Tag Archive for: senza lattosio

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.

 

/0 Comments/by

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.

/0 Comments/by

Turkey meatballs with Porcini mushrooms

,

We are in the middle of the mushroom season, a foodstuff with intense aromas that can give that extra touch to even the simplest of dishes.
Today we are preparing them with meat and, precisely, with the food we consider to be ‘the favourite of young and old’: here is how to prepare delicious Turkey meatballs with porcini mushrooms.

And if you love meatballs, enjoy the “Meat balls and patties” section.

Turkey meatballs with Porcini mushrooms

1.8g carbohydrates per 100g

Ingredients

  • 550g minced turkey meat
  • 40g Parmigiano Reggiano cheese, grated
  • 20g breadcrumbs**
  • 1 egg
  • 5g dried Porcini mushrooms
  • 5g salt
  • extra virgin olive oil

** Ingredients specific for celiacs

Preparation

  1. Soak the dried mushrooms in lukewarm water.
    Meanwhile, place the ground turkey meat in a bowl, add the egg, Parmesan cheese and breadcrumbs and mix well. Remove the soaked mushrooms from the water and save the water for cooking the meatballs.
  2. Cut the mushrooms into small pieces, add them to the meat, season with salt and mix again. Form patties and place them in a non-stick frying pan with a drizzle of extra virgin olive oil; brown them on both sides, then add the mushroom soaking water, put the lid on and cook the patties. After about 20 minutes, if a lot of liquid is present, remove the lid and brown the meatballs before serving.

ricetta-polpette-di-tacchino-ai-porcini-ph.-chiara-marando

Version with gluten of Turkey meatballs with Porcini mushrooms

Replace the gluten-free breadcrumbs with standard breadcrumbs.

/0 Comments/by

Amazing vegetables: Ratatouille

The world-famous Disney cartoon Ratatouille has not only made famous the little mouse protagonist of the story, but also the traditional French dish around which Rémy’s adventures revolve: Ratatouille.

To us Italians, such a high-sounding name makes one think of a super-fine dish, perhaps rich in preparations and sauces, typical of transalpine cuisine. Instead, Ratatouille is a very simple recipe whose goodness lies in the balance of vegetables between them and the very few other ingredients present. In short, Remy was right to be surprised by such an unusual order for the famous restaurant whose kitchen he headed!

Such a simple and tasty preparation is perfect for our table, perhaps to be served with Turkey meatballs with Porcini mushrooms.

 

Ratatouille

6.15g carbohydrates per 100g

Ingredients

  • 600g aubergine
  • 450g courgettes
  • 400g cherry tomatoes
  • 350g yellow and red pepper
  • 120g onions
  • 1 bay leaf
  • 1 clove garlic
  • extra virgin olive oil, salt

Preparation

  1. Cut the aubergines into cubes and place them in a colander, sprinkling them with salt so that their bitter liquid drains out. Meanwhile, cut the courgettes into rounds, the peppers into pieces, the onion into slices and the cherry tomatoes into halves.

Ricetta-Ratatouille-Blog-Uno-Chef-Per-Gaia

  1. In a wok, or a large non-stick frying pan, cook first the courgettes and peppers separately in a few tablespoons of oil, then finish off with the onion and cherry tomatoes; then add all the vegetables and sauté with a bay leaf and a clove of garlic.
  2. Adjust salt and pepper.

Ricetta-Ratatouille-Blog-Uno-Chef-Per-Gaia

Version with gluten of Ratatouille

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

/0 Comments/by

Venere rice pasta salad with vegetables

What could be better in summer than a nice, fresh Venere rice pasta salad with vegetables?

In our opinion, it is the ideal dish for the summer months, perfect for satiating hunger after returning from the beach, but also for an evening out with friends. It can be prepared in advance, in large quantities, and stored to have a great, healthy meal ready immediately.

Let’s prepare this vegetarian recipe then!

Would you like another idea for a summer salad? Try this Swordfish salad or Tomatoes with anchovy flavoured croutons.

Here’s how to prepare it!

Venere rice pasta salad with vegetables

24.65g carbohydrates per 100g

Ingredients

  • 400g Venere rice pasta Amaranto**
  • 300g white mushrooms
  • 250g courgettes
  • 100g yellow pepper
  • 100g red pepper
  • 100g carrots
  • 2 cloves of garlic
  • extra virgin olive oil, salt and pepper to taste

** Ingredients specific for celiacs

Preparation of Venere rice pasta salad

  1. Clean and slice the mushrooms and sauté them in a non-stick pan with oil and a clove of garlic.
    Next, julienne cut the courgettes and carrots and dice the pepper.
  2. Put a little oil in the wok and cook the vegetables with a clove of garlic, seasoning with salt. When the vegetables are soft, let them cool down.

Insalata-di-past-di-riso-venere-alle-verdure-blog-uno-chef-per-gaia

  1. Cook the pasta in plenty of salted water; leave it slightly al dente, drain and cool under running water.
    In a large bowl, mix the pasta with the vegetables and mushrooms; if necessary, season with salt and, if desired, add a few basil leaves.

Insalata-di-past-di-riso-venere-alle-verdure-blog-uno-chef-per-gaia

Version with gluten of Venere rice pasta salad with vegetables

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

/0 Comments/by

Octopus and chickpea salad with balsamic vinegar

Were we looking forward to summer? Well, with it also the dreaded heat has arrived! And to combat it, we recommend a simple, fresh and very tasty dish, a great classic to which we have added our personal touch: Octopus and chickpea salad with balsamic vinegar, a perfect mix of fish, vegetables, pulses and lightness.

If you love salads, try this Legumotti salad with caramelised Tropea onion.

Here’s what you need to prepare it!

Octopus and chickpea salad with balsamic vinegar

6.71g carbohydrates per 100g

Ingredients

  • 1kg fresh octopus, gutted (500g cooked)
  • 230g cooked chickpeas (I used canned chickpeas*)
  • 200g ripe tomatoes
  • 1 celery stalk
  • 2 small carrots
  • 1 bunch of parsley
  • 1 onion
  • 1 clove garlic
  • extra virgin olive oil, salt, Balsamic Vinegar of Modena, parsley

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

Preparation

  1. Place the octopus in a slightly high-sided pan, add water so that it is more than half covered, then top with a celery stalk, carrots, parsley, onion and garlic; cover and simmer for 45 minutes.

Insalata-di-polpo-e-ceci-al-balsamico-blog-uno-chef-per-gaia

  1. Once it is ready, drain it and let it cool. Remove most of the skin, cut it into pieces and then add the chickpeas and chopped tomatoes.
  2. Season to taste with a pinch of salt, extra virgin olive oil and Balsamic Vinegar of Modena. We added the parsley only as a garnishing, but you can also put a sprinkling of it in the salad dressing.

Insalata-di-polpo-e-ceci-al-balsamico-blog-uno-chef-per-gaia

Version with gluten of Octopus and chickpea salad with balsamic vinegar

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

/0 Comments/by

Papaya sauce with vegetables

,

For the ‘friends’ recipes‘ section, I am sharing with you a tasty recipe that Cecilia sent us: Papaya sauce with vegetables. It is a great idea to accompany tortillas, but also to top crackers and bread. In short, a perfect hunger-breaker or a tasty aperitif to propose to friends.

And don’t be misled by the fact that the main ingredient is a fruit: the sauce is savoury and perfect for stimulating your appetite! This sauce is also great to be served with cheese and, why not, with my beloved Pinzimonio.

If you wish to stay in this area of the world, try my Vegetarian Chili.

Papaya sauce with vegetables

8.97g carbohydrates per 100g

Ingredients

  • 550g papaya
  • 200g tomatoes
  • 15g spring onion
  • 3 tbsp fresh lime juice
  • 2g fresh cilantro
  • 1 teaspoon jalapeño chilli
  • salt

Preparation

  1. Peel the papaya, remove the seeds and blend it. Remove the seeds from the tomatoes and chop the pulp finely. Also finely chop the spring onion, cilantro and seeded chilli.

salsa-di-papaya-alle-verdure-blog-uno-chef-per-gaia

  1. Mix all ingredients together, add lime juice, adjust salt and serve the sauce to accompany tortillas or crackers.

Version with gluten of Papaya sauce with vegetables

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

/0 Comments/by

Cherry tomatoes with anchovy flavoured bread

Summer means fresh food, quick to prepare and tasty to eat. In this season, nature helps us with fragrant, tasty and colourful fruit and vegetables, so it is easier to let your imagination run wild with quick recipes based on a few easy-to-prepare ingredients: hence my Cherry tomatoes with anchovy flavoured bread.

This recipe is also perfect for a snack, perhaps turning it into a Bruschetta with bread flavoured with anchovies and cherry tomatoes on top to complete it.

If you are looking for other salad ideas, you may like this Venere rice salad with cherry tomatoes and pistachio nuts.

Cherry tomatoes with anchovy flavoured

9.59g carbohydrates per 100g

Ingredients

  • 800g cherry tomatoes
  • 130g sliced rustic bread**
  • 20g capers
  • 10g anchovy fillets
  • 1 bunch of parsley
  • 1/2 clove of garlic
  • 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. Finely chop parsley, capers and garlic. In a small bowl, emulsify extra virgin olive oil, salt and pepper to make a dressing; then flavour it with the previously prepared chopped parsley. Cut the cherry tomatoes in half and season them with the sauce.
  2. Put a little oil in a non-stick frying pan and cook the anchovy fillets in it until they have melted.

Datterini-con-pane-e-acciughe-uno-chef-per-gaia(8)

  1. Dice the bread, put it in the pan with the oil and let it brown for a few minutes over high heat.

Datterini-con-pane-e-acciughe-uno-chef-per-gaia
4. Sprinkle the tomatoes with bread and serve.

 

Datterini con pane e acciughe

Version with gluten of Cherry tomatoes with bread and anchovies

Replace gluten-free bread with standard rustic bread.

/0 Comments/by

Spicy recipes: let’s cook Falafel

,

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.

 

/0 Comments/by

Soup of pulses and vegetables

What could be better than warming up with a tasty soup? Creamy, thick and full of good, wholesome ingredients, these are the characteristics of the recipe we recommend today: a delicious Soup of pulses and vegetables.

All the flavour and properties of natural, healthy foods that will make this first course extremely enjoyable in the colder months. And remember that pulses and vegetables are the best ingredients to prepare recipes for people with diabetes and celiac disease since they are both gluten-free and low or no-sugar.

Here is how to prepare it!

Soup of pulses and vegetables

9.42g carbohydrates per 100g

Ingredients

  • 1250g water
  • 300g dry mixed pulses (beans, chickpeas and broad beans)
  • 250g seasonal vegetables
  • 200g tomato sauce
  • salt and oil

Preparation

  1. Soak all the dried pulses in water for about 12 hours so that they soften.
  2. Once they are ready and rinsed, put them in a pot with water and cook them for about 40 minutes on low heat.
  3. Skim off the brown foam released by the pulses, add all the chopped vegetables and tomato sauce. Season with salt and leave to cook for another hour.

Zuppa di legumi e verdure_uno chef per gaia

  1. To obtain a creamy mixture, blend some of the vegetables with an immersion blender.
  2. Finally, serve the soup with a drizzle of extra virgin olive oil.

Zuppa_di_legumi_e_verdure_Uno_chef_per_Gaia

Version with gluten of Soup of pulses and vegetables

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

/0 Comments/by