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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.

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.

The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.

That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.

Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!

Tuna loaf

carbohydrates per 100g negligible

Ingredients

  • 400g canned tuna in oil
  • 50g pitted green olives*
  • 2 egg whites
  • 20g Parmigiano Reggiano cheese, grated
  • 20g salted capers
  • 20g anchovy fillets
  • 1/2 grated lemon peel
  • extra virgin olive oil, salt and pepper to taste

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

Preparation

  1. Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
    Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
  2. Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
    Remove from the heat and allow to cool.
  3. In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

  1. Slice the meatloaf and serve it with the olive and parsley sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Tuna loaf

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