Tag Archive for: senza uova

Charlotte Mont Blanc: New year’s eve ideas

If you have decided to spend New Year’s Eve at home with friends, you will certainly be struggling with recipes for the New Year’s Eve dinner. Yes, because it is not enough to make something good to eat, you also have to surprise your guests with dishes worthy of a chef, admit it! Then we have the perfect dessert for you: Charlotte Mont Blanc.

If you don’t like chestnuts, how about a Celebration Sacher?

Don’t be afraid, making it is much easier than you might expect. Let’s begin!

Charlotte Mont Blanc

36.23g carbohydrates per 100g

Ingredients for 10-12 servings

  • 500g chestnut cream or compote*
  • 500g fresh cream
  • 150g boiled and peeled chestnuts (it will take about 45 minutes to cook them in boiling water)
  • 150g ladyfingers**
  • 80g Marrons glacés*
  • 70g milk
  • 10g bitter cocoa*
  • 10g gelatine sheets*
  • 1 vanilla pod

**Ingredients specific for celiacs

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

Preparation of Charlotte Mont Blanc

  1. Soak the gelatine in cold water, then dissolve it in a few tablespoons of cream and leave to cool.
    Whip the cream and set aside a small amount that will be used to decorate the cake. Gradually fold in the chestnut cream in the whipped cream, taking great care not to make it go flat. Chop 60g of marrons glacés, add them to the chestnut and cream mixture and finally add the melted gelatine.
  2. Take a tall mould with a diameter of about 20cm (we used a rather high cake tin with a larger diameter, so the biscuits turned out to be further apart), cover it with cling film, cut the ladyfingers on one side by removing about 1.5-2cm of the length and lay them along the edge of the mould resting them on the cut side. Pour the chestnut and cream mixture inside the mould lined with the ladyfingers, cover with foil and refrigerate for at least 3 hours.
  3. In a small saucepan, place the boiled and peeled chestnuts with the contents of a vanilla pod on the stove, add the milk and cook for about 10 minutes. Then incorporate the bitter cocoa and whisk to obtain a rather thick and homogeneous cream, adding some extra milk if necessary. Cover with cling film and set aside.
  4. Remove the mould with the ladyfingers and cream from the refrigerator and, with the help of the clingfilm underneath, put the Charlotte on a cake stand, then remove the clingfilm on the sides with the help of scissors or a sharp knife, and tie the cake with a decorative bow.
  5. Using a potato masher, mash the chestnut and cocoa cream inside the circle of ladyfingers, on top of the cream mixture; finally, decorate with cream tufts and the remaining chopped marrons glacés.
Ricetta-charlotte-mont-blanc-senza-glutine-uno-chef-per-gaia

Charlotte Mont Blanc ready to be enjoyed

Version with gluten of Charlotte Mont Blanc

Replace the gluten-free ladyfingers with standard ones, no further adaptations are needed.

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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.

ricetta-ribollita-uno-chef-per-gaia

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

ricetta-ribollita-uno-chef-per-gaia

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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The simple freshness of Mint flavoured beans

Today we have come up with a dish that can become a light main course or a perfect side dish to enrich a meal. Simple, genuine, tasty and ideal for any palate: one ingredient and herbs and you’re done, Mint flavoured beans.

Here’s how to prepare them for a fresh, healthy, naturally gluten-free and diabetes-friendly dish, perhaps accompanied by seasonal vegetables. I chose Borlotti beans that are very common in northern Italy, but feel free to pick your favourite beans for this salad.

And if you want an idea for another fresh and tasty salad, try this irresistible Swordfish salad.

Mint flavoured beans

18.56g carbohydrates per 100g

Ingredients

  • 160g dried borlotti or white beans (soaked for 12 hours)
  • 1 celery stalk
  • 1 clove garlic
  • extra virgin olive oil, mint, salt and black or pink pepper

Preparation

  1. Boil the beans in water with celery and garlic; once cooked, remove the latter and drain the beans.
  2. Let the beans cool and season them with fresh mint leaves, a good extra virgin olive oil, vinegar, salt and pepper: it is a very simple dish, but really rich in flavour and aroma.

fagioli alla menta

Version with gluten of Mint flavoured beans

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

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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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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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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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Panna cotta with berries

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Are you planning a dinner party but still undecided about which dessert to bring to the table? No problem, we took care of it preparing an easy and delicious Panna cotta with berries.

Today we recommend a recipe for a soft dessert that combines the sweetness of cream with the pleasantly tart flavour of berries.
Easy to make and mouth-watering to eat, here’s how to prepare Panna cotta!

You can also watch the video to prepare it step by step with me!

Panna cotta with berries

11.30g carbohydrates per 100g

 

Ingredients for Panna cotta

  • 400g milk
  • 350g fresh cream
  • 80g sugar
  • 15g gelatine sheets* (corresponding to 3 sheets)
  • a bit of vanilla from the pod

Ingredients for the berry sauce

  • 390g berries (blackberries, raspberries and blueberries)
  • 20g agave juice*
  • 15g 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 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 come to the boil, remove it from the heat and add the well-drained gelatine, stirring with a whisk.
  3. Let cool and fill moulds of the desired shape, then place them in the refrigerator for a few hours so that the mixture solidifies.

panna-cotta-ai-frutti-di-bosco-blog-uno-chef-per-gaia-ph-chiara-marando

  1. At this point, prepare the berry sauce. You can do this in advance, to save time, or just before serving the cake if you prefer it warm.
    Place the berries in a non-stick pan with the lemon juice and agave juice. Let them cook 5 minutes on high heat until they have released their deep red sauce. Wait until it has cooled down
  2. Remove the Panna cotta from the moulds and place it directly on the serving plate, then decorate it with the sauce.

panna-cotta-ai-frutti-di-bosco-blog-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Panna cotta with berries

The recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

Would you like another mouth-watering and easy-to-prepare soft dessert? Try Peach pudding with coconut and mint with no added sugar.

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Pinzimonio with sour cream

It is known that vegetables are rich in minerals and are one of those healthy foods that are good for you, but not everyone likes to eat them plain… especially children. Actually, there are many ways to make them more appetising to be enjoyed for a break or even as a tasty aperitif: Pinzimonio with sour cream is an option.

Obviously we do not have to exaggerate with the amount of sour cream, whereas we do not have to worry too much with the amount of fresh vegetables: this is the beauty of Pinzimonio!

And if you are a fan of Pinzimonio, you must find out what my Radimonio is!!!

Pinzimonio with sour cream

negligible carbohydrates per 100g

Ingredients for the sauce

  • 1 packet of sour cream
  • 40g leek
  • 3 stalks of chives
  • 1 clove garlic
  • extra virgin olive oil, salt and pepper to taste

Ingredients for the Pinzimonio

  • carrots
  • small courgettes
  • yellow and red pepper
  • radishes
  • boiled potatoes

Preparation of Pinzimonio with sour cream

  1. Slice the leek very thinly and chop it thoroughly. Put a little oil in a pan and pour in the leek and the whole, peeled clove of garlic. Fry the leek, add a drop of water and let it cook very slowly for at least 30 minutes. When the leek is perfectly cooked and soft, let it dry out well on the heat and remove the garlic.
  2. Put the sour cream in a bowl and season it by adding the cooked leek, chopped chives, salt and pepper to taste; mix well and leave to rest.

ricetta-creme-fraiche-uno-chef-per-gaia-ph-chiara-marando

ricetta-creme-fraiche-uno-chef-per-gaia-ph-chiara-marando

  1. Prepare the vegetables for the Pinzimonio cut as desired.

ricetta-creme-fraiche-uno-chef-per-gaia-ph-chiara-marando

4. Serve the vegetables in separate containers and the sour cream in a single bowl in which to dip the vegetables or in individual containers for each diner.

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Chickpea Farinata

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You know, we always like to experiment with new and tasty recipes, so today we are proposing a mouth-watering idea to make your dinner even more enjoyable: Chickpea Farinata.

Perfect as an appetiser or main course, they are the solution to give that extra touch to the classic, and always pleasant, Chickpea Farinata.

Try preparing it with us!

Chickpea Farinata

21g carbohydrates per 100g of plain Farinata

Ingredients for Farinata

  • 300g water
  • 150g chickpea flour*
  • salt, pepper, extra virgin olive oil

Ingredients for the filling

  • sliced provolone
  • Dry-cured or cooked ham
  • lettuce

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

Preparation

  1. Put the chickpea flour in a bowl and pour the water over it slowly, stirring continuously with a whisk so that no lumps form. Let the flour rest for 6-7 hours.
  2. Heat a non-stick pan for crepes with a little extra virgin olive oil. Cover the bottom of the pan with a layer of chickpea flour batter and cook it until golden brown; turn it over with the help of a spatula and allow it to brown on the second side as well.

girelle-di-farinata-uno-chef-per-gaia-foto-chiara-marando

  1. Top the Farinata crepes with a layer of lettuce, then cover with slices of Provolone and finally ham. Fold them and serve.

girelle-di-farinata-uno-chef-per-gaia-foto-chiara-marando-1

Note: when soaking the chickpea flour, check the proportions indicated on the flour bag: they may vary depending on the chickpea flour used!

Version with gluten of Chickpea Farinata

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

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