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Calamari in fish soup with ‘nduja

It is my friend Anna Gallo who takes me on a journey to her native land, Calabria, giving me a beautiful bread bag from the art textile workshop Mario Celestino of Cosenza. And that is how I came up with the idea of preparing a dish that combines land and sea, a dish where squid meets ‘nduja, the undisputed queen of the tip of our boot: Calamari in fish soup with ‘nduja.

Calabria is definitely the region where red is the colour that paints the table, and it does so with chilli, the star ingredient of the ‘nduja, the sausage prepared by mixing pork meat and other spices, but also of the Sardella, a spicy cream made from whitebait, as well as many other specialities, and textiles and local handicrafts.

So let’s paint our tables red and add a little spice to life!

Calamari in fish soup with ‘nduja

negligible carbohydrates per 100g without bread

Ingredients for 4 servings

  • 1kg squid, cleaned
  • 100g white wine
  • 30g slivered almonds*
  • 20g ‘nduja*
  • 1 sprig of parsley
  • 2 small sprigs of marjoram
  • 1 clove of garlic
  • 1/2 lemon with edible peel
  • extra virgin olive oil
  • salt
  • homemade bread**

**Ingredients specific for celiacs

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

Preparation

  1. Cut the cleaned squid with beaks and eyes removed into strips and sauté them in a frying pan with a little extra virgin olive oil and the chopped clove of garlic. Sprinkle them with white wine and let it evaporate.
  2. Add the ‘nduja and cook for 5 more minutes: taste the squid and turn off the heat when they are soft because prolonged cooking makes them rubbery.
  3. In the meantime, toast the slivered almonds and use them to top the squid, also season with chopped parsley, marjoram leaves and a grating of lemon peel.
  4. Serve the fish soup with slices of toasted homemade bread.

calamari in brodetto alla nduja

Version with gluten of Calamari in fish soup with ‘nduja 

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

 

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Insalata di pesce spada

Swordfish salad is a fresh and quick summer recipe. Whether for lunch or dinner, it is naturally gluten free and has a negligible amount of carbohydrates, so swordfish salad is a light main course that brings everyone together and helps us find ideas for eating fish at least 2-3 times a week.

It might sound strange to you, but with my children I had more difficulty in getting them to accept and consume fish than vegetables. Therefore, as vegetables are among the most popular ingredients in our family, I thought of using them to make swordfish welcome as well, and the experiment was successful!

Not only has the swordfish been eaten with great voracity, but I have been asked to prepare it this way a little more often… so I will try to comply! Also because the meal will be ready in just a few minutes.

Insalata di pesce spada pronta per essere servita

Sword fish salad ready to be served

Swordfish salad

carbohydrates per 100g negligible

Ingredients

  • 400g swordfish
  • 300g small courgettes
  • 200g cherry tomatoes
  • 40g extra virgin olive oil
  • 30 g pitted Taggiasca olives*
  • 1 clove garlic
  • 2 basil leaves
  • grated lemon zest
  • rosemary, shallot, chilli pepper, salt and pepper to taste

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

Preparation

  1. First of all prepare the aromatic oil: heat about 20g of oil, then remove it from the heat and add a peeled and halved shallot, 1 clove of garlic and rosemary.
  2. Put a little oil in a non-stick frying pan and cook the julienne-cut courgettes over high heat; season with salt and pepper.
  3. Cut the swordfish into cubes of about 2cm and sauté them in a non-stick pan with the remaining oil.
  4. Now assemble the salad by placing the courgettes, swordfish, sliced cherry tomatoes, pitted olives and chopped basil in a bowl. Stir everything together, then season with salt, pepper, a pinch of finely chopped chilli pepper, a grating of lemon zest and the aromatic oil passed through a colander.
  5. Serve the salad warm or cold to taste. And if you want some ideas for another salad, try this Dominican Salad.

 

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Raspberry panna cotta

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La panna cotta ai lamponi è uno dei dolci più semplici e flessibili che conosca (credetemi!). E’ naturalmente senza glutine quindi perfetta per i celiaci ed è perfetta anche per chi è affetto da diabete avendo l’accortezza di sostituire una parte o tutto lo zucchero con un dolcificante di propria scelta.

Durante l’estate, la panna cotta è un dolce fresco e pratico che potrete accompagnare con salse preparate con qualsiasi frutto di stagione.

Raspberry panna cotta is one of the simplest and most flexible desserts I know (believe me!). It is naturally gluten free, making it perfect for celiacs and it is also perfect for people with diabetes, taking the precaution of replacing some or all of the sugar with a sweetener of your choice.

During the summer, Panna cotta is a fresh and practical dessert that you can accompany with sauces made from any seasonal fruit.

You can also decide to make it more or less rich in fat by playing around with milk and cream: the important thing is that you have a total of 500g when you mix them together, but you can vary their proportions as you like… bearing in mind that if it is called Panna (i.e. cream) cotta, the original recipe certainly expresses its preference.

Preparation will only take you a few minutes, but you have to allow time for the Panna cotta to solidify, so remember to plan ahead if you want to serve it to your guests, perhaps making it the day before so you have less to do at the last minute.

Raspberry panna cotta    

19.64g carbohydrates per 100g raspberry panna cotta with sugar

Ingredients for 6 servings

  • 250g milk
  • 250g cream
  • 100g sugar or sweetener* as desired
  • 10-12g gelatine sheets* (follow the instructions given for the product you choose)
  • a bit of vanilla from the pod

Ingredients for the raspberry sauce

  • 220g raspberries
  • 30g sugar or sweetener* to taste
  • 30g lemon juice

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

Preparation

  1. Pour the milk and cream into a saucepan, add the sugar or sweetener and put everything on the heat, stirring occasionally so that the sugar dissolves well.
  2. Separately, soak the gelatine in water to soften it. When the milk is about to reach the boil, remove from the heat and add the squeezed gelatine while stirring with a whisk. Let it cool down, then fill the moulds you selected. Put them in the refrigerator for a few hours until the mixture becomes thick.
  3. Meanwhile, prepare the raspberry sauce. Place the raspberries in a non-stick pan with the lemon juice and sugar or sweetener. Let the raspberries cook for 5 minutes over high heat until they release a bright red sauce. Let it cool down.
  4. Remove the Panna cotta from the moulds and place it directly on the serving platter, decorate it with the raspberries and their sauce either cold or warmed in a microwave or on the stove.

Version with gluten of Raspberry panna cotta

The recipe is naturally gluten free, so no adaptations are needed.

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Crostini with non-liver pâté

Why Crostini with non-liver pâté? Tuscany is the home of liver pâté and Florence has become our adopted city because it is in this splendid city that Gaia and Nico are followed by the Meyer Hospital diabetology department, directed by our splendid Doc., Sonia Toni, who is always present, even at a distance, with timely information and medical and psychological support when worries prevail.

Not surprisingly, Dr. Toni is present in this blog to answer any questions about diabetes that you may have.

So, every three months, we go to the beautiful Medici city for my children’s regular check-ups and we always try, given the distance we cover and the fact that the day cannot include other commitments, to include a little visit to the city centre and maybe a lunch of Tuscan cuisine, which we love!

On one of many occasions, I went with Gaia to Trattoria Cammillo (https://www.facebook.com/Cammillo-201813633167651/) which, despite its name, is a fairly elegant and not exactly inexpensive restaurant in the centre of Florence, very close to the Arno river with a gluten free menu. Since Gaia had never tasted the typical Crostini with liver pâté and having finally found them gluten free, I recommended that she order this dish: I must say that Gaia and livers are not exactly in the same taste sphere! I’ll spare you the tale of some difficult moments at the table, and it’s a good thing I like Crostini so much, so with a quick exchange of dishes we got out of the impasse.

So I thought I would prepare some Crostini that are in every way similar to this Tuscan speciality, except for the ingredients used in their preparation: lentils! And I must confess one thing in all honesty: they did not make me miss the original!

Crostini with non-liver pâté   

16.29g carbohydrates per 100g

 Ingredients

  • 160g mixed lentils (red, yellow and green) (will be about 400g cooked)
  • 100g red wine
  • 50g sheep’s milk ricotta
  • 50g onions
  • 30 g butter
  • 1 bunch of aromatic herbs (sage, rosemary, parsley and thyme)
  • 1 truffle (to taste)
  • salt and pepper
  • bread (e.g. these gluten free rustic loaves)

Preparation

  1. Rinse the lentils, put them in a pot with the bunch of aromatic herbs, cover with water and boil for about 1 hour until the lentils are soft enough to mash.
  2. Chop the onion finely and sauté it in a pan with butter; add the wine and cook for about ten minutes. Put the onion and lentils in a food processor, add the ricotta and blend to a cream; season with salt and pepper.
  3. Place the pâté in a bowl sprinkled with truffle shavings and serve with bread croutons.

Version with gluten of Crostini with non-liver pâté

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

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Flaxseed dark bread

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I had promised you a journey into gluten free bread, so the must stop is this Flaxseed dark bread. In addition to using a preparation rich in fibre and sunflower seeds, I thought I would also add flax seeds to benefit from all the qualities they contain. Taking care of oneself by eating good bread seems a good solution to me.

Flaxseeds are rich in Omega 3, 6 and 9 essential fatty acids, promote the expulsion of LDL cholesterol and promote the synthesis of HDL good cholesterol, thus preventing the onset of cardio-vascular diseases. They also help control triglycerides, keeping arteries clean and regulating blood pressure. And finally, they contain vitamins B, vitamins C and E, minerals and essential fatty acids: in short, real natural food supplements.

The important thing to emphasise is that in order to be able to digest flaxseeds and thus reap their full benefits, it is essential to break and/or blend them as their extremely hard outer part makes it impossible to digest them if swallowed whole.

At this point, let’s start kneading and wait for the house to fill with the unmistakable fragrance of freshly made bread. Watch the video recipe here.

Le pagnotte di pane nero con i semi di lino

The loaves of dark bread with linseeds

Flaxseed dark bread  

40.37g carbohydrates per 100g

Ingredients

  • 450g gluten free wholemeal bread flour mix, brand Massimo Zero**
  • 370g water
  • 40g linseeds* (soak in 100g water)
  • 20g extra virgin olive oil
  • 17g brewer’s yeast
  • 5g salt
  • brown rice flour* for dusting
  • extra virgin olive oil to brush the surface

**Ingredients specific for celiacs

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

Preparation

  1. Soak the linseed in 100g of water, let it soak for about ten minutes and whisk it lightly.
  2. Pour the dark bread mix into the bowl of the planetary mixer, add the blended flaxseeds then mix for a few minutes at low speed.
  3. Dissolve the brewer’s yeast in the lukewarm water and pour into the planetary mixer. Mix at medium speed for about 5 minutes, then add salt and oil and mix for a few more minutes. When the dough is smooth and homogeneous, stop the planetary mixer and place the dough on a lightly floured cutting board.
  4. Again with the help of a little brown rice flour, flatten the dough slightly and let it rise, i.e. pre-rise, directly on the cutting board for about 15 minutes.
  5. With the help of a rasp, divide the dough into two parts, lightly roll each half to form a sort of cylinder and put it to rise in a rising basket in a warm place for about 1.5 hours.
  6. Once the bread has risen, tip the two loaves onto a baking tray covered with baking paper or a perforated silicone mat. Brush the surface with extra virgin olive oil, make a cross cut and bake in a static oven preheated to 230°C for 10 minutes. Lower the temperature to 200°C, then bake, leaving the bread in the oven for a further 35 minutes, checking the bread because the baking time varies slightly depending on the oven.
  7. Remove from the oven and let the bread cool before cutting it.

Version with gluten of Linseed dark bread

Replace the Massimo Zero wholemeal bread with Petra 9 flour or QB Multicereale flour and mix it with 300g water instead of 370g.

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Assortment of white bread

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During National Coeliac Disease Week, I couldn’t help but share a recipe for a wonderful gluten-free assortment of white bread, the food that is the main challenge in the daily lives of those who cannot eat gluten.

My choice went to a fibre-rich preparation, Preparato Universale per prodotti da forno Massimo Zero, because fibre is a valuable ally in controlling blood sugar levels when we consume gluten free bread, which is generally high in carbohydrates and low in fibre.

While the presence of fibre in the mixture is very useful from a nutritional point of view, it makes it slightly ‘harder’ to work with, so having a kneading machine or robot at hand makes the task easier and ensures really good results.

This is precisely why I thought that sharing a video recipe could be extremely useful to prepare a tasty bread without any difficulty. So enjoy viewing and cooking!

Assortment of white bread  

44.19g carbohydrates per 100g

Ingredients

  • 500g gluten free multi-purpose flour mix, brand Massimo Zero**
  • 240g water
  • 240g milk
  • 50g mixed seeds* (to be soaked in 50g water)
  • 40g extra virgin olive oil
  • 17g brewer’s yeast
  • 5g salt
  • brown rice flour* for dusting
  • extra virgin olive oil to brush the surface
  • water to soak the mixed seeds

Preparation

  1. Put the mixed seeds in a small bowl and barely cover them with water, then let them rest while you knead the bread so that they completely absorb the liquid.
  2. Shake the bag of mix well before pouring it into the jar of the planetary mixer, then run it for a few minutes at low speed with the flour mix alone.
  3. Dissolve the brewer’s yeast in warm water, pour it into the planetary mixer and add the remaining water and milk. Mix at medium speed for about 5 minutes, then add salt and oil. Stop the planetary mixer to detach the dough from the sides of the pot and run it at high speed for a few seconds so that the oil is perfectly incorporated into the dough. When the dough is smooth and homogeneous, stop the planetary mixer and remove half the dough by placing it on a lightly floured cutting board.
  4. Add the seeds to the remaining dough in the planetary mixer and mix at high speed so that they are fully incorporated.
  5. Shape into loaves or braids of the desired size (I formed 4 loaves with the white dough and 5 braids with the dough with seeds), differentiating the shape according to the type of dough. Brush the surface with extra virgin olive oil and leave to rise in a warm place for about 2 hours or in the oven with the proving function for about 1 hour and fifteen minutes.

Shaping the dough

  1. Bring the oven to 200°C, brush the surface of the bread with oil again and bake. Let it bake for about 40 minutes, keeping an eye on the baking time, which varies slightly depending on the oven and, above all, the size of the bread.
  2. Remove from the oven and let the bread cool before cutting it.
  3. Portate il forno a 200°C, spennellate nuovamente la superficie del pane con olio e infornate. Lasciate cuocere per circa 40 minuti tenendo controllata la cottura che varia leggermente in base al forno e, soprattutto, alla pezzatura del pane.
  4. Togliete dal forno e lasciate intiepidire il pane prima di tagliarlo.
L'interno dei panini

The bread crumb

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Gola Gola asparagus risotto

Summer suddenly arrived and, with the good weather, so did wonderful opportunities to meet. Like the Gola Gola Festival in Piacenza from 9 June. I was given the honour of opening the dances with my gluten-free proposal designed to tempt everyone: Gola Gola asparagus risotto.

In a festival dedicated to food, I believe it is fundamental to give space to local products, so I thought of choosing some of the many ingredients of the that area: Pontenure asparagus (given the season), Malvasia dei colli piacentini wine and Grana Padano cheese. All this on a very special base, namely my favourite Carnaroli rice, the one cultivated by Riserva San Massimo within the Lombardy Ticino Valley Park, a gift for the palate and for those who care about preserving biodiversity.

A possible alternative to the cheese crisp is another famous product from Piacenza: its pancetta, also made crispy in a non-stick pan, or in the microwave oven, following the same procedure as described for the cheese.

So run to buy some asparagus not to miss the season and enjoy this delicacy!

Gola Gola asparagus risotto

23.55g carbohydrates per 100g

without the reduction of Malvasia wine  

Ingredients for 4 servings

  • 1.2 litres of previously prepared meat stock
  • 600g Malvasia dei colli piacentini white wine
  • 400g asparagus, already cleaned
  • 320g Carnaroli rice Riserva San Massimo
  • 100g Grana Padano cheese
  • 30g spring onion
  • 30g butter
  • 20g sesame seeds
  • 20g brown sugar
  • 3 cardamom berries
  • 1 star anise berry
  • 1 cinnamon stick
  • nutmeg, extra virgin olive oil, salt and pepper to taste

Preparation of the Malvasia reduction

  1. First, prepare the Malvasia reduction because it is the most time-consuming operation. Pour almost all the wine into a thick-bottomed saucepan (keep about 60g for dousing the rice), add the spices and brown sugar and let it simmer without a lid for about 1.5 hours or until the wine has turned into a rather thick, amber-coloured liquid.

Preparation of Risotto

  1. Wash the asparagus and cut them into 3 parts: remove the woody part, keep the tips whole and cut the middle part of the asparagus into pieces. Put the asparagus chunks in a saucepan with about 200g of stock and cook them, leaving the pan uncovered. Once cooked, put the asparagus in a blender to obtain a cream, season with salt and set aside.
  2. Prepare the cheese and sesame crisps. Mix 30g of cheese and the sesame seeds, then place a spoonful of the mixture on a plate, forming a kind of disc with the back of the spoon. Place everything in the microwave for a short time on medium power until the cheese has melted slightly. With the help of a scraper, remove the disc from the plate and keep it aside.
  3. You can now start preparing the risotto.
  4. Sweat the finely chopped spring onion in a saucepan with a little oil.
  5. Toast the rice in the saucepan with the leek for about 3 minutes in order to have the grains well transparent with the white central part, then sprinkle with the Malvasia kept aside and let it evaporate.
  6. Start stirring the rice adding a ladle of boiling stock. Continue stirring and add more stock only when the rice has absorbed almost all the liquid. After about 5 minutes, add the asparagus tips, then continue with the stock and stirring. A few minutes before the end of cooking, add the blended asparagus and mix well. When the rice is still well al dente, remove from the heat and add the frozen butter, stirring the rice well so that the starch is released to form a nice cream, add the grated cheese and continue stirring until it is completely incorporated; add salt to taste. Cover the risotto with a tea towel and let it rest for a minute.
  7. Plate the rice and complete with a few pieces of sesame crisp and drops of Malvasia reduction.
Risotto-asparagi-senza-glutine-gola-gola-festival

Gola Gola asparagus risotto

Version with gluten of Gola Gola asparagus risotto

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

If you like risottos, try my Celeriac risotto with apple and rose mayonnaise

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Pumpkin and turmeric bread: gluten-free treats

Autumn in the kitchen means pumpkin , so why not prepare Pumpkin and turmeric bread?

Pumpkin is a delicious treasure of nature, and is extremely versatile when it comes to sweet, savoury and leavened recipes. And we love it, because it can give a special touch to food and is suitable for many preparations, besides having many health benefits and vitamins.

So let’s start kneading little goodies!

Pumpkin and turmeric bread

53.11g carbohydrates per 100g

Ingredients

  • 500g flour mix for bread, brand Nutrifree**
  • 320g pumpkin
  • 200g water
  • 150g milk
  • 100g wholemeal rice flour*
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • 10g salt
  • ½ teaspoon turmeric (optional)

**Ingredients specific for celiacs

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

Preparation

  1. Cut the pumpkin into small cubes, steam it for 20 minutes or cook it in a thick-bottomed pan with 2 tablespoons of water, then purée it with a fork or in a food processor – the important thing is that the pumpkin flesh is nice and dry.
  2. Put the flour in a bowl or planetary mixer, mix it with the pumpkin purée and crumbled brewer’s yeast, then add all the other ingredients. You can add a pinch of turmeric to give a boost of colour and flavour, then knead well until the mixture is smooth and even. Form a loaf, cover it with a tea towel and leave it to rise until doubled in volume.
  3. Divide the dough into 6 parts, shape each into a loaf and make 3-4 turns of string around each loaf, then leave the bread to rise for another 40-50 minutes, directly on the baking tin that you will use to bake the bread in the oven.
  4. Bake the pumpkin rolls at 180°C for 20-25 minutes.
pane-zucca-curcuma-senza-glutine-uno-chef-per-gaia

Pumpkin and turmeric bread with the typical pumpkin shape

Version with gluten of Pumpkin and turmeric bread

Replace the Nutrifree and rice flours with 600g of wheat flour and mix with just milk and no water.

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Vegan muffins with almond butter

An alternative breakfast: Vegan muffins with almond butter.

For some of the ingredients I use in my recipes, I now have my absolute trusted suppliers and one of these is Andrea, the greengrocer who patiently accommodates my requests, including the most unusual ones!

Having now made my passion for cooking his own, Andrea often sources products that he brings from his wonderful homeland, Sicily. So I manage to have wonderful sheep’s ricotta for preparing Cassata my own way and other wonderful sweet and savoury preparations, fresh and mature Caciocavallo, oregano, cherry tomatoes, anchovies and a little gem produced by his cousin in Agrigento, the Mennulataa butter made from 100% almonds.

I must admit that I have used it in many preparations, but always around lunch or dinner time so I never managed to take a photo before my family had eaten everything up!

This time I am finally able to share a recipe that is a little unusual for me because it is vegan, but very interesting and tasty for those who do not want to give up a sweet breakfast while avoiding butter and eggs.

Vegan muffins with almond butter

36.30g carbohydrates per 100g

Ingredients for 9 muffins

  • 120g almond and rice milk* (or another type of plant milk)
  • 75g plant yoghurt*
  • 50g fine corn flour*
  • 50g dark chocolate*
  • 45g buckwheat flour*
  • 40g Mennulata almond butter*
  • 35g rice oil
  • 30g brown sugar
  • 27g corn starch*
  • 25g finely grated coconut*
  • 25g coconut sugar
  • 8g baking powder*
  • a pinch of salt

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

Preparation

  1. Pour the yoghurt into a bowl and mix it with the sugars and almond butter. Gradually add the flours, continuing to stir so that no lumps form, and when the mixture starts to feel rather thick, add the rice oil and the almond and rice milk; finally, add a pinch of salt, baking powder and the dark chocolate pulverised in a food processor.
  2. Place the paper cups inside a silicone or metal muffin tin, fill them ¾ full, then bake the muffins in a static oven preheated to 180°C for 20 minutes.
  3. Remove from the oven and allow to cool.
  4. They are a great breakfast, especially cut in half and enriched with a teaspoon of raspberry jam.

muffin-vegani-senza-glutine-uno-chef-per-gaia

Version with gluten of Vegan muffins with almond butter

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

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Couscous with prawn and courgette curry

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The summer heat is here and our solution to fully enjoy the days outdoors is a fresh and complete recipe: Couscous with prawn and courgette curry.

In this way, you have a unique, tasty dish that is perfect for satisfying a craving for good food without weighing you down and for travelling eastwards with flavours. For your summer, you can also try this Swordfish salad.

The tip: prepare some extra, it will be great even the day after!

Couscous with prawn and courgette curry

Couscous 35g carbohydrates per 100g

Prawn and courgette sauce 4.12g carbohydrates per 100g

Ingredients

  • 500g courgettes
  • 500g milk
  • 400g peeled and deveined prawns
  • 300g water
  • 250 g couscous Bia gluten free**
  • 30g shallot
  • 2 heaped tablespoons of grated coconut
  • 1 tbsp curry
  • 1 tsp turmeric
  • extra virgin olive oil, salt and pepper

**Ingredients specific for celiacs

Preparation

  1. First prepare the couscous. Put 300g of water in a saucepan with a pinch of salt and heat it, without bringing it to the boil. Pour the couscous into a bowl and cover it with hot water; let it rest for the time necessary to allow all the water to be absorbed and the curry to set.
  2. Put a drizzle of extra virgin olive oil in a non-stick pan and brown the finely chopped shallot. Add curry and turmeric, and toast for one minute before adding the courgettes cut into sticks half a centimetre in diameter and 4cm long. Let it season for a few minutes, then cover with milk, add salt and pepper and let it cook for about ten minutes. At this point, sprinkle with grated coconut, add the peeled and deveined prawns, stir the mixture well and let it cook for a few minutes.
  3. In the meantime, shell the couscous, add a few tablespoons of extra virgin olive oil and salt to taste.
  4. Serve by placing 3 heaped tablespoons of couscous in the centre of a deep dish and the hot prawn and courgette curry sauce all around.
  5. Watch the videorecipe of a very similar preparation.

cous-cous-senza-glutine-uno-che-per-gaia

Version with gluten of Couscous with prawn and courgette curry

Simply replace the gluten-free couscous with a standard couscous, all other ingredients are naturally gluten free.

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