Tag Archive for: senza glutine

Loaf with raisins and walnuts

Today we felt like getting our hands covered with flour, kneading and smelling the unmistakable, irresistible scent of warm, freshly baked bread. That fragrant smell that fills the house with goodness and makes you want to share and enjoy good food. The recipe we propose is that of a homemade Loaf with raisins and walnuts, perfect to accompany a few slices of Parma ham, in a contrast between sweetness and savouriness, but also delicious with some jam. If you prefer a wholemeal bread, try my Dark bread with flaxseeds.

Well, let’s knead!

Loaf with raisins and walnuts

47.78g carbohydrates per 100g

Ingredients

  • 350g flour mix for bread, brand Nutrifree**
  • 350g water
  • 70g flour mix for bread, brand Fibrepan Farmo**
  • 60g wholemeal rice flour*
  • 50g shelled walnuts
  • 30g raisins
  • 20g chia seeds* (to be soaked in 50g water)
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • extra virgin olive oil for the surface, rice flour* to form the bread

**Ingredients specific for celiacs

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

Preparation

  1. Place the chia seeds in a container with 50g water and wait about ten minutes, stirring occasionally, so that a kind of mucilage forms. Meanwhile, place the remaining water and the crumbled yeast in a bowl or a food processor and stir for a few seconds to dissolve the yeast. Add the flours, chia mucilage, oil, walnuts and raisins, then knead until the mixture is smooth and firm.
  2. Dust a chopping board with rice flour and place the dough on it; again with the help of a dusting of flour, shape the mixture into a large cylinder and place it in an elongated bread basket or in a container that can hold the dough while it rises and give it the desired shape. Let rise for about 1.5 hours or until doubled in volume.
  3. Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200°C for about 40 minutes.

filone-uvetta-noci-senza-glutine-ph-chiara-marando

Loaf with raisins and walnuts

Version with gluten of Loaf with raisins and walnuts

Replace the 420g of Nutrifree and Farmo flours with a standard bread flour of your choice and reduce the amount of water to about 270g.

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Cabbage and spinach bread balls

Epiphany is coming and with it the end of the holiday season. Along with a stocking full of tempting sweets and games for the little ones, you can celebrate this anniversary with something really good and tasty: gluten-free Cabbage and spinach bread balls.

This dish is just what we need when we have some leftover bread, it is a typical peasant food that gives us simple yet extraordinary flavours. And peasant foods mean not only no-waste cuisine, but also easy-to-find and inexpensive ingredients, so you can’t wish for more!

For gluten free Cabbage and spinach bread balls you will just have to be a little patient when making the bread balls because the dough will be rather soft and sticky, but remember that when you eat them you will not regret the effort for a second!

Cabbage and spinach bread balls

carbohydrates 20.55g per 100g of cooked bread balls without seasoning

Ingredients for 9 bread balls

  • 150g stale bread** (I used this Mixed leavening bread)
  • 130g milk
  • 100g cooked spinach
  • 100g cabbage
  • 2 eggs
  • 40g multi-purpose flour mix, brand Maximum Zero**
  • 30g shredded cheese (I used pecorino romano cheese I had in the fridge)
  • 30g leek
  • 1 clove garlic
  • extra virgin olive oil, pepper, grated Parmesan cheese, butter, sage, salt and nutmeg to taste

**Ingredients specific for celiacs

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

Preparation

  1. Cut the stale bread into cubes and soak it in milk, turning it occasionally.
  2. In the meantime, sauté 1 clove of garlic and the chopped leek with a little oil in a non-stick pan, then add the thinly sliced cabbage and the cooked (or frozen) chopped spinach. Season with salt and pepper and cook. Remember to remove the garlic.
  3. Put the vegetables in a food processor, chop them well, then add the soaked bread and continue chopping for a few seconds to reduce the bread to small pieces. Add the eggs while stirring, the cheese cut into very small pieces and the flour to a fairly firm texture.
  4. Let the mixture rest for at least 15 minutes.
  5. Now form the bread balls.
  6. There are two ways to proceed: lightly grease your hands and form balls of about 5cm in diameter to be placed on a tray, or cut out squares of cling film, place a spoonful of the mixture on them and form the ball by closing the film. The second option is to freeze the dumplings, so it will be very easy to remove the foil when you decide to cook them by throwing them directly into boiling water.
  7. In a small saucepan, melt a piece of butter with a few leaves of sage.
  8. Bring a pot of salted water to the boil, cook the dumplings in it for about 15 minutes, drain them with a slotted spoon.
  9. Season the bread balls with grated Parmesan cheese and a drizzle of sage flavoured butter, then serve.
canederli-verza-e-spinaci-senza-glutine-ph-chiara-marando

Cabbage and spinach bread balls

Version with gluten of Cabbage and spinach bread balls

Replace gluten free bread with standard bread.

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Christmas biscuits

Christmas is only a few days away, and in the air you can smell that good scent of celebrations, warmth and longing for closeness that characterises this time of year. It is the time when we think of our loved ones, get together to exchange greetings and gifts and since we believe that a sweet homemade gift is always much appreciated, why not bake these Christmas biscuits?

Enjoy not only baking them, but also wrapping them in nice paper with colourful ribbons and lace.

Let’s begin!

Christmas biscuits

51.25g carbohydrates per 100g

Ingredients

  • 100g granola*
  • 100g gluten-free bread flour mix, brand Revolution**
  • 70 g butter
  • 50g brown sugar
  • 1 egg
  • 45g milk
  • 20g oatmeal*
  • 10g cocoa
  • 8g baking powder*
  • 3g salt
  • cinnamon and ginger powder, icing sugar* for decoration

**Ingredients specific for celiacs

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

Preparation

  1. In a food processor, chop the granola somewhat coarsely, then add all the other ingredients and mix to obtain a smooth and even mixture; flavour with cinnamon and ginger powder to taste.
  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 star-shaped mould and bake them in a static oven preheated to 180°C for about 13 minutes.
  4. Dust the biscuits with icing sugar to taste. Try them dunked in milk for breakfast.

 

biscotti-di-natale-senza-glutine-ph-chiara-marando

Christmas biscuits

Version with gluten of Christmas biscuits

Replace the gluten-free flour with wheat flour.

 

 

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Salmon au gratin: the taste of simplicity

The holidays are coming and many of us are already thinking about what to prepare on Christmas Eve. So, to follow the tradition of having a ‘meatless’ dinner on the 24th of December, we recommend a very easy and tasty recipe featuring one of the most popular fish on Christmas tables: Salmon au gratin.

It is such a simple preparation that it is almost a non-recipe, but accompanied by a side dish of vegetables, it is truly worthy of the Christmas table and will win over even the youngest members of the family. Have a look at Ravioli with prawns and cherry tomatoes which could be perfect to complete your dinner.

Salmon au gratin

10.29g carbohydrates per 100g

Ingredients

  • 600g salmon in 4 slices
  • 100g breadcrumbs**
  • Parsley, 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. Place the breadcrumbs in a deep dish and mix with chopped parsley, salt and oil to form a sort of paste.
  2. Place the salmon slices on a baking tray covered with baking paper; cover with the aromatic breadcrumbs and press them down so that they stick well to the fish.

salmone-gratinato-senza-glutine-uno-chef-per-gaia

  1. Place in a static oven preheated to 200°C for about 10 minutes, so that the bread browns slightly.

Now serve and enjoy!

salmone-gratinato-senza-glutine-uno-chef-per-gaia

Salmon au gratin

Version with gluten of Salmon au gratin

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Turkey meatballs with saffron

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Our much-loved meatballs are back on the table with these Turkey meatballs with saffron, the perfect dish to please young and old alike. Why? Simply because they contain the right nutrients, they can be prepared with vegetables and have that nice shape typical of goodies that are eaten one after the other.

Meatballs are also a practical solution for household supplies: when you make them, you can make extra amounts and, once cooked, you can put them in the home freezer to have them ready in minutes in case of emergency. You can defrost them first in the microwave oven and then heat them in a non-stick pan, or simply wait for them to defrost and heat directly on the stove.

Today’s proposal is a light, delicate and lightly spiced recipe: Turkey meatballs with saffron.

Prepare your shopping list with these ingredients and fire up the cooker… let’s get started!

Turkey meatballs with saffron

6.9g carbohydrates per 100g

Ingredients for 6 servings

  • 700g ground turkey meat
  • 450g milk
  • 250g leek
  • 100g robiola cheese
  • 80g breadcrumbs**
  • 40g Parmigiano Reggiano cheese, grated
  • 1 egg
  • 1 sachet of saffron
  • rice flour*, extra virgin olive oil, salt, herbs

**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.
  2. Place the minced meat in a bowl, add the stewed leek, season with salt and add the Parmesan, robiola cheese, breadcrumbs, egg and chopped herbs, then mix well.
  3. Form patties 3-4 cm in diameter, roll them in rice flour and brown them on both sides in a non-stick pan with a little oil. Now dissolve the saffron in the milk, add a little salt and pour it over the meatballs. Cover and cook, allowing the saffron sauce to thicken well.

polpettine-di-tacchino-allo-zafferano-senza-glutine-uno-chef-per-gaia

Version with gluten of Turkey meatballs with saffron

Replace gluten-free breadcrumbs with standard breadcrumbs.

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Dairy-free fruit cheesecakes

December is the month of dinners, aperitifs and delicious social moments, accompanied by the desire to wish each other well and celebrate the arrival of Christmas. But delicious doesn’t necessarily mean heavy, and Dairy-free fruit cheesecakes are perfect for those who have to deal with diabetes and coeliac disease, but also for those who are lactose intolerant.

This very simple, yet colourful and tasty recipe is therefore an idea not only for an end-of-meal dessert, but also for a snack or a fun breakfast.

These cheesecakes were also enthusiastically received at the last Parma Ham Festival where the focus was on food intolerances and how to look for solutions to avoid giving up taste and eye catching ideas. And for a savoury snack idea, try the Gluten free potato pizza with olives.

Dairy-free fruit cheesecakes

carbohydrates 13.47g per 100g without chocolate decorations

Ingredients for 12 servings

  • 500g white soy yoghurt*
  • 250g blueberry soy yoghurt*
  • 120g mixed fruit (kiwi, blueberries, raspberries, peaches, mango, etc.)
  • 70g sugar coated peanuts* or nut brittle*
  • 30g brown sugar
  • 12 dark chocolate decorations*

**Ingredients specific for celiacs

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

Preparation

  1. Add brown sugar to the white soy yoghurt and mix well.
  2. Take 12 single-portion cups and place 4 sugar coated peanuts or small pieces of nut brittle on the bottom of each one. Place 2 heaped tablespoons of white yoghurt on top of the base, then a heaped tablespoon of blueberry yoghurt, spreading it so that it covers the light yoghurt: the colour is in strong contrast, so you should see a clear separation.
  3. Decorate each cup with 2 slices of fruit, varying so that they are very colourful and cheerful. Finally, add a chocolate decoration to each cup and serve.
finte-cheesecake-alla-frutta-senza-glutine-uno-chef-per-gaia

Dairy free fruit cheesecakes

 

Version with gluten of Dairy free fruit cheesecakes

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

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Vegetable mix au gratin

Vegetables are fun, colourful, tasty and healthy. In short, there are many good reasons to use them in the kitchen in the preparation of tasty dishes that can become complete meals. They are never missing from our table, and today I want to propose a perfect recipe for a meal full of that goodness we love so much: Vegetable mix au gratin.

The appearance of the pie will certainly make the vegetables more attractive to the little ones at home, who are generally not very attracted to them, but in this preparation, the presence of other tasty and stringy ingredients will win their aversion… so we will be able to ‘train’ taste so that vegetables become an unfailing companion of all meals. And for this unusual workout, I also recommend the Three-colour flan irresistible!

Vegetable mix au gratin

19.22g carbohydrates per 100g

Ingredients

  • 700g peeled yellow potatoes
  • 100g yellow pepper
  • 100g red pepper
  • 100g smoked semi-hard cheese
  • 60g red onion
  • 60g extra virgin olive oil
  • 50g pitted green olives*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 1 egg
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

  1. Boil the potatoes until soft; mash them with a potato masher and let them cool, then season with grated Parmesan cheese, egg, salt and pepper.
  2. Meanwhile, place the thinly sliced red onion in a non-stick frying pan, or wok, with 30g of oil and brown it. Add the diced yellow and red pepper and let it cook for about ten minutes to soften.
  3. Take an oven dish and form a layer of mashed potatoes with half of the mixture, cover it with the sautéed peppers, the green olives cut in half and the slices of smoked cheese. Cover everything with the remaining potatoes, sprinkle the surface with breadcrumbs and drizzle with 30 grams of extra virgin olive oil.
  4. Finally, place in a convection oven preheated to 200°C for about 20 minutes, the surface should turn golden.
verdure-gratinate-senza-glutine-uno-chef-per-gaia

Vegetable mix au gratin

Version with gluten of Vegetable mix au gratin

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

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Simply Red Risotto at the Merano Wine Festival

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We have returned from the Merano Wine Festival full of enthusiasm and happy with the wonderful experience. Needless to say, being at one of the nation’s most important food and wine events had an invigorating effect. I was accompanied by Luca Puzzuoli,  the promoter of  Risate e Risotti .

Simply Red: a risotto for the Merano Wine Festival

uno-chef-per-gaia-al-merano-wine-festival

I delighted the audience with a risotto that pays homage to taste, Italy and the pleasure of savouring a simple yet tasty and refined dish.

What did I prepare at the Merano Wine Festival?

The Simply Red Ristotto with Parmesan cheese, Parma ham, Infinito extra virgin olive oil, raspberry compote with Monti Cimini chilli and Ciro Flagella tomatoes.

Since I do not only want to make you curious, but I would also love you to try this treat, here is the recipe to prepare it!

uno-chef-per-gaia-al-merano-wine-festival

 

Simply Red Risotto at the Merano Wine Festival

carbohydrates 31.5g per 100g without raspberry compote

Ingredients for 4 servings

  • approx. 2 litres of previously prepared vegetable stock
  • 360g Carnaroli rice
  • 120g fresh cherry tomatoes or Ciro Flagella cherry tomatoes
  • 80g Parmigiano Reggiano cheese, grated
  • 60g Parma ham, more than 15 months’ maturation
  • 30g butter
  • 30g onions
  • 10g brown sugar
  • raspberry compote from Monti Cimini with chilli, Infinito extra virgin olive oil, thyme, salt and pepper

Preparation

  1. Slice the ham into rather thick slices, about 1-2 mm, then put them in the freezer for at least 3 hours: you will see that they will not freeze, but, thanks to the salt content, they will simply become very cold and rather stiff.
  2. Cut the cherry tomatoes in half, place them on a baking tin covered with parchment paper with the cut side down and sprinkle with brown sugar, oil, salt, pepper and thyme leaves.
  3. Put them in a convection oven preheated to 180°C for 20 minutes. Remove from the oven and set aside.
  4. Take a rather large non-stick pan and sprinkle it with 20 g of grated Parmesan cheese so that it covers the entire surface. Place the pan on the heat and allow the cheese to melt without burning, then remove the pan from the heat and allow the cheese to cool: you have your cheese crisp.
  5. For the risotto, put about 20 g of extra virgin olive oil in a saucepan with the chopped onion. Allow the mince to soften and brown, then add the rice and toast it 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 and continue stirring, adding more stock only when the rice has absorbed almost all the liquid.
  6. In the meantime, place the ‘frozen’ ham in a very sharp food processor and blend it into a kind of coarse flour.
  7. When the rice is cooked, but still al dente, turn off the heat, add the blended ham and mix well. At this point, stir in the very cold butter and the remaining grated Parmesan cheese. Let the risotto rest for at least 1 minute covered with a dish towel. Serve and complete each plate with some confit tomatoes, a piece of Parmesan crisp and a few pinches of chilli raspberry compote.
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Buckwheat and rice focaccia

Today we are ready to bake something really very tasty and delicious: gluten-free Buckwheat and rice focaccia.

Soft and, at the same time, with that crunchy touch that satisfies the palate, this focaccia is perfect to be eaten plain, but also to accompany enticing aperitifs. Try also my Apulian focaccia.

Try it stuffed with grilled vegetables or with some slices of Parma Ham or Salami, and then tell us what you think.

For us who love baking, this focaccia can be addictive.

Here’s how to prepare it!

Buckwheat and rice focaccia

54.11g carbohydrates per 100g

Ingredients

  • 450g water
  • 350g flour mix for bread, brand Nutrifree**
  • 80g flour mix for bread, brand Fibrepan**
  • 70g buckwheat flour*
  • 40g wholemeal rice flour*
  • 35g rice oil
  • 25g extra virgin olive oil
  • 20g fine corn flour*
  • 12g brewer’s yeast
  • 10g salt
  • extra virgin olive oil, salt and water for brushing the surface

**Ingredients specific for celiacs

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

 Preparation

In a bowl or planetary mixer, mix all the ingredients together. When the dough is even and fairly compact, pour it onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance. Let rise for about 2 hours or until the dough has doubled in volume.

Bake for about 30 minutes in a static oven preheated to 200°C.

Let the focaccia cool and brush the surface with an emulsion of water, extra virgin olive oil and a pinch of salt.

Focaccia-senza-glutine-al-grano-saraceno-e-mais-uno-chef-per-gaia

Version with gluten of Buckwheat and rice Focaccia

Replace the Nutrifree and Fibrepan flour with equal amounts of traditional flours and reduce the water to 360g.

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Paccheri filled with artichoke cream

For us, cold weather means hearty, complete and richly flavoured dishes, recipes capable of warming up the moments at the table while letting us savour the days with family and friends: this is what our Paccheri filled with artichoke cream feature.

Time constraints every day certainly don’t help, but this time we have come up with a proposal that can be made and stored in the freezer ready-made… all you have to do is warm it up when needed.

Ready to cook Paccheri filled with artichoke cream? And if you love artichokes, try also Gnocchetti with lentil flour.

Paccheri filled with artichoke cream

14.02g carbohydrates per 100g

Ingredients for the filling

  • 400g mixed ricotta
  • 200g cream of artichoke*
  • 150g gluten free Paccheri**
  • 30g Parmigiano Reggiano cheese, grated
  • salt and pepper

Ingredients for the béchamel sauce

  • 250g milk
  • 20g wholemeal rice flour*
  • 10g Parmigiano Reggiano cheese, grated
  • 10g butter
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the filling by mixing ricotta cheese, artichoke cream (you can choose your favourite, we used Prontofresco Greci artichoke cream ) and the Parmesan cheese; season with salt and pepper and set aside.
  2. Meanwhile, cook Paccheri in boiling salted water and drain them when slightly al dente. Put them in cold water to stop the cooking process. Let them barely dry, fill them with the ricotta cream and place them horizontally in an oven dish.
  3. Prepare a béchamel sauce by melting the butter in a pan, add the flour and stir well with a whisk so that no lumps form. Next, heat the milk on the stove and, when it is close to boiling, remove it from the heat and pour it into the pan with the butter and flour while continuing to stir with a whisk.
  4. Put the pan back on the heat, season with salt and pepper and, when it comes to the boil, remove from the heat and let it cool down.
  5. Cover Paccheri with the béchamel sauce and put in a convection oven preheated to 200°C for about 15 minutes.

paccheri-ripieni-ai-carciofi-senza-glutine-ph-chiara-marando

Filled Paccheri ready to be enjoyed

Version with gluten of Paccheri filled with artichoke cream

Replace gluten-free Paccheri with standard Paccheri, all other ingredients remain unchanged.

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