Tag Archive for: senza frutta a guscio

Risotto or salt cod? Salt cod risotto

Risotto or salt cod? 

The anser for me is Salt cod Risotto! A few weeks ago I went to Vairano Scalo in the province of Caserta. Before the trip, I had imagined that I would taste wonderful buffalo mozzarella, fantastic artichokes, a long-awaited saffron, but never did I think I would eat salt cod in all its possible preparations!

Yet it is in this very village in Campania that you will find the Osteria del Baccalà where Antonio Ruggiero enchants everyone with the magic he can create with this extraordinary ingredient. And you know what? The experience with his salt cod is so good for the health and good mood that Antonio calls the dinner in his osteria a ‘therapeutic salt cod dinner‘! And I

Well, on those very same days, I read on the page of the Italian Food Bloggers Association that some colleagues from Veneto had organised a contest dedicated to Veneto and risotto entitled: “How do you cream it?” The connection was straight! The recent experience of salt cod and my beloved Veneto could only make me prepare a risotto that combines two of my favourite dishes: so here is my Salt cod risotto.

E-tu-come-lo-mantechi

Any other pleasant coincidences? The fact that I had gone to Vairano to prepare a risotto for the students of the ISISS Marconi hospitality school and that this is the season of asparagus, of which Veneto is a famous producer. I thought it was a bit daring, but since everyone at home liked this risotto, here is the recipe for you to try it too!

Salt cod risotto

23g carbohydrates per 100g

Ingredients for 4 servings

  • approx. 1.5 litres of previously prepared vegetable stock
  • 360g Carnaroli rice
  • 200g desalted cod
  • 200g milk
  • 16green asparagus
  • 60g Prosecco from a winery of your choice
  • 40g Parmigiano Reggiano cheese, grated
  • 60g extra virgin olive oil
  • 30g spring onion
  • 30g fresh cream
  • 4 g parsley
  • 1 clove garlic
  • salt

Preparation

  1. Cook the cod covered in water and milk with the garlic clove for about 20 minutes.
  2. Remove the skin, garlic and any bones, then place the cod in a blender with the washed parsley leaves. Start blending by adding 50g of oil in a trickle, as if you were whipping mayonnaise. Also add the cream while continuing to whip and finally add salt to taste.
  3. Prepare the asparagus. Wash them, remove the woody ends, then separate the tips from the rest. Place the tips in a non-stick pan with a little oil and let them soften, then season with salt and set aside. In a saucepan, pour 10g of oil and the chopped spring onion, allow it to soften, then add the asparagus spears, allow them to take on flavour for a few minutes, then cover with water and cook. Once cooked, blend the asparagus to a perfectly smooth, stringless cream. Set it aside.
  4. Now let’s prepare the rice. Dry-toast the rice in a large pan (it took me 3 minutes to get the grains nice and transparent with a white kernel in the centre). Add Prosecco and allow to evaporate stirring until you can no longer smell the wine alcohol. Start adding the boiling stock. Continue stirring and only add stock when the rice has absorbed almost all the liquid. When the rice is still al dente, remove from the heat and start adding the creamed salt cod, continuing to stir the rice well so that the starch is released to form a nice creamy mixture, add the grated Parmesan cheese and continue stirring until it is completely incorporated. Taste and adjust salt if necessary.
  5. Plate the risotto: with the help of a piping bottle or pastry bag, place little tufts of asparagus cream on the surface and 4 asparagus tips on each plate.
  6. Serve the risotto and enjoy!

Risotto-al-baccala-uno-che-per-gaia

Version with gluten of Salt cod risotto

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

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Gluten-free olive buns

Bread represents the greatest challenge in the world of gluten free and the pleasure of variety of shapes and flavours is central to the experience. Olive buns are a moment of joy for us because they are one of my son Nicolò’s favourite breads and he loves them so much!

Olive buns are also perfect as a school snack or garden party, but they add a touch of flavour and colour to the bread basket that I love to put on the table whenever possible with as much variety as possible: white bread, dark bread seed bread, cheese bread and so on and so forth!

So, let’s knead!

Olive buns

43.5g carbohydrates per 100 g

Ingredients

  • 370g water
  • 250g pitted green and black olives
  • 220g flour mix for bread, brand Schär B**
  • 150g gluten-free flour, brand Revolution**
  • 150g flour mix for bread, brand Pedon Easyglut**
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • 5g salt
  • extra virgin olive oil to brush the surface
  • rice flour* for dusting

**Ingredients specific for celiacs

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

Preparation

  1. Place water and crumbled yeast in a bowl or food processor and stir for a few seconds to dissolve the yeast. Add all the flours, salt and oil, then knead until you have a homogeneous and firm mixture that can be rolled out with a rolling pin.
  2. Divide the mixture in half and roll out each half with the help of a little rice flour to form a rectangle about 40cm long and 25-30cm wide.
  3. Place the sliced green and black olives, slightly offset from the centre of the rectangle lengthwise. Cover the olives with the dough to form a roll.
  4. Cut the roll into pieces of about 10cm. Place them on a sheet of parchment paper, leaving them far enough apart to allow them to rise. Brush the surface with olive oil and leave to rise for at least 1 hour. Bake in a convection oven preheated to 200°C for 20 minutes.

panini-alle-olive-senza-glutine-uno-chef-per-gaia

Version with gluten of Olive buns

Prepare the dough with 500g wheat flour and 250g water.

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Couscous patties: tasty and easy to prepare

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How to resist Couscous patties? So here is one of our favourite sections, meatballs and patties. Today’s recipe is couscous patties: light, tasty and easy to prepare. We also recommend a sauce to accompany them and enhance their flavour.

If you feel like continuing preparing patties, have a look at the Meatballs and patties section of the blog and try Falafel if you want to opt for vegetarian cuisine.

They are simply irresistible!

Couscous patties 

carbohydrates 18.9g per 100g of patties without sauce

Ingredients

  • 200g Green pumpkin pulp
  • 180 g ready-made couscous** (I love gluten free Bia Couscous )
  • 60g diced speck*
  • 40g raisins
  • 40g Parmigiano Reggiano cheese, grated
  • 1 clove garlic
  • 1 egg
  • extra virgin olive oil, salt and pepper as needed

**Ingredients specific for celiacs

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

Ingredients for the sauce

  • 250g Mutti tomato pulp
  • extra virgin olive oil, oregano, thyme, chilli, salt and pepper to taste

Preparation

  1. Soak the rasisins in warm water. Dice the pumpkin and brown it in a pan with a little extra virgin olive oil and the clove of garlic; let it cook for 15 minutes. Remove the garlic, add the speck and squeezed raisins, then cover and cook for another 5 minutes.
  2. Place the cooked pumpkin in a bowl with the couscous and mix, crushing the pumpkin so that the mixture is fairly homogenous. Add the egg and grated Parmesan cheese, mix well and season with salt and pepper.

polpette-cous-cous-senza-glutine-uno-chef-per-gaia

  1. Shape the mixture into round balls, place them on a baking tin lined with parchment paper, drizzle them lightly with oil and bake in a convection oven preheated to 180°C for about 20 minutes.
  2. Meanwhile, prepare the accompanying sauce. Season the tomato pulp with the herbs and extra virgin olive oil, then season with salt, pepper and chilli to taste.
  3. Serve the couscous balls with the tomato sauce.

polpette-cous-cous-senza-glutine-uno-chef-per-gaia

Version with gluten of Couscous patties 

Replace the gluten-free couscous with one of the wonderful couscous types by the company Biasponsor of the San Vito Lo Capo couscous festival in Sicily.

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Cabbage and spinach bread balls

Epiphany is coming and with it the end of the holiday season. Along with a stocking full of tempting sweets and games for the little ones, you can celebrate this anniversary with something really good and tasty: gluten-free Cabbage and spinach bread balls.

This dish is just what we need when we have some leftover bread, it is a typical peasant food that gives us simple yet extraordinary flavours. And peasant foods mean not only no-waste cuisine, but also easy-to-find and inexpensive ingredients, so you can’t wish for more!

For gluten free Cabbage and spinach bread balls you will just have to be a little patient when making the bread balls because the dough will be rather soft and sticky, but remember that when you eat them you will not regret the effort for a second!

Cabbage and spinach bread balls

carbohydrates 20.55g per 100g of cooked bread balls without seasoning

Ingredients for 9 bread balls

  • 150g stale bread** (I used this Mixed leavening bread)
  • 130g milk
  • 100g cooked spinach
  • 100g cabbage
  • 2 eggs
  • 40g multi-purpose flour mix, brand Maximum Zero**
  • 30g shredded cheese (I used pecorino romano cheese I had in the fridge)
  • 30g leek
  • 1 clove garlic
  • extra virgin olive oil, pepper, grated Parmesan cheese, butter, sage, salt and nutmeg to taste

**Ingredients specific for celiacs

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

Preparation

  1. Cut the stale bread into cubes and soak it in milk, turning it occasionally.
  2. In the meantime, sauté 1 clove of garlic and the chopped leek with a little oil in a non-stick pan, then add the thinly sliced cabbage and the cooked (or frozen) chopped spinach. Season with salt and pepper and cook. Remember to remove the garlic.
  3. Put the vegetables in a food processor, chop them well, then add the soaked bread and continue chopping for a few seconds to reduce the bread to small pieces. Add the eggs while stirring, the cheese cut into very small pieces and the flour to a fairly firm texture.
  4. Let the mixture rest for at least 15 minutes.
  5. Now form the bread balls.
  6. There are two ways to proceed: lightly grease your hands and form balls of about 5cm in diameter to be placed on a tray, or cut out squares of cling film, place a spoonful of the mixture on them and form the ball by closing the film. The second option is to freeze the dumplings, so it will be very easy to remove the foil when you decide to cook them by throwing them directly into boiling water.
  7. In a small saucepan, melt a piece of butter with a few leaves of sage.
  8. Bring a pot of salted water to the boil, cook the dumplings in it for about 15 minutes, drain them with a slotted spoon.
  9. Season the bread balls with grated Parmesan cheese and a drizzle of sage flavoured butter, then serve.
canederli-verza-e-spinaci-senza-glutine-ph-chiara-marando

Cabbage and spinach bread balls

Version with gluten of Cabbage and spinach bread balls

Replace gluten free bread with standard bread.

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Salmon au gratin: the taste of simplicity

The holidays are coming and many of us are already thinking about what to prepare on Christmas Eve. So, to follow the tradition of having a ‘meatless’ dinner on the 24th of December, we recommend a very easy and tasty recipe featuring one of the most popular fish on Christmas tables: Salmon au gratin.

It is such a simple preparation that it is almost a non-recipe, but accompanied by a side dish of vegetables, it is truly worthy of the Christmas table and will win over even the youngest members of the family. Have a look at Ravioli with prawns and cherry tomatoes which could be perfect to complete your dinner.

Salmon au gratin

10.29g carbohydrates per 100g

Ingredients

  • 600g salmon in 4 slices
  • 100g breadcrumbs**
  • Parsley, extra virgin olive oil and salt as needed

**Ingredients specific for celiacs

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

Preparation

  1. Place the breadcrumbs in a deep dish and mix with chopped parsley, salt and oil to form a sort of paste.
  2. Place the salmon slices on a baking tray covered with baking paper; cover with the aromatic breadcrumbs and press them down so that they stick well to the fish.

salmone-gratinato-senza-glutine-uno-chef-per-gaia

  1. Place in a static oven preheated to 200°C for about 10 minutes, so that the bread browns slightly.

Now serve and enjoy!

salmone-gratinato-senza-glutine-uno-chef-per-gaia

Salmon au gratin

Version with gluten of Salmon au gratin

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Turkey meatballs with saffron

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Our much-loved meatballs are back on the table with these Turkey meatballs with saffron, the perfect dish to please young and old alike. Why? Simply because they contain the right nutrients, they can be prepared with vegetables and have that nice shape typical of goodies that are eaten one after the other.

Meatballs are also a practical solution for household supplies: when you make them, you can make extra amounts and, once cooked, you can put them in the home freezer to have them ready in minutes in case of emergency. You can defrost them first in the microwave oven and then heat them in a non-stick pan, or simply wait for them to defrost and heat directly on the stove.

Today’s proposal is a light, delicate and lightly spiced recipe: Turkey meatballs with saffron.

Prepare your shopping list with these ingredients and fire up the cooker… let’s get started!

Turkey meatballs with saffron

6.9g carbohydrates per 100g

Ingredients for 6 servings

  • 700g ground turkey meat
  • 450g milk
  • 250g leek
  • 100g robiola cheese
  • 80g breadcrumbs**
  • 40g Parmigiano Reggiano cheese, grated
  • 1 egg
  • 1 sachet of saffron
  • rice flour*, extra virgin olive oil, salt, herbs

**Ingredients specific for celiacs

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

Preparation

  1. Chop the leek very finely and sweat it in a non-stick pan with a little oil.
  2. Place the minced meat in a bowl, add the stewed leek, season with salt and add the Parmesan, robiola cheese, breadcrumbs, egg and chopped herbs, then mix well.
  3. Form patties 3-4 cm in diameter, roll them in rice flour and brown them on both sides in a non-stick pan with a little oil. Now dissolve the saffron in the milk, add a little salt and pour it over the meatballs. Cover and cook, allowing the saffron sauce to thicken well.

polpettine-di-tacchino-allo-zafferano-senza-glutine-uno-chef-per-gaia

Version with gluten of Turkey meatballs with saffron

Replace gluten-free breadcrumbs with standard breadcrumbs.

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Vegetable mix au gratin

Vegetables are fun, colourful, tasty and healthy. In short, there are many good reasons to use them in the kitchen in the preparation of tasty dishes that can become complete meals. They are never missing from our table, and today I want to propose a perfect recipe for a meal full of that goodness we love so much: Vegetable mix au gratin.

The appearance of the pie will certainly make the vegetables more attractive to the little ones at home, who are generally not very attracted to them, but in this preparation, the presence of other tasty and stringy ingredients will win their aversion… so we will be able to ‘train’ taste so that vegetables become an unfailing companion of all meals. And for this unusual workout, I also recommend the Three-colour flan irresistible!

Vegetable mix au gratin

19.22g carbohydrates per 100g

Ingredients

  • 700g peeled yellow potatoes
  • 100g yellow pepper
  • 100g red pepper
  • 100g smoked semi-hard cheese
  • 60g red onion
  • 60g extra virgin olive oil
  • 50g pitted green olives*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 1 egg
  • 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. Boil the potatoes until soft; mash them with a potato masher and let them cool, then season with grated Parmesan cheese, egg, salt and pepper.
  2. Meanwhile, place the thinly sliced red onion in a non-stick frying pan, or wok, with 30g of oil and brown it. Add the diced yellow and red pepper and let it cook for about ten minutes to soften.
  3. Take an oven dish and form a layer of mashed potatoes with half of the mixture, cover it with the sautéed peppers, the green olives cut in half and the slices of smoked cheese. Cover everything with the remaining potatoes, sprinkle the surface with breadcrumbs and drizzle with 30 grams of extra virgin olive oil.
  4. Finally, place in a convection oven preheated to 200°C for about 20 minutes, the surface should turn golden.
verdure-gratinate-senza-glutine-uno-chef-per-gaia

Vegetable mix au gratin

Version with gluten of Vegetable mix au gratin

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

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Buckwheat and rice focaccia

Today we are ready to bake something really very tasty and delicious: gluten-free Buckwheat and rice focaccia.

Soft and, at the same time, with that crunchy touch that satisfies the palate, this focaccia is perfect to be eaten plain, but also to accompany enticing aperitifs. Try also my Apulian focaccia.

Try it stuffed with grilled vegetables or with some slices of Parma Ham or Salami, and then tell us what you think.

For us who love baking, this focaccia can be addictive.

Here’s how to prepare it!

Buckwheat and rice focaccia

54.11g carbohydrates per 100g

Ingredients

  • 450g water
  • 350g flour mix for bread, brand Nutrifree**
  • 80g flour mix for bread, brand Fibrepan**
  • 70g buckwheat flour*
  • 40g wholemeal rice flour*
  • 35g rice oil
  • 25g extra virgin olive oil
  • 20g fine corn flour*
  • 12g brewer’s yeast
  • 10g salt
  • extra virgin olive oil, salt and water for brushing the surface

**Ingredients specific for celiacs

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

 Preparation

In a bowl or planetary mixer, mix all the ingredients together. When the dough is even and fairly compact, pour it onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance. Let rise for about 2 hours or until the dough has doubled in volume.

Bake for about 30 minutes in a static oven preheated to 200°C.

Let the focaccia cool and brush the surface with an emulsion of water, extra virgin olive oil and a pinch of salt.

Focaccia-senza-glutine-al-grano-saraceno-e-mais-uno-chef-per-gaia

Version with gluten of Buckwheat and rice Focaccia

Replace the Nutrifree and Fibrepan flour with equal amounts of traditional flours and reduce the water to 360g.

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Paccheri filled with artichoke cream

For us, cold weather means hearty, complete and richly flavoured dishes, recipes capable of warming up the moments at the table while letting us savour the days with family and friends: this is what our Paccheri filled with artichoke cream feature.

Time constraints every day certainly don’t help, but this time we have come up with a proposal that can be made and stored in the freezer ready-made… all you have to do is warm it up when needed.

Ready to cook Paccheri filled with artichoke cream? And if you love artichokes, try also Gnocchetti with lentil flour.

Paccheri filled with artichoke cream

14.02g carbohydrates per 100g

Ingredients for the filling

  • 400g mixed ricotta
  • 200g cream of artichoke*
  • 150g gluten free Paccheri**
  • 30g Parmigiano Reggiano cheese, grated
  • salt and pepper

Ingredients for the béchamel sauce

  • 250g milk
  • 20g wholemeal rice flour*
  • 10g Parmigiano Reggiano cheese, grated
  • 10g butter
  • 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 filling by mixing ricotta cheese, artichoke cream (you can choose your favourite, we used Prontofresco Greci artichoke cream ) and the Parmesan cheese; season with salt and pepper and set aside.
  2. Meanwhile, cook Paccheri in boiling salted water and drain them when slightly al dente. Put them in cold water to stop the cooking process. Let them barely dry, fill them with the ricotta cream and place them horizontally in an oven dish.
  3. Prepare a béchamel sauce by melting the butter in a pan, add the flour and stir well with a whisk so that no lumps form. Next, heat the milk on the stove and, when it is close to boiling, remove it from the heat and pour it into the pan with the butter and flour while continuing to stir with a whisk.
  4. Put the pan back on the heat, season with salt and pepper and, when it comes to the boil, remove from the heat and let it cool down.
  5. Cover Paccheri with the béchamel sauce and put in a convection oven preheated to 200°C for about 15 minutes.

paccheri-ripieni-ai-carciofi-senza-glutine-ph-chiara-marando

Filled Paccheri ready to be enjoyed

Version with gluten of Paccheri filled with artichoke cream

Replace gluten-free Paccheri with standard Paccheri, all other ingredients remain unchanged.

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Healthy eating: Romanesco broccoli cream

Cold we do not fear you! When the days start to get shorter and the evening air gets crisper, we warm up with something tasty and healthy, just like a Romanesco broccoli cream.

Velvety, fragrant and delicious, here is this very easy recipe to prepare a creamy vegetable soup.

In addition to its characteristic cauliflower flavour that is generally milder than common cauliflower, the Romanesco broccoli looks like a sculpture of oriental art: its florets are so perfect that they are bewitching, and the bright green colour completes the effect.

Try it with just a drizzle of extra virgin olive oil for seasoning and some croutons for full satisfaction. For other soups, have a look at this lentil recipe.

Romanesco broccoli cream

1.57g carbohydrates per 100g

Ingredients

  • 1 litre of water
  • 650g Romanesco broccoli
  • 165g onions
  • extra virgin olive oil, salt and (optional) curry

Preparation

  1. Put the sliced onion in a pan with oil, then add the broccoli florets and, if you want a spicy flavour, half a tablespoon of curry powder.
  2. Let it season for a few minutes, cover with water and cook for about 30 minutes until the vegetables have softened. Blend everything, adjust salt and serve with a drizzle of oil and some croutons.
Crema di cavolo romanesco

Romanesco broccoli cream

Version with gluten of Romanesco broccoli cream

This recipe is naturally gluten-free, so it needs no adaptation.

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