Tag Archive for: vegetarian recipes

Non fried Sicilian Caponata

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Sicily is undoubtedly one of the most popular destinations for art and cuisine, and one of its gastronomic symbols is undoubtedly Sicilian Caponata , of which I share the recipe of dear friends from Carini, near Palermo, whom we feel are part of our family. The only change I made is not frying aubergines… I hope you’ll forgive me!

Precisely because of its Italian character, I chose the Caponata recipe as the star of a fantastic project to make the international public aware of what the products of a virtuous cosmetics company contain, Davines which uses Slow Food Presidia to extract its active ingredients. So you can watch the video made in the Davines Scientific Garden to discover that the ingredients of Caponata are also the ingredients of solid shampoos that are as friendly to humans as they are to the environment.

So have a good trip to discover a recipe that makes us beautiful inside and out!

Non fried Sicilian Caponata 

9.34g carbohydrates per 100g

Ingredients for 6-8 servings

  • 830g aubergines, preferably round or striped
  • 550g tomato sauce and peeled tomatoes
  • 300g onions
  • 225g celery
  • 150g pitted green olives*
  • 60g raisins
  • 40g pine nuts
  • 30g salted capers
  • 10g sugar
  • extra virgin olive oil, white wine vinegar and salt

**Ingredients specific for celiacs

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

Ingredienti della caponata

Preparation of Non fried Sicilian Caponata

  1. Wash and peel the aubergines, then dice them, sprinkle them with a pinch of fine salt and leave them to drain in a colander for a couple of hours. Blot the aubergines to remove the water they have released and fry them in a non-stick frying pan with a little oil (this is the step that makes the difference to the original Sicilian recipe in which the aubergines are deep fried).
  2. Soak the raisins in water.
  3. Meanwhile, cut the celery in pieces and cook it for about 5 minutes in boiling water, then drain it (without throwing away the cooking water) and set it aside.
  4. Cut the pitted olives in half and set aside.
  5. In a non-stick frying pan, pour a drizzle of extra virgin olive oil and sauté the sliced onion, then add the celery, olives and well-desalted capers and leave to gain flavour for about ten minutes.
  6. In the meantime, in another non-stick pan, cook the tomato sauce and peeled tomatoes for about 15 minutes so that they shrink, adding sugar and a pinch of salt. Finally, pour in the vegetable mixture, aubergines, wrung out raisins and pine nuts. Stir and cook for about a minute, then remove from the heat and add white wine vinegar to taste. Adjust salt if necessary and serve Caponata warm or cold.

Caponata

Version with gluten of Non fried Sicilian Caponata 

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

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Mini buckwheat breadsticks

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Are you short of time, but fancy something tasty and versatile? Mini buckwheat breadsticks will be a delightful surprise. Watch how to prepare them on my YouTube channel!

Very few ingredients, quick and easy to prepare, you can use them as an aperitif or to make the bread basket even richer, perhaps by combining them with some Buckwheat and corn focaccia.

The base is a brisè crust whose flavour is enriched by blended sesame seeds that allow us to reduce the amount of salt contained, but let’s not forget that these are buckwheat mini breadsticks that contain butter, so let’s not eat too many… as they are irresistible!

Finally, sesame seeds are rich in calcium, as well as containing Omega 3 and Omega 6, so they are good supplements for lactose intolerant people and to prevent osteoporosis.

Mini buckwheat breadsticks   

carbohydrates 49.7g per 100g

Ingredients

  • 130 g gluten free bread flour mix, brand Nutrifree**
  • 60g buckwheat flour*
  • 80g butter
  • 40g water
  • 1 egg white
  • 20g sesame seeds
  • 1 pinch of salt

**Ingredients specific for celiacs

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

Preparation of Mini buckwheat breadsticks

  1. Put the sesame seeds in a blender and blend to a flour.
  2. In a bowl, mix all the ingredients: the sesame flour, bread flour and buckwheat flour, a pinch of salt, the cold butter in small pieces, the egg white and the water and stir to obtain an even mixture.
  3. Form a ball with the dough, wrap it in cling film and place it in the refrigerator for 1 hour.
  4. Take pieces of dough and form them into cylinders 1cm in diameter, cut them into pieces 3-4cm long and lay them on a baking tin lined with parchment paper.
  5. Bake the breadsticks in a static oven preheated to 180°C for about 20 minutes.
I mini grissini al saraceno pronti per essere gustati come stuzzichino

The mini buckwheat breadsticks ready to be enjoyed as appetisers

Version with gluten of Mini buckwheat breadsticks

Replace the gluten free flour with 150 g bread flour and reduce the amount of water if the dough is too soft.

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Vegetable omelettes with herbs

Nature is coming back to life all around us with an explosion of flowers and plants, including edible wild herbs and aromatic herbs, so what better idea than to prepare irresistible Vegetable omelettes with herbs?

They are the perfect solution for preparing a healthy, naturally gluten free and carbohydrate freedinner to accompany other seasonal vegetables and a slice of fragrant fibre rich bread: don’t you think so?

Furthermore, if you find some dandelion or some wild hops do not hesitate to pick some to add to your vegetable omelettes or to prepare other vegetarian recipes.

Vegetable omelettes with herbs   

negligible carbohydrates per 100g

Ingredients for 4 omelettes

  • 8 eggs
  • 170g Swiss chard (just the green part)
  • 140g Tropea red onions
  • 120g peeled tomatoes
  • 60g Parmigiano Reggiano cheese, grated
  • 1 bunch of parsley
  • 1 clove garlic
  • dried oregano
  • a few marjoram and thyme leaves
  • extra virgin olive oil
  • salt
  • pepper

Preparation

  1. Clean the red onions and slice them. Wash the Swiss chard and cut them into strips.
  2. In a non-stick pan, brown the garlic in a little oil, then add the onions and Swiss chard, season with salt and pepper, then cook with the lid on for a few minutes.
  3. Coarsely chop the peeled tomatoes and add them to the vegetables in the pan; cook for another 5 minutes to completely dry the water from the vegetables and remove the garlic.
  4. Beat the eggs in a bowl, add 2 teaspoons of chopped parsley, oregano, aromatic herbs and the cooled down vegetables. Finally, add the grated Parmesan cheese.
  5. Heat a non-stick frying pan of 18-20cm diameter with a little oil and pour in one fourth of the mixture, cooking the omelettes for 2 minutes on each side.
  6. Serve the omelettes accompanied by raw and cooked vegetables to taste.

Frittatine di verdure alle erbe

Vegetables omelettes with herbs ready to be enjoyed

Version with gluten of Vegetable omelettes with herbs

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

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Cabbage, potato and shallot soup

If winter means soups, soups in January mean winter vegetables, of which cabbage and potatoes are surely the most common example, and this Cabbage, potato and shallot soup is also the symbol of peasant cuisine par excellence, enriched with an idea for a zero waste recipe.

Even if the Christmas holidays of 2020 were not all about socialising and big family meals, the rich menus of tradition are too good not to tempt us, and so, as a recipe for Epiphany that makes us turn off the lights of celebrations, I propose a simple dish, prepared with what is hardly missing in the kitchen in winter: the long-lived vegetables that love the cold and dark winter days, namely cabbage, potatoes and various onions.

Added to this is also a necessity. After preparing kilos and kilos of succulent fillings made from stewed meat and Parmigiano Reggiano of two different maturations for Anolini or Cappelletti alla parmigiana, my fridge is full of cheese rinds that it would be sacrilegious to throw away, so I urgently need ideas on how to make the most out of them, and soups are always a good solution.

And since it is customary to consume pulses, particularly lentils, as a wish for wealth and abundance for the New Year, I thought I would complete the soup by adding Barilla Legumottithe fantastic grains made with lentil, chickpea and pea flour, which in just 9 minutes give us the full and authentic flavour of pulses in the form of pasta: you know I am a real fan of Legumotti, which I have also proposed in other mouth-watering recipes.

With the simplicity of a zero waste dish, vegetarian and prepared with few ingredients, I wish you a 2021 of health, serenity and… lots of work for everyone!

Le verdure della zuppa

Cabbage, potato and shallot soup

6.65g carbohydrates per 100g

Ingredients for 4 servings

  • 1lt vegetable stock
  • 500g cabbage
  • 230g potato
  • 125g Barilla Legumotti*
  • 100g shallot
  • 50g rinds of Parmesan cheese
  • 1 clove garlic
  • extra virgin olive oil
  • pepper
  • salt

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

Preparation

  1. Cut the shallot into thin slices and brown it in a pan with a little extra virgin olive oil. Add the finely diced potatoes and chopped garlic clove and season for a few minutes. Finally, add the cabbage cut into strips, mix well and cover with the vegetable stock.
  2. Also add the Parmesan cheese rinds: use a knife to scrape the outer surface to remove any dust, then cut them into pieces of a few centimetres. Put the lid on and cook for 20 minutes.
  3. Adjust salt, throw the Legumotti into the soup and add vegetable stock if there is not enough liquid to cook.
  4. Serve the soup with a drizzle of oil and a grinding of pepper.

Zuppa di cavoli, patate e scalogno

Version with gluten

This recipe is naturally gluten-free.

 

 

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Onion soup au gratin

Here in the Po Valley, the fog has been with us for a few days and do you know what dish I love on these days? Onion soup au gratin.

Hot, fragrant, with melted Pecorino cheese and crispy on the surface, the whole family loves it and it is perfect as a one-course meal.

For the onion soup au gratin, you will only need very few ingredients, a diving mask (I’m joking of course, but it’s the only tool to keep you from crying while slicing the large amount of onions you need!) and a cooking time of 40 minutes, which you will have to plan. After that, enjoy this fantastic dish!

I forgot, you can also follow the recipe step by step in the video that kept us company in the spring lockdown: enjoy the video.

Onion soup au gratin   

11.88g carbohydrates per 100g

 Ingredients

  • 1kg white onions
  • 1lt vegetable or meat stock
  • 200g fresh Pecorino cheese
  • 4 slices of bread** (in my case 160g, i.e. 40g per slice)
  • 50g matured Pecorino cheese
  • 30g extra virgin olive oil
  • 20g brown rice flour*
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Peel the onions and cut them into very thin slices, perhaps with the help of a mandoline. Heat the oil in a crock pot, add the onions, salt and let them stew slowly with the lid on for 20 minutes, stirring occasionally.
  2. Sprinkle the onions with the sifted flour, stir well so that no lumps form, pour in the boiling stock, cover the pan again and cook for another 40 minutes.
  3. Divide the soup among 4 ovenproof single-portion bowls, cover them with a slice of toasted bread with a slice of fresh Pecorino cheese and put the bowls under the oven grill until the cheese has melted. Once removed from the oven, top with grated matured Pecorino cheese and a grinding of pepper.

zuppa di cipolle gratinata

Onion soup au gratin ready to eat

Version with gluten

Simply replace the gluten-free bread with standard bread.

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Pink chickpea hummus

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We finally have a chance to get out of the house and enjoy nature, the temperatures have risen and the colours around us charge us with energy, so the plates get coloured too: Pink chickpea hummus with chickpea Sfogliette.

This is the effect that colours have on me. Chickpea hummus turns pink to accompany a gift from Sarchio: delicious chickpea Sfogliette that have only good qualities as they are organic, gluten free, baked in the oven and with just the right amount of carbohydrates for a snack or a nice aperitif with friends.

I barely finished taking the photos after recording the video recipe before the family gathered around the small bowls to fill the little crispy sheets with creamy hummus, impatiently waiting for dinner.

Remember also that you can indulge in ‘colouring’ the hummus with your favourite flavours by using vegetables or spices to make it even tastier.

 

Pink chickpea hummus with chickpea Sfogliette

10.64g carbohydrates per 100g

67g carbohydrates per 100g Sarchio chickpea Sfogliette


Ingredients 

  • 230g cooked or canned chickpeas
  • 60g water
  • 40g tahini (sesame seed cream)*
  • 30g extra virgin olive oil
  • 20g red beet
  • 20g lemon juice
  • chives, optional
  • salt and pepper
  • Sarchio chickpea Sfogliette*

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

Preparation

  1. Take the red beet and cook it in boiling water for about 40 minutes or until soft when pierced with the tines of a fork. Take a small amount for this preparation, while keeping the other to use as a side dish to season with oil, vinegar and salt.
  2. Put the chickpeas in a blender with all the other ingredients and blend until smooth and even.
  3. Complement this beautiful and colourful hummus with chives or other spices to taste.
  4. It is ideal to serve as a dip or topping for croutons and Bruschetta.
Il colore brillante dell'hummus di ceci

Il colore brillante dell’hummus di ceci

Version with gluten of Pink chickpea hummus with chickpea Sfogliette

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

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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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Quinoa crêpes with broccoli

These cold, rainy winter afternoons are the right time to experiment with, and of course share, new dishes that warm and pamper the palate. And we are doing just that: tests and pairings to find tasty, balanced recipes such as Quinoa crêpes with broccoli.

Yesterday was one of those days in the kitchen, when the rain doesn’t stop, not even for a short walk. So, stove and ingredients are a fun solution not to get bored. Our Sunday led to the creation of a new vegetarian first course, naturally gluten free, which is also a complete and surprising dish for a dinner with friends. Here’s how to prepare it!

Quinoa crêpes with broccoli

8.03g carbohydrates per 100g

Ingredients for crêpes for 6 servings

  • 200g water
  • 50g quinoa flour*
  • 50g buckwheat flour*
  • 2 eggs
  • 20g extra virgin olive oil
  • 5g salt
  • extra virgin oil to grease the pan

Ingredients for the filling

  • 380g ricotta cheese
  • 200g boiled broccoli
  • 165g béchamel sauce (see below)
  • 100g Fontina cheese
  • 100g Emmentaler cheese
  • salt, pepper and nutmeg

Ingredients for the béchamel sauce

  • 500g milk
  • 50g wholemeal rice flour*
  • 40g extra virgin olive oil
  • 40g Parmigiano Reggiano cheese, grated
  • salt

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

Preparation

  1. Prepare the crêpes. Put the quinoa and buckwheat flour in a bowl, then add the water, stirring with a whisk. Add the eggs and mix well, then complete with oil and salt. With a piece of kitchen paper lightly greased with oil, wipe the surface of the non-stick pan (about 20 cm in diameter) that you will use for the crêpes. Pour the necessary amount of batter to cover the pan in a thin layer. Brown the crêpes on both sides, then put them aside. Continue until all the ingredients are used up (I obtained 6 crêpes).
  2. Prepare the béchamel sauce by putting the oil in a saucepan and adding the rice flour; in the meantime, bring the milk to the boil, then add it to the flour and oil mixture while continuing to stir with a whisk. Put everything back on the heat and as soon as it starts to thicken, add grated Parmesan cheese, a pinch of salt, mix well then set the béchamel sauce aside.
  3. Shred Fontina and Emmentaler. In a bowl, mix the shredded cheese with the ricotta, the boiled broccoli cut into pieces, 165g béchamel, a pinch of salt and nutmeg.
  4. Roll out the crêpes and divide the filling into equal parts; spread the filling well and roll the crêpes into cylinders; place on a tray, cover with cling film and place in the refrigerator for a few hours. When the crêpes are firm, cut them into 5 pieces each and place them vertically in a baking tin. Cover everything with the remaining béchamel sauce and bake in the oven for about 25 minutes at 190°C.
Crespelle di quinoa e broccoli senza glutine

Gluten-free quinoa and broccoli crêpes

Version with gluten of Quinoa crêpes with broccoli

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.

If you enjoyed making quinoa crêpes, also try these Three-colour crêpe rolls.

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Dairy-free fruit cheesecakes

December is the month of dinners, aperitifs and delicious social moments, accompanied by the desire to wish each other well and celebrate the arrival of Christmas. But delicious doesn’t necessarily mean heavy, and Dairy-free fruit cheesecakes are perfect for those who have to deal with diabetes and coeliac disease, but also for those who are lactose intolerant.

This very simple, yet colourful and tasty recipe is therefore an idea not only for an end-of-meal dessert, but also for a snack or a fun breakfast.

These cheesecakes were also enthusiastically received at the last Parma Ham Festival where the focus was on food intolerances and how to look for solutions to avoid giving up taste and eye catching ideas. And for a savoury snack idea, try the Gluten free potato pizza with olives.

Dairy-free fruit cheesecakes

carbohydrates 13.47g per 100g without chocolate decorations

Ingredients for 12 servings

  • 500g white soy yoghurt*
  • 250g blueberry soy yoghurt*
  • 120g mixed fruit (kiwi, blueberries, raspberries, peaches, mango, etc.)
  • 70g sugar coated peanuts* or nut brittle*
  • 30g brown sugar
  • 12 dark chocolate decorations*

**Ingredients specific for celiacs

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

Preparation

  1. Add brown sugar to the white soy yoghurt and mix well.
  2. Take 12 single-portion cups and place 4 sugar coated peanuts or small pieces of nut brittle on the bottom of each one. Place 2 heaped tablespoons of white yoghurt on top of the base, then a heaped tablespoon of blueberry yoghurt, spreading it so that it covers the light yoghurt: the colour is in strong contrast, so you should see a clear separation.
  3. Decorate each cup with 2 slices of fruit, varying so that they are very colourful and cheerful. Finally, add a chocolate decoration to each cup and serve.
finte-cheesecake-alla-frutta-senza-glutine-uno-chef-per-gaia

Dairy free fruit cheesecakes

 

Version with gluten of Dairy free fruit cheesecakes

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

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Easter pie

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Easter is getting close, so here is a great traditional classic your family lunch: Easter pie.
Let’s say that it is also the perfect solution to get children to eat vegetables without boring them. Our version does not include egg in the filling as a blending ingredient, as it is used hard boiled to be seen when slices are cut.

Easter pie

19.37g carbohydrates per 100g

Ingredients

  • 510 g brisée pastry** (corresponding to almost 2 rolls of ready made gluten free Buitoni Brisée Pastry)
  • 500g mixed leafy greens
  • 310g ricotta cheese
  • 150g baby spinach
  • 130g string beans
  • 100g Parmigiano Reggiano cheese, grated
  • 30g pine nuts
  • 20g extra virgin olive oil
  • 4 hard boiled eggs
  • salt and egg for brushing

**Ingredients specific for celiacs

Preparation

  1. Blanch the greens and spinach in two non-stick frying pans with a little oil and just the water remaining after washing the vegetables. Allow the water to evaporate well or remove it before chopping the vegetables.
  2. Boil the string beans in salted water, drain and cut into pieces.
    Place chopped greens and spinach in a bowl, add the string beans, ricotta cheese, Parmesan cheese and pine nuts; finally, season with salt.
  3. Roll out a thin disc of dough on a sheet of parchment paper to cover a 24cm diameter tin, leaving a few centimetres of dough around the edge. Pour in some of the filling and place the 4 peeled hard-boiled eggs in the shape of an X, staying 3-4 cm from the centre (think about how the slices will be cut so that the whole egg can be seen), cover with the remaining filling and try to lightly level everything out; then cover with a second disc then, with the help of a fork, fold the edges, seal them and pierce the surface.
  4. Brush with a little beaten egg.
    Bake the Easter pie in a static oven preheated to 200°C for about 20 minutes until the surface is golden brown.

torta-pasqualina-gluten-free-uno-chef-per-gaia

Version with gluten of Easter pie

Replace gluten-free brisée with standard brisée.

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