Tag Archive for: senza glutine

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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Mediterranean Risotto

Behind the scenes of my Mediterranean Risotto: towards the final of the Rice Food Blogger Contest

When you have an unforgettable experience, you are afraid to try to repeat it for fear that it will disappoint you and spoil the fairytale atmosphere of your memories. With the ‘Chef Giuseppina Carboni’ Rice Food Blogger Contest this was not the case: the second experience not only did not disappoint expectations, but even gave us surprises and emotions that were totally unexpected: let’s discover the behind the scenes of my Mediterranean Risotto.

The day of the final

There were 12 of us, the semi-finalists of the contest, at the Chef Academy in Terni to challenge each other to the sound of risottos created from a mystery box designed by chef and jury member Roberta Massoli of the La Pergola Restaurant in Magliano Sabina.
My mystery box contained strawberries, goat cheese, pine nuts, Parmesan cheese and Maremma rice.

The result: my Sweet Thoughts Risotto, cooked with strawberries, creamed with a goat’s cheese cream and served with a parmesan and pine nut crumble that I loved. Actually, the jury, composed of Chef Academy director Ronny Albucci, Chef Roberta Massoli, Chef Matteo Barbarossa, the winner of the last edition of the Contest, Cristiana Curri, and the event organiser Luca Puzzuoli , also liked it, and in addition to choosing me among the 5 finalists, they declared my risotto the best of the semifinal!

And do you know what was at stake? A real chef’s jacket from the prestigious host cooking school, the first one I have ever worn.

Foto vittoria semifinale

Furthermore, the products of the initiative’s sponsors have been gracing our table for several days: Maremma rice, Parmigiano Reggiano, Flagella tomatoes, Verrigni pasta and Infinito extra virgin olive oil.

A great surprise of this edition was the lunch organised at the Italyheart oil mill in Fornole di Amelia: a masterpiece from start to finish! In addition to a divine lunch, where my children for the first time tasted wild boar meat and pigeon with anchovy paste, there was a very interesting mini-lesson by Angela Canale – agronomist, panel head, olive oil expert – on Italian extra virgin olive oil and a tasting dedicated to the Infinito oil produced by the oil mill that welcomed us.

Many products for one risotto: my Mediterranean Risotto

Waiting for the highly anticipated final on 21 July in which I will see the other finalists, Bianca and Marta, Angela, Alessia and Sara, I couldn’t help but create a risotto with the extraordinary products that the organisers and sponsors have given us… I must admit that if the mystery box of the final contained these ingredients, few palates would be able to resist!

Enjoy this risotto!

Mediterranean Risotto

21.6g carbohydrates per 100g

Ingredients

  • approx. 2 litres of previously prepared vegetable stock
  • 360g Carnaroli rice
  • 300g Flagella tomato sauce
  • 85g cow’s milk mozzarella
  • 65g Stracchino cheese or another cream cheese
  • 60g Parmigiano Reggiano cheese, grated
  • 60g extra virgin olive oil
  • 30g carrots
  • 30g leek
  • 30g water
  • 15g celery
  • salt, oregano, basil and Infinito extra virgin olive oil to garnish

Preparation

  1. First prepare the tomato cream. Put about 20g of Infinito extra virgin olive oil in a saucepan with the chopped leek, carrot and celery. Let the vegetables soften and brown, then add the Flagella tomato sauce, a pinch of salt and a ladle of stock; let it cook for about 15 minutes and whisk to obtain a homogeneous sauce, finally set aside.
  2. Prepare the cream cheese with mozzarella, stracchino cheese and 30g water; whisk for a few seconds until smooth and allow to rest at room temperature.
    Start preparing the rice. Put a little oil in a pan and toast the rice on a high heat (it took me 3 minutes to get the grains nice and transparent with a white kernel in the centre). Start adding the boiling stock. Continue stirring and only add stock when the rice has absorbed almost all the liquid. After about 5 minutes, add the tomato sauce and continue to cook the risotto.
  3. Turn off the heat, leaving the rice still al dente, and start stirring in about 40g of extra virgin olive oil so that the starch is released and forms a nice creamy texture; then add the grated Parmesan cheese and continue stirring until it is completely incorporated. Let the risotto rest for at least 1 minute covered with a dish towel.
  4. Serve by placing a spoonful of mozzarella cream at room temperature in the centre of the plate; pour a few drops of extra virgin olive oil over the cream, place a basil leaf on top and sprinkle with a pinch of oregano.
  5. Serve and dream of summer in one of our beautiful Mediterranean countries!
risotto-mediterraneo-senza-glutine

Mediterranean Risotto

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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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Rice cabbage rolls au gratin

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Cabbage and Savoy cabbage have been with us all winter and have given us an incredible variety of preparations. One of our favourite recipes is Rice cabbage rolls au gratin and it is for several reasons.

First, we like the name in Italian, “Valigini” meaning small suitcases, trolleys, because a small suitcase always contains something we take with us on a trip and maybe even a gift from a faraway place when we return… it gives us a foretaste of surprise. Then, we like it because it is an explosion of colours in a season that is not very lively.

Moreover, it is a delicacy that can be easily served as a one-course meal, both for its satiating power and for its nutritional composition: carbohydrates, vitamins and proteins. And finally, for the delicate but, at the same time, full and rich flavour of those surprises kept in our little suitcases: the sweetness of the raisins enhanced by the unmistakable savouriness of the pecorino cheese, the crunchiness of the cashews and the tenderness of the soft green cabbage that envelops them.

In short, a preparation that makes adults happy and makes kids forget that they are eating the often ‘hated’ vegetables.

Rice cabbage rolls au gratin

13.74g carbohydrates per 100g

Ingredients for 4 servings

  • 800g cabbage cooking water
  • 370g green cabbage (the 6 largest outer leaves)
  • 150g purple cabbage
  • 200g Carnaroli rice
  • 50g Parmigiano Reggiano cheese, grated
  • 50g raisins
  • 40g red wine
  • 30g cashews or Brazil nuts
  • 30g Pecorino cheese, grated
  • 25g extra virgin olive oil
  • 25g spring onion
  • 10g butter
  • salt and pepper

Preparation

  1. Take 6 large leaves of green cabbage. Wash them and blanch them in boiling salted water for a few minutes; drain and throw them in cold water. Wait a few moments, drain them well on paper towels and keep the hot cooking water as vegetable stock.
  2. Put a little oil in a pan, soften the thinly chopped spring onion, then add the thinly sliced purple cabbage in small pieces; after lightly browning, add a drop of water and cook the cabbage almost through, allowing the liquid to evaporate.
La preparazione del riso

Rice preparation

  1. Throw the rice in the pan with the cabbage and toast it well. Pour red wine and allow to evaporate, when the smell of alcohol has disappeared, start stirring the rice using the cooking water from the outer leaves. Add the soaked raisins and lightly chopped cashews and continue to roll the rice.
Il riso pronto per la mantecatura

The rice ready for the stir-frying

  1. When the rice is almost cooked, but still rather al dente, cream it with butter and Parmesan cheese; let it cool and spread it out on a rather large plate so that the rice does not brown: in this way, the risotto should be cooked to perfection after gratin.
  2. Take the blanched leaves and cut them in half, removing the harder, thicker central rib. Place a heaped spoonful of risotto on each half and roll the cabbage forming a cylinder.
La preparazione degli involtini

Preparing the rolls

Gli involtini prima della gratinatura

The rolls before baking au gratin

  1. Place the rolls in an oven dish, sprinkle with grated pecorino cheese and drizzle a little oil on the surface.

Gratinatura

  1. Grate under the oven grill at 220°C for about 10 minutes until the pecorino is lightly browned.
Gli involtini pronti per essere gustati

The rolls ready to be enjoyed

This recipe participates in the Contest “Rice Food Blogger 2017 – Chef Giuseppina Carboni“

Risultati immagini per risate e risotti Risultati immagini per chefacademy Risultati immagini per chef&maitre Risultati immagini per aifb

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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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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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Olive bread braid

But how pleasant is it to breathe in the aroma of freshly baked bread? It gives your home that extra touch of enveloping warmth that soothes. That we like bread a lot is a well-known fact by now, but today we have chosen to share with you an alternative and tasty version to be enjoyed slice by slice: Olive bread braid.

Ready to work? Also try Vegetable buns.

Olive bread braid

45.58g carbohydrates per 100g

Ingredients

  • 450g water
  • 450g flour mix for bread, brand Nutrifree**
  • 70g pitted olives
  • 50g buckwheat flour*
  • 20g extra virgin olive oil
  • 20g sprouted buckwheat flour* (optional)
  • 12g brewer’s yeast
  • 5g salt
  • oil to brush the surface, flour* for dusting the board

**Ingredients specific for celiacs

Preparation

  1. Dissolve the yeast in the water, add the water to the flours, in a bowl or a planetary mixer, and mix. Add the oil, salt and chopped olives and continue to knead until smooth and homogeneous. Let the dough rise for about 1 hour.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

  1. Divide it into three equal parts, form three cylinders and twist them together to form a braid. Place the braid on a baking tin covered with parchment paper and leave it to rise for about 1 hour or until nice and swollen.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

  1. Bake in a static oven preheated to 190°C for about 30 minutes.

treccia-di-pane-alle-olive-senza-glutine-uno-chef-per-gaia

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