Tag Archive for: senza glutine

From Tuscan tradition, Ribollita

You know, we like to fight the cold at the table with dishes rich in flavour and able to warm even the coldest winter days, and Ribollita is always one of the first choices.

Here is our recommendation today, a great classic coming from the Tuscan gastronomic tradition: Ribollita, an irresistible speciality prepared with simple and wholesome ingredients, as its peasant history dictates.

And Ribollita is so good that it will win over even the most stubborn vegetable detractors, just like the Vegetable mix au gratin.

Ribollita

3.25g carbohydrates per 100g

Ingredients

  • 400g canned cannellini beans*
  • 200g carrots
  • 180g courgettes
  • 150g kale
  • 150g savoy cabbage
  • 150g potato
  • 100g onions
  • 100g leek
  • 70g herbs
  • 300g ripe tomatoes or tomato sauce
  • 1 clove garlic
  • 1 bunch of herbs
  • 1 potato
  • water, extra virgin olive oil and salt as needed
  • bread croutons**

**Ingredients specific for celiacs

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

Preparation of Ribollita

  1. Wash and chop the vegetables. Put a little oil in a large saucepan, add onion and leek (let them sweat), then carrot, potato, courgette, Savoy cabbage, herbs and tomatoes.
  2. Cover with water (about 2 litres) and add salt; prepare a bunch of herbs tied with string and add it to the vegetables; finally, add garlic. Let it cook for a long time, add the beans and continue cooking.
  3. When the vegetables are perfectly cooked, set 1/3 of the vegetables aside and blend the rest.

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  1. Serve the soup with slices of stale bread and a drizzle of extra virgin olive oil.

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Version with gluten of Ribollita

The recipe contains only naturally gluten-free ingredients, while you may have to replace the gluten free bread croutons with standard ones.

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Cookie Christmas trees

Christmas is approaching and we would like to recommend a sweet preparation that can become a delightful gift to give your friends, an original placeholder for the table, or a small ornament to decorate home over the Christmas period: Cookie Christmas trees.

Moreover, baking Cookie Christmas trees is a wonderful opportunity to involve the little ones at home in manual and creative activities that will make the result even more special, whether to be eaten at breakfast on festive days or to be given as gifts to loved ones.

It takes dexterity and a little patience, but the result will give you great satisfaction.

Roll up your sleeves, let’s start making Cookie Christmas trees, and if you want to get creative, also try Christmas cookies and  Cookie handleouse.

Cookie Christmas Trees 

66g carbohydrates per 100g of cookie without icing

  • 400g gluten-free cake flour**
  • 150g butter
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of salt, 1 pinch of vanilla

Ingredients for the icing

  • 150g icing sugar*
  • 25g pasteurised egg white

**Ingredients specific for celiacs

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

Preparation

  1. Put the flour, butter, sugar, salt and eggs in a bowl. Mix well, then add the baking powder and vanilla.
  2. With the shortcrust pastry, prepare cookies using 6 descending star-shaped moulds. Bake the cookies in a static oven preheated to 180°C for 10-15 minutes. Let them cool down.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

  1. For the icing, mix the pasteurised egg white with the icing sugar until smooth and firm. Fill a pastry bag with the icing and decorate the stars as desired. Once the icing has hardened, stack the cookies on top of each other, securing them with a little icing to form a Christmas tree. If you want to make other cookies, check out this recipe.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

Version with gluten of Cookie Christmas trees

Replace the gluten free flour with the same amount of standard cake flour.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

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Francesca’s recipes: Coffee biscuits

Today, Francesca Morandin gives us an idea to brighten up our day with a mouth-watering recipe that is perfect for sweetening certain moments of the day, such as breakfast, afternoon tea or coffee and, why not, even a tasty after-dinner drink: Coffee biscuits.

To enrich your table with more sweet temptations, try one of my favourite biscuits: gluten free Canestrelli.

Coffee biscuits

51.28g carbohydrates per 100g

Ingredients

  • 250g buckwheat flour mix, brand Petra 5**
  • 120g butter
  • 100g sugar
  • 50g hazelnut flour* (or hazelnuts to be blended into flour)
  • 40g milk chocolate with no added sugar*
  • 10g sprouted buckwheat flour* (optional)
  • 10g ground coffee
  • 1 cup of espresso coffee
  • 1 egg yolk
  • a pinch of salt

**Ingredients specific for celiacs

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

Preparation

  1. In a planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is well whipped, add the ground coffee, egg yolk and espresso; mix everything together and only at the end add the buckwheat, hazelnut flour and sprouted buckwheat flour. Mix well and place in the refrigerator for a few hours.
  2. Roll out the shortcrust pastry between two sheets of baking paper and cut the biscuits into the desired shape or, as in this case, form a ball and place it in a paper cup.
  3. Bake in a static oven preheated to 175°C for 20 minutes.
    Meanwhile, melt the milk chocolate in a bain-marie, or in the microwave, and decorate just the tip of the biscuits.

biscottini-al-caffe-senza-glutine-uno-chef-per-gaia

Version with gluten of Coffee biscuits

Replace the Petra 5 flour with 280g cake wheat flour.

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Cold weather? Go for a Lentil soup

As the cold weather arrives, the best thing to do is to pamper yourself with food that will warm even the coldest of days, providing the right amount of nutrients without forgetting taste, and for this there is nothing better than a steaming Lentil soup.

Well, the season of soups, the main dish for winter evenings, has begun again. The protagonists of our recipe are pulses and, more precisely, lentils. If you like lentils, discover Rascino lentils and how to cook them to prepare a Pulse pasta with Rascino lentils.

So, ready to prepare it?

Lentil Soup

12.26g carbohydrates per 100g soup without pasta

Ingredients

  • 200 g lentils
  • 100g carrots
  • 90g onions
  • 50g celery
  • gluten-free Ditalini rigati pasta** (optional)
  • water, parsley, extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

Preparation

  1. Cover the lentils with water in a large saucepan, add the carrot, celery, a small bunch of parsley and the onion in large pieces and cook without salt.

zuppa-di-lenticchie-uno-chef-per-gaia

  1. Once the lentils are ready, drain them but keep the cooking water and remove the parsley.
    Put the carrot, celery and onion (if you do not like onion, you can remove it) and possibly some of the lentils in a food processor with a few tablespoons of cooking water and blend to form a cream.
  2. At this point, you can decide whether to complete the soup with or without pasta. In case you decide to prepare it with pasta, cook some Ditalini rigati in the cooking water of the lentils and, only at the end of cooking, pour the cooked lentils and the vegetable cream in the pan with pasta. If, on the other hand, you do not want to use pasta, assemble the soup by mixing the cooked lentils with the vegetable cream and the amount of cooking water necessary to reach the desired density.
  3. Then serve the soup hot with a drizzle of extra virgin olive oil.

zuppa-di-lenticchie-uno-chef-per-gaia

Version with gluten of Lentil soup

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten. If you add pasta, replace gluten-free pasta with standard pasta.

 

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Vegetable buns

Today the topic is leavened products and, more specifically, gluten-free Vegetable buns, so a tasty bread that can also be enjoyed on its own, because it is extremely tasty and pleasant.

The only downside: one bite leads to another!

Ready to get your hands in the dough to prepare some soft and fragrant Vegetable buns?
Let’s get started!

Vegetable buns

54.57g carbohydrates per 100g

Ingredients

  • 1 kg flour mix for bread and pizza, brand Molino Dallagiovanna**
  • 700g water
  • 175g mixed vegetables already sautéed (courgette, carrot, spring onion, pepper)
  • 25g chia seeds (soaked in 60 g water)
  • 12g brewer’s yeast
  • 10g salt
  • oil for brushing the surface, salt for vegetables, rice flour for dusting*

** Ingredients specific for celiacs

Preparation

  1. In a non-stick pan, cook a mixture of vegetables cut into strips or chunks, adding a drizzle of extra virgin olive oil and a pinch of salt. Brown.
  2. In a planetary mixer or bowl, mix all the ingredients for the bread, add the cooked vegetables and continue kneading to obtain an even mixture. Dust a cutting board with rice flour and put the dough on it; let it rest, i.e. pre-rise, for about 15-20 minutes.
  3. With the help of a metal scraper, form rectangular pieces of dough, place them on baking tins covered with parchment paper and let them rise for about 2 hours.
  4. When the rolls are nice and puffy and have doubled in volume, brush them with oil and bake them in a static oven preheated to 200°C for about 30 minutes.

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

Version with gluten of Vegetable buns

Replace the gluten-free Molino Dallagiovanna flour with an equal amount of wheat flour and mix with 500g water.

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Quinoa pies with avocado

Today’s recipe is vegetarian and very, very tasty: Quinoa pies with avocado, a dish I tasted, in a more American version, on one of my overseas business trips and wanted to adapt it to a more ‘Italian’ taste.

Simple, healthy ingredients for a dish that is perfect as an appetiser, focusing on lightness without sacrificing taste. If you like quinoa, try also Quinoa surprises.

Get ready!

Quinoa pies with avocado

carbohydrates 14.84g per 100g without mozzarella and mustard chutney

 Ingredients

  • 95g avocado pulp (approx. ½ avocado)
  • 75g quinoa
  • 50g spring onion
  • 1 mint leaf
  • 1 sprig of parsley
  • extra virgin olive oil, salt, pepper, buffalo mozzarella, apricot mustard chutney*, valerian

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

Preparation

  1. Cook the quinoa for about 15 minutes in lightly salted water (usually twice its weight), then leave to cool.
  2. Meanwhile, in a non-stick pan, soften the finely chopped spring onion on low heat. In a bowl, mash the avocado pulp with a fork and add chopped mint and parsley. Season the cooked quinoa with the avocado cream, add the cooked spring onion and, finally, season with salt and pepper.
  3. Using a pastry cutter, form a disc of quinoa directly on the serving dish; accompany the flan with sliced buffalo mozzarella, a pinch of apricot mustard chutney and a few valerian leaves as decoration.

tortini-di-quinoa-allavocado-uno-chef-per-gaia

Version with gluten of Quinoa pies with avocado

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

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Gluten-free Digestives

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Do you have a craving for something sweet, perhaps a biscuit to break your appetite, but don’t want to indulge in a sin of gluttony? The answer is gluten-free Digestives, a mouth-watering solution, sweet to the point and, above all, without too much guilt.

In fact, this version of Digestive contains much less butter and much less sugar than the original recipe, so it will also be perfectly suited to accompany some blue cheese or a piece of Stilton.

What else? Have fun and watch the video to see how to prepare them step by step.

Gluten-free Digestives

52g carbohydrates per 100g without chocolate

Ingredients

  • 100g oatmeal*
  • 100g flour mix for bread, brand BiAglut**
  • 90g butter
  • 60g milk
  • 60g brown sugar
  • 40g dark chocolate
  • 8g baking powder*
  • 3g salt

**Ingredients specific for celiacs

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

Preparation

  1. In a food processor, mix all the ingredients except the dark chocolate and blend to a smooth, even dough. Depending on the oatmeal you use, you may have to add a bit more milk.
  2. Cover the dough with cling film and leave to rest for 30-40 minutes in the refrigerator.
  3. Roll out the dough to a thickness of about half a centimetre, cut out the biscuits with a round mould 5-6cm in diameter and bake them in a static oven preheated to 180°C for about 13 minutes.
  4. Melt the chocolate in the microwave or over very low heat, then dip in it one side of the digestives and let them cool down before serving.

Version with gluten of Digestives

Replace the gluten-free BiAglut flour with wheat flour and, if necessary, increase the amount of butter by 20g.

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Fragrant Rustic loaves

How pleasant is the smell of freshly baked Rustic loaves? For us freshly baked bread is truly irresistible, one of those treats that fills the house with goodness, warming it up and making it even cosier… especially when the first cold weather sets in.

Then there is the satisfaction of enjoying a fragrant loaf of bread made with one’s own hands.
Today we are going to make gluten-free Rustic loaves that you can use to accompany meals, snacks and breakfasts; and if you don’t have time to let bread rise, try Yoghurt flat bread.

Rustic loaves

45.73g carbohydrates per 100g

Ingredients

  • 780g water
  • 420g flour mix for bread, brand Revolution**
  • 300g flour mix for dark bread, brand Schär**
  • 120g buckwheat flour*
  • 100g flour mix for bread, brand Bene Sì Coop**
  • 50g extra virgin olive oil
  • 20g sprouted buckwheat flour* (optional)
  • 25g brewer’s yeast
  • 10g salt

**Ingredients specific for celiacs

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

Preparation

  1. In a bowl, or in a planetary mixer, mix all the ingredients together, setting aside only 10g of oil.
  2. When the dough is even and fairly firm, divide it into 4 pieces and form into large loaves; place them on 2 baking tins covered with parchment paper and leave them to rise for about 2 hours.
  3. Brush the surface with the oil set aside; bake for 30-40 minutes in a static oven preheated to 200°C.

filoni-di-pane-rustici-senza-glutine-uno-chef-per-gaia

Version with gluten of Rustic loaves

Replace the gluten-free flours with equal amounts of mixed wholemeal flours, reducing the water to 550g.

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Meal solutions: Pan-fried potato pie

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You know, we love trying out new recipes by mixing ingredients and experimenting with different cooking methods and tasty combinations: the Pan-fried potato pie is a perfect example.

Today’s idea is a great one-dish meal because it is hearty and perfect as a complete meal, but also ideal as a tasty main course.

So, let’s start preparing our Pan-fried potato pie, then decide on the best way to enjoy it, perhaps accompany it with Dominican salad.

Pan-fried potato pie

16.4g carbohydrates per 100g

Ingredients

  • 1kg potatoes
  • 100g non-smoked or smoked Scamorza cheese
  • 90g cooked ham*
  • 80g cooked spinach (or frozen and left to thaw)
  • 70g Parmigiano Reggiano cheese, grated
  • 2 eggs
  • butter, salt, pepper, oil

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

Preparation

  1. Boil the potatoes and mash them with a potato masher, then season with a knob of butter, Parmesan cheese and eggs.

Tortino-di-patate-senza-glutine-ph-chiara-marando
2. Now lightly grease a sheet of baking paper with a little oil, then form a disk of mashed potatoes the size of the non-stick pan in which you want to cook the pie.

Tortino-di-patate-senza-glutine-ph-chiara-marando

  1. Cover the disc with the cooked ham, the thinly sliced Scamorza cheese and, finally, the lightly chopped spinach.
  2. Cover the filling with a layer of mashed potatoes so that the pie filling is completely closed. It is a good idea to grease the surface of the pie before placing it in the non-stick pan with the help of the parchment paper and a dish.

Tortino-di-patate-senza-glutine-ph-chiara-marando

  1. Cook over medium heat and, after about ten minutes, turn the whole thing over to the other side with the help of two flat lids, as wide as the pan. When the second side is also golden brown, serve the pie in slices accompanied by vegetables to taste.

Tortino-di-patate-senza-glutine-ph-chiara-marando

Tip: it is excellent also eaten cold.

Version with gluten of Pan-fried potato pie

The recipe contains only naturally gluten-free ingredients so no adaptation is needed.

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Chicken rolls with pears and Gorgonzola

Have you returned from work, have little time and a dinner to prepare? A common scene for many of us practically every week. But who says it takes hours to prepare something good? Our answer is Chicken rolls with pears and Gorgonzola cheese.

It only takes few ingredients and dinner will be a success: I like saying that we are often not missing the time to cook, but rather some ideas and the necessary ingredients for preparing them, and this is a good example!

Would you like a tip for your side dish? Try the chicken rolls with Vegetables au gratin or some nice Mint flavoured beans.

Chicken rolls with pears and Gorgonzola cheese

1.83g carbohydrates per 100g

Ingredients

  • 600g chicken breast (cut into 16 thin slices)
  • 150g pear
  • 150g Gorgonzola cheese
  • 125g white wine
  • extra virgin olive oil, stock, salt and pepper

Preparation

  1. Cut the pear into 16 wedges. Lay out the chicken slices and place a small piece of Gorgonzola cheese and a slice of pear on each. Roll every slice up and secure with a toothpick.

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

  1. Brown the rolls in a frying pan with a little oil for about 2 minutes. Turn them, adjust salt if necessary, add a grinding of pepper and douse with wine.

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

  1. Continue cooking so that the wine evaporates, add a little stock to complete cooking. Place the rolls on a serving plate and douse with the cooking liquid.

involtini-pere-gorgonzola-uno-chef-per-gaia-ph-chiara-marando

  1. Serve with a few slices of pear to taste.

Version with gluten of Chicken rolls with pears and Gorgonzola cheese

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

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