Tag Archive for: ricette senza glutine

Not your usual bruschetta Ep. 5: creamed salt cod and sun-dried tomatoes

There are ingredients that tell the story of Italian cuisine, and salt cod is certainly one of them. That is why I chose it as the star of this Bruschetta with Creamed Salt Cod and Sun-Dried Tomatoes.

For this new recipe in my Not Your Usual Bruschetta series, I wanted to give this traditional ingredient a lighter, more contemporary twist, turning classic creamed salt cod into a smooth, velvety spread to serve on crisp toasted bread. Alongside it are sun-dried tomatoes, with their rich, slightly savoury flavour, enhanced by the fragrance of lemon zest and oregano, while a touch of hot sauce adds an unexpected burst of warmth.

The result is a bruschetta full of character, where tradition and creativity come together in a balance of flavours that wins you over from the very first bite. Perfect for a special aperitif or for bringing something a little different to the table without losing touch with the authentic flavours of Italian cooking.

Because the best recipes are the ones that embrace innovation without forgetting their roots.

ilaria-bertinelli-baccalà-mantecato-e-pomodorini

Bruschetta with Creamed Salt Cod and Sun-dried Tomatoes

30,2 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 200 g desalted salt cod
  • 40 g sun-dried tomatoes in olive oil
  • 10 g hot sauce
  • 2 garlic cloves
  • 2 sage leaves
  • 1 teaspoon chopped fresh parsley
  • milk
  • extra virgin olive oil
  • lemon zest
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

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

Method

  1. Place the desalted salt cod in a small saucepan and cover it with equal parts of water and milk. Add the garlic cloves and sage leaves, then simmer gently for about 20 minutes.
  2. Remove any skin and bones, then transfer the fish to a blender or use a hand-held blender. Blend, gradually adding a little of the cooking liquid and extra virgin olive oil until you achieve a smooth, creamy consistency. Stir in the chopped parsley and adjust the seasoning with salt and pepper.
  3. Finely chop the sun-dried tomatoes and season them with lemon zest and oregano. Leave them to marinate while you prepare the toast.
  4. Toast the bread until golden and crisp. Spread a very thin layer of hot sauce over each slice, top with the creamed salt cod, then spoon over the seasoned sun-dried tomatoes. Finish with a few fresh herb leaves.

Nutrition Note

Salt cod is an excellent source of high-quality protein and is naturally low in fat. Fresh herbs and lemon zest add fragrance and brightness to the dish without contributing extra sugars or fats, making this bruschetta both flavourful and well balanced.

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Not your usual Bruschetta Ep. 4: zucchini pesto and shrimp

There are flavours that instantly evoke summer. The aroma of freshly chopped mint, the brightness of lime, and the delicate taste of shrimp have exactly that effect—they are the essence of this Bruschetta with Zucchini Pesto and Shrimp.

For this new recipe in my Not Your Usual Bruschetta series, I chose to combine light and colourful ingredients, creating a balance between the natural sweetness of zucchini, the savoury flavour of shrimp, and the citrusy notes of the marinade. The smooth, velvety zucchini cream replaces traditional spreads, providing a delicate base that lets the fresh flavours of the sea shine through.

To finish, black sesame seeds add a pleasant crunch and a touch of elegance, making this bruschetta just as perfect for a summer aperitif as it is for a light dinner shared with friends and family.

Because sometimes the scent of a lime is all it takes to feel like you’re already on holiday.

Ilaria-bertinelli-pesto-di-zucchine-e-gamberi

Bruschetta with Zucchini Pesto and Shrimp

31,6 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** da 50 g ciascuna
  • 300 g zucchini
  • 125 g peeled and deveined shrimp
  • 1 lime
  • extra virgin olive oil
  • mint
  • black sesame seeds
  • salt and pepper

**Ingredients specific for celiacs

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

Method

  1. Slice the zucchini and season with salt, pepper, and a drizzle of extra virgin olive oil. Arrange them on a baking tray and roast in a preheated fan oven at 200°C for about 15 minutes.
  2. Transfer the cooked zucchini to a blender and process until smooth. Adjust the seasoning and, if needed, add a little extra virgin olive oil to achieve a creamy consistency.
  3. Meanwhile, sauté the peeled and deveined shrimp in a non-stick frying pan with a drizzle of olive oil for about 2 minutes. Transfer them to a bowl and marinate with finely chopped mint, salt, pepper, extra virgin olive oil, and the juice of one lime.
  4. Toast the bread slices until golden and crisp. Spread the zucchini cream over the toast, top with the marinated shrimp, and finish with a sprinkle of black sesame seeds and a few drops of extra virgin olive oil.

Nutrition Note

Zucchini are naturally high in water and low in calories, making them an excellent choice for summer recipes. Shrimp provide high-quality protein while remaining naturally low in fat, and the combination of lime and mint brings freshness and vibrant flavour without the need for heavy seasonings.

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Not your usual bruschetta Ep. 3: spicy mango and Prosciutto di Parma

There are some fruits that instantly bring summer to mind. Sweet, fragrant, and naturally vibrant, mango has the ability to add an exotic touch even to the simplest dishes. That is exactly how my Bruschetta with Spicy Mango and Prosciutto di Parma came to life.

For this new recipe in my Not Your Usual Bruschetta series, I decided to pair mango with two specialties from my home region of Emilia-Romagna: Parma Ham and squacquerone cheese. The contrast between the freshness of the fruit, the creaminess of the cheese, and the savoury notes of the ham creates a particularly enjoyable balance, made even more intriguing by the aromatic touch of fresh mint and pink peppercorns.

This is a summer bruschetta that comes together in just a few minutes and is perfect whenever you want to bring something original to the table without giving up simplicity.

Ilaria-bertinelli-mango-speziato-e-prosciutto

Bruschetta with spicy mango and Prosciutto di Parma

33 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 80 g mango flesh
  • 80 g Squacquerone cheese (creamy cheese)
  • 60 g Prosciutto di Parma
  • mint
  • pink pepper

**Ingredients specific for celiacs

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

Method

  1. Cut the mango flesh into approximately 2 cm cubes and season it with finely chopped mint and crushed pink peppercorns. Leave it to marinate for at least 15 minutes.
  2. Toast the bread slices until golden and crisp. Spread a layer of Squacquerone cheese over the toast, top with the seasoned mango, and finish with pieces of Prosciutto di Parma, torn or cut into bite-sized pieces for easier eating.

Nutrition Note

Mango is naturally rich in vitamin C and carotenoids, antioxidant compounds responsible for its vibrant colour. Prosciutto di Parma provides high-quality protein, while Squacquerone cheese adds creaminess and a delicate flavour without making the dish feel heavy. Fresh mint and pink peppercorns complete the recipe with a fragrant aromatic note, creating a bruschetta that beautifully balances sweetness, savouriness, and freshness.

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Saffron and Kefir Panna Cotta with Inulin

Saffron and Kefir Panna Cotta with Inulin is a dessert that combines the pleasure of tradition with ingredients selected for their functional properties. The signature creaminess of panna cotta is enhanced by the intense aroma of saffron and the slightly tangy freshness of kefir, creating an elegant and surprising balance of flavours.

The star ingredient of this recipe is Italian saffron, one of the world’s most prized spices. Cultivated in several regions of Italy, it is renowned for the exceptional quality of its stigmas, which are still largely harvested by hand. In addition to providing its characteristic golden colour and unmistakable aroma, saffron naturally contains bioactive compounds that make it an especially interesting ingredient from a nutritional perspective.

What makes this panna cotta even more special is the addition of kefir, a fermented food that provides beneficial microorganisms which help support gut microbiota health. I have also included inulin, a prebiotic fibre that selectively nourishes beneficial gut bacteria and helps slow the absorption of sugars, promoting a more gradual glycaemic response.

For those who prefer not to use sugar, the panna cotta can also be sweetened with a sugar substitute, using the amount recommended by the manufacturer for equivalent sweetness. The quantity of gelatine should not need to be adjusted.

The result is a delicate, fragrant and naturally functional Saffron and Kefir Panna Cotta, designed for those who want to enjoy an indulgent yet mindful dessert, proving once again that flavour and wellbeing can happily coexist in the same spoonful.

ilaria-bertinelli-panna-cotta-allo-zafferano-e-kefir

Saffron and Kefir Panna Cotta with Inulin

20 g carbohydrates per 100 g without amaretti biscuits

Ingredients

  • 250 g plain kefir
  • 250 g milk
  • 250 g cream
  • 150 g sugar
  • 15 g gelatine sheets*
  • 10 g inulin*
  • 20 saffron threads
  • Sassello amaretti biscuits*

**Ingredients specific for celiacs

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

Method

  1. Soak the saffron threads in the lukewarm milk for at least 30 minutes.
  2. Soak the gelatine sheets in cold water until softened.
  3. Mix the sugar and inulin together. Pour in the milk and cream, stirring well, then transfer everything to a saucepan. Heat gently, stirring occasionally until the sugar has completely dissolved. Add the squeezed gelatine and stir until fully dissolved. Remove from the heat and allow the mixture to cool.
  4. Add the kefir and mix well. Pour the mixture into a ring-shaped silicone mould and refrigerate for several hours until set.
  5. Turn the panna cotta out onto a serving plate and decorate with crumbled Sassello amaretti biscuits before serving.

 

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Not your usual Bruschetta Ep. 2: sautéed cherry tomatoes with robiola cheese and honey

There are some ingredients that pair in a perfect way. Tomatoes, basil, and toasted bread are certainly among them, and they are the stars of this Bruschetta with Sautéed Cherry Tomatoes, Robiola Cheese, and Honey.

In this new recipe from my Not Your Usual Bruschetta series, I wanted to start with familiar flavours and add a few small touches capable of completely changing the perspective. The delicate sweetness of acacia honey meets the freshness of pan-sautéed cherry tomatoes and the creamy texture of robiola cheese, creating a surprisingly harmonious and enjoyable balance.

The result is a bruschetta that captures the essence of summer, celebrating simple ingredients through a play of contrasts: warm and cool, creamy and crunchy, sweet and savoury. It is an easy-to-make, colourful recipe, perfect for an aperitif, a light lunch, or a relaxed outdoor dinner.

Because sometimes you don’t need unusual ingredients to impress—just a fresh way of looking at the everyday ones.

Ilaria-bertinelli-bruschetta-con-pomodorini-saltati

Bruschetta with sautéed cherry tomatoes, robiola cheese and honey

34,1 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 10 mixed-coloured cherry tomatoes
  • 80 g robiola cheese
  • 10 g acacia honey
  • extra virgin olive oil
  • 1 garlic clove
  • basil
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

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

Method

  1. Cut the cherry tomatoes in half and sauté them in a non-stick frying pan with a drizzle of extra virgin olive oil and the garlic clove. Season with salt and pepper, then add finely chopped basil and oregano. Cook over medium-high heat for a few minutes, allowing the tomatoes to caramelise slightly without losing their shape.
  2. Toast the bread slices until golden and crisp. Spread the robiola cheese evenly over the toast, top with the warm cherry tomatoes, then finish with a drizzle of acacia honey and a few fresh basil leaves.

Nutrition Note

Cherry tomatoes are naturally rich in lycopene, a carotenoid with powerful antioxidant properties. Briefly cooking them with extra virgin olive oil helps improve the body’s absorption of this beneficial compound. Robiola cheese provides both creaminess and protein, while the small amount of honey creates a pleasant contrast with the tomatoes’ natural acidity, giving this bruschetta a beautifully balanced flavour profile.

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Not your usual bruschetta Ep. 1: beef tartare, hazelnuts and caramelised onion

Some recipes are born almost by chance. From a slice of toasted bread, an ingredient waiting to be used, or a flavour combination that sparks curiosity. And very often, these are the creations that end up winning everyone over, just like my Bruschetta with beef tartare, hazelnuts and caramelised onion.

It is with this spirit that my new series, Not Your Usual Bruschetta, begins—a collection of creative and delicious ideas that transform a simple slice of bread into something truly memorable. Easy to prepare, perfect for summer, and ideal for anyone who loves experimenting in the kitchen without making life complicated.

The first star of the series is a bruschetta with bold yet perfectly balanced flavours: beef tartare with crunchy hazelnuts, caramelised Tropea onions, and artichoke pâté. A combination of textures and aromas that makes every bite both surprising and deeply satisfying, whatever the occasion.

Because, after all, this is not your usual bruschetta.

ilaria-bertinelli-bruschetta-con-tartare-di-manzo

Bruschetta with beef tartare, hazelnuts and caramelised onion

39g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

  • 2 slices of bread** (50 g each)
  • 150 g Tropea onions
  • 120 g beef tartare
  • 30 g artichoke pâté*
  • 30 g hazelnuts
  • 10 g brown sugar
  • apple cider vinegar
  • 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)

Method

  1. Finely chop the hazelnuts and mix them into the beef tartare. Season with salt, pepper, and extra virgin olive oil, then leave to marinate while you prepare the onions.
  2. Thinly slice the Tropea onions and cook them gently in a non-stick frying pan with a drizzle of extra virgin olive oil and a pinch of salt. Once softened, add the brown sugar and a splash of apple cider vinegar, allowing the vinegar to evaporate completely.
  3. Toast the bread slices until golden and crisp. Spread a layer of artichoke pâté over each slice, top with the hazelnut beef tartare, and finish with the caramelised onions.

Nutrition Note

Beef tartare provides high-quality protein and important minerals such as iron and zinc. Hazelnuts contribute mostly unsaturated fats, vitamin E, and a pleasant crunch, while artichokes are naturally rich in fibre and plant compounds such as cynarin. The caramelised Tropea onions add sweetness and depth of flavour, creating a bruschetta that is both satisfying and well balanced.

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Pan-fried Stuffed Chicory

Pan-fried Stuffed Chicory is a clear example of how a simple ingredient can be turned into a truly satisfying dish with very little effort. Chicory, often treated as a side vegetable, becomes the star here: with the right handling and just a few well-chosen ingredients, it turns into something full of flavour and substance.

The secret lies entirely in the filling. Anchovies and capers, together with olives and the gentle sweetness of raisins, create a very interesting balance of saltiness, depth and freshness. These are ingredients that also tell the story of the relationship between nature and human intervention: both anchovies and capers develop their distinctive character through preservation processes such as salting, which enhances their flavour and complexity.

From a nutritional point of view, anchovies provide high-quality protein and are a good source of Omega-3 fatty acids, which support cardiovascular health and have anti-inflammatory properties. Capers — typically used in small quantities — add aromatic compounds and a good level of antioxidants. Together, they give the dish plenty of flavour without the need for much else.

The result is a naturally gluten-free recipe (when using gluten-free breadcrumbs), complete and well balanced, also ideal for preparing in advance and enjoying warm or at room temperature. Another simple way to bring more vegetables to the table without compromising on taste.

ilaria-bertinelli-scarola-imbottita-in-padella

Pan-fried Stuffed Chicory

11.4g carbohydrates per 100g

Ingredients

  • 1 head of chicory
  • 125 g pitted black and green olives*
  • 35 g peeled almonds
  • 35 g desalinated capers
  • 30 g breadcrumbs**
  • 25 g raisins
  • 5 anchovy fillets
  • 1 clove of garlic
  • parsley
  • 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. Wash the chicory thoroughly and trim off the tough base of the stem.
  2. Roughly chop the almonds, a handful of parsley, the olives, capers and anchovy fillets.
  3. Gently open the leaves and stuff with the chopped mixture, adding raisins and breadcrumbs between the layers. Tie the chicory with kitchen string to hold it together.
  4. Heat a drizzle of olive oil in a deep frying pan and brown the garlic. Add the stuffed chicory and brown over a high heat for about 10 minutes. Cover with a lid and continue cooking gently for around 30 minutes.
  5. Serve warm or cold, with its cooking juices, a sprinkle of parsley and freshly ground black pepper.
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Vegetable quinoa and buckwheat bake

Vegetable quinoa and buckwheat bake is one of those recipes that truly simplifies everyday cooking: everything is prepared in a single pan, first on the hob and then finished in the oven, with no unnecessary steps and no extra washing up. A small detail that makes a big difference, especially when time is limited but you still want a complete meal.

In this bake, the key ingredients are quinoa and buckwheat, two naturally gluten-free pseudocereals with very interesting nutritional properties.

Quinoa, originally from the Andean region and cultivated for thousands of years by pre-Columbian populations, was already considered a staple food by the Incas, who referred to it as the “mother grain”.

Even today, it is widely appreciated and often considered a superfood for several reasons: 1) it contains all essential amino acids, which is quite rare in plant-based foods; 2) it provides a good amount of fibre; 3) it has a moderate glycaemic index; 4) it is rich in minerals such as magnesium, iron and potassium; 5) it contains antioxidant compounds.

Buckwheat, despite its name, is not a cereal but a plant belonging to a different botanical family. It is also naturally gluten-free, with a good fibre content and an interesting supply of minerals such as magnesium and iron.

When used in a preparation like this bake — together with eggs and vegetables — they help create a complete, satisfying dish that is also easy to manage from a glycaemic perspective.

A practical, versatile recipe, suitable for everyday cooking, designed to optimise time and steps without compromising on ingredient quality.

ilaria-bertinelli-tortino-di-quinoa-e-grano-saraceno

Vegetable quinoa and buckwheat bake

16g carbohydrates per 100g

Ingredients

  • 300 g red onions
  • 150 g carrots
  • 100 g quinoa*
  • 100 g buckwheat*
  • 100 g cherry tomatoes
  • 100 g peas
  • 80 g leek
  • 40 g milk
  • 3 eggs
  • Extra virgin olive oil
  • Oregano
  • Salt and pepper
  • Cream cheese, to serve

**Ingredients specific for celiacs

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

Preparation

  1. Cook the quinoa and buckwheat separately in lightly salted water for about 20 minutes. Cover and leave to cool slightly.
  2. Meanwhile, heat a drizzle of extra virgin olive oil in a non-stick pan that is also ovenproof. Add the sliced leek, onions, diced carrots and peas. Season with a pinch of salt, add a few tablespoons of water and cook for 5 minutes.
  3. Add the halved cherry tomatoes and cook for a further 3 minutes. Season with pepper and a pinch of oregano.
  4. In a bowl, beat the eggs with the milk. Add the cooked quinoa and buckwheat, mix well, adjust seasoning with salt and pepper, then pour the mixture into the pan with the vegetables.
  5. Cook over a low heat for 5 minutes while preheating the oven to 180°C. Transfer the pan to the oven and bake for 15 minutes.
  6. Serve warm, either on its own or with fresh, creamy cheese.
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Mashed potatoes and broad beans with sautéed greens

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Mashed potatoes and broad beans with sautéed greens is a simple, seasonal and nutritionally balanced dish — perfect for getting even the most sceptical family members to enjoy their vegetables!

Potatoes are always a crowd-pleaser and, in this recipe, they give the mash a naturally soft and creamy texture. Fresh broad beans add flavour along with an interesting plant-based protein component. The sautéed greens, with their slightly bitter note, balance the dish and make it more appealing to the palate.

From a nutritional perspective, broad beans are often overlooked, yet they are well worth including more regularly in your diet. They provide fibre and plant-based protein, both of which contribute to satiety and help slow down the absorption of carbohydrates in the meal. They are also a good source of folate and contain minerals such as iron and magnesium.

Compared to other legumes, fresh broad beans have a lower carbohydrate content and, when used in a dish like this — which also includes fibre and healthy fats from extra virgin olive oil — they help keep the overall glycaemic impact of the meal more balanced.

A naturally gluten-free recipe, ideal for those looking for simple, balanced dishes that fit easily into everyday cooking. And if you’re in the mood for salads, here’s what to look for in May: hearty, fortified salads.

ilaria-bertinelli-macco-di-patate-e-fave

Mashed potatoes and broad beans with sautéed greens

13.2g carbohydrates per 100g

Ingredients

  • 500 g potatoes
  • 250 g mixed greens (chard, chicory, baby spinach)
  • 60 g fresh broad beans, shelled
  • Wild fennel
  • Fresh chilli
  • Parsley
  • Garlic
  • Extra virgin olive oil
  • Salt and pepper

 Preparation

  1. Blanch the broad beans in salted water for a few minutes, then remove their outer skins.
  2. Boil the whole potatoes with their skins on. Once cooked, peel and mash them with a fork.
  3. Add the broad beans to the mashed potatoes along with 30 g of extra virgin olive oil, a pinch of salt, freshly ground pepper and finely chopped wild fennel.
  4. Blanch the greens in lightly salted boiling water, then drain and transfer them to cold water.
  5. Heat a pan with a drizzle of extra virgin olive oil, one garlic clove and some fresh chilli. Add the blanched greens and sauté to flavour.
  6. To serve, spread the potato and broad bean mash on a serving dish, top with the sautéed greens and finish with chopped parsley, freshly ground pepper and a drizzle of extra virgin olive oil.
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Chickpea Farinata, delicious Italian flatbread

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Chickpea Farinata is one of those dishes that perfectly shows how simplicity can become smart cooking. Made with just a few ingredients, naturally gluten-free and budget-friendly, it features chickpea flour as the star of the recipe. As a legume, chickpeas are particularly valuable for blood sugar control and satiety, thanks to their content of fiber and plant-based proteins.

In this version, we turn it into an extra-indulgent dish by topping it with baby spinach, stracciatella cheese, and sun-dried tomatoes. That said, Chickpea Farinata remains extremely versatile: it can also be enjoyed plain, as an alternative to bread, to accompany meals in a simple and mindful way. An essential preparation, with no complicated doughs, that brings a great traditional classic to the table in a healthy, inclusive, and satisfying way.

ilaria-bertinelli-farinata-farcita

Delicious Chickpea Farinata

15.8g carbohydrates per 100g Farinata without topping

Ingredients for one 32cm baking tray

  • 375g water
  • 100g chickpea flour*
  • 1 tablespoon extra virgin olive oil
  • salt

Ingredients for topping 

  • baby spinach
  • stracciatella cheese
  • sundried tomatoes in oil*
  • extra virgin olive oil
  • salt

**Ingredients specific for celiacs

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

 Preparation

  1. Whisk the chickpea flour with the water, one tablespoon of olive oil, and a pinch of salt, mixing well to prevent lumps. Let the batter rest for at least 4 hours, ideally overnight.
  2. Sauté the baby spinach in a non-stick pan with a drizzle of olive oil and a pinch of salt, then set aside.
  3. Using a sheet of kitchen paper or a brush, oil an aluminum baking tray of the appropriate size to achieve your desired thickness. I love a very thin chickpea flatbread, so I chose a 32 cm (12.5-inch) diameter tray.
  4. Bake in a preheated fan-assisted oven at 250°C (480°F) until golden and crispy.
  5. Cut the flatbread while still hot and top as desired with the sautéed spinach, a teaspoon of stracciatella, and a few pieces of sun-dried tomatoes.
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