Tag Archive for: senza frutta a guscio

Pumpkin spoon-shaped gnocchi

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Autumn in the kitchen means pumpkin and pumpkin means Pumpkin spoon-shaped gnocchi! Pumpkin is an ingredient with innumerable properties, a delicate taste that goes well with even daring combinations, but above all with many uses.

And we love it. We like it for its bright colour that brings vitality to dishes, for its full-bodied flesh that lends itself to making any recipe interesting and tasty, for its transformation into sweet or savoury preparations following your creativity.

Today we want to pay tribute to this gift of nature with a very simple yet impressive recipe.

Ready to find out? Pumpkin spoon-shaped gnocchi

Pumpkin spoon-shaped gnocchi

14.5g carbohydrates per 100g

Ingredients for 6 servings

  • 1 kg cooked pumpkin (corresponding to approx. 1 pumpkin of the Delica variety, green skin and orange flesh)
  • 160g Parmigiano Reggiano cheese, grated
  • 140g gluten-free pasta flour mix, brand Petra 3**
  • 2 eggs
  • salt, pepper and nutmeg
  • butter, sage and Parmesan cheese for seasoning

** Ingredients specific for celiacs

Preparation

  1. Cook the pumpkin in pieces in a static oven preheated to 200°C for 20 minutes or in a thick-bottomed pan, adding a bit of water until soft and well-dried.
  2. Mash the pumpkin in a potato masher or blend it in a food processor.
  3. Mix the mashed pumpkin with grated Parmesan cheese, eggs and flour; season with salt, pepper and nutmeg.
  4. Once the mixture is ready, put a pot of water on the stove, bring it to the boil, salt it and then throw in a few teaspoons of pumpkin mixture the size of a walnut at a time. Watch also the video of how to prepare Pumpkin spoon-shaped gnocchi.
gnocchi-di-zucca-senza-glutine-ph-chiara-marando

Cooking pumpkin spoon-shaped gnocchi

  1. When the gnocchi have risen to the surface, let them boil for 1 minute, then drain with a slotted spoon.
  2. Finally, dress them with melted butter, sage and grated Parmesan cheese.

gnocchi-di-zucca-senza-glutine-ph-chiara-marando

How to dress pumpkin gnocchi

Gnocchi di zucca al cucchiaio

The pumpkin gnocchi ready to be enjoyed

Version with gluten of Pumpkin spoon-shaped gnocchi

Replace the Petra 3 flour with 100g of wheat flour and 40g corn or potato starch.

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Leek and Camembert flour dumplings

Today we woke up with the idea of cooking something special for dinner, a tasty dish capable of giving much, much satisfaction to the palate. We had in mind a full-bodied preparation, rich in ingredients and with a strong flavour… in short, a sort of end-of-day prize: the Leek and Camembert flour dumplings were our answer.

Besides being served as a first course, Leek and Camembert flour dumplings can be used as a main course because of their richness, but if you want to opt for a less fatty version, replace the Camembert with lots of seasonal vegetables!

Leek and Camembert flour dumplings

14.98g carbohydrates per 100g

Ingredients for 4 servings

  • 370g milk
  • 200g Camembert cheese
  • 100g leek
  • 90g potato starch*
  • 80g butter
  • 60g wholemeal rice flour*
  • 40g grated Parmesan cheese plus a pinch to dust the surface
  • 20g breadcrumbs**
  • 4 eggs
  • nutmeg, 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. Chop the leek very finely and sweat it in a non-stick pan with a little oil; season with salt and set aside. Then place the Camembert, without the white rind, in a small pan with 100g of milk over very low heat so that the cheese melts. Now add the sweated leek.
  2. Put 270g milk in a saucepan with butter, a grinding of nutmeg and a pinch of salt. Bring to the boil, remove from the heat and add starch and rice flour together, stirring well so that no lumps form. Let cool, then add the grated cheese and one egg at a time while continuing to mix. Transfer the mixture into a pastry bag with a round tip, approximately 1.5-2 cm in diameter.
  3. Place a pot of water on the stove, bring it to the boil and add salt. With a pastry bag, drop small cylinders 2-3 cm long with the help of a knife (although the dough is very soft, so the knife is only needed to interrupt the flow of mixture) into boiling water and when they rise to the surface, let them cook 1-2 minutes, then remove with a slotted spoon.
  4. Place the dumplings in an oven dish, pour the cheese cream and leeks over them, stir lightly if necessary, sprinkle with Parmesan cheese and breadcrumbs and gratinate in a convection oven preheated to 200°C for about 15 minutes.
I parigini porro e camoscio pronti per essere gustati

The leek and Camembert flour dumplings ready to be enjoyed

Version with gluten of Leek and Camembert flour dumplings

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

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Gluten-free summer: Legumotti with vegetables

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Finding a product that is perfect for both the needs of diabetes and celiac disease is a rather rare occurrence, so discovering Barilla Legumotti on supermarket shelves was more than a surprise: it was a real joy and I decided to cook Legumotti with vegetables.

In fact, the label of Legumotti with red lentils, chickpeas and peas shows only these three ingredients in the quantities of 60%, 20% and 20% respectively. The total carbohydrate value of Legumotti is 48.3g per 100g of dry product, which is then half as much once cooked, as they double their weight by absorbing some of the cooking water. By adding the vegetables, we then provide lots of fibre which will slow down the absorption of the complex carbohydrates from the pulses… and this is what made our day with perfect blood glucose levels!

But all with a truly unexpected treat for the palate: my children expressly asked us to unleash our creativity to bring this ‘mini-pasta‘ (which reminds us so much of the Sardinian fregola that we love, but have never found in a good gluten free version) to the table at least once a week.

I’d say we really like this challenge, since with the kids on summer holiday the need to prepare a midday meal as well needs an extra effort of organisation and imagination!

Legumotti with vegetables

14.94g carbohydrates per 100g

Ingredients

  • 350g courgettes
  • 300g Barilla Legumotti*
  • 200g carrots
  • 100g semi-hard cheese
  • 90g cherry tomatoes
  • 60g pitted black olives
  • 50g onions
  • 1 clove garlic
  • basil, 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. Chop the onion finely and sauté it with the garlic clove over high heat in a wok or non-stick pan with a little extra virgin olive oil, stirring constantly. In the meantime, cut the carrots into rather small cubes and the courgettes into slightly larger cubes (so that the cooking time is the same, as the carrot generally takes a little longer) and add them to the onion.
  2. Always keep the heat fairly high and stir occasionally so that the vegetables cook quickly without burning. Once ready (they should remain crispy), season with salt, remove the garlic and set aside.
  3. Cook the Legumotti in salted water, drain them and stop cooking by running them under cold water for a few seconds.
  4. Pour the Legumotti into a bowl, add the sautéed vegetables, quartered cherry tomatoes, pitted olives, diced cheese and season with a drizzle of extra virgin olive oil, chopped basil to taste and a pinch of salt if required.
  5. Serve the Legumotti warm or cold.

legumotti-alle-verdure-barilla

Version with gluten of Legumotti with vegetables

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

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Braid with ricotta cheese, apricots and chocolate chips

Today we are going to bake mixing good and tasty ingredients to prepare an equally tasty dessert: Braid with ricotta cheese, apricots and chocolate chips.
A creamy, fresh and delicate filling enclosed in a soft and fragrant short pastry. A mix of flavours that make this dessert a real temptation for every moment of the day. Want another breakfast idea? Try these Rice and buckwheat biscuits.

Braid with ricotta cheese, apricots and chocolate chips

41.84g carbohydrates per 100g

Ingredients for the shortcrust pastry

  • 300g flour mix for bread, brand BiAglut**
  • 150g butter
  • 100g wholemeal rice flour*
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of vanilla pod

Ingredients for the filling

  • 400g mixed ricotta
  • 80g dried apricots
  • 20g chocolate chips*
  • 3g powdered sweetener* or a few drops of liquid sweetener*

**Ingredients specific for celiacs

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

Preparation

  1. Knead all the ingredients for the shortcrust pastry until you obtain a firm, smooth ball. Cover the dough with cling film, then let it rest in the refrigerator for the time needed to prepare the filling.
  2. Mix the ricotta until it is perfectly creamy and lump-free; add the sweetener (or sugar to taste), chopped apricots and chocolate chips, then mix well.
La preparazione della treccia di ricotta, albicocche e gocce di cioccolato

Preparing the braid with ricotta cheese, apricots and chocolate chips

  1. Roll out the shortcrust pastry to form 3 rectangles measuring approximately 25×20 cm. In the centre of the rectangle, parallel to the long side, form a cylinder of ricotta filling. On both sides of the filling, cut the pastry as if forming a fringe. Starting from one end, fold the first two strips of shortcrust pastry, crossing them over each other in a braid-like manner; continue until complete.
La treccia di ricotta, albicocche e gocce di cioccolato prima di essere infornata

Braid before baking

  1. Place the 3 plaits on a baking tin covered with parchment paper and bake them in a static oven preheated to 180°C for about 20 minutes.
La treccia di ricotta, albicocche e gocce di cioccolato pronta per essere gustata

Braid ready to be enjoyed

Version with gluten of Braid with ricotta cheese, apricots and chocolate chips

Replace the BiAglut flour with an equal amount of wheat flour. No other adaptation is needed.

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Vegetable and tuna flan

Enticing, tasty and rich in nutrients because it combines the delicious flavour of tuna with the wholesomeness of vegetables and the protein of Parmesan cheese.
What about today’s recipe? A Vegetable and tuna flan can become a pleasant main course, or a one-course meal dish if you want a light but tasty meal.

Certainly, this flan is a way to make even the most stubborn children eat vegetables, thus a solution to ‘train’ their taste towards vegetable dishes in which vegetables are even more prominent, as in the Three-coloured flan.

Want some advice? You can easily make double the amount because I am sure your family will not complain eating the dish a second time!

 

Vegetable and tuna flan

4.28g carbohydrates per 100g

Ingredients

  • 400g aubergine
  • 400g courgettes
  • 200g tuna in oil, drained
  • 60g Parmigiano Reggiano cheese, grated
  • 40g breadcrumbs**
  • 2 eggs
  • 20g milk
  • extra virgin olive oil, parsley, basil, salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Wash, dry and clean aubergines and courgettes. Using a mandoline, slice the vegetables to a thickness of 2-3mm and cook them sprinkling them with a pinch of salt in a hot non-stick pan until they are soft.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

  1. Put the eggs in a bowl and beat them lightly with milk and a pinch of salt. Add chopped tuna, grated cheese, chopped parsley and basil and 10 grams of oil.
  2. Lightly grease a rectangular mould (approx. 24x12cm), form a layer of aubergines, cover with the tuna mixture and then a layer of courgettes. Continue until all ingredients are used up.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

  1. Sprinkle the surface with breadcrumbs, drizzle with a little oil and bake in a convection oven preheated to 180°C for 30 minutes.
    Serve warm or cold to taste.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Vegetable and tuna flan

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Easter pie

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Easter is getting close, so here is a great traditional classic your family lunch: Easter pie.
Let’s say that it is also the perfect solution to get children to eat vegetables without boring them. Our version does not include egg in the filling as a blending ingredient, as it is used hard boiled to be seen when slices are cut.

Easter pie

19.37g carbohydrates per 100g

Ingredients

  • 510 g brisée pastry** (corresponding to almost 2 rolls of ready made gluten free Buitoni Brisée Pastry)
  • 500g mixed leafy greens
  • 310g ricotta cheese
  • 150g baby spinach
  • 130g string beans
  • 100g Parmigiano Reggiano cheese, grated
  • 30g pine nuts
  • 20g extra virgin olive oil
  • 4 hard boiled eggs
  • salt and egg for brushing

**Ingredients specific for celiacs

Preparation

  1. Blanch the greens and spinach in two non-stick frying pans with a little oil and just the water remaining after washing the vegetables. Allow the water to evaporate well or remove it before chopping the vegetables.
  2. Boil the string beans in salted water, drain and cut into pieces.
    Place chopped greens and spinach in a bowl, add the string beans, ricotta cheese, Parmesan cheese and pine nuts; finally, season with salt.
  3. Roll out a thin disc of dough on a sheet of parchment paper to cover a 24cm diameter tin, leaving a few centimetres of dough around the edge. Pour in some of the filling and place the 4 peeled hard-boiled eggs in the shape of an X, staying 3-4 cm from the centre (think about how the slices will be cut so that the whole egg can be seen), cover with the remaining filling and try to lightly level everything out; then cover with a second disc then, with the help of a fork, fold the edges, seal them and pierce the surface.
  4. Brush with a little beaten egg.
    Bake the Easter pie in a static oven preheated to 200°C for about 20 minutes until the surface is golden brown.

torta-pasqualina-gluten-free-uno-chef-per-gaia

Version with gluten of Easter pie

Replace gluten-free brisée with standard brisée.

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Recipes from the world: Cantonese rice

Today we want to try a speciality of Asian cuisine, a light but tasty dish that combines rice with vegetables, fish and spices.
In short, an irresistible one-course meal: Cantonese rice.

If you like oriental flavours, how about a curry preparation? We love Couscous with prawn and courgette curry!

Here’s the shopping list!

Cantonese Rice

20.48g carbohydrates per 100g

Ingredients

  • 300g long-grain rice
  • 150g shelled prawns
  • 150g yellow pepper
  • 150g red pepper
  • 100g peas
  • 50g spring onion
  • 50g soy sprouts
  • 2 eggs
  • 1 piece of fresh ginger
  • 2 tablespoons of soy sauce
  • extra virgin olive oil

Preparation

  1. Cook the rice in plenty of salted water, drain and set aside.
  2. Chop the spring onions and sauté them in the wok with a few tablespoons of oil together with the diced pepper and soy sprouts.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Add the peas and chopped ginger after 5 minutes. Let the vegetables cook for about 10 minutes, then add the shrimps and let them warm up well. Remove the mixture from the wok and keep it warm.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Whisk two eggs in a bowl, put 2 tablespoons of oil in a hot wok and add the eggs by scrambling them with two chopsticks (the kind used in Chinese restaurants).

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Once the egg is finally done, add it to the rice and vegetables, top with 2 tablespoons of soy sauce and serve piping hot.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Cantonese rice

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

 

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After-eight egg pasta triangles

Sweet and savoury together, but also mint and chocolate coming together, our recipe today is a mix of flavours and contrasts: After-eight egg pasta triangles.
A pleasant pasta enclosing a soft filling with an intense flavour. In short, an appetising first course to surprise with something new and unexpected.

If you love fresh pasta, also try Sardinian Culurgiones a work of art of workmanship and taste!

 

After-eight egg pasta triangles

29.48g carbohydrates per 100g

Ingredients for the egg pasta for 8 persons

  • 500g fresh pasta flour mix, brand Molino Dallagiovanna**
  • 5 eggs
  • 15g bitter cocoa powder*
  • 40g water
  • 20g extra virgin olive oil
  • 3g salt

Ingredients for stuffing

  • 400g boiled and mashed potatoes 300g freshly grated sweet Pecorino cheese
  • 30g grated medium-aged Pecorino cheese
  • 30g extra virgin olive oil
  • 10g chopped mint
  • 1 clove of garlic, finely chopped
  • milk and salt as needed

** Ingredients specific for celiacs

Preparation

  1. Prepare the dough by mixing flour, eggs, cocoa, water, oil and salt by hand or in a planetary mixer. In no time, you will obtain a smooth and elastic dough. Wrap it in cling film and let it rest.
  2. Meanwhile, prepare the filling.
    Put the grated cheese and the mashed potatoes in a bowl and mix well until an even mixture is obtained. Heat the olive oil in a small pan and as soon as it is hot, add the chopped garlic and stir; turn off the heat and add the chopped mint. Let it rest for a minute, then pour the aromatic oil over the potato and Pecorino mixture. Mix well, add salt to taste and, if the mixture is too thick, soften it with a few tablespoons of warm milk.
  3. Now, take the dough and roll it out with a pastry cutter to the penultimate or third last hole; with a toothed cutter, cut 8cm squares.
    Using a teaspoon, or your hands, place the filling in the centre of the square, then close forming a triangle and pinching the edges together to seal the ravioli tightly.
    Bring the water to the boil, salt it lightly and gently toss in the triangles. After a few minutes, drain them and dress them with melted butter together with a few mint leaves and grated Parmesan or Pecorino cheese.

Triangoli-di-sfoglia-after-eight-ph-chiara-marando

Version with gluten of After-eight egg pasta triangles

Replace gluten-free flour with wheat flour and reduce the amount of water used to 15g.

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Pumpkin and lentil soup with paprika

Dense, creamy and delicious! Definitely Pumpkin and lentil soup with paprika is a tasty way to get children to eat vegetables and pulses.

The sweetness of pumpkin, combined with the unmistakable flavour of lentils, makes this soup perfect also for children, while if you want to give a twist to sweetness, paprika or, why not, chilli pepper, will be the ideal solution.

A light, balanced and tasty meal!

Do you love soups and creams? Try my Cabbage, potato and shallot soup.

Pumpkin and lentil soup with paprika

3.75g carbohydrates per 100g

Ingredients

  • 1.3 litres of water
  • 700g pumpkin
  • 375g onions
  • 50g lentils
  • 1 clove garlic
  • 2 bay leaves
  • 1 tsp sweet paprika
  • ½ tsp turmeric (optional)
  • 1 pinch of chilli pepper
  • extra virgin olive oil, salt and pepper to taste

Preparation

  1. Cut the pumpkin and onion into small pieces, season with oil, salt and pepper and place in a baking dish covered with parchment paper; bake at 200°C for 20 minutes and set aside.
    Put water on the stove with garlic, bay leaf and lentils; cook for about ten minutes. Now add the baked pumpkin and onion, keeping a few pieces aside to decorate the dishes.
  2. Finish cooking the lentils and vegetables, remove the garlic and bay leaf, then blend and season with spices, salt and pepper. Finally, add the vegetable pieces left whole.
  3. Serve with a drizzle of oil and croutons to taste.

vellutata-di-zucca-e-lenticchie-alla-paprika-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Pumpkin and lentil soup with paprika

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

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Aperitif time: Guacamole Salsa

Aperitif is more and more an Italian ritual, a way to enjoy some food with a good drink with family and friends. So, even early in the week, we may be thinking about the Friday night aperitif and, this time, we have decided it will be homemade.
So we share with you a recipe for an appetising salsa to enjoy with crispy nachos: Guacamole Salsa. You can also accompany it with Teff crackers.

Do you like the idea? We are already anticipating it.

Guacamole Salsa

1.86g carbohydrates per 100g

Ingredients

  • 200g avocado (the pulp of 1 avocado)
  • 30g lime or lemon juice
  • 10g onion or spring onion
  • 3g salt
  • 2g coriander or parsley
  • 1-2 g finely chopped garlic
  • pepper, chilli and chopped tomato to taste

Preparation of Guacamole Salsa

  1. Place the avocado pulp in a blender, add the lime or lemon juice and blend well. Then add all the other ingredients chopped very finely.
  2. Season with salt, pepper and chilli and, if you want, add a chopped tomato.
    Serve the guacamole salsa with nachos or use it to stuff tortillas together with tasty Chilli con carne.

salsa-guacamole-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Guacamola Salsa

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

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