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Have you already thought about what to prepare for Easter lunch? Do you have any family recipes that you prepare on this occasion? For Easter lunch at our house, the first course is the ever-present Anolini in meat stock, but we are always on the lookout for a new meat main course that everyone will agree on. So here’s an extra idea that you can cook with me as we watch the video recipe: White meat loaf.

This white meat loaf is very simple and can also be prepared the night before, then cooked at the last minute. The presence of hard-boiled eggs (symbol of new life) makes it nutritionally rich and beautiful to serve on the table with its lively colours.

If you are still looking for ideas for the Easter lunch menu, this meat main course could be a nice solution: naturally gluten-free and without carbohydrates. Happy Easter!

White meat loaf

negligible carbohydrates per 100g

Ingredients

  • 600g ground turkey and chicken meat
  • 250g fresh or frozen spinach
  • 90g Speck slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 4 eggs
  • Pecorino cheese, grated
  • extra virgin olive oil
  • salt
  • pepper

**Ingredients specific for celiacs

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

Preparation

  1. Cook the fresh or frozen spinach in a non-stick pan with a little oil; season with salt and leave to cool.
  2. Hard-boil 3 eggs by placing them in boiling water. Let boil for 8 minutes. Once cooked and cooled, shell them.
  3. Place the ground meat in a bowl, add a pinch of salt, grated Parmesan cheese and 1 egg. Mix to obtain a homogeneous mixture.
  4. Roll out a sheet of baking paper, grease it with a little oil and lay the minced meat on it; with the help of a sheet of cling film and a rolling pin, form a rectangle of about 35x25cm.
  5. Form a layer of bacon on top, cover with spinach, season with grated Pecorino cheese, then place the 3 hard-boiled eggs in the centre of the rectangle. Roll it up into a cylinder and seal it tightly at the ends. Wrap the cylinder in the baking paper.
  6. Heat the convection oven to 200°C and bake the meatloaf for 25 minutes, then remove it and brown it quickly in a non-stick frying pan with a little oil. Cut into slices and serve.

Polpettone di carni bianche

White Meatloaf ready to taste

Version with gluten of White meat loaf

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

Are you looking for light summer recipes? This Un-tuna veal will not disappoint you. But why un-tuna? Because it looks like veal with tuna sauce, which is a very traditional north Italian dish, but instead of tuna I have used an aubergine cream prepared only with vegetables and grated Pecorino cheese to prepare the recipe.

Aubergine cream is an idea that you can use not only to accompany veal, but also to top delicious Bruschettas, as a cream for vegetarian lasagna or as a sauce for a pasta dish, perhaps complemented by other diced vegetables. In this way, we can avoid using mayonnaise, which, although fresh and tasty, is very high in fat and calories, which, especially in summer, makes us very ‘uneasy’.

The final touch to the dish is definitely given by the capers: try Salina capersa product that has also become a Slow Food Presidium and give a flavour boost to all preparations.

More light summer recipes? Try Cherry tomatoes with bread and anchovies.

Un-tuna veal

negligible carbohydrates per 100g

Ingredients for 6-8 servings

  • 900g rump of beef
  • 2 large aubergines (approx. 500g pulp once cooked)
  • 40g Pecorino cheese, grated
  • 35g onions
  • 1 clove garlic
  • extra virgin olive oil
  • capers
  • salt and pepper
  • vegetables for cooking the veal (1 carrot, 1 celery leg, 1 onion, 1 clove of garlic, parsley)

Preparation

  1. Cook the meat loin in salted water with the vegetables cut into large pieces for about 1 hour, skimming off the stock from time to time. Let it cool down.
  2. In the meantime, cut the aubergines in half lengthwise, score the flesh to form a sort of grid and drizzle with a little extra virgin olive oil. Lay the aubergines on a baking tin covered with parchment paper with the cut side down. Bake the aubergines in a convection oven preheated to 200°C for 40 minutes.
  3. In a small non-stick pan, put a little oil with the chopped onion and the clove of garlic and brown them lightly; remove the garlic and put the cooked onion in a blender.
  4. With a spoon, scoop out the aubergine flesh and put it in the blender with the onion; purée, then add the grated Pecorino cheese and season with salt and pepper.
  5. Slice the rump and arrange the slices on a serving platter or individual plates, then season the meat with the aubergine cream and desalted capers. Serve with a grinding of pepper, a drizzle of oil and, if desired, fresh vegetables.

Finto vitello tonnato

Version with gluten of Un-tuna veal

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

Today we would like to recommend an appetiser, as well as an aperitif, that is tasty and inviting to eat as finger food: White mushroom bites.
Simple and tasty, they are the ideal way to make a mouth-watering and impressive dish to serve for an evening with friends or to pamper the whole family with finger-licking goodness.

Another idea for getting together with friends? Try this Savoury biscuit with Parma ham mousse!

A strictly gluten free, light and tasty recipe suitable for any season and occasion.

White mushroom bites

7.27g carbohydrates per 100g

Ingredients

  • 370g white mushrooms (approx. 20 mushrooms)
  • 80g Ricotta cheese
  • 70g Robiola cheese
  • 10g chopped parsley
  • 1 clove garlic
  • extra virgin olive oil, salt, pepper and spices to taste

Preparation

  1. Cut the stalks off the mushrooms, chop them and, if the stalks weren’t enough, chop also some small mushrooms. Sauté in a pan with a little oil and 1 clove of garlic.

antipasto-senza-glutine_Foto Chiara Marando

  1. Meanwhile, chop the parsley with a bit of garlic and mix with the cheese; season with salt, pepper and herbs.

Ricette-senza-glutine-uno-chef-per-gaia_Foto Chiara Marando

  1. Stuff the mushroom caps with the chopped stalks and the cheese filling, season with a little oil, then bake in the oven at 180°C until the surface is golden brown.

Champignon-ripieni-senza-glutinrFoto Lorenzo Moreni

Version with gluten of White mushroom bites

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