Tag Archive for: vegetariana

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.

/0 Comments/by

Celeriac risotto with apple and rose mayonnaise

Flowers to eat: Celeriac risotto with apple and rose mayonnaise

I have always loved flowers and my Celeriac risotto with apple and rose mayonnaise is my hymn to them.This love is certainly linked to the fact that I was born and raised in the countryside.

One of my fondest memories as a child is of the end of February when the cold weather began to become milder, the fields and woods behind the house began to turn an extraordinarily bright green, and the wild garden in front of the kitchen window began to reveal the first coloured dots of hundreds of violets. For me and my best friend, who lived next door, it was the signal to go to a specific part of the forest, which at that time of year was transformed into a truly incredible place.

There was in fact a corner, with fewer trees, that was full of bushes and flowers, where a huge carpet of violets, interspersed with tufts of yellow primroses, overwhelmed us with an intoxicating scent. Every year our long walk into the woods ended with the picking of a small bunch of violets to take to our mothers, and mine always had to include some white ones because they were particularly dear to my mum. The bouquet (which was always the largest we could hold in our hands!) would then end up fragrancing the kitchen, reminding us that spring had now arrived.

Other flowers, herbs and fruits came with spring and they did not only fragrance our homes, but also enriched our kitchens. We started with the liqueur made from rose petals, then came the chamomile we picked to dry for winter herbal teas, fresh walnuts in their husks were used to make nocino, lavender flowers to flavour biscuits, breadcrumbs and cupboards, nettles and dandelion were used for omelettes and the traditional stuffed pies.

The ‘Buon appetito… fiorellino!’ Contest

When I went to Sanremo in September 2018 for the final of the Ma che cipolla d’Egitto’ contest I found out that the city is the seat of Crea, the institute founded by Italo Calvino’s father, who started cultivating edible flowers in a ‘catalogue field’. A few months later, my friend Raffaella Fenoglio of the blog Tre Civette sul Comò together with Crea itself, Zem Edizioni, Italian Food Blogger Association, the Villa Ormond Foundation of Sanremo, Ravera Bio and the Associazione Ristoranti della Tavolozza launched a beautiful contest entitled “Buon appetito… fiorellino!” (Good appetite… little flower! ), which aims at highlighting the use of flowers not only as decorative elements, but also as real ingredients because they are delicious!

My search for a supplier of edible flowers, not too far from Parma and in a season when my garden and my woodland are not much help to me, began immediately, but the ‘spoils’ were a bit predictable: I only found beautiful rose buds and colourful violets! Those who know me know that I do not believe in coincidences, i.e. I am convinced that there is always a reason why events happen or paths cross, so since my flowers were delivered on a Saturday morning and Saturday lunch means risotto, my contest recipe is none other than the Risotto prepared for lunch on Saturday 12 January. I must also admit that with such a beautiful and scented risotto, we felt like VIPs at our own place!

Why a Celeriac risotto with apple and rose mayonnaise

I will explain the reason for my choices. The main ingredient of the ‘basic’ risotto is celeriac, a lumpy vegetable that, as its name suggests, is a celery-flavoured turnip: that’s why I chose it, for its seasonality and flavour.

The second ingredient is apple, which goes perfectly with both celery and roses. The third ingredient is roses, in the form of petals and rose water, which I had brought home from San Remo and which allowed me to add an extra touch of fragrance to this pampering dish.

In addition, I learnt from reading the book by Libereso Guglielmi, the botanical expert who inspired this contest, that roses are able to strengthen the nervous system and aid digestion and their essential oil reduces tension and stress…I would say perfect to prepare for a relaxing weekend!

What more can I say? Simply that if the aim of the contest was to promote the use of edible flowers in the kitchen, with me the goal has certainly been achieved and the seeds of many scented unknown flowers are already on their way to the Po Valley!

Would you like to try another recipe with roses: here is my Milk pudding with rose water.

Celeriac risotto with apple and rose mayonnaise

31.80g carbohydrates per 100g of risotto without mayonnaise

carbohydrates 7.43 per 100g of apple and rose mayonnaise

Ingredients for 4 servings

  • approx. 1.5 litres of previously prepared vegetable stock
  • 320g Carnaroli rice
  • 90g celeriac, already trimmed and peeled
  • 70g leek
  • 50g sorghum beer La Gaia Ambra
  • 60g Parmigiano Reggiano cheese, grated
  • 30g butter
  • extra virgin olive oil, salt and pepper, Pecorino Romano cheese for the crisps

Ingredients for the apple mayonnaise

  • 125g apple (approx. 1 apple, cored and peeled)
  • 35g grapeseed oil
  • 15g orange juice
  • 10g red rose petals
  • rosewater*

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

risotto-sedano-rapa-maionese-alle-mele-e-rose-uno-chef-per-gaia

The ingredients of Celeriac risotto with apple and rose mayonnaise

Preparation of mayonnaise

  1. First prepare the apple mayonnaise. Peel and cut the apple into 4 pieces and place in a microwaveable container. Seal the container with cling film or its lid (if equipped with a steam valve) and cook the apple very well without letting the steam escape (in my microwave I cooked it 4 minutes at power 3). Once cooked, place the apple in the freezer for 10 minutes. Once well chilled, blend the apple and orange juice by placing them in a tall, narrow glass using an immersion blender; when you have obtained a kind of cream, add the oil in a trickle while continuing to whip. At this point, add rose petals finely chopped with a knife and rose water to taste (I put a teaspoonful).

Preparation of cheese crisps

  1. Prepare some cheese crisps before devoting yourself to the risotto. Form a thin disc-shaped layer of grated Pecorino romano cheese on a plate and place it in the microwave oven. Heat the cheese gradually by setting short heating times until the cheese starts to melt and become crispy on top. With the help of a metal scraper, remove the disc from the plate and set it aside.

Preparation of risotto and assembly

  1. Start preparing the rice. Put a little oil in a pan and very slowly sweat the thinly sliced leek and the celeriac cut into small cubes. After a few minutes, add a ladle of stock and cook the celeriac almost completely. At this point, add the rice and toast it on a high heat (it took me 3 minutes to get the grains nice and transparent with a white kernel in the centre). Pour the la Gaia beer on the rice and allow to evaporate, then start adding the boiling stock. Continue stirring and only add stock when the rice has absorbed almost all the liquid. When the rice is still al dente, remove from the heat and proceed with the creaming. Add the 30 grams of butter, stirring the rice well so that the starch is released to form a nice creamy mixture, add the grated Parmesan cheese and continue stirring until it is completely incorporated. Cover the pan with a tea towel and let it rest for 1 minute.
  2. Plate the risotto on hot dishes and top it with clumps of rose and apple mayonnaise, some rose petals and pieces of Parmesan crisps.
risotto-sedano-rapa-maionese-alle-mele-e-rose-uno-chef-per-gaia

The risotto ready to be enjoyed

 

This recipe was submitted to the ‘Buon appetito…fiorellino’ contest.

 

loghi

/0 Comments/by

Sweet Tortelli with Venere rice and blue corn flour

As is often the case, the best recipes result from mixing experience and pure chance. The recipe for gluten-free sweet Tortelli with Venere rice and blue corn flour is an example! Having to prepare a cake for Gaia for a snack with friends, I realised, when I had already started weighing the ingredients, that I had run out of traditional rice flour.

In the pantry, however, I had two alternatives that I had tried in other preparations with great satisfaction, namely blue corn and Venere rice flour and I decided to use them to replace common rice flour. The result is a crispy, aromatic and tasty shortbread! After making the cake for Gaia, the leftover shortbread was used to prepare our beloved sweet Tortelli with the apricot jam my husband Stefano had made with the apricots from our garden.

Sweet Tortelli with Venere rice and blue corn flour

64.78g carbohydrates per 100g

Ingredients

  • 200 g butter
  • 190g sugar
  • 170g wholemeal rice flour*
  • 175g apricot jam*
  • 150g multi-purpose flour mix, brand Massimo Zero**
  • 100g flour mix for bread, brand BiAglut**
  • 50g blue corn flour*
  • 30g Venere rice flour*
  • 3 eggs (2 whole + 1 yolk)
  • 8g baking powder*
  • a bit of vanilla from the pod
  • grated rind of 1 lemon

**Ingredients specific for celiacs

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

Preparation

  1. Mix all the ingredients, except for the jam, to make the shortcrust pastry. Let it rest for 15 minutes wrapped in cling film.
  2. With a rolling pin, roll out the short pastry into a strip about 15cm wide, place the apricot jam in the centre, fold the shortcrust pastry over and cut out the Tortelli using the specific mould.
  3. Bake in a static oven preheated to 180°C for 20 minutes until lightly browned. Super simple!
tortelli-dolci-senza-glutine-uno-chef-per-gaia

Sweet Tortelli with Venere rice and blue corn flour

Version with gluten of Sweet Tortelli with Venere rice and blue corn flour

Replace the gluten-free Massimo Zero and BiAglut flours (400g) with equal amounts of wheat flour using 2 egg yolks and 1 whole egg.

 

 

/0 Comments/by

Buffalo ricotta gnocchi with saffron and Egyptian walking onion

What are Egyptian walking onions?

I must admit that my curiosity could not resist such a bizarre name for an onion cultivated mainly in western Liguria, so I expressed my interest to receive a book entirely dedicated to this subject, as well as to receive Egyptian walking onions to experiment with in the kitchen.

First of all, the name. In reality, the adjective ‘Egyptian‘ has nothing to do with the Egyptian civilisation, so much so that it is also known to the world by many other names, a fact which, in addition to its ease of cultivation, has made it somewhat mysterious, favouring its spread from the 1600s onwards. Already at that time, the onion was present in Russia and particularly in Siberia where it withstands even the cold winter temperatures. This capacity has meant that it has become a valuable source of nutrition for local populations, mainly due to its high vitamin C content, which is not easily available in areas with such hostile climatic conditions.

Yet, the Egyptian onion is also perfectly adapted to the Ligurian climate where, planted in the soil, it is able to produce several onions overhead and for long periods of time. The small bulbs develop in place of the traditional flower and are buried to give rise to other plants that grow easily and without requiring much attention.

If the bulbs are not harvested, the long stems on which they grow bend under their own weight and end up touching the soil where they root, giving rise to new plants. Hence the name of ‘walking onion‘. Economically, this onion has three types of harvest: the green leaves, the underground bulbs (which are left for the following harvest) and the topsets.

Size: a surprise

Reading about all these rather unusual characteristics, my imagination started working on what I could prepare with these perfect strangers, but since onion soup is one of my favourite dishes, my first thought was to use them in this way. But what did I discover when the envelope containing 7 little treasures arrived? First of all, they are really tiny so the thought of soup was instantly erased.

A second aspect that had struck me was reading that in many preparations the long leaves are used, so this time I had thought of a recipe in which the lush, green part was emphasised. My choice? I had thought of empanadas filled with vegetables, including Egyptian onion leaves, and served with a few fried leaves and a grating of hard sheep’s milk ricotta.

You can therefore imagine that, having received the bulbs without the green part, my second idea also tragically stalled. So, having to prepare dinner for two hungry teenagers and a husband well past his teens, but with the same appetite, I decided to use the bulbs as if they were precious little truffles, grating them raw, fragrant and succulent, over freshly made buffalo ricotta small gnocchi. A curiosity: one of the reasons why the Egyptian onion is so popular in cooking is that, even raw, it does not leave its scent in the mouth once consumed!

I don’t know how the other recipes I had thought would turn out, but this use of onion met with our approval. And you know what? I used 4 and planted the remaining 3 in the vegetable garden, so I am hoping for a small harvest in a few months to continue the experimentation!

Would you like some more gnocchi recipes? Try these Gnocchi with hare.

Buffalo ricotta gnocchi with saffron and Egyptian walking onion

carbohydrates 14.8g uncooked plain gnocchi

 

Ingredients for 4-5 servings

  • 600g buffalo ricotta
  • 200g Parmigiano Reggiano cheese, grated
  • 160g pasta flour mix, brand Petra 03** or bread flour, brand Nutrifree**
  • 10 cherry tomatoes
  • 2 eggs
  • 50g milk
  • 4 Egyptian onions
  • 0.25g saffron
  • basil, 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 ricotta cheese, Parmesan cheese, flour and egg, adjust salt and, when even, place in the refrigerator for 15 minutes.
  2. Form cylindrical strips and cut out small gnocchi.
  3. In the meantime, put a few tablespoons of oil in a non-stick frying pan and sauté the cherry tomatoes cut into quarters and with the seeds removed. Season with salt and set aside.
  4. In a pan, large enough to hold the gnocchi once cooked, pour in the milk and dissolve the saffron together with a few tablespoons of the gnocchi cooking water and a pinch of salt.
  5. Cook the gnocchi in slightly salted boiling water for a few minutes and as soon as they rise to the surface, remove them with a slotted spoon and place them in the pan with the saffron; allow the sauce to thicken and the gnocchi to gain flavour over medium heat.
  6. Assemble the plates by placing the saffron gnocchi, sautéed cherry tomatoes, a few basil leaves, a grated or very thinly sliced Egyptian onion (I used a Microplane grater to make this sort of carpaccio) and finally freshly ground pepper.
  7. It is a tasty and aromatic dish and above all fresh and perfect for summer.

 

gnocchi-cipolla-egiziana-senza-glutine-uno-chef-per-gaia-

Version with gluten of Buffalo ricotta gnocchi with saffron and Egyptian walking onion

Replace the gluten free flour with 180g conventional flour.

 

“This recipe was submitted to the MA CHE CIPOLLA D’EGITTO! 2018″ contest

logo cipolla logo edizioni zem

GetFileAttachment

 

/0 Comments/by

Risoni pasta with garden vegetables

This morning the garden had prepared a wonderful surprise: bright green spinach and plump peapods. Thinking of the best way to enjoy these gifts of spring, and wanting to cook our beloved pasta, here is the idea: Risoni pasta with garden vegetables, prepared with Massimo Zero pasta sautéed a few minutes in the vegetable sauce and perfectly al dente. A treat!

One of the convictions that has always guided me in the kitchen is that it is up to us as parents to get kids used to eating vegetables, but we certainly have to work hard to find a variety of ways to make them irresistible. Well this simple pasta is one of the many ways my children can’t say no to!

Risoni pasta with garden vegetables

35g carbohydrates per 100g

Ingredients for 4 servings

  • 400g Risoni Massimo Zero**
  • 100g fresh spinach
  • 70g fresh peas
  • 70g brie
  • 30g shallot
  • 1 clove garlic
  • extra virgin olive oil and salt as needed

**Ingredients specific for celiacs

Preparation of Risoni pasta with garden vegetables

  1. Put the sliced shallot in a frying pan with a little extra virgin olive oil and the garlic clove, fry for a few minutes. Add fresh peas and spinach that has been thoroughly washed and chopped, add salt to taste and cook over a medium heat for about 15 minutes so that the spinach loses its water. Add the Brie without its white rind only when the vegetables are cooked; then let it melt.
  2. In the meantime, bring a pot with water and salt to the boil, cook the Risoni in it, leaving them slightly al dente. Drain, keeping a few ladles of the cooking water, and pour the Risoni into the pan with the vegetable and Brie sauce; season for a few minutes, adding the necessary cooking water to keep them creamy.
  3. Now serve and enjoy!
Risoni con verdure dell'orto

Risoni pasta with garden vegetables

Version with gluten of Risoni pasta with garden vegetables

Only substitute gluten free Risoni pasta with a standard one, no other adaptation is needed.

/0 Comments/by

Tagliolini with rocket and almond pesto

How can you give up a good plate of Tagliolini? Then, you cannot but try Tagliolini with rocket and almond pesto.

In our opinion, it is practically impossible! Whether simply with tomatoes or with other more complex ingredients for seasoning, pasta is the first course par excellence and one of the symbols of our Mediterranean identity.

Our Tagliolini with rocket and almond pesto is, needless to say, a gluten free recipe that can be considered a complete dish: it contains vegetables, carbohydrates and the health-promoting oils of dried fruit. Any other ideas for pasta? Definitely Amatriciana!!!

Tagliolini with rocket and almond pesto

carbohydrates 40.98g per 100g without the sautéed vegetables

Ingredients for 4 servings

  • 400 g corn gluten-free Tagliolini Verrigni**
  • 70g rocket
  • 35g almonds, peeled
  • diced mixed vegetables to taste
  • extra virgin olive oil, salt and pepper as needed

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the rocket pesto. Put water on the stove and bring it to the boil, add a pinch of coarse salt and blanch the rocket for 1 minute. Drain the rocket and throw it into a bowl with cold water, or water and ice.
  2. In a blender, blend the almonds to a flour.
  3. Remove the rocket from the water and place it in a tall glass to be used with an immersion blender. Add about 30g of extra virgin olive oil and blend well, if necessary add 1-2 tablespoons of water; finally add chopped almonds and season with salt and pepper.
  4. Chop up some vegetables (we made a brunoise with leek, courgette, carrot, red pepper, yellow pepper and green beans) and sauté them for a few minutes in a non-stick pan with a little oil, a pinch of salt and pepper.
  5. Cook the Tagliolini in plenty of salted water, drain them al dente, keeping some of the cooking water. Season with rocket pesto and serve with the sautéed vegetables.
  6. This recipe does not use cheese so it is suitable for lactose and dairy protein intolerant people as well as vegetarians and vegans.

tagliolini-verrigni-senza-glutine-pesto-rucolo-mandorle-uno-chef-per-gaia

Tagliolini with rocket and almond pesto

Version with gluten of Tagliolini with rocket and almond pesto

Replace gluten free Tagliolini with standard ones.

/0 Comments/by

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.

/0 Comments/by

Vegetable mix au gratin

Vegetables are fun, colourful, tasty and healthy. In short, there are many good reasons to use them in the kitchen in the preparation of tasty dishes that can become complete meals. They are never missing from our table, and today I want to propose a perfect recipe for a meal full of that goodness we love so much: Vegetable mix au gratin.

The appearance of the pie will certainly make the vegetables more attractive to the little ones at home, who are generally not very attracted to them, but in this preparation, the presence of other tasty and stringy ingredients will win their aversion… so we will be able to ‘train’ taste so that vegetables become an unfailing companion of all meals. And for this unusual workout, I also recommend the Three-colour flan irresistible!

Vegetable mix au gratin

19.22g carbohydrates per 100g

Ingredients

  • 700g peeled yellow potatoes
  • 100g yellow pepper
  • 100g red pepper
  • 100g smoked semi-hard cheese
  • 60g red onion
  • 60g extra virgin olive oil
  • 50g pitted green olives*
  • 50g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • 1 egg
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

  1. Boil the potatoes until soft; mash them with a potato masher and let them cool, then season with grated Parmesan cheese, egg, salt and pepper.
  2. Meanwhile, place the thinly sliced red onion in a non-stick frying pan, or wok, with 30g of oil and brown it. Add the diced yellow and red pepper and let it cook for about ten minutes to soften.
  3. Take an oven dish and form a layer of mashed potatoes with half of the mixture, cover it with the sautéed peppers, the green olives cut in half and the slices of smoked cheese. Cover everything with the remaining potatoes, sprinkle the surface with breadcrumbs and drizzle with 30 grams of extra virgin olive oil.
  4. Finally, place in a convection oven preheated to 200°C for about 20 minutes, the surface should turn golden.
verdure-gratinate-senza-glutine-uno-chef-per-gaia

Vegetable mix au gratin

Version with gluten of Vegetable mix au gratin

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

/0 Comments/by

Buckwheat and rice focaccia

Today we are ready to bake something really very tasty and delicious: gluten-free Buckwheat and rice focaccia.

Soft and, at the same time, with that crunchy touch that satisfies the palate, this focaccia is perfect to be eaten plain, but also to accompany enticing aperitifs. Try also my Apulian focaccia.

Try it stuffed with grilled vegetables or with some slices of Parma Ham or Salami, and then tell us what you think.

For us who love baking, this focaccia can be addictive.

Here’s how to prepare it!

Buckwheat and rice focaccia

54.11g carbohydrates per 100g

Ingredients

  • 450g water
  • 350g flour mix for bread, brand Nutrifree**
  • 80g flour mix for bread, brand Fibrepan**
  • 70g buckwheat flour*
  • 40g wholemeal rice flour*
  • 35g rice oil
  • 25g extra virgin olive oil
  • 20g fine corn flour*
  • 12g brewer’s yeast
  • 10g salt
  • extra virgin olive oil, salt and water for brushing the surface

**Ingredients specific for celiacs

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

 Preparation

In a bowl or planetary mixer, mix all the ingredients together. When the dough is even and fairly compact, pour it onto a baking tin covered with parchment paper, pour a good amount of oil on the surface to help you flatten out the dough using your hands, lightly sinking your fingers in to give it the typical focaccia appearance. Let rise for about 2 hours or until the dough has doubled in volume.

Bake for about 30 minutes in a static oven preheated to 200°C.

Let the focaccia cool and brush the surface with an emulsion of water, extra virgin olive oil and a pinch of salt.

Focaccia-senza-glutine-al-grano-saraceno-e-mais-uno-chef-per-gaia

Version with gluten of Buckwheat and rice Focaccia

Replace the Nutrifree and Fibrepan flour with equal amounts of traditional flours and reduce the water to 360g.

/0 Comments/by

Paccheri filled with artichoke cream

For us, cold weather means hearty, complete and richly flavoured dishes, recipes capable of warming up the moments at the table while letting us savour the days with family and friends: this is what our Paccheri filled with artichoke cream feature.

Time constraints every day certainly don’t help, but this time we have come up with a proposal that can be made and stored in the freezer ready-made… all you have to do is warm it up when needed.

Ready to cook Paccheri filled with artichoke cream? And if you love artichokes, try also Gnocchetti with lentil flour.

Paccheri filled with artichoke cream

14.02g carbohydrates per 100g

Ingredients for the filling

  • 400g mixed ricotta
  • 200g cream of artichoke*
  • 150g gluten free Paccheri**
  • 30g Parmigiano Reggiano cheese, grated
  • salt and pepper

Ingredients for the béchamel sauce

  • 250g milk
  • 20g wholemeal rice flour*
  • 10g Parmigiano Reggiano cheese, grated
  • 10g butter
  • salt and pepper

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the filling by mixing ricotta cheese, artichoke cream (you can choose your favourite, we used Prontofresco Greci artichoke cream ) and the Parmesan cheese; season with salt and pepper and set aside.
  2. Meanwhile, cook Paccheri in boiling salted water and drain them when slightly al dente. Put them in cold water to stop the cooking process. Let them barely dry, fill them with the ricotta cream and place them horizontally in an oven dish.
  3. Prepare a béchamel sauce by melting the butter in a pan, add the flour and stir well with a whisk so that no lumps form. Next, heat the milk on the stove and, when it is close to boiling, remove it from the heat and pour it into the pan with the butter and flour while continuing to stir with a whisk.
  4. Put the pan back on the heat, season with salt and pepper and, when it comes to the boil, remove from the heat and let it cool down.
  5. Cover Paccheri with the béchamel sauce and put in a convection oven preheated to 200°C for about 15 minutes.

paccheri-ripieni-ai-carciofi-senza-glutine-ph-chiara-marando

Filled Paccheri ready to be enjoyed

Version with gluten of Paccheri filled with artichoke cream

Replace gluten-free Paccheri with standard Paccheri, all other ingredients remain unchanged.

/0 Comments/by