{"id":9706,"date":"2016-05-17T07:09:26","date_gmt":"2016-05-17T07:09:26","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9706"},"modified":"2023-04-08T17:31:19","modified_gmt":"2023-04-08T17:31:19","slug":"la-sardegna-in-cucina-i-cardinali-senza-glutine","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/la-sardegna-in-cucina-i-cardinali-senza-glutine\/","title":{"rendered":"From Sardinia, Cardinali muffins"},"content":{"rendered":"<p>Well, here we are with <strong>gluten-free Cardinali muffins<\/strong>&#8230; beautiful to look at, but especially delicious to eat.<\/p>\n<p>Preparing them was a great fun because I needed someone from Sardinia who could teach me how to make the &#8220;real stuff&#8221;, so I invited my friend Maria Elena for a full immersion in Sardinian cuisine. So, together with Cardinali, we also prepared <a href=\"https:\/\/unochefpergaia.it\/ricetta-gluten-free-culurgiones-ogliastrini\/\">Culurgiones ravioli<\/a>: amazing!<\/p>\n<p>But let&#8217;s focus on the dessert now and find out what we need to prepare it!<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Gluten free Cardinali muffins<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>63.18g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients<\/strong><\/span><\/h2>\n<ul>\n<li>200g gluten-free cake flour mix, brand Molino Dallagiovanna**<\/li>\n<li>200g sugar<\/li>\n<li>2 eggs<\/li>\n<li>90g milk<\/li>\n<li>75g seed oil<\/li>\n<li>8g baking powder*<\/li>\n<li>1 lemon peel, grated<\/li>\n<li>icing sugar*<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the pastry cream and to complete<\/strong><\/span><\/h2>\n<ul>\n<li>250g milk<\/li>\n<li>50g sugar<\/li>\n<li>2 egg yolks<\/li>\n<li>35g potato starch*<\/li>\n<li>1 whole lemon peel<\/li>\n<li>alkermes liqueur* or raspberry juice with a few drops of red colouring*<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Separate the egg yolks from the egg whites and whip the latter until stiff.<\/li>\n<li>Whisk the egg yolks together with the sugar until the mixture is light and fluffy. Add the grated lemon zest, oil and flour, alternating with milk until all ingredients are well incorporated. Finally, add the sifted baking powder and lastly the egg whites.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-577 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8585_Foto-Chiara-Marando.jpg\" alt=\"Uno-Chef-per-gaia-cardinali-senza-glutine.Foto Chiara Marando\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8585_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8585_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<ol start=\"3\">\n<li>Place 3-4 cm diameter ramekins inside silicone moulds, or aluminium ramekins, so that they do not get deformed during baking filling \u00be of the ramekins.<br \/>\nBake at 180\u00b0C for 15 to 20 minutes until golden brown; let cool.<\/li>\n<li>Meanwhile, prepare the cream. Heat the milk with the lemon peel. Beat the egg yolks with the sugar, add the flour and mix well. Pour the lukewarm milk into the freshly prepared mixture and mix until smooth. Place everything on the heat and let it simmer, stirring with a whisk until the cream has thickened. Remove it from the heat and let it cool covered with cling film.<\/li>\n<li>And now assemble the cake.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-578 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8671_Foto-Chiara-Marando.jpg\" alt=\"Uno-chef-per-gaia-ricetta-senza.glutine-Foto Chiara Marando\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8671_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8671_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<ol start=\"6\">\n<li>Holding a small knife at an angle, cut a cone and remove it whole from the sweets. Using a teaspoon, moisten the freshly hollowed-out inside with alkermes or red juice and do the same with the cones, dipping them in the coloured liquid until they are completely red.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-579 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8691_Foto-Chiara-Marando.jpg\" alt=\"uno-chef-per-gaia_Foto Chiara Marando\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8691_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8691_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<ol start=\"7\">\n<li>Pour the cream into the holes you have drilled in the cakes and sprinkle with icing sugar. Finally, cover all the sweets with the cap, i.e. with the cones turned upside down with the tip facing upwards. Place them in the refrigerator and let them rest for a few hours to allow the cream to harden well.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-580 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_0304_Foto-Lorenzo-Moreni.jpg\" alt=\"uno-chef-per-gaia-ricetta-cardinali-senza-glutine\" width=\"500\" height=\"750\" \/><\/p>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Cardinali muffins<\/strong><\/span><\/h3>\n<p>Replace Molino Dallagiovanna gluten-free flour with standard flour and reduce the amount of milk for the dough to 75g instead of 90g.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Well, here we are with gluten-free Cardinali muffins&#8230; beautiful to look at, but especially delicious to eat. Preparing them was a great fun because I needed someone from Sardinia who could teach me how to make the &#8220;real stuff&#8221;, so I invited my friend Maria Elena for a full immersion in Sardinian cuisine. So, together [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1453],"tags":[2006,1669,1455,2208,2251,2479,2480,2478,1327,1559],"class_list":["post-9706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolci-en","tag-carb-count","tag-cucina-regionale-senza-glutine-en","tag-dolci-golosi-senza-glutine-en","tag-gluten-free-baking","tag-gluten-free-baking-with-carb-count","tag-gluten-free-sardinian-cuisine","tag-gluten-free-traditional-desserts","tag-regional-cuisine","tag-senza-glutine-en","tag-vegetariana-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From Sardinia, Cardinali muffins - Uno Chef per Gaia<\/title>\n<meta name=\"description\" content=\"A traditional Sardinian recipe in my gluten-free version, Cardinali muffins are small titbits dressed in Cardinal red.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/unochefpergaia.it\/en\/la-sardegna-in-cucina-i-cardinali-senza-glutine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From Sardinia, Cardinali muffins - 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