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A super tasty idea for out-of-home meals that will not make you feel guilty when eating: Lentil and chickpea burgers, the vegetarian alternative to one of the most popular dishes amongst young people.

These vegetarian burgers are an excellent way of eating legumes in a less common preparation, which is so tasty that it may conquer even those who are not very fond of lentils and chickpeas.

This lunch box is rich in plant proteins and fibre, which leads to long lasting fullness and low glycemic index, elements that will turn this lunch box into a great companion for many meals!

Follow me in order not to run short of ideas for out-of-home meals and have a loot at my recipe of Legumotti with vegetable ragout and Jerusalem artichokes.

Lentil and chickpea burgers

62g carbohydrates for the whole lunch box

Ingredients for 1 lunch box

  • 110g lentils, boiled
  • 100g chickpeas, boiled
  • 1 Tropea onion
  • 40g leek
  • 20g breadcrumbs** + breading
  • 1 tablespoon of grated Parmigiano Reggiano cheese
  • extra virgin olive oil
  • Balsamic vinegar of Modena
  • pickled cucumbers*
  • string beans or other vegetables in season
  • paprika
  • chilli pepper
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Sauté the chopped leek in a pan with a little extra virgin olive oil, then put it in a blender with the lentils and boiled chickpeas; blend to a cream.
  2. Add a tablespoon of Parmesan cheese, the breadcrumbs, paprika, chilli pepper, salt and pepper and mix well.
  3. Slice the Tropea onion and brown it in a non-stick pan with a little oil, a pinch of salt and finally douse it with balsamic vinegar from Modena.
  4. Pour a trickle of oil in a non-stick frying pan and another trickle on the palm of one hand to easily form a burger with the lentil and chickpea mixture.
  5. Cover the burger with breadcrumbs and brown it on both sides in the pan with the oil.
  6. Assemble the lunch box by placing two burgers, Tropea onion, sweet and sour cucumbers and complete with boiled green beans or other vegetables in season.

burger di lenticchie e ceci

When you discover a product that you have never tasted and never heard of before, it is a bit like receiving a gift: so let me introduce Couve Manteiga, the cabbage originally from Brazil, now also grown in Italy, which I have cooked in two mouth-watering versions, namely in Pesto and in Vegetarian rolls with Couve pesto, perfect also for the little ones at home.

Couve Manteiga is a broad-leaved plant that is reminiscent, especially in its use and scent, of kale. Its leaves are beautiful and scented and, turned into pesto, give us a truly inviting emerald green colour, while eaten raw they are crispy and spicy with a typical bitter aftertaste.

la foglia di couve manteiga

Couve Manteiga leaves

It is a vegetable rich in vitamins, minerals and fibre, which is excellent for the diet of those with diabetes as well as for low-calorie diets since 100g contain only 5 carbohydrates and 32 kilo calories.

Personally, I discovered it thanks to the editors of Cuoci Cuoci, a platform where you will find lots of news and recipes, in addition to my proposal of Vegetarian rolls with Couve pesto.

If you want to order Couve, you can contact Azienda Agraria Evangelisti  (gabrieleeva@tiscali.it) or order it by phone at: +39 346-324-5132).

Vegetarian rolls with Couve pesto

21.5g carbohydrates per 100g

Ingredients for the pesto (you will use about half)

  • 200g already blanched Couve Manteiga leaves
  • 30g Pecorino cheese, grated
  • 30g almonds, peeled
  • extra virgin olive oil
  • salt and pepper

Ingredients for the rolls

  • 300g tomato sauce
  • 200g Stelline Massimo Zero pasta**
  • 8 leaves of Couve Manteiga
  • 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 of pesto

  1. Wash the Couve Manteiga leaves well, remove the central rib and blanch the rest in boiling salted water for about 1 minute, then with a skimmer remove the leaves from the pot and throw them into cold water.
  2. Place the Pecorino cheese and almonds in a blender and blend to a flour.
  3. Add to this flour, 200g of the blanched and slightly squeezed leaves, a drizzle of oil, a pinch of salt and pepper. Add a little of the cooking water and process in the blender until creamy.

il pesto di couve manteiga

Preparation of rolls

  1. Blanch a further 8 Couve leaves cut in half at the central rib, which you have removed. As with pesto, once blanched, toss the leaves in cold water, then drain and lay them on a tray to dry slightly.
  2. Boil the Stelline pasta in plenty of salted water and, once drained, season them with Couve pesto: the amount prepared is larger than the amount needed to season the pasta, so you can also enjoy the pesto on a slice of toasted bread as an appetiser!
  3. Pour a little oil in a non-stick pan, add the tomato sauce, season with salt and let it cook for a few minutes.
  4. In the meantime, spread out the Couve leaves and stuff them with the Stelline pasta, closing them to form rolls.
  5. Place the rolls in the pan with the tomato sauce, let them season for 5 minutes, turning them and serve hot or warm.

involtini di couve manteiga

Version with gluten of Vegetarian rolls with Couve pesto

Replace the Stelline Massimo Zero pasta with a durum wheat pasta, while no other adaptation is necessary.

Food is becoming more and more precious, which is why we need ideas to never waste it. Pappa al pomodoro is an extraordinary example of recovery in the kitchen to which I wanted to add an idea to prepare Parmigiano Reggiano rinds in a super tasty way: this is my Pappa al pomodoro with crispy rinds.

When you have some pieces of bread left at the table, do not throw them away, but keep them in a paper bag. When you have 300-400g of it, you will finally have enough to cook Pappa al pomodoro for the family as a single dish, although I must confess that sometimes I also use a portion of fresh bread in order to be able to enjoy this dish of Tuscan peasant cuisine!

During the summer months you can substitute tomato sauce (I used tomato sauce made from Buttiglieddru cherry tomatoes a Slow Food Presidium, known at the Terra Madre event in Turin) made from juicy ripe tomatoes, taking care to blanch them for a few minutes in boiling water to remove the peel easily.

Do you know another great characteristic of this recipe? It is delicious whether eaten hot in the winter months or cold during the summer.

And the Parmigiano Reggiano rinds? It’s amazing that 2 minutes in the microwave oven at maximum power can turn a hard, firm rind into a crispy cloud, very similar to the puffed snacks you find on supermarket shelves, but much healthier from a nutritional point of view! In short, an irresistible savoury snack that makes you feel less guilty!

Furthermore, without the addition of the crunchy rinds, Pappa al pomodoro is also suitable for those who follow a vegan diet.

Have I intrigued you? Then discover the recipe below.

pappa-al-pomodoro-con-croste-croccanti

 

Pappa al pomodoro with crispy rinds

15.62g carbohydrates per 100g

Ingredients for 4 servings (as a single-course meal)

  • 400g stale bread** (I used this Mixed leavening bread)
  • 800g tomato sauce or 1.1 kg ripe tomatoes (to be blanched and peeled)
  • 800g ca. vegetable stock*
  • 1 clove of garlic
  • basil
  • extra virgin olive oil
  • salt, pepper and chilli pepper (to taste)

Ingredients for the crispy rinds

  • Parmigiano Reggiano rinds about 0.5-1cm thick

**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 it in the oven.
  2. Put the bread in a large pan and cover it with the tomato sauce or peeled chopped tomatoes and the vegetable stock, garlic clove and a drizzle of oil. Put a lid on.
  3. When the bread starts to become creamy, add a few basil leaves, possibly more stock and stir occasionally. Season with salt, pepper and chilli pepper to taste.
  4. Cut the Parmigiano Reggiano rinds into 2cm squares and spread them out on a microwaveable plate, leaving them well apart. Set the microwave to 2 minutes at maximum power, then let the rinds cool down. They should be light and as crispy as clouds when eaten, so if they are still hard, microwave again for a very short time.
  5. Place the individual servings of Pappa al pomodoro on a plate, top with a drizzle of oil, a grinding of pepper and the crispy rinds, then serve immediately.

pappa-al-pomodor-con-croste-croccanti

Version with gluten of Pappa al pomodoro with crispy rinds

Replace the gluten-free bread with conventional bread, all other ingredients are naturally gluten-free, so no adaptations are necessary.

Since the heat does not leave us this summer, I am constantly looking for cold recipes that can satisfy the palate, be healthy and above all be pleasantly refreshing, which is why I propose the Cream of peppers and lentils with anchovy croutons, this time paired with a fantastic wine!

In fact, a dear friend who knows my passion for wines gave me a bottle of Viognier Linea Ars Magna by Omina Romana vintage 2017, for which I wanted to create an ad hoc recipe. So here is my pairing because its intense and complex bouquet of aromatic herbs goes perfectly with the sweet scent of peppers, enlivened by the savouriness of anchovies and slivers of 36-month Parmigiano Reggiano cheese that masterfully reflect the mineral note that the wine draws from the volcanic soils where the vines grow.

The recipe is rich in fibre thanks to the peppers and lentils, it is also an excellent source of vitamins, the anchovies provide us with Omega 3, and the 36-month Parmesan cheese not only allows us to get calcium, but also makes the recipe suitable for those who are intolerant to dairy proteins: in short, a “supplement recipe”  as my friend Alessandra Bosetti, clinical dietician at the Buzzi Hospital in Milan, would call it, just like the Venere rice towers with almond cream and tomatoes.

When staying in the city while others are on holiday, the best way to treat oneself to a few moments of pleasure and relaxation is to indulge in good food and a glass of wine of those that remain in the memory file like photos taken in summer.

Omina romanaViognier

Cream of peppers and lentils with anchovy croutons

12.74g carbohydrates per 100g of Cream of peppers and lentils without croutons

Ingredients for 4 servings

  • 1kg bell peppers (2 red and 2 yellow)
  • 100g hulled lentils
  • 2 slices of gluten-free wholemeal bread**
  • 30g Parmigiano Reggiano 36 months old
  • 4 anchovy fillets in oil
  • extra virgin olive oil
  • chili
  • salt and pepper
  • edible flowers for decoration

** Ingredients specific for celiacs

Preparation of Cream of peppers and lentils

  1. Clean the peppers, cut them in half, remove the stalk, seeds and white filaments, then cut them into quarters and place in the oven under the grill at 200°C until the skin is slightly dark. Seal the peppers in a paper bag and, when cold, peel and set them aside.
  2. Boil the lentils in lightly salted water until cooked: with hulled lentils it will take about 15 minutes. Drain and leave them to cool.
  3. Place a drizzle of extra virgin olive oil in a non-stick frying pan, melt the anchovies drained from oil and when melted, add the diced wholemeal bread and toast it well on all sides.
  4. Now prepare the cream by putting the peeled peppers and lentils in a blender and when you have obtained a smooth and even cream, add salt, pepper and chilli.
  5. Divide the cold cream into 4 bowls, sprinkle the surface with Parmesan shavings and the anchovy croutons, then top with edible flowers.

crema di peperoni e lenticchie

Version with gluten of Cream of peppers and lentils with anchovy croutons

For the gluten-free version of the recipe, replace the gluten-free wholemeal bread with standard bread.

 

What could we do if we are given a whole box of beautiful Genovese Basil PDO directly from Celle Ligure? Pesto alla Genovese can be used in so many dishes, including this irresistible Lasagna with pesto and green beans. You can also use pesto in theLegumotti salad with caramelised Tropea onion instead of creamed spinach!

If we use dry pasta, Lasagna with pesto and green beans will be very quick to prepare! We will need just enough time to cook the green beans, the béchamel and finally finish recipe in the oven. In addition, you can also prepare the lasagna the day before or freeze it very easily. Watch how to prepare it!

Very important: if you use dry pasta, the béchamel sauce must be abundant and rather liquid otherwise the pasta may not cook properly, so form a nice layer of béchamel sauce on the surface to avoid nasty surprises!

basilico genovese

The basil delivery pack

basilico genovese

Lasagna with pesto and green beans

19.31g carbohydrates per 100 g

 Ingredients for a 25x35cm rectangular baking tin

  • 1 litre milk
  • 300g string beans
  • 300g gluten free Lasagne, brand Massimo Zero**
  • 100g approx. grated Parmesan cheese
  • 100 g pesto Genovese*
  • 100 g butter
  • 90g wholemeal rice flour*
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. Steam the green beans or cook them in lightly salted boiling water, then cut into 3-4 cm long pieces.
  2. Prepare the béchamel sauce by heating the milk on the stove. In the meantime, melt the butter in a saucepan and add the flour to make a creamy mixture. When the milk has almost come to the boil, pour it over the butter and flour mixture, stirring with a whisk so that no lumps form, then return to the heat to thicken.
  3. Complete the béchamel sauce by adding salt and about 70g of grated Parmesan cheese. Keep about 1/4 of the béchamel sauce aside to cover the surface of the finished lasagna, while adding the pesto Genovese to the remaining béchamel sauce.
  4. Start composing the lasagna. Pour a small amount of béchamel sauce on the bottom of the baking dish, form a layer of lasagna, cover it with plenty of pesto béchamel sauce, sprinkle with 1/3 of the green beans and grated Parmesan cheese to taste. Continue until all ingredients are used up.
  5. Cover the last layer of lasagna with the white béchamel sauce, sprinkle with Parmesan and bake in a preheated oven at 220°C for at least 20 minutes.

lasagne al pesto e fagiolini

Version with gluten of Lasagna with pesto and green beans

Replace dry gluten-free lasagna with standard lasagna.

A year later, I virtually set off again towards Rieti to meet with bloggers, journalists and cooking enthusiasts to discover other products of the Alta Valle del Velino area through the first recipe: Chestnut and grass pea soup.

This soup is naturally gluten-free and the presence of pulses helps to better control the carbohydrates provided by dried chestnuts and potatoes, foods that require some attention for proper blood sugar management.

The journey of flavours in the heart of Italy: Chestnut and grass pea soup

zuppa di castagne e cicerchie

The local tourism and culture project was designed by the Rieti Viterbo Chamber of Commerce in cooperation with the Azienda Speciale Centro Italia Rieti and is aimed at highlighting the area’s excellence. Also look at the recipes cooked last year: Amatriciana and Pulse pasta with Rascino lentils.

The main ingredients of Chestnut and grass pea soup are two types of chestnuts and dried grass peas.

The chestnuts of the Rieti area are Chestnuts from Antrodoco and Rossa del Cicolano, both valuable varieties that have always been linked to the economy of these areas and thus one of the main components of the diet of mountain populations along with the rich selection of pulses. In our soup, we used dried chestnuts from Atrodoco, left to soak in water for about half an hour, and partly sliced raw to add a delicious fresh scent and a crunchy touch to the preparation.

The grass pea or Indian pea (an expression that betrays its provenance from distant lands) is a pulse whose cultivation is valuable in areas prone to drought and famine, so it ensured subsistence for farmers even in years when other products failed to bear fruit, thus important despite the difficult harvest.

Grass peas have a sweet taste, similar to that of chickpeas, that easily conquers the palate, but since they grow on stony ground it is important to subject them to a careful visual inspection before putting them in the pot: restaurants in this part of Italy are often equipped with a good insurance policy to cover any expenses for a dentist’s surgery after a tasty stop at the table!

So are you ready to discover the heart of Italy with another recipe? Let’s arm ourselves with pots and ingredients and cook it together.

Chestnut and grass pea soup

16.04 g carbohydrates per 100g

Ingredients for 4 servings

  • 1.2 litres of water
  • 300g dried grass peas (soak for at least 8 hours)
  • 100g dried chestnuts (soak for 1 hour)
  • 100g potatoes
  • 20g extra virgin olive oil, plus oil for serving
  • 4 whole chestnuts
  • 1 clove garlic
  • bay leaf
  • parsley
  • rosemary
  • salt and pepper

Preparation

  1. Put extra virgin olive oil in a pan and season with chopped garlic and parsley. Add the soaked and well-drained grass peas and allow them to gain flavour for a few minutes, stirring them with a wooden spoon.
  2. Add water and cook for about 20 minutes.
  3. Meanwhile, cook the soaked dried chestnuts for about 20 minutes in lightly salted water with a bay leaf. Drain and roughly chop them, then add them to the grass peas together with the diced potatoes and finish cooking.
  4. Take 2 ladles of soup and put them in a blender, then pour the resulting cream back into the soup so that the mixture is nicely thick.
  5. Peel the raw chestnuts, cut them into thin slices and serve the soup with the chestnut slices, chopped rosemary and parsley and a drizzle of extra virgin olive oil. Complete with bread croutons to your taste.

zuppa di castagne e cicerchie

Version with gluten of Chestnut and grass pea soup

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

 

Sicily is undoubtedly one of the most popular destinations for art and cuisine, and one of its gastronomic symbols is undoubtedly Sicilian Caponata , of which I share the recipe of dear friends from Carini, near Palermo, whom we feel are part of our family. The only change I made is not frying aubergines… I hope you’ll forgive me!

Precisely because of its Italian character, I chose the Caponata recipe as the star of a fantastic project to make the international public aware of what the products of a virtuous cosmetics company contain, Davines which uses Slow Food Presidia to extract its active ingredients. So you can watch the video made in the Davines Scientific Garden to discover that the ingredients of Caponata are also the ingredients of solid shampoos that are as friendly to humans as they are to the environment.

So have a good trip to discover a recipe that makes us beautiful inside and out!

Non fried Sicilian Caponata 

9.34g carbohydrates per 100g

Ingredients for 6-8 servings

  • 830g aubergines, preferably round or striped
  • 550g tomato sauce and peeled tomatoes
  • 300g onions
  • 225g celery
  • 150g pitted green olives*
  • 60g raisins
  • 40g pine nuts
  • 30g salted capers
  • 10g sugar
  • extra virgin olive oil, white wine vinegar and salt

**Ingredients specific for celiacs

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

Ingredienti della caponata

Preparation of Non fried Sicilian Caponata

  1. Wash and peel the aubergines, then dice them, sprinkle them with a pinch of fine salt and leave them to drain in a colander for a couple of hours. Blot the aubergines to remove the water they have released and fry them in a non-stick frying pan with a little oil (this is the step that makes the difference to the original Sicilian recipe in which the aubergines are deep fried).
  2. Soak the raisins in water.
  3. Meanwhile, cut the celery in pieces and cook it for about 5 minutes in boiling water, then drain it (without throwing away the cooking water) and set it aside.
  4. Cut the pitted olives in half and set aside.
  5. In a non-stick frying pan, pour a drizzle of extra virgin olive oil and sauté the sliced onion, then add the celery, olives and well-desalted capers and leave to gain flavour for about ten minutes.
  6. In the meantime, in another non-stick pan, cook the tomato sauce and peeled tomatoes for about 15 minutes so that they shrink, adding sugar and a pinch of salt. Finally, pour in the vegetable mixture, aubergines, wrung out raisins and pine nuts. Stir and cook for about a minute, then remove from the heat and add white wine vinegar to taste. Adjust salt if necessary and serve Caponata warm or cold.

Caponata

Version with gluten of Non fried Sicilian Caponata 

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

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 short of time, but fancy something tasty and versatile? Mini buckwheat breadsticks will be a delightful surprise. Watch how to prepare them on my YouTube channel!

Very few ingredients, quick and easy to prepare, you can use them as an aperitif or to make the bread basket even richer, perhaps by combining them with some Buckwheat and corn focaccia.

The base is a brisè crust whose flavour is enriched by blended sesame seeds that allow us to reduce the amount of salt contained, but let’s not forget that these are buckwheat mini breadsticks that contain butter, so let’s not eat too many… as they are irresistible!

Finally, sesame seeds are rich in calcium, as well as containing Omega 3 and Omega 6, so they are good supplements for lactose intolerant people and to prevent osteoporosis.

Mini buckwheat breadsticks   

carbohydrates 49.7g per 100g

Ingredients

  • 130 g gluten free bread flour mix, brand Nutrifree**
  • 60g buckwheat flour*
  • 80g butter
  • 40g water
  • 1 egg white
  • 20g sesame seeds
  • 1 pinch of salt

**Ingredients specific for celiacs

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

Preparation of Mini buckwheat breadsticks

  1. Put the sesame seeds in a blender and blend to a flour.
  2. In a bowl, mix all the ingredients: the sesame flour, bread flour and buckwheat flour, a pinch of salt, the cold butter in small pieces, the egg white and the water and stir to obtain an even mixture.
  3. Form a ball with the dough, wrap it in cling film and place it in the refrigerator for 1 hour.
  4. Take pieces of dough and form them into cylinders 1cm in diameter, cut them into pieces 3-4cm long and lay them on a baking tin lined with parchment paper.
  5. Bake the breadsticks in a static oven preheated to 180°C for about 20 minutes.
I mini grissini al saraceno pronti per essere gustati come stuzzichino

The mini buckwheat breadsticks ready to be enjoyed as appetisers

Version with gluten of Mini buckwheat breadsticks

Replace the gluten free flour with 150 g bread flour and reduce the amount of water if the dough is too soft.

If winter means soups, soups in January mean winter vegetables, of which cabbage and potatoes are surely the most common example, and this Cabbage, potato and shallot soup is also the symbol of peasant cuisine par excellence, enriched with an idea for a zero waste recipe.

Even if the Christmas holidays of 2020 were not all about socialising and big family meals, the rich menus of tradition are too good not to tempt us, and so, as a recipe for Epiphany that makes us turn off the lights of celebrations, I propose a simple dish, prepared with what is hardly missing in the kitchen in winter: the long-lived vegetables that love the cold and dark winter days, namely cabbage, potatoes and various onions.

Added to this is also a necessity. After preparing kilos and kilos of succulent fillings made from stewed meat and Parmigiano Reggiano of two different maturations for Anolini or Cappelletti alla parmigiana, my fridge is full of cheese rinds that it would be sacrilegious to throw away, so I urgently need ideas on how to make the most out of them, and soups are always a good solution.

And since it is customary to consume pulses, particularly lentils, as a wish for wealth and abundance for the New Year, I thought I would complete the soup by adding Barilla Legumottithe fantastic grains made with lentil, chickpea and pea flour, which in just 9 minutes give us the full and authentic flavour of pulses in the form of pasta: you know I am a real fan of Legumotti, which I have also proposed in other mouth-watering recipes.

With the simplicity of a zero waste dish, vegetarian and prepared with few ingredients, I wish you a 2021 of health, serenity and… lots of work for everyone!

Le verdure della zuppa

Cabbage, potato and shallot soup

6.65g carbohydrates per 100g

Ingredients for 4 servings

  • 1lt vegetable stock
  • 500g cabbage
  • 230g potato
  • 125g Barilla Legumotti*
  • 100g shallot
  • 50g rinds of Parmesan cheese
  • 1 clove garlic
  • extra virgin olive oil
  • pepper
  • salt

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

Preparation

  1. Cut the shallot into thin slices and brown it in a pan with a little extra virgin olive oil. Add the finely diced potatoes and chopped garlic clove and season for a few minutes. Finally, add the cabbage cut into strips, mix well and cover with the vegetable stock.
  2. Also add the Parmesan cheese rinds: use a knife to scrape the outer surface to remove any dust, then cut them into pieces of a few centimetres. Put the lid on and cook for 20 minutes.
  3. Adjust salt, throw the Legumotti into the soup and add vegetable stock if there is not enough liquid to cook.
  4. Serve the soup with a drizzle of oil and a grinding of pepper.

Zuppa di cavoli, patate e scalogno

Version with gluten

This recipe is naturally gluten-free.