Tag Archive for: senza glutine

Spicy recipes: let’s cook Falafel

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For “Friends’ recipes” today we share an idea that Aura sent us: the recipe of Falafel.

The think that struck me in this recipe is that chickpeas are not cooked, but soaked in water for a long time to make the dried chickpeas soft enough to be blended to a creamy texture: this is something very different from the use we make of chickpeas in Italy.

This is an extremely tasty North African and Middle Eastern dish consisting of spiced and fried pulse balls. An appetising main course, also perfect for children and those who choose a vegan diet. To stay in the same geographical area, try an enchanting rosewater dessert: Mahalabiya.

Let’s see how to prepare them!

Falafel

20.78g carbohydrates per 100g

Ingredients

  • 150g dried chickpeas
  • 50g onions
  • 1 clove of garlic
  • 2g parsley
  • 2g cilantro
  • 1 tsp cumin
  • ½ tsp bicarbonate
  • ½ tsp sesame seeds
  • 1/3 tsp pepper
  • salt to taste, oil for frying

Preparation

  1. Soak the chickpeas for 24 hours, then dry them well on a tea towel.
  2. Blend in a processor until the mixture is not completely creamy, but remains somewhat grainy. Add finely chopped garlic, onion and parsley to the mixture, then add pepper, salt, cilantro, cumin and bicarbonate of soda and mix well (in case the ingredients remain too divided, blend again). Finally, add the sesame seeds.
  3. Using two soup spoons, form small elongated patties and fry them in hot oil. We made them round to speed up the process. Be careful not to overcook the patties, they must be thrown little by little into the boiling oil because the presence of bicarbonate in the mixture will make it fizz, so it is difficult to see when the patties are ready.
  4. Once golden brown on both sides, drain them and let them dry on kitchen paper.

Falafel

Version with gluten of Falafel

The recipe is naturally gluten-free, so no adaptation is needed.

 

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Aperitif time: Savoury puffs

With the arrival of nice weather, there is nothing better than ending the day with a pleasant aperitif with friends or a dinner of appetising and mouth-watering finger food: this is the inspiration for Savoury puffs to be filled to taste.

That’s what we were thinking about while preparing today’s recipe: an evening in the open air, on the balcony or in the garden, with a nice buffet to enjoy while chatting.

Do you like the idea?

Then try our Savoury puffs to be filled to taste… you’ll see what a success!

Savoury puffs

33.31g carbohydrates per 100g of puffs

Ingredients for the choux pastry

  • 150g water
  • 120g gluten-free flour mix for bread, brand BiAglut**
  • 80g softened butter
  • 10g sugar
  • 3 eggs
  • a pinch of salt

** Ingredients specific for celiacs

Preparation

  1. Pour water, butter, salt and sugar in a saucepan and cook for 5 minutes, stirring with a whisk.
    Add the flour while continuing to stir, so that no lumps form, until the mixture has completely come off the saucepan sides.
  2. Remove the saucepan from the heat and let the mixture cool for 10 minutes. Next, add the eggs one at a time, mixing well with the whisk: it is important that each egg is completely incorporated before adding the next one.
  3. Fill a pastry bag or pouch with the dough and cut off a corner.
    On a lined baking tray, form walnut-sized balls, trying to maintain a distance of a few centimetres between each ball.
  4. Bake in a static oven preheated to 200°C for 15 minutes, then lower the temperature to 190°C and continue baking for another 10 minutes. Turn the oven off, open the door slightly to let the steam out and let the puffs dry for about 10 minutes.
I bignè cotti

Baked puffs

  1. At this point, take the puffs out of the oven and let them cool completely before proceeding with a delicious filling to taste.
La farcitura

Filling

 

I bignè farciti con diversi ingredienti

Cream puffs filled with various ingredients

 

Version with gluten of Savoury puffs

Replace the gluten-free BiAglut flour with an equal amount of standard flour.

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Mini apple strudels

Fancy something sweet and fragrant? Mini apple strudels are just the perfect choice.

Good, because my recipe today is not only tasty and tempting, but also easy to prepare and light.

The main ingredient is apple, a precious fruit with many properties, which becomes an important ally in the kitchen because it can enrich many preparations with flavour without the need for too much fat.

In short, a wholesome fruit that I like to interpret (try my Soft apple and cinnamon cake).

That said, let’s roll up our sleeves and start making some delicious Mini apple strudels, perfect for breakfast, as a snack or dessert at the end of a meal.

Mini apple strudels

25.85g carbohydrates per 100g of strudels with no sugar in the apples

Ingredients for 6 mini strudels

  • 350g green apples
  • 150g gluten-free bread flour mix, brand BiAglut**
  • 75g cold butter
  • 40g water
  • 1 egg
  • ½ lemon
  • 1 pinch of salt
  • sweetener*, brown sugar

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the shortcrust pastry by mixing the flour, chopped butter and a pinch of salt in a food processor or by hand. The dough will be grainy: compact it, cover it with plastic film and put it in the refrigerator until ready to use.
  2. Peel and chop the apples, place them in a non-stick pan with the juice of half a lemon and a pinch of sweetener and cook until soft. Then remove from the heat and allow to cool.

mini_strudel_di_mele_senza_glutine_uno_chef_per_gaia

  1. Roll out the shortbread pastry to a thin thickness, cut out disks 12cm in diameter, put about 50g of apples on each disk, close them forming a half-moon and cut three slits in the surface.

mini_strudel_di_mele_senza_glutine_blog_uno_chef_per_gaia

  1. Finally, brush the surface with beaten egg and sprinkle with a pinch (3g) of brown sugar.

ricetta_mini_strudel_di_mele_senza_glutine

  1. Bake the mini strudels in a static oven preheated to 190°C for about 15 minutes or until golden brown.

ricetta_senza_glutine_mini_strudel_di_mele_uno_chef_per_gaia

Version with gluten of Mini apple strudel

Replace the gluten-free BiAglut flour with an equal amount of wheat flour and possibly reduce the amount of water to be added to the crust.

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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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Happy Easter with our Easter small Colombas

Easter is getting close and the traditional dessert par excellence – Colomba – cannot be missing from the table. So, today I am sharing a mouth-watering recipe for making irresistibly soft, gluten-free Easter small Colombas at home.

They will not disappoint you even if they are an easy, smaller version prepared with baking powder instead of the traditional, standard size made with brewer’s yeast that you can bake following the recipe of Colomba Pasquale: whatever decision you make, you are going to have a great dessert.

Easter small Colombas

48.84g carbohydrates per 100g

Ingredients

  • 215g gluten free cake flour mix, brand Molino Dallagiovanna**
  • 200g sugar
  • 125g vanilla yoghurt*
  • 100g chocolate chips*
  • 95g seed oil
  • 3 whole eggs
  • 16g baking powder*
  • 1 pinch of salt
  • grated lemon or orange peel, whole almonds, granulated sugar

**Ingredients specific for celiacs

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

Preparation of gluten free Easter small Colombas

  1. Whisk the eggs with the sugar, then add all the other ingredients while continuing to mix. Once the mixture has become smooth and even, add the chocolate chips or, if you prefer, candied fruit or raisins and pour the mixture into 75-100g Colomba moulds.
  2. Sprinkle the surface with granulated sugar and bake in a static oven preheated to 170°C for about 15-20 minutes.

IMG_6263_foto_Lorenzo_Moreni

Version with gluten of Easter small Colombas

Replace the 215g gluten-free flour with 120g standard flour and 100g potato starch.

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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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