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A recipe for all occasions and all year round: Ricotta and tuna patties with vegan mayonnaise.

Patties are always a successful dish with children and adults alike. These Ricotta and tuna patties are the solution for a quick, but tasty and nutritionally rich meal with the protein of ricotta and tuna.

I decided to prepare this recipe to be served as finger food during the Cibus exhibition in Parma during which I will be at the booth of the Isola d’oro company that produces Tonnotto, delicious 100% Italian tuna fillets that I used in my recipe.

To win over our visitors, I have prepared a very special vegan mayonnaise, flavoured with smoked paprika and Kala namak salt. What is Kala namak and why use it?

Kala namak is a dark, grey to violet coloured salt that is extracted from mines in northern India and the lakes surrounding the Himalayas rich in sulphurous springs. In fact, what characterises this salt is thehard-boiled egg smell that has made it particularly popular among those on a vegan diet as it is a perfect aromatic substitute for egg.

In addition to its organoleptic characteristics, this salt is recommended by Ayurvedic cooking in case of gastric disorders and is excellent for fighting bad cholesterol: that’s why I decided to use it instead of ordinary salt for my vegan mayonnaise! Be careful to the amount used because it is saltier than the salt we are used to.

Are you ready to experiment?

Polpette-di-ricotta-e-tonno-con-maio-vegana

Ricotta and tuna patties with vegan mayonnaise

5.5g carbohydrates per 100g of patties without mayonnaise

Ingredients for 6 servings

  • 500g cow’s milk ricotta
  • 150g Tonnotto l’Isola d’oro tuna fillets
  • chopped parsley or other herbs to taste
  • gluten-free breadcrumbs**
  • salt and pepper

Ingredients for the vegan mayonnaise

  • 100g sunflower seed oil
  • 50g soy milk*
  • 1 teaspoon of lemon juice
  • kala Namak salt
  • smoked paprika

**Ingredients specific for celiacs

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

Preparation

  1. Put ricotta in a bowl and mix it with the drained, chopped tuna; add salt and season with pepper and chopped parsley or other herbs to taste. Form patties and coat them with breadcrumbs.
  2. Arrange them on a baking tin lined with parchment paper and bake at 200°C in grill mode for 15 minutes.
  3. Prepare the mayonnaise by placing all the ingredients in a tall glass and mix with an immersion blender for a few minutes to obtain a smooth, homogeneous mayonnaise.
  4. Serve the patties warm or cold with vegan mayonnaise.

Polpette-di-ricotta-e-tonno-con-maio-vegana

Version with gluten of Ricotta and tuna patties with vegan mayonnaise

Replace the gluten-free breadcrumbs with conventional breadcrumbs, the rest of the recipe is naturally gluten-free.

 

 

Today I want to take you on a trip to the mountains of the Abruzzo region to discover artisan liqueurs created, as if by magic, by a family of nature and food lovers, which I want to propose to you in this recipe, also lactose-free, to prepare my Prawns with cream of Cannellini beans flavoured with Ratafià.

Artisan liqueurs in the kitchen

Let me introduce the liqueurs by the Scuppoz company starting with the name. The term ‘Scuppoz’ is an onomatopoeic word from Abruzzo that sounds like glasses clinking for toasting and celebrating, but today, Scuppoz is an artisan company that produces liqueurs using what the land of the mountains has to offer: wild herbs, berries and a lot of creative energy.

Before I met the Scuppoz liqueurs, I met Anna, the irrepressible wife of the second generation of herb alchemists whose passion in telling about the battles and challenges of making liqueurs in the hostile mountains of Abruzzo conquered me to the point that I couldn’t but find out about these ‘strong and gentle spirits’, as the motto of the ‘Medicinette’ liqueur collection reads.

Le "Medicinette" dell'azienda Scuppoz

The “Medicinette” collecion by Scuppoz

Ratafià: black cherry liqueur from the hills and Montepulciano wine

For my recipe, I chose the black cherry liqueur Ratafià made with black cherries from the hills and Montepulciano wine, ingredients that give the liqueur a powerful structure. Scuppoz Ratafià can be enjoyed by people with coeliac disease because it is prepared only with red wine, sour cherry juice and alcohol, i.e. without the addition of flavourings (here you will find the AIC rules for choosing gluten-free liqueurs).

Where does the name Ratafià come from? From the Latin expression‘ut rata fiat’, let the deed be ratified, because it was customary to drink this liqueur (prepared by women, but drunk mostly by men) immediately after signing a notarial contract to sanction its validity.

Scuppoz liqueurs are a journey of aromas, flavours and mountain stories, which I have brought to you in this recipe so that even the little ones at home can fully enjoy the experience without taking the alcoholic part for which they will have to wait a while!

And remember to follow Anna’s adventures on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!

gamberi con crema di cannellini al ratafia

Prawns with cream of Cannellini beans flavoured with Ratafià

14.10g carbohydrates per 100g

Ingredients for 4 servings

  • 400g red onion from Acquaviva delle Fonti (or Tropea onion)
  • 400g cooked chickpeas
  • 8 prawn tails
  • 2 shallots
  • vegetable stock
  • Ratafià – Scuppoz black cherry liqueur*
  • 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. Slice the red onion and brown it in a non-stick pan with a little oil for a few minutes, then cover with vegetable stock and let it cook without browning.
  2. When the onion is soft and the stock has evaporated, deglaze with 4-5 tablespoons of Ratafià, add salt and pepper and let the liquor thicken for a few minutes, then turn off the heat.
  3. Prepare the Cannellini cream. Put the chopped shallot in a non-stick pan, let it brown, then add the cooked Cannellini beans and let them season for about 5 minutes.
  4. Transfer the Cannellini beans to a blender, add the necessary amount of stock to obtain a thick cream and blend. Season with salt and pepper.
  5. Transfer the onion cooked in Ratafià to a bowl so that you can use the frying pan to cook the prawns: leaving the cooking juices of the onion, cook the prawn tails for a maximum of 2 minutes on each side.
  6. Now assemble the dish: with a ring, form a disc of Cannelli cream, place the Ratafià flavoured onion on top, then 2 prawns and finish with a grinding of pepper and a very light drizzle of oil.

gamberi con crema di cannellini al ratafia

Version with gluten of Prawns with cream of Cannellini beans flavoured with Ratafià

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

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.