Risultati di ricerca

When I think of carnival when I was a girl, I am reminded of the many afternoons spent frying together with my mother. She loved making chatter and pancakes, and certainly not because she ate them! 😂 Every now and then she would go to the open window to breathe in some fresh air since she suffered from asthma and frying for a long time created some problems for her. The amount of talking was exaggerated because one had to give to the neighbor, the friend, the cousin ... in short, one really spent a lot of time at the stove. Without gluten is, as always, another matter. But I would say that these are not bad at all. Ingredients: 250 g Schar dough mix 2 medium eggs 30 g sugar 50 g milk, also lactose-free 25 g butter zest of 1 orange 2 tablespoons rum or grappa very fine gluten-free rice flour peanut seed oil gluten-free powdered sugar Melt the butter. Place the flour, sugar, and orange zest in a bowl. In the center pour in the eggs, milk, butter and rum and mix. Move to a flat surface and knead the dough until you get a ball. Wrap it in plastic wrap and let it rest 30 to 40 minutes at room temperature. Take the dough again and pull off a piece, keeping the remainder still wrapped in plastic wrap. Roll it out with the help of rice flour using a pasta machine. The method is that of fresh pasta, you continue to pass the dough hand over hand in the passage. Roll out all the dough this way. Aiding yourself with a jagged wheel, cut the chiacchiere diagonally. Fry them in plenty of boiling oil at 160/170° and place them on blotting or frying paper. When they are cold sprinkle them with powdered sugar. Carnival chiacchiere They are also delicious the following days.

At carnival there are lots of pancake recipes a little bit for everyone. These are somewhat reminiscent of cream puff dough and I believe are also called tortelli. Ingredients: 350 g water 225 g Biaglut bread flour mix 75 g butter 25 g sugar 2 large eggs 2 medium eggs zest of 1 orange salt gluten-free powdered sugar or granulated sugar peanut seed oil In a small saucepan, heat the water, butter and salt. When it comes to a boil, remove from the heat and pour in the flour in one go. Place back on the heat and stir until a ball forms and pulls away from the sides. Pour the mixture into a bowl and let it warm. Add sugar, orange zest and eggs 1 at a time, mixing well before incorporating another. Cover with plastic wrap and let stand at room temperature 1 hour. Using a teaspoon, scoop out a knob of mixture and pour it into the boiling oil (160/170°), helping yourself with a spoon while keeping the flame medium. Continue until the mixture is used up. Do not put too many pancakes in the pan at once also because they will puff up a little bit in cooking. Let them cook until they have a nice hazelnut color. Dip them on paper towels and then in granulated sugar, or when cold, coat them with powdered sugar. They are very soft and not too sweet. Also good the next day (better to warm them up a little).

This recipe is very old, I've seen it made by Benedetta Parodi and I've cooked it really hundreds of times for birthdays, or for evenings at friends' houses. It is certainly not a very light dessert, but the special feature is that it is very nice to serve in squares just as if it were a chocolate, and the texture really resembles it. Ingredients: 200 g gluten-free dark chocolate 200 g butter 200 g sugar 4 eggs 4 tablespoons gluten-free cake mix salt gluten-free powdered sugar Melt chocolate with butter and sugar. Allow to cool. Beat egg whites until stiff. Turn on static oven to 170°. In a bowl, lightly beat egg whites with a pinch of salt and add melted chocolate with butter and sugar. Add the egg whites, stirring from the bottom up, and last, the flour. Bake for 30 minutes. Let cool and top with powdered sugar.

This is one of the cookie recipes I used to make with gluten. With gluten-free flour they are not quite the same, but we will adapt😋. Ingredients: 125 g butter 100 g sugar 1 egg 125 g gluten-free cake mix 1/2 tablespoon gluten-free baking powder 60 g chopped cereal (gluten-free) or chopped hazelnuts 80 g gluten-free chocolate chips Mix the sugar with the melted butter. Add the egg, flour, hazelnuts and baking powder and mix well. Last, add the chocolate chips. Cover the bowl and place in the freezer for 10 minutes or in the refrigerator for 40 minutes. Turn on the static oven to 180°. Line the baking sheet with parchment paper and place a few balls of dough on top, well spaced apart because they will flatten when baking. Bake for 10 minutes and let cool. Store in a closed contaniner.

I always like to try something different, if it's also quick it's the top. These gnocchi are a really nice recipe seen during Clerici's program on Raiuno. Simple and nutritious, they combine vegetables and protein. Ingredients for 4 people: 200 g well-dried boiled carrots (about 230 g raw) 350 g ricotta cheese 2 eggs 120 g grated parmesan cheese salt nutmeg gluten-free pasta mix to taste gluten-free fine rice flour Blend the carrots with the eggs until creamy. Add the salt, nutmeg and a tablespoon of flour and whisk again. Place the mixture in a bowl, add the cottage cheese and mix well. Then add the flour a little at a time until the dough is soft and not sticky (I used a total of 6 tablespoons of flour but it depends on the carrots and ricotta you use). Cover with plastic wrap and refrigerate for 30 to 40 minutes. Remove from the refrigerator and check the dough to see if it is sufficiently dry otherwise add a little more flour. Knead the dough on the surface and make the usual sausages to cut into chunks with the help of rice flour. Boil the gnocchi for 3 to 4 minutes and season to taste. If you want to freeze them place them on a tray in the freezer and, when hard, transfer them to a freezer bag.

torta caprese is a delicious cake with dark chocolate and chopped almonds that melts in your mouth. Here it is enriched with a soft shortcrust pastry shell. I found a recipe in “Cucina Italiana” that I unglutenized and modified a bit. Ingredients: For the shortcrust pastry: 250 g Revolution flour gluten-free bread mix 100 g sugar 120 g butter 2 egg yolks vanilla salt gluten-free fine rice flour For the filling: 2 eggs 75 g sugar 50 g soft butter 125 g almond flour 100 g gluten-free dark chocolate liqueur (optional) Prepare the shortcrust pastry by kneading all the ingredients and place in the refrigerator to rest for at least 30 minutes. Whip the egg whites to stiff peaks. In a bowl, whisk the egg yolks with the sugar, add the butter and melted chocolate and mix well. Add the almond flour (the liqueur if you like) a little at a time and, last, the beaten egg whites. Turn on the static oven to 170°. Roll out the shortcrust pastry on baking paper, helping yourself with the rice flour. Line a cake pan and prick it with a fork. Pour the chocolate mixture inside and bake for 40 to 45 minutes. It's a really delicious dessert, even with a dollop of whipped cream.

I really like chicken curry with Basmati rice, I find it a really successful combination. I had never tried using Venus rice with chicken and wanted to try using oranges as well. Ingredients for 2 people: 300 g diced chicken 140 g Venus rice 3 oranges gluten-free fine rice flour oil salt rosemary Boil the rice (it will take about 40 minutes). While the rice is cooking, flour the chicken chunks. Brown them in a pan with a little oil for a few minutes then coat them with the juice of 2 oranges, add salt and rosemary and lower the heat and let go for 5 minutes. Slice the other orange removing the skins and add it at the end of cooking. Drain the rice, season with a drizzle of oil, and serve. If you have organic oranges you can also use the grated zest to add to the chicken.

These shortbread cookies are a great idea for Valentine's Day. Delicious and quick. Ingredients: 1 dose of shortbread cookie dough 1 dose of shortbread cookie dough to which we will have substituted 40 g flour for 40 g gluten-free bitter cocoa jam to taste (I blackberries) without gluten gluten-free pistachio cream Roll out the doughs and make heart-shaped cookies counting the ones we want to fill because we have to have the same number of bases and pierced tops. To make the two-color ones, keep the center heart aside and insert it into the different color heart (neutral ones go in the chocolate heart and chocolate ones go in the neutral heart). Turn on the static oven to 180° and, when hot, bake the cookies for 15 minutes. When they are cold, we can pair them up using the jam and pistachio cream. For cocoa cookies, white cream can also be used to make the little heart stand out more.

Shortbread cookies are a simple and tasty treat that are good for breakfast lunch and dinner! These are simple but can be enriched with jam, Nutella or other creams to taste. Ingredients: 200 g Revolution flour for gluten-free bread 75 g butter 75 g sugar 1 medium egg 1 teaspoon gluten-free baking powder vanilla or lemon salt gluten-free fine rice flour Knead together all the ingredients (if you have a bimby or food processor that's fine) until it forms a ball. Wrap it in plastic wrap and let it rest in the refrigerator 30 minutes. Take the shortcrust pastry and roll it out with a rolling pin, helping yourself to the rice flour (a height of 3 mm is fine). Turn on the static oven to 180°. Make cookies with the stencil of your choice, place them on the baking sheet lined with parchment paper and bake them for 15 minutes (check because every oven is different). They will keep for 4 to 5 days in a tin box.

When it is cold, there is nothing better than a nice bowl of soup! Lentil soup is perhaps the one I love the most. Ingredients for 2 people: 120 g dried lentils 2 medium-small potatoes 2 medium carrots 1 celery stalk 1/2 onion 500 ml water oil salt Clean and wash the carrots, potatoes, and celery and onion. Cut everything into small cubes. In a saucepan with a little oil, sauté the onion, celery and carrots. Stir-fry a few minutes, then add the lentils (rinsed) and potatoes. Stir for a couple more minutes, then add the water and cover. When it boils, add salt and lower the heat, letting it go for 30 to 35 minutes. Serve. If you want to add pasta as well, increase the amount of water a little.

After being in Rome and eating, among other things, excellent carbonara every now and then we like to enjoy it at home as well. Usually we make spaghetti or mezze maniche, but today I wanted to change it up. Ingredients for 2 people: 160 g gluten-free penne 180 g gluten-free guanciale 3 egg yolks 25 g pecorino cheese pepper Set the water for the pasta to heat and also set a skillet for the guanciale over medium heat. When the pan is hot, pour in the guanciale and stir with a wooden spoon. Slowly the guanciale will release its fat. In a bowl, beat the egg yolks with the pecorino and pepper (you can increase the amount of pecorino to taste). Add the fat from the guanciale a little at a time, stirring well until smooth (if necessary add a little cooking water). When the guanciale is nice and crispy, remove it from the pan and pat it dry with kitchen paper. When the penne are al dente, pour them into the pan add the guanciale and cream of egg and bring to the table.

Every once in a while you go fishing in the freezer to bring something different to the table. Today I found some veal chunks that I haven't cooked in a while. Let's make a veal stew with potatoes. Ingredients: 600 g veal chunks 600 g potatoes ½ large or 1 small onion 1 celery stalk 2 carrots vegetable broth or water tomato paste or sauce salt and pepper evo oil. Clean and chop the onion, celery and carrots. Sauté for a few minutes then add the meat. Let go for 5 to 6 minutes, stirring occasionally to brown the morsels. Add the tomato paste or sauce and the broth (or water), salt and pepper. Cover with the lid and let it cook over a gentle heat for about 1 hour, stirring and checking that there is always a little sauce. Meanwhile, peel and clean the potatoes and cut them into chunks that are not too large. Add the potatoes to the stew and cook for another 30 minutes. Serve perhaps accompanied by a nice salad. If you want to have a slightly creamier gravy, add a tablespoon of rice flour to the stew checking of course, that it says gluten-free.