Tag Archive for: senza uova

Tasty main courses: Pork in Parmesan crust with stuffed potato pie

Today we want to offer you a recipe for a complete, extremely tasty and impressive main course: Pork in a Parmesan crust accompanied by a soft-hearted potato pie.

A dish that combines the strong flavour of pork encased in a crispy crust of Parmesan cheese and breadcrumbs, served with a different accompaniment: classic potatoes are transformed into a pie that hides a heart of stringy cheese.

In short, a preparation to show off at a dinner party or to surprise your friends with something enjoyable.

Well, let’s get started!!!

Pork in Parmesan crust with stuffed potato pie

Pork in Parmesan crust 3.79g carbohydrates per 100g
Soft-hearted potatoes 13.1g carbohydrates  per 100g

Ingredients for 4 servings

  • 600g boneless pork loin
  • 600g yellow potatoes
  • 120g Parmigiano Reggiano cheese, grated
  • 2 eggs (1 whole + 1 egg white)
  • 40g breadcrumbs**
  • 30g extra virgin olive oil
  • 20g butter
  • Taleggio cheese, salt, pepper and nutmeg

To taste: fondue with 100g cream and 50g grated Parmesan cheese

**Ingredients specific for celiacs

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

Preparation

  1. Mix breadcrumbs and Parmesan cheese and set aside.
  2. Brown the loin on all sides with a little oil in a frying pan. As soon as it is ready, season with salt and pepper and bake in the oven at 190° for about 15 minutes, so that the middle part of the meat remains rare.

Uno_Chef_per_Gaia_Maiale in crosta

  1. Then let it cool and dip it first in the egg white and then in the Parmesan breadcrumbs. Repeat the operation twice, so that the crust becomes even crispier. Then lay the loin on a sheet of baking paper and bake at 200°C for 20-25 minutes until golden brown.

Uno_Chef_per_Gaia_Maiale in crosta di Parmigiano

  1. And now the potato pies! Boil the potatoes, mash them and season with a pinch of salt, pepper, nutmeg and butter. Put the resulting mash in buttered mini cocottes and put a piece of Taleggio cheese in the centre. Bake in the oven at 200° for 10 minutes.

Uno_Chef_per_Gaia_Tortini di patate ripieni

  1. If you want to prepare a sauce for serving, put the cream on the stove with the grated Parmesan cheese and let it reduce slightly.

Uno_Chef_per_Gaia_Maiale_in_crosta

Serve the sliced pork and accompany it with the potato pie and fondue.

Uno_Chef_per_Gaia_Maiale-in_crosta_di_Parmigiano

Version with gluten of Pork in Parmesan crust with stuffed potato pie

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

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Who can resist Pizza with potatoes?

Pizza is one of the symbols par excellence of Italian cuisine, a dish capable of brightening up evenings with friends, a family lunch, but also perfect for snacks or aperitifs. Yet pizza is a major challenge for both those with diabetes and those with celiac disease, albeit for completely different reasons.

For those with diabetes, pizza is a challenge for blood glucose control as it is one of the most difficult foods to predict in terms of short-, medium- and long-term blood glucose rise. So we should always be careful when consuming it!

For those with celiac disease, pizza is a challenge because the crispness of the dough is hardly comparable to pizzas made with conventional flours.

Despite the challenges, Pizza with Potatoes is definitely one of a thousand ways to prepare this iconic dish and I hope it gives you a moment of joy. Try it out and let me know how the experience went.

Pizza with potatoes

68.27g carbohydrates per 100g of baked pizza without topping

Ingredients for the pizza base

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

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

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, place the dough in the mixing bowl to rise for about 2 hours.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Now divide the dough into 4 parts, lay each part on a baking tin covered with parchment paper; let the pizzas rise for as long as it takes to heat the oven, then bake them at 220°C until ¾ done.
Uno_Chef_per_Gaia_ricetta_Pizza

Adding tomato to pizza

  1. Remove the pizza from the oven, top it with tomato sauce, mozzarella and oregano and finish cooking for the remaining time. In total it should be about 25 minutes.
Uno_Chef_per_Gaia_ricetta_Pizza_senza_glutine

Adding mozzarella

We topped the pizza in a simple way, but you can let your imagination guide you to create flavour combinations according to your preferences.

Uno_Chef_per_Gaia_pizza_senza_glutine

The ready-to-eat pizza

Version with gluten of Pizza with potatoes

Prepare the dough with 500g wheat flour and knead it with 300g water.

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Bruschette assortment: easy, fast and tasty starter

You need to organise a dinner with friends and you don’t know what to prepare as an appetiser or aperitif? Bruschette assortment is the solution for you!

Colourful, tasty and perfect for delighting the palate with different flavours, delicious ingredients and enjoyable combinations, Bruschette assortment is made with fragrant buckwheat bread topped with ingredients ranging from pulses such as chickpeas, to vegetables such as aubergines and peppers, to cheeses such as Fontina, Robiola  and even pears and cooked ham.

Ready? Then let’s begin.

Bruschette assortment

33.64g carbohydrates per 100g of plain bread

La preparazione delle bruschette fantasia

Preparing the Bruschetta assortment

Bruschettas with chickpea hummus and aubergine

  • Buckwheat bread**
  • Chickpea hummus*
  • Sautéed diced aubergines
  • 1 pinch of paprika

Bruschettas with hummus and peppers

  • Buckwheat bread**
  • Chickpea hummus*
  • Grilled peppers without skin
  • 1 ground pepper

Bruschettas with Fontina cheese and pears

  • Buckwheat bread**
  • Fontina cheese
  • Pears
  • Walnuts
Le bruschette fantasia

Bruschetta assortment

Bruschettas with Robiola cheese and peppers

  • Buckwheat bread**
  • Robiola cheese
  • Grilled peppers without skin
  • Oregano

Toast-like Bruschettas

  • Buckwheat bread**
  • Cooked ham*
  • Cheese that melts easily

**Ingredients specific for celiacs

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

Preparation

So many ingredients, and so many types of Bruschetta, but only one simple and quick method of preparation.
That’s right, because once all the toppings have been prepared, all you have to do is lightly toast the buckwheat bread slices, assemble the different Bruschettas and put them in the oven for a few minutes so that they warm up and acquire even more flavour. Obviously, where cheese is present, it is advisable to wait for it to melt on contact with the heat before serving.

Version with gluten of Bruschetta assortment

Replace gluten free bread with standard bread

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Gluten-free Apulian focaccia: soft and fragrant

Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.

So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.

Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.

Gluten-free Apulian focaccia 

40.60g carbohydrates per 100g

Ingredients

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

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

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.

Uno_Chef_per_Gaia_preparazione focaccia pugliese

Preparing Apulian focaccia

  1. Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Uno_Chef_per_Gaia_focaccia gluten free

Focaccia ready to be baked

  1. Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Uno_Chef_per_Gaia_focaccia pugliese senza glutine

Apulian focaccia

Version with gluten of Apulian focaccia

Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.

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