry tomatoes with bread and anchovies.

Herb-marinated chicken salad    

negligible carbohydrates per 100g

 Ingredients for 4 servings

  • 800g boiled chicken breast
  • 300g courgettes
  • 150g extra virgin olive oil (which you will re-use once you have eaten the chicken)
  • 30g Pantelleria capers in salt
  • 4 cloves of garlic
  • 1 cinnamon stick
  • 4 cloves
  • 4 star anise berries
  • 1 tuft of thyme
  • oregano
  • chili
  • salt
  • lettuce and mixed leafy greens to taste

Preparation

  1. Cut the courgettes into ribbons with a mandoline and grill them for a few minutes on a grill or in the oven at 200°C on a baking tin covered with parchment paper. Put the oil in a saucepan, add the cinnamon, star anise, cloves, thyme, salt, chilli and peeled garlic in fillets. Let everything gain flavour on a low heat for about 10 minutes, taking care not to fry the spices.
  2. Desalt the capers, cut the cooked chicken into pieces, put it in an airtight jar with the capers, the still-warm aromatic oil and the courgette ribbons, possibly adding more oil to cover the chicken; close the container and refrigerate for 24 hours.
  3. Remove the chicken from the refrigerator a few hours before serving, mix well, season with a pinch of oregano and serve accompanied with lettuce and other mixed leafy greens to taste.

Note: the marinade oil remaining in the container will be excellent for dressing other salads and as a base for preparing other dishes.

L'insalata di pollo pronta per essere gustata

Version with gluten of Herb-marinated chicken salad

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

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Vegetable omelettes with herbs

Nature is coming back to life all around us with an explosion of flowers and plants, including edible wild herbs and aromatic herbs, so what better idea than to prepare irresistible Vegetable omelettes with herbs?

They are the perfect solution for preparing a healthy, naturally gluten free and carbohydrate freedinner to accompany other seasonal vegetables and a slice of fragrant fibre rich bread: don’t you think so?

Furthermore, if you find some dandelion or some wild hops do not hesitate to pick some to add to your vegetable omelettes or to prepare other vegetarian recipes.

Vegetable omelettes with herbs   

negligible carbohydrates per 100g

Ingredients for 4 omelettes

  • 8 eggs
  • 170g Swiss chard (just the green part)
  • 140g Tropea red onions
  • 120g peeled tomatoes
  • 60g Parmigiano Reggiano cheese, grated
  • 1 bunch of parsley
  • 1 clove garlic
  • dried oregano
  • a few marjoram and thyme leaves
  • extra virgin olive oil
  • salt
  • pepper

Preparation

  1. Clean the red onions and slice them. Wash the Swiss chard and cut them into strips.
  2. In a non-stick pan, brown the garlic in a little oil, then add the onions and Swiss chard, season with salt and pepper, then cook with the lid on for a few minutes.
  3. Coarsely chop the peeled tomatoes and add them to the vegetables in the pan; cook for another 5 minutes to completely dry the water from the vegetables and remove the garlic.
  4. Beat the eggs in a bowl, add 2 teaspoons of chopped parsley, oregano, aromatic herbs and the cooled down vegetables. Finally, add the grated Parmesan cheese.
  5. Heat a non-stick frying pan of 18-20cm diameter with a little oil and pour in one fourth of the mixture, cooking the omelettes for 2 minutes on each side.
  6. Serve the omelettes accompanied by raw and cooked vegetables to taste.

Frittatine di verdure alle erbe

Vegetables omelettes with herbs ready to be enjoyed

Version with gluten of Vegetable omelettes with herbs

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

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Mini Easter pies with artichokes: Italian gluten-free Easter

Mini Easter pies with artichokes are my single-serving version of the Easter pie the Easter classic and symbol of rebirth par excellence.

Prepared with the ever-present brisé pastry, in the filling, in addition to Swiss chard, I used artichokes and quail eggs for an irresistible taste.

If the weather and temperatures permit, with Mini Easter pies with artichokes we can also organise an Easter or Easter Monday lunch outdoors, even in the form of a picnic, as the mini pies are very easy to carry and enjoy, whether sitting or standing.

Are you ready to knead? Let us begin and… a Happy Easter to you all!

Mini Easter pies with artichokes  

19.26g carbohydrates per 100g

Ingredients for the brisé pastry

  • 300g gluten free bread flour mix, brand Biaglut**
  • 150g butter
  • 80g water
  • salt

Ingredients for the filling

  • 300g cow’s milk ricotta
  • 200g cleaned artichokes
  • 200g cleaned Swiss chard
  • 100g Parmigiano Reggiano cheese, grated
  • 12 quail eggs
  • 1 egg
  • 10g parsley
  • 1 clove garlic
  • salt, pepper

Ingredients for the béchamel sauce

  • 100g milk
  • 10g brown rice flour*
  • 10g extra virgin olive oil
  • salt

**Ingredients specific for celiacs

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

Preparing Mini Easter pies with artichokes

  1. Mix all the ingredients for the brisé pastry in a planetary mixer or bowl until smooth and even. Cover the brisé pastry with cling film and place it in the refrigerator for the time needed to prepare the filling.
  2. Sweat the Swiss chard in a non-stick pan with a little oil and using only the remaining water from washing. Allow the water to evaporate well before chopping it.
  3. Clean the artichokes by removing the tough leaves and tips, then cut them in half to remove the choke and cut them into wedges. Cook the artichokes in a non-stick pan with a drizzle of extra virgin olive oil and a clove of garlic (to be removed at the end of cooking), seasoning with a pinch of salt.
le mammole

Mammolas

  1. Prepare the béchamel sauce. Put the milk on the stove and bring it to the boil. In the meantime, mix the oil with the rice flour and when the milk has come to the boil, start adding it slowly into the rice flour mixture, stirring so that no lumps form. Add the milk and put everything back on the heat until the béchamel starts to thicken. Season with salt and leave to cool.
  2. Put the ricotta in a bowl, add the chopped Swiss chard and artichokes. Also chop the parsley, add it to the mixture and season with grated Parmesan cheese, salt and pepper. Finally add the béchamel sauce and mix well.
  3. Roll out a thin disc of dough on a cutting board and cut 12 discs of the necessary diameter to cover tartlet moulds. I used the non-stick 12 muffin mould by Le Creuset and a 12cm diameter pastry cutter. Fill all the mould.
  4. Fill the brisé shells with the artichoke mixture almost to the top and create a hole in the centre of the filling. Break a quail egg in the hole, then cover the egg with more filling.
La preparazione delle pasqualine

Preparation of Mini Easter pies

  1. Cut 12 disks of brisé pastry the size needed to cover and seal each pie using a fork. Finally, beat the egg and brush the surface of all the pies and use a toothpick to pierce the surface of each pie in the centre: the small hole will act as a ‘chimney’ and reduce the risk of cracking during baking.
  2. Bake the Easter pie in a static oven preheated to 180°C for about 25 minutes until the surface is golden brown. Take the pies out of the oven and serve lukewarm or cold.

Pasqualine ai carciofi

Mini Easter pies with artichokes ready to be enjoyed

Version with gluten of Mini Easter pies with artichokes

Replace the gluten free flour in the brisé with an equal amount of wheat flour; no other adaptation is needed.

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Perfect for children: Cauliflower patties

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How to get children to eat vegetables? Simple, try using them as the main ingredient to prepare tasty Cauliflower patties. Because we know that patties are always very popular with children, so they won’t be able to say no to this vegetarian version.

The only challenge is to handle these patties gently because they are softer than their meat-based sisters, which you can still use to hide other vegetables, as is the case with my Spinach meatballs.

Cauliflower patties

7.79g carbohydrates per 100g

Ingredients

  • 400g cauliflower
  • 60g Pecorino cheese, grated
  • 40g breadcrumbs**
  • 30g capers
  • 30g extra virgin olive oil
  • 20g parsley
  • 1 egg
  • 1 clove of garlic
  • salt, pepper and olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Boil the cauliflower in salted water until soft. Drain and sauté it in a pan with extra virgin olive oil and garlic. Let it cool, then remove the garlic and blend the cauliflower in a food processor with capers and parsley. Add egg, Pecorino and Parmesan cheese to obtain a rather firm mixture.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

  1. Put a few tablespoons of oil in a non-stick frying pan, form patties, roll them in breadcrumbs and brown them on both sides.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

They are excellent served both hot and cold.

polpette-di-cavolfiore-senza-glutine-uno-chef-per-gaia

Version with gluten of Cauliflower patties

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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From Tuscan tradition, Ribollita

You know, we like to fight the cold at the table with dishes rich in flavour and able to warm even the coldest winter days, and Ribollita is always one of the first choices.

Here is our recommendation today, a great classic coming from the Tuscan gastronomic tradition: Ribollita, an irresistible speciality prepared with simple and wholesome ingredients, as its peasant history dictates.

And Ribollita is so good that it will win over even the most stubborn vegetable detractors, just like the Vegetable mix au gratin.

Ribollita

3.25g carbohydrates per 100g

Ingredients

  • 400g canned cannellini beans*
  • 200g carrots
  • 180g courgettes
  • 150g kale
  • 150g savoy cabbage
  • 150g potato
  • 100g onions
  • 100g leek
  • 70g herbs
  • 300g ripe tomatoes or tomato sauce
  • 1 clove garlic
  • 1 bunch of herbs
  • 1 potato
  • water, extra virgin olive oil and salt as needed
  • bread croutons**

**Ingredients specific for celiacs

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

Preparation of Ribollita

  1. Wash and chop the vegetables. Put a little oil in a large saucepan, add onion and leek (let them sweat), then carrot, potato, courgette, Savoy cabbage, herbs and tomatoes.
  2. Cover with water (about 2 litres) and add salt; prepare a bunch of herbs tied with string and add it to the vegetables; finally, add garlic. Let it cook for a long time, add the beans and continue cooking.
  3. When the vegetables are perfectly cooked, set 1/3 of the vegetables aside and blend the rest.

ricetta-ribollita-uno-chef-per-gaia

  1. Serve the soup with slices of stale bread and a drizzle of extra virgin olive oil.

ricetta-ribollita-uno-chef-per-gaia

Version with gluten of Ribollita

The recipe contains only naturally gluten-free ingredients, while you may have to replace the gluten free bread croutons with standard ones.

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Quinoa pies with avocado

Today’s recipe is vegetarian and very, very tasty: Quinoa pies with avocado, a dish I tasted, in a more American version, on one of my overseas business trips and wanted to adapt it to a more ‘Italian’ taste.

Simple, healthy ingredients for a dish that is perfect as an appetiser, focusing on lightness without sacrificing taste. If you like quinoa, try also Quinoa surprises.

Get ready!

Quinoa pies with avocado

carbohydrates 14.84g per 100g without mozzarella and mustard chutney

 Ingredients

  • 95g avocado pulp (approx. ½ avocado)
  • 75g quinoa
  • 50g spring onion
  • 1 mint leaf
  • 1 sprig of parsley
  • extra virgin olive oil, salt, pepper, buffalo mozzarella, apricot mustard chutney*, valerian

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

Preparation

  1. Cook the quinoa for about 15 minutes in lightly salted water (usually twice its weight), then leave to cool.
  2. Meanwhile, in a non-stick pan, soften the finely chopped spring onion on low heat. In a bowl, mash the avocado pulp with a fork and add chopped mint and parsley. Season the cooked quinoa with the avocado cream, add the cooked spring onion and, finally, season with salt and pepper.
  3. Using a pastry cutter, form a disc of quinoa directly on the serving dish; accompany the flan with sliced buffalo mozzarella, a pinch of apricot mustard chutney and a few valerian leaves as decoration.

tortini-di-quinoa-allavocado-uno-chef-per-gaia

Version with gluten of Quinoa pies with avocado

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

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Turkey meatballs with Porcini mushrooms

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We are in the middle of the mushroom season, a foodstuff with intense aromas that can give that extra touch to even the simplest of dishes.
Today we are preparing them with meat and, precisely, with the food we consider to be ‘the favourite of young and old’: here is how to prepare delicious Turkey meatballs with porcini mushrooms.

And if you love meatballs, enjoy the “Meat balls and patties” section.

Turkey meatballs with Porcini mushrooms

1.8g carbohydrates per 100g

Ingredients

  • 550g minced turkey meat
  • 40g Parmigiano Reggiano cheese, grated
  • 20g breadcrumbs**
  • 1 egg
  • 5g dried Porcini mushrooms
  • 5g salt
  • extra virgin olive oil

** Ingredients specific for celiacs

Preparation

  1. Soak the dried mushrooms in lukewarm water.
    Meanwhile, place the ground turkey meat in a bowl, add the egg, Parmesan cheese and breadcrumbs and mix well. Remove the soaked mushrooms from the water and save the water for cooking the meatballs.
  2. Cut the mushrooms into small pieces, add them to the meat, season with salt and mix again. Form patties and place them in a non-stick frying pan with a drizzle of extra virgin olive oil; brown them on both sides, then add the mushroom soaking water, put the lid on and cook the patties. After about 20 minutes, if a lot of liquid is present, remove the lid and brown the meatballs before serving.

ricetta-polpette-di-tacchino-ai-porcini-ph.-chiara-marando

Version with gluten of Turkey meatballs with Porcini mushrooms

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Soup of pulses and vegetables

What could be better than warming up with a tasty soup? Creamy, thick and full of good, wholesome ingredients, these are the characteristics of the recipe we recommend today: a delicious Soup of pulses and vegetables.

All the flavour and properties of natural, healthy foods that will make this first course extremely enjoyable in the colder months. And remember that pulses and vegetables are the best ingredients to prepare recipes for people with diabetes and celiac disease since they are both gluten-free and low or no-sugar.

Here is how to prepare it!

Soup of pulses and vegetables

9.42g carbohydrates per 100g

Ingredients

  • 1250g water
  • 300g dry mixed pulses (beans, chickpeas and broad beans)
  • 250g seasonal vegetables
  • 200g tomato sauce
  • salt and oil

Preparation

  1. Soak all the dried pulses in water for about 12 hours so that they soften.
  2. Once they are ready and rinsed, put them in a pot with water and cook them for about 40 minutes on low heat.
  3. Skim off the brown foam released by the pulses, add all the chopped vegetables and tomato sauce. Season with salt and leave to cook for another hour.

Zuppa di legumi e verdure_uno chef per gaia

  1. To obtain a creamy mixture, blend some of the vegetables with an immersion blender.
  2. Finally, serve the soup with a drizzle of extra virgin olive oil.

Zuppa_di_legumi_e_verdure_Uno_chef_per_Gaia

Version with gluten of Soup of pulses and vegetables

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

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