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When kids ask you for a savoury snack that has to combine several needs, the choice becomes difficult, and if you add a colour game, in my case green, the request turns into a real challenge: the answer is my Pea protein pancakes.

The first request, this time from my son Nicolò, is for protein pancakes because his protein requirement is imposed by daily basketball practice. I turned to a source of vegetable protein and looked for a soy flour with the label gluten-free.

The second request, again from Nicolò, was to include legumes in the preparation, again to better cope with sporting activity having glucose levels as stable as possible.

And finally the game: thanks to theItalian Food Bloggers Association I became aware of a fun initiative entitled Chefs in Colouran online event by Federchimica Ceramicolor dedicated to colour in the kitchen, and since painting is one of my hobbies, I couldn’t help but jump into the fray! My task? Making a green dish, so my pea protein pancakes were just perfect.

And the taste? Delicious and with the sweet and irresistible touch of peas, teased by the saltiness of Greek feta… in short, challenges are like spices for cooking: they add flavour to everything. If you love pancakes, also try these made with chickpea flour.

Protein pea pancakes

8.6g carbohydrates per 100g 

Ingredients for 6 servings

  • 250g peas
  • 100g vegetable stock
  • 100g milk
  • 60g white soy yoghurt*
  • 45g soy flour*
  • 1 egg
  • 20g wholemeal rice flour*
  • 20g leek
  • 4g cake yeast*
  • Greek feta cheese to taste
  • extra virgin olive oil
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Mix soy and rice flour with milk, soy yoghurt and egg in a bowl using a whisk or blend in a food processor; add baking powder, a pinch of salt and pepper and 50g peas.
  2. Take a steel ring of the desired diameter (I used a 10cm one) and place it on a non-stick pan; pour a little oil inside the ring, then pour in enough batter with the peas to form a pancake. As soon as it has solidified slightly on one side, remove the ring, turn the pancake over and cook it on the other side as well. Continue until all ingredients are used up.
  3. Meanwhile, prepare the pea cream. Slice the leek thinly, fry it in a small pan with a little oil, then add the remaining peas and the vegetable stock; bring to the boil. Transfer everything into a blender or use an immersion blender to obtain a cream; season with salt and pepper.
  4. At this point, serve the pancakes accompanied by the cream of peas and crumble Greek feta cheese on top to give a savoury touch.

pancake proteici ai piselli

Version with gluten of Protein pea pancakes

This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.

Prior to Covid, street food events had become a must-attend event for cooking enthusiasts, and these Supplì with Balsamic vinegar and cooked shoulder ham would have been the perfect protagonists of a snack with friends in the name of good food and regional flavours. So, I wanted to share them with my work colleagues, turning an ordinary day into a special day!

Il supplì con i colleghi di lavoro

But what are Supplì? I told you about them last year for the first SuppliTiamo event with my Suppli Viva l’Italia. And for this new edition of the contest, I wanted to create a much richer and delicious Supplì using three products from my region: Balsamic Vinegar of Modena in its two expressions, PGI and PDO, Cooked shoulder ham from San Secondo and Parmigiano Reggiano.

Let’s start with order. I am not going to tell you about Parmigiano Reggiano because its history has been the protagonist of many other recipes, while I will start with Balsamic Vinegar of Modena PGI. This is the product obtained from partially fermented and/or cooked and/or concentrated grape must and wine vinegar that are subjected to acetification and ageing in wood for at least 60 days. Aging can last up to 3 years for vinegar called “Aged”. This vinegar is the aromatic, sweet and sour product that we are used to using as a condiment and that I love for preparing my sweet and sour onions.

Balsamic PDO is a product that, despite its similar name, has very different characteristics and uses. Traditional Balsamic Vinegar of Modena PDO is in fact the product obtained from a single ingredient, cooked grape must, aged in barrels of different woods and sizes for a minimum of 12 years following a unique production process, closely linked to family traditions. Balsamic Vinegar PDO is a thick, glossy black liquid and has an extremely sweet and concentrated flavour. It is perfect to be consumed raw on sweet and savoury dishes.

Finally, Spalla cotta di San Secondo is a typical deli meat from the areas near the river Po in the province of Parma obtained from the shoulder of pigs. It is a product with a long history sought after by cured meat enthusiasts for its very distinctive flavour and aroma: eaten warm, perhaps with the typical Fried dough, Spalla cotta is just unforgettable!

So let’s prepare our Supplì step by step.

Supplì with balsamic vinegar and cooked shoulder ham

29g carbohydrates per 100g

Ingredients for 8 servings

  • 550g meat stock
  • 270g Carnaroli rice
  • 200g onions
  • 120g sliced cooked shoulder ham from San Secondo*
  • 100 g young Pecorino or other cheese that melts
  • 2 eggs
  • 50g breadcrumbs**
  • 40g Parmigiano Reggiano cheese, grated
  • 40g wholemeal rice flour*
  • 20 g butter
  • 3 tablespoons of Balsamic Vinegar of Modena PGI
  • 1 teaspoon Traditional Balsamic Vinegar of Modena
  • extra virgin olive oil
  • 1 bay leaf
  • salt and pepper
  • seed oil for frying

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the rice by putting the Carnaroli rice in the meat stock and cooking it until all the stock has been absorbed. Stir the rice with butter and grated Parmesan cheese, then spread it out on a plate or tray to cool.
  2. While the rice is cooling, prepare the onions. Slice them thinly and brown them in a non-stick frying pan with a little oil (I used my fantastic Shark Skin pan from Pentole Agnelli discovered at one of the Risate & Risotti evenings last year) and a bay leaf. When the onions are soft, add Balsamic Vinegar of Modena, season with salt and pepper and let the sauce thicken well. Remove from the heat and allow to cool.
  3. Once the rice has cooled down, put it in a bowl and incorporate an egg. Season the rice with 1 heaped teaspoon of Traditional Balsamic Vinegar of Modena.

L'aceto balsamico tradizionale di modena

4. Assemble the supplì. Lightly grease your hands with extra virgin olive oil, place a layer of rice on the palm and fingers of one hand, place a spoonful of sweet and sour onions in the centre of the rice, a few cheese cubes and a slice of cooked shoulder ham from San Secondo. Using lightly greased fingers, take more rice to cover the Supplì and form the cylinder, sealing it well.

5. Beat the second egg in a bowl with a pinch of salt. Dip each Supplì in rice flour, then in beaten egg and finally in breadcrumbs.

6. Put the seed oil in a saucepan, heat it and deep fry the Supplì until golden and crispy. Serve them piping hot and… remember to open your eyes again after the first bite!

dettaglio supplì

Version with gluten of Supplì with balsamic vinegar and cooked shoulder ham

Replace gluten free breadcrumbs with standard breadcrumbs and, if you prefer, rice flour with wheat flour.

Fancy something sweet and fragrant? Mini apple strudels are just the perfect choice.

Good, because my recipe today is not only tasty and tempting, but also easy to prepare and light.

The main ingredient is apple, a precious fruit with many properties, which becomes an important ally in the kitchen because it can enrich many preparations with flavour without the need for too much fat.

In short, a wholesome fruit that I like to interpret (try my Soft apple and cinnamon cake).

That said, let’s roll up our sleeves and start making some delicious Mini apple strudels, perfect for breakfast, as a snack or dessert at the end of a meal.

Mini apple strudels

25.85g carbohydrates per 100g of strudels with no sugar in the apples

Ingredients for 6 mini strudels

  • 350g green apples
  • 150g gluten-free bread flour mix, brand BiAglut**
  • 75g cold butter
  • 40g water
  • 1 egg
  • ½ lemon
  • 1 pinch of salt
  • sweetener*, brown sugar

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the shortcrust pastry by mixing the flour, chopped butter and a pinch of salt in a food processor or by hand. The dough will be grainy: compact it, cover it with plastic film and put it in the refrigerator until ready to use.
  2. Peel and chop the apples, place them in a non-stick pan with the juice of half a lemon and a pinch of sweetener and cook until soft. Then remove from the heat and allow to cool.

mini_strudel_di_mele_senza_glutine_uno_chef_per_gaia

  1. Roll out the shortbread pastry to a thin thickness, cut out disks 12cm in diameter, put about 50g of apples on each disk, close them forming a half-moon and cut three slits in the surface.

mini_strudel_di_mele_senza_glutine_blog_uno_chef_per_gaia

  1. Finally, brush the surface with beaten egg and sprinkle with a pinch (3g) of brown sugar.

ricetta_mini_strudel_di_mele_senza_glutine

  1. Bake the mini strudels in a static oven preheated to 190°C for about 15 minutes or until golden brown.

ricetta_senza_glutine_mini_strudel_di_mele_uno_chef_per_gaia

Version with gluten of Mini apple strudel

Replace the gluten-free BiAglut flour with an equal amount of wheat flour and possibly reduce the amount of water to be added to the crust.

For our ‘friends recipes‘ section, we have prepared the recipe suggested by Emanuela, an original main course with a full, enveloping flavour: Ricotta and speck patties.

It is a preparation that can suit the palates of young and old alike, as it combines the pleasure of delicate yet mouth-watering flavours with the enjoyment of fun and quick patties.

Here is how to prepare them.

Ricotta and Speck patties

9.33g carbohydrates per 100g

Ingredients

  • 250g ricotta cheese
  • 40g bacon*
  • 40g breadcrumbs**
  • 30g Parmigiano Reggiano cheese, grated
  • 20g extra virgin olive oil
  • parsley, salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Chop the parsley, put it in a bowl and add the ricotta and chopped speck. Mix everything together, add the Parmesan cheese and 15g of breadcrumbs. Finally, season with salt.
  2. When the dough is ready, form small balls, dip them lightly in oil and then in breadcrumbs. Then place them on a baking tin covered with parchment paper and bake at 180°C in grill mode for 15 minutes.

Polpette_ricotta_e_speck_uno_chef_per_gaia

  1. Once cooked, they can be presented on skewers and served on a layer of mixed greens.

Version with gluten of Ricotta and Speck patties

Replace gluten free breadcrumbs with standard breadcrumbs.