Risultati di ricerca

We saw this recipe on the Instagram page of Luca's Want. I was immediately intrigued by the peppers/sausage combination and so off we go! I make it slightly different but for personal taste. Ingredients for 2 people: 180 g gluten-free paccheri 300 g gluten-free sausage 2 red peppers onion oil salt Put water on the stove to cook the paccheri. Cut the peppers into chunks and chop the onion. In a skillet, sauté the onion and pour in the peppers, season with salt and cook 25 to 30 minutes on medium-low heat. In another pan without oil, sauté the sausage stripped of its casing and chopped into pieces. When the water boils, pour in the paccheri and keep them a little al dente. Blend in the cooked peppers (add a little cooking water if needed). Return the cream to the same pan, pour in the sausage as well, and wait for the paccheri to cook. When they are ready, pour them into the pan and toss them together with the sauce. Plate. I peeled the peppers because they are much more digestible. If you don't peel them, strain the cream to avoid finding bits of skin that are unsightly. In the original recipe Luke keeps some in small pieces, it depends on taste.

I tasted this dessert some time ago and loved it. Chocolate and macaroons are a match for me, definitely a winner. There are various recipes, some that also call for cream but I tried making it with milk only and it seems to be perfect. Ingredients for 6 people: 4 eggs 500 ml fresh whole milk 110 g gluten-free macaroons 35 g gluten-free bitter cocoa 240 g sugar 2 tablespoons rum First prepare the caramel by placing 100 g sugar in a small saucepan over medium-low heat . Without stirring, after a few minutes it will begin to darken until caramelized. Pour into a pound cake mold (mine is 30x11 cm) and spread with a spoon all over the base. Set the milk to heat. Chop the macaroons. I  usually find softer ones that I can also break up with my hands. Turn on the static oven to 160°. In a bowl beat the eggs with the remaining sugar (no need to whisk them), add the cocoa and rum. Then add the macaroons and the warm milk. Mix well and pour into the mold. At this point, place the plumcake mold inside an oven dish and pour the amount of water into the dish to about half its height. Bake for about 60 minutes. Let cool, cover and refrigerate at least 2 to 3 hours (I make it the day before). When ready to serve, turn it upside down on a plate and decorate with whole or crumbled macaroons. Be careful when you turn it upside down because a little “gravy” is always there.

Risotto with zucchini is a classic, quick and easy risotto. Today I had some pesto to finish and it seemed like a great combination. Ingredients for 4 people: 320 g carnaroli rice 2 large or 3 small zucchini 1/2 onion 2 tablespoons basil pesto (if it is ready check to make sure it is gluten-free) vegetable broth parmesan cheese butter oil Chop the onion and dice the zucchini. Sauté the onion with a little oil, add the rice and toast it. Add the vegetable broth and zucchini and continue cooking, stirring occasionally. When the rice is almost cooked, add the pesto, stirring very well. Off the heat, add the Parmesan cheese and a knob of butter. If desired, zucchini can also be grated. Instead of basil pesto, we can also use walnut pesto or sun-dried tomato pesto...

Since we discovered celiac disease, I have reevaluated risotto a lot. I always loved pasta, no matter the seasoning in fact, even with the very simple tomato for me was the best. Then also just to avoid having two different pots, I started making a few more risottos and discovered that even in risotto you can indulge with lots of different ingredients. Even with strawberries. Ingredients for 4 people: 320 g carnaroli rice 1/2 onion 500 g strawberries vegetable broth grated parmesan cheese butter oil Sauté the onion and add the rice to toast it. Add the vegetable broth, stirring occasionally. Wash and cut the strawberries. Blend half of them and add everything to the risotto just before it is cooked. Remove from the heat and add the Parmesan cheese and a knob of butter. Of course you can fade the rice with white wine. Instead of strawberries you can also use blueberries.

I have always liked savory pies. Sometimes when you don't know what to cook, they solve the problem. They are convenient for a picnic , to take to work, and best of all, you can vary so much by choosing different fillings. Ingredients: 1 roll of gluten-free puff pastry. 2 rather large zucchini 1/4 onion 100 g gluten-free cooked ham 100/150 g sliced Galbanino-type cheese oil salt turmeric, curry (optional) First chop the onion. Cut the zucchini into rounds and cook them together with the onion with a little oil, salt and spices. Turn on the static oven to 190°. Remove the puff pastry from the refrigerator at least 10 minutes before rolling it out to prevent it from breaking. Roll it out and cut off the outermost part to be used to make strips. Place it inside a 22/24 cm hinged mold and prick it with a fork. Top it with the cheese, put the ham on top, and last, the zucchini. Place the strips diagonally and bake for about 45 minutes. Remove from the oven, let cool and bring to the table. Also good cold. I usually use “Belli freschi” puff pastry that I buy at the gluten-free specialty store where I store, but I've also tried “Buitoni” puff pastry and it doesn't come out bad.

Perhaps one of the things I miss the most since I discovered celiac disease is eating a good brioche sometimes. Not living in the city, one always has to move around to find some brioche worthy of the name. Fortunately, looking here and there, there are many proposals for more or less simple brioche. I found this recipe on “Cucina24ore” that I immediately liked. Ingredients: 470 g Mix B Schar 200 ml whipping cream 200 g milk 5 g dry brewer's yeast or 15 g fresh gluten-free yeast 120 g sugar 1 egg lemon peel 4 g vanilla extract 15 g honey gluten-free dark or milk chocolate gluten-free cornstarch milk egg for brushing Milk and cream do not have to be cold, better to take them out a little earlier or warm them slightly in the microwave. Dissolve yeast in milk, add egg, sugar, lemon peel, vanilla, honey and cream and mix well. Then add flour a little at a time until the dough is workable with your hands.   Dust the work surface with cornstarch and knead the dough until it forms a nonsticky dough ball (you can also help yourself with a mallet). Place in a bowl, cover with plastic wrap and let rise for about 2 hours. Chop the chocolate with a knife and set aside. Take the dough again, roll it out with a rolling pin and make a three fold. Stretch again and make a four fold. Roll out last time and cut into 10x15 rectangles or as desired about 4 mm thick. Put some chocolate in the shortest part, roll slightly and put more chocolate, finish rolling and place on the baking sheet. Brush with egg beaten with 2 tablespoons milk. Let rise 1 hour. Bake in a static oven at 180° for 25 minutes (check because each oven performs differently). In the original recipe it said to melt the chocolate and form sticks of about 10 cm with the sac a poche that should be put in the freezer until ready to use. I am a bit lazy so I chop the chocolate and I would say they still turn out good. I have also tried filling them with apricot jam. I also do the second rising because I feel it is better but it is optional.

I was really craving pizza today. Even though it's hot, pizza never gets tired. I usually use a bread mix but Mix it is also a good alternative. Ingredients for one low pizza: 300 g Mix it Schar 250 g warm water 5 g fresh gluten-free yeast 1 tablespoon oil 1 teaspoon salt tomato (I used creamed vegetables) diced mozzarella gorgonzola spring onions borettane oregano Dissolve yeast in warm water. Place the flour and salt in a bowl and mix. Add the oil and water with the yeast and mix with a spoon until the dough is soft and without lumps. Cover with foil and let rise 2 hours (should double in size). Line a baking sheet with baking paper and pour some oil on top. Grease your hands with oil and roll out the dough. Place in the oven to rise for 2 hours more. Turn on the static oven to 250°. Spread the tomato on the dough, put some oregano and bake for about 15 minutes in the middle part. Remove, add mozzarella and bake again for about 5 /7 minutes (depends on the oven). If you like a taller pizza, double the amount. If you don't have time to double rise put in 3/4 g extra yeast.

Since we discovered celiac disease, we have started experimenting with some alternative grains: quinoa, amaranth, sorghum, etc. Today I tried sorghum in a cold dish and I must say I found it very good. Ingredients for 2 people: 120 g gluten-free hulled sorghum 1 large zucchini 1 large carrot 200 g feta cheese oil salt Cut the zucchini and carrot into sticks. Rinse the sorghum under running water and cook it for 30 minutes in a pot with 240 g of salted water. While the sorghum is cooking, in a pan with a little oil sauté the vegetables for a few minutes (separate because they have different cooking times). They should be soft but not overcooked. Place them on a plate with paper towels and salt them. Cut the feta into cubes. When the sorghum is cooked, drain it and pour it into a bowl with the vegetables and a drizzle of oil (optional). When cool, add the feta and bring to the table. I had feta cheese at home, but other cheeses can also be used. Vegetables can also be chosen according to taste and what we have at home.

I have always made potato gnocchi, and with celiac disease, fortunately, I continue to make them often. It is a very simple preparation. Ingredients for 4 people: 1 kg potatoes 250 g flour dough mix (I usually use Schar) 1 egg salt gluten-free fine rice flour Boil the potatoes with their skins on. Let them cool a little, then mash them on the work surface with a potato masher. Form a kind of volcano and put the egg, salt and a little of the dough mix in the center. Knead the dough with your hands, adding just enough flour to make a soft, nonsticky dough ball. Dust the work surface with a little rice flour. Take some of the dough and form it into a sausage roll. Cut it into chunks and continue in this way until the whole loaf is finished. Always use rice flour to prevent the dough from sticking to the work surface. At this point the gnocchi would be ready, but I'm used to making them “ridged” using the special wooden tool (if you don't have one, a fork is also fine). Dip gnocchi in boiling salted water and drain with a skimmer as soon as they rise to the surface (perhaps in two tranches). Season with meat sauce, pesto, or other sauces to taste. Dumplings are good if they are soft. That's why it's best to add flour a little at a time because you don't necessarily always need all of it, depending on the potatoes. The weight I have marked is indicative. Of course they can be frozen and should be dipped in hot water a little at a time, still frozen.

My daughter loves different kinds of hummus. She found on “Cooked Al dente” this hummus recipe with chickpeas and zucchini that she let me try. She added a tiny bit of fresh mint to it. Ingredients: 230 g precooked chickpeas (1 can) 230 g cleaned raw weighed zucchini 40 g pistachios 3 tablespoons oil salt First slice the zucchini and cook them with a little oil for about 10 minutes. Drain and wash the chickpeas well. Put all the ingredients in the blender and blend for a few minutes until we get a nice cream. It definitely lends itself to being spread on bread or crackers. In my opinion also great for brunch or a picnic.

I have been using chickpea flour quite a bit in the last few years, and I have to say that it is really very versatile. A few days ago I tasted this really simple and very good schiacciata. Ingredients: 200 g chickpea flour 250 ml water 1 teaspoon salt 1 teaspoon sweet paprika 2 carrots 2 zucchini cornmeal for polenta oil rosemary Grate the carrots and zucchini. Turn on the ventilated oven to 200°. Mix the chickpea flour with salt and paprika. Add the water a little at a time and mix well. Finally add the grated vegetables. Take the baking sheet lined with baking paper, pour in a little oil and some cornmeal, and spread the dough with a spatula.  Pour some cornmeal, oil and rosemary on top and bake for 25 minutes. Remove and cut into squares. It is also very good the next day reheated. It lends itself to being taken as lunch at work or for a picnic.

My daughter gave me a recipe for these patties, which she found I'm not sure where, quick to make and really very good and useful for recycling leftover lentils. Ingredients for 2 people: 250 g cooked lentils 1 egg 2 tablespoons parmesan cheese ½ onion 40 g gluten-free breadcrumbs 1 clove garlic salt, pepper oil For the sauce: 500 ml passata garlic salt and pepper Blend the lentils, onion, egg, breadcrumbs and Parmesan cheese. If the mixture is too sticky, add a little more breadcrumbs. Form patties slightly larger than a walnut and place them on a plate. In a frying pan, brown the garlic clove, add the passata and cook with salt and pepper for about 20 minutes. Add the meatballs into the sauce and cook for another 20 minutes on low heat with the lid on. If the sauce gets too dry, add a little water to it. If we do not have leftover lentils, ready-made ones can certainly be used.