Tag Archive for: senza frutta a guscio

Cheese and ham bread roll

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A one-course meal that can change depending on the occasion: from a tasty aperitif to a succulent starter or a tasty snack to break the afternoon hunger: Cheese and ham bread roll.

We thought of a recipe that you can use to please all bread lovers.

Here are the details for preparing the recipe!

Cheese and ham bread roll

30.08g carbohydrates per 100g

Ingredients for the dough

  • 250g water
  • 200g gluten-free bread flour mix, brand Farmo Easyglut**
  • 200g gluten-free bread flour mix, brand Pedon**
  • 20g extra virgin olive oil
  • 1 egg
  • 12g brewer’s yeast
  • 8g salt

Ingredients for the filling

  • 200g ricotta cheese
  • 200g diced cooked ham*
  • 130g cow’s milk mozzarella
  • 100g Caciocavallo cheese
  • 2 eggs
  • oil, salt, pepper, rosemary

**Ingredients specific for celiacs

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

Preparation of the Cheese and ham bread roll

  1. Let’s start with the dough! Knead all the ingredients together, form a dough ball and let it rest covered for at least 1 hour.
  2. Meanwhile prepare the filling. Sauté the diced cooked ham in a pan with a few tablespoons of oil and a sprig of rosemary. Mix the ham with the ricotta cheese, chopped mozzarella and grated Caciocavallo cheese. Season with salt and pepper.
  3. Roll out the dough to form a 40x50cm rectangle and let it rest for another 30 minutes.

Sfogliata_caciocavallo_e _cotto_senza_glutine

Spread the filling by forming a rib along the longest side of the rectangle 2cm from the edge and fold it over the filling. Create another rib next to it and continue in this way to obtain a large stuffed cylinder.

Sfogliata_caciocavallo_e_cotto_gluten_free_uno_chef_per_gaia

Put in a baking dish, brush the surface with oil and bake in a static oven preheated to 180°C for 40 minutes.

Foto Lorenzo Moreni

Sfogliata_caciocavallo_e_cotto_senza_glutine

Version with gluten of Cheese and ham bread roll

Replace the gluten-free flour (500g) with an equal amount of flour with gluten and knead with 230g water.

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Tricolour meatloaf

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Today’s dish is a main course that pleases all palates, young and old alike, but it also a great way to get children to eat the much-hated vegetables.

We are talking about a tasty and flavoursome Tricolour meatloaf, which has all the characteristics to become part of your weekly menu at home.

Also try preparing Vegetable and tuna flan to win over your children!

Tricolour meatloaf

5.11g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 170g Scamorza cheese
  • 150g cooked spinach or chard (500g fresh)
  • 90g Speck in slices*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 30g extra virgin olive oil
  • 1 egg
  • salt to taste

**Ingredients specific for celiacs

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

Preparation

  1. Clean the Swiss chard and sauté it in a non-stick pan with a little oil until softened. Then squeeze it slightly, if necessary, to remove excess water before setting it aside.

Polpettone Tricolore_unochefpergaia

  1. Mix the minced meat with the egg and grated Parmesan cheese; add salt to taste. With the help of a rolling pin, roll out the meat on a sheet of baking paper, forming a rectangle. Lay the slices of Speck so that they cover the meat and then proceed with the cheese and Swiss chard.

IMG_5Ricetta Polpettone Tricolore_Unochefpergaia

Polpettoe Tricolore senza glutine

  1. Roll up the rectangle with the help of parchment paper, close the ends, brush the surface with a little oil and dust it with breadcrumbs so that a thin, tasty crust forms once it is cooked.

IMG_5157_Foto Lorenzo Moreni
4. Finally, close the parchment paper like a candy and bake in a preheated oven at 180°C for 30-40 minutes.

IMG_5174_Foto Lorenzo Moreni

IMG_5317_Foto Lorenzo Moreni

Version with gluten of Tricolour meatloaf

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

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The perfect snack: Baked Panzerottini

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Whether it is for a hunger-breaking snack or a snack to take to school, attention to what children and young people eat during the day is very important. Needless to say, good, home-made things are always the best option, so Baked Panzerottini are just a great solution. If you want an idea for a sweet snack, try Mini apple strudels.

Of course, time is generally short and everyday commitments do not allow us to cook as much as we would like.

My recommendation is that you bake Panzerottini in a large amount then freeze them to have them ready whenever you want: the ideal problem solvers.

Baked Panzerottini

31.5g carbohydrates per 100g

Ingredients for the dough

  • 250g gluten free bread flour mix, brand Nutrifree**
  • 210g water
  • 40g wholemeal rice flour*
  • 30g extra virgin olive oil
  •  7g brewer’s yeast
  • 8g salt
  • rice flour for dusting*

Ingredients for stuffing

  • 250g milk
  • 80g cooked ham*
  • 80g Scamorza cheese
  • 25g wholemeal rice flour*
  • 10g butter
  • salt, grated Parmesan cheese and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Knead all the ingredients together, form a dough ball and let it rest covered for at least 1 hour.
  2. Prepare the béchamel sauce by melting the butter in a pan, add the flour, stirring with a whisk so that no lumps form, then add the milk. Put the mixture on the heat until the béchamel forms.
  3. Season with salt and add grated Parmesan cheese to taste. Finally, let the béchamel sauce cool down.

Panzerotti-al-forno-gluten-free

4. Roll out the dough and cut 9cm diameter disks. Place a spoonful of béchamel sauce in the centre, ham pieces and two or three small cubes of Scamorza cheese.

panzerotti-al-forno-senza-glutine

5. Lightly moisten the edge of the filled disc with water and place a second disc on top, pressing the edge down so that it is perfectly sealed.

Ricetta-panzerotti-al-forno.gluten-free

  1. Brush the Panzerotti surface, put them on a baking tin covered with parchment paper and bake in a static oven preheated to 200°C for about 15 minutes, until golden brown.

Ricetta-panzerotti-gluten-free-uno-chef-per-gaia

Version with gluten of Baked Panzerottini

Prepare the dough with wheat flour and adjust the amount of water.

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Ravioli with prawns and cherry tomatoes

On Women’s Day, we thought of offering you an alternative idea to the usual mimosas, a gift for the eyes and the palate: Ravioli with prawns and cherry tomatoes.

Yes, today we want to share a recipe to prepare for the woman you love, but also for a dinner with women friends. In short, for an evening dedicated to the world of women.

Curious?

Very well, then get ready to cook some delicious ravioli with that extra touch: a romantic heart shape.

Ravioli with prawns and cherry tomatoes 

18.48g carbohydrates per 100g

Ingredients for egg pasta

  • 300g gluten free flour mix, brand Petra 3**
  • 5 eggs
  • 10g bitter cocoa*
  • 1 pinch of salt
  • water

Ingredients for the filling

  • 400g boiled and peeled prawns
  • 300g boiled and peeled potatoes
  • 100g Robiola cheese
  • salt and pepper

Ingredients for the dressing

  • 500g cherry tomatoes or diced tomatoes
  • 30g extra virgin olive oil
  • 3 basil leaves
  • salted ricotta cheese, salt, extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation of Ravioli with prawns and cherry tomatoes

  1. On a cutting board, make a well with the flour and crack the eggs in the centre, add oil and salt.
    Start by beating the eggs with a fork and gradually incorporate the flour so that the liquids do not spill out, adding a few tablespoons of water if necessary.
    Continue stirring until the mixture is fairly compact.
  2. Now knead the dough with your hands until it becomes smooth and firm. Cover it with cling film and leave it to rest while you prepare the filling.
  3. Mash the potatoes and mix them with the chopped shrimps, robiola cheese, salt and pepper.
  4. Now assemble the ravioli.
  5. Roll out the dough, cut it with a heart-shaped cutter and place the filling in the centre. Finally, close the ravioli by placing another layer of pasta on top. To seal the two parts, you can help yourself with the tines of a fork.
  6. Put a pot of water on the stove and bring it to the boil. In the meantime, sauté the halved cherry tomatoes and basil leaves in a non-stick pan with a little oil, seasoning with salt.
  7. Cook the ravioli in salted water and, once cooked, drain them, dry them on a towel and serve on a plate with the sautéed cherry tomatoes, a generous grating of salted ricotta and a drizzle of mild extra virgin olive oil.

Ricetta_senza_glutine_ravioli_con_gamberi

Version with gluten of Ravioli with prawns and cherry tomatoes

Replace the 300g gluten-free flour with wheat flour and knead it with 3 whole eggs and a few tablespoons of water, if necessary.

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Original main courses: Ricotta and speck patties

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For our ‘friends ‘ recipes‘ section, we have prepared the recipe suggested by Emanuela, an original main course with a full, enveloping flavour: Ricotta and speck patties.

It is a preparation that can suit the palates of young and old alike, as it combines the pleasure of delicate yet mouth-watering flavours with the enjoyment of fun and quick patties.

Here is how to prepare them.

Ricotta and Speck patties

9.33g carbohydrates per 100g

Ingredients

  • 250g ricotta cheese
  • 40g bacon*
  • 40g breadcrumbs**
  • 30g Parmigiano Reggiano cheese, grated
  • 20g extra virgin olive oil
  • parsley, 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 parsley, put it in a bowl and add the ricotta and chopped speck. Mix everything together, add the Parmesan cheese and 15g of breadcrumbs. Finally, season with salt.
  2. When the dough is ready, form small balls, dip them lightly in oil and then in breadcrumbs. Then place them on a baking tin covered with parchment paper and bake at 180°C in grill mode for 15 minutes.

Polpette_ricotta_e_speck_uno_chef_per_gaia

  1. Once cooked, they can be presented on skewers and served on a layer of mixed greens.

Version with gluten of Ricotta and Speck patties

Replace gluten free breadcrumbs with standard breadcrumbs.

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Meatballs with tomato sauce for happy families

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They are the food that everyone likes, young and old, but they are also the ideal solution for making an appetising main course that is easy to prepare and convenient to store: Meatballs with tomato sauce.

Meatballs are a must in the kitchen that can be prepared according to tradition, or by combining new ingredients.

Today’s recipe means authenticity: these meatballs are perfect for dipping bread in the sauce when the meatballs are over. Try also Turkey meatballs with Porcini mushrooms.

Meatballs with tomato sauce

4.89g carbohydrates per 100g

Ingredients

  • 600g lean minced beef
  • 300g tomato sauce
  • 50g Parmigiano Reggiano cheese, grated
  • 30g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g wholemeal rice flour*
  • 1 egg
  • 1 clove garlic
  • salt

**Ingredients specific for celiacs

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

Preparation

  1. Roll up your sleeves… let’s get started! Mix the minced meat with egg, breadcrumbs and grated Parmesan, and season with salt. When the mixture is ready, form into balls about 3cm in diameter, flour them lightly and place them in a non-stick pan with a drizzle of extra virgin olive oil.
  2. Brown them, then add the tomato sauce and the whole clove of garlic, previously peeled. Then season with salt, cover with a lid and leave to cook for at least 1 hour, stirring occasionally.
La cottura delle polpette al sugo

Cooking meatballs with sauce

3. Serve the meatballs piping hot with their sauce.

Le polpette al sugo pronte per essere gustate

Meatballs with sauce ready to be enjoyed

Version with gluten of Meatballs with tomato sauce

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

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Valentine’s day’s recipes: Lovers’ Sacher cake

Valentine’s Day is arriving to celebrate the feeling of love, to be together and exchange sweet thoughts. And what gift could be more appreciated than a delicious Lovers’ Sacher cake, decorated with fresh raspberries?

The perfect ingredients are all there: irresistible dark chocolate, delicate apricot jam and the intense flavour of raspberries to top it.

The shape chosen, needless to say, is the heart shape.

Try our recipe and give it to someone you love! And if you want more ideas for Valentine’s Day, have a look at these Chocolate sweets with candied violets.

Lovers’ Sacher cake

39.85g carbohydrates per 100g

Ingredients for the cake

  • 150g gluten free flour mix for bread, brand BiAglut**
  • 150g sugar free dark chocolate*
  • 150g butter
  • 150g sugar
  • 5 eggs
  • a bit of vanilla from the pod
  • a pinch of salt

Ingredients for filling and coating

  • 250g raspberry jam without added sugar*
  • 120g apricot jam*
  • 150g sugar free dark chocolate*
  • 50g fresh raspberries
  • 50g fresh cream
  • 30g water

**Ingredients specific for celiacs

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

Preparation

  1. Melt chocolate and butter in a bain-marie, or in the microwave, stirring so that the two ingredients are perfectly incorporated. Then let the mixture cool.
    Separate the yolks from the egg whites and whip the latter until stiff, adding a pinch of salt; then set them aside. Add sugar to the chocolate mixture and then one egg yolk at a time, stirring with a whisk. Add the sifted flour and vanilla, continuing to mix so that no lumps form.
    Finally, incorporate the beaten egg whites.
  2. Pour the mixture into a heart-shaped cake tin, corresponding to a baking tin about 24cm in diameter, lined with wet and squeezed baking paper so that it adheres well to the walls of the tin; gently beat the tin on a surface to let any air bubbles out and bake in a static oven preheated to 180°C for 35 minutes. Once the necessary time has elapsed, remove the cake from the oven and allow it to cool.
La base della Sacher

Sacher base

  1. Cut the cake in half horizontally. Spread 250g of raspberry jam on the lower half, then cover it with the top half. Pour the apricot jam into a thick-bottomed saucepan together with a little water; put it on the heat and let it melt slightly, then strain it through a fairly thick sieve to obtain a kind of thick, smooth juice.
  2. Use this jam to generously moisten the surface and sides of the chocolate cake.
La copertura con il cioccolato

Chocolate coating

  1. Prepare the chocolate coating by melting the chocolate and cream in a small saucepan over very low heat or in the microwave. Stir well to obtain a smooth and even cream and cover the cake with the help of a smooth-bladed knife.
La decorazione con i lamponi

Decorating with raspberries

  1. Place fresh raspberries around the perimeter of the heart to define it.
La Sacher pronta per essere gustata

Sacher ready to be enjoyed

Version with gluten of Lovers’ Sacher cake

Replace the 150g of gluten-free flour with an equal amount of wheat flour.

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Tasty main courses: Pork in Parmesan crust with stuffed potato pie

Today we want to offer you a recipe for a complete, extremely tasty and impressive main course: Pork in a Parmesan crust accompanied by a soft-hearted potato pie.

A dish that combines the strong flavour of pork encased in a crispy crust of Parmesan cheese and breadcrumbs, served with a different accompaniment: classic potatoes are transformed into a pie that hides a heart of stringy cheese.

In short, a preparation to show off at a dinner party or to surprise your friends with something enjoyable.

Well, let’s get started!!!

Pork in Parmesan crust with stuffed potato pie

Pork in Parmesan crust 3.79g carbohydrates per 100g
Soft-hearted potatoes 13.1g carbohydrates  per 100g

Ingredients for 4 servings

  • 600g boneless pork loin
  • 600g yellow potatoes
  • 120g Parmigiano Reggiano cheese, grated
  • 2 eggs (1 whole + 1 egg white)
  • 40g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g butter
  • Taleggio cheese, salt, pepper and nutmeg

To taste: fondue with 100g cream and 50g grated Parmesan cheese

**Ingredients specific for celiacs

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

Preparation

  1. Mix breadcrumbs and Parmesan cheese and set aside.
  2. Brown the loin on all sides with a little oil in a frying pan. As soon as it is ready, season with salt and pepper and bake in the oven at 190° for about 15 minutes, so that the middle part of the meat remains rare.

Uno_Chef_per_Gaia_Maiale in crosta

  1. Then let it cool and dip it first in the egg white and then in the Parmesan breadcrumbs. Repeat the operation twice, so that the crust becomes even crispier. Then lay the loin on a sheet of baking paper and bake at 200°C for 20-25 minutes until golden brown.

Uno_Chef_per_Gaia_Maiale in crosta di Parmigiano

  1. And now the potato pies! Boil the potatoes, mash them and season with a pinch of salt, pepper, nutmeg and butter. Put the resulting mash in buttered mini cocottes and put a piece of Taleggio cheese in the centre. Bake in the oven at 200° for 10 minutes.

Uno_Chef_per_Gaia_Tortini di patate ripieni

  1. If you want to prepare a sauce for serving, put the cream on the stove with the grated Parmesan cheese and let it reduce slightly.

Uno_Chef_per_Gaia_Maiale_in_crosta

Serve the sliced pork and accompany it with the potato pie and fondue.

Uno_Chef_per_Gaia_Maiale-in_crosta_di_Parmigiano

Version with gluten of Pork in Parmesan crust with stuffed potato pie

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

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Gnocchetti di ricotta al radicchio: facili e saporiti

Winter offers us some wonderful products, and Radicchio is certainly one of these delicacies whose secrets you can discover in this article dedicated to the “Winter Flower” and this recipe to prepare Ricotta dumplings with radicchio.

At the same time, cold days bring with them a desire for full-bodied, rich-tasting recipes, a solution to combat the cold and pamper the palate. For this reason, we like first courses that combine balanced ingredients with an enveloping flavour. So, here are our Ricotta dumplings with radicchio.

Served piping hot and creamy, they are irresistible!

Ricotta dumplings with radicchio

16.4g carbohydrates per 100g plain ricotta dumplings

Ingredients

  • 300g cow’s milk Ricotta cheese
  • 200g Taleggio cheese
  • 100g Parmigiano Reggiano cheese, grated
  • 100g gluten-free multi-purpose flour, brand Schär**
  • 1 egg
  • 1 Radicchio from Treviso
  • salt and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Start preparing the dumplings: mix Ricotta cheese, Parmesan cheese, flour and egg, adding salt to taste. Shape into a dough ball and put it to rest in the refrigerator for about 15 minutes. Once ready, create cylindrical strips and cut them into chunks, they will be your dumplings.

Uno_Chef_per_Gaia_gnocchi di ricotta al radicchio e taleggio

  1. In the meantime, put a few tablespoons of extra virgin olive oil in a non-stick frying pan and sauté the chopped Treviso radicchio. Once soft, add the Taleggio cheese and turn off the heat.

ricette senza glutine_Uno_Chef_per_Gaia

  1. Cook the dumplings in boiling salted water for a few minutes. As soon as they rise to the surface, remove them with a slotted spoon and put them in the pan with Radicchio and Taleggio cheese.

IMG_2398Foto Lorenzo Moreni_Uno_Chef_per_Gaia_2016

  1. Stir gently over medium heat so that the cheese melts and all the flavours blend together.

Uno_Chef_per_Gaia_gnocchetti di ricotta al radicchio

Version with gluten of Ricotta dumplings with radicchio

Replace the gluten free flour with 120g wheat flour.

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Creative first courses: Three-colour crêpe rolls

One eats first of all with the eyes, which is why dishes must not only be good but also harmonious and colourful: the cheerfulness they convey starts with the sight and then leaves room for the taste and that is what happens with the Three-colour crêpe rolls.

It is a sensory journey through aromas, scents and nuances.

That’s why the first course we propose here marries this theory to perfection, a perfect mix of flavour, authenticity and energy. Needless to say… strictly gluten-free.

Bring your imagination to the table then with our recipe for Three-colour crêpe rolls. If you like crêpes, also try Quinoa crêpes with broccoli.

Three-colour crêpe rolls

9.7g carbohydrates per 100 g

Ingredients for crêpes

  • 500g milk
  • 230g gluten-free multi-purpose flour**
  • 50g cooked and mashed red beet
  • 50g cooked and blended spinach (creamed spinach)
  • 6 eggs
  • 8g salt
  • extra virgin olive oil

Ingredients for the filling

  • 500g cabbage
  • 300g milk
  • 200g Bitto or Casera cheese (semi-hard cheese)
  • 30g wholemeal rice flour°
  • 10g butter
  • salt

To serve as desired: cream and parmesan fondue, creamed spinach

**Ingredients specific for celiacs

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

Preparation

  1. In a bowl or a food processor, blend all the ingredients for the crêpes except the beet and spinach cream. Once the batter is ready, divide it into three equal parts: one part should remain its natural colour, the other two should be completed with the creamed spinach and red beet respectively.
    In case they still contain pieces of vegetables, blend each mixture using an immersion blender.
  2. Lightly grease a frying pan about 15cm in diameter and pour in enough mixture to cover the bottom. Cook the crêpes on both sides until lightly browned.
  3. And now the filling! Cut cabbage or Savoy cabbage into strips and cook in a wok or non-stick pan with a little extra virgin olive oil and, if necessary, a bit of water. Finally, season with salt.
    In another pan, prepare the béchamel sauce with 10g butter, 30g rice flour, 300g milk and salt to taste.
Rotolini di crepes colorati

The coloured crêpe rolls

  1. Roll the crêpes, distribute the vegetables evenly on top and cover them with two tablespoons of béchamel sauce; finally, finish by adding the diced Bitto or Casera cheese; roll the crêpes and place them on a baking tin covered with parchment paper. Heat in the oven at 160°C until the cheese has melted.

Just one more step.

I rotolini di crepes colorati pronti per essere mangiati

The colourful crêpe rolls ready to be eaten

  1. Cut the crêpe rolls obliquely to obtain 3 small cylinders; spread a layer of fondue on the bottom of each plate and lay 1 cylinder per colour on top.

Serve piping hot.

Version with gluten of Three-colour crêpe rolls

Replace the 230g gluten free flour with 250g wheat flour to make the crepes; no other adaptation is needed.

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