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I always make pears in syrup in the summer by having a few pear trees at home. I found this recipe that uses them and, I must say, it is really delicious! In the original recipe the pears are only on top of the filling, but I put them inside as well because in my opinion, the effect is better. (recipe taken from Not Just Recycling) Ingredients: For the shortbread: 1 egg 50 g almond flour 200 g Revolution bread flour 90 g butter 100 g granulated sugar 5 g baking powder For the filling: 2 eggs 400 g ricotta cheese (preferably fresh) 1 jar pears in syrup 120 g granulated sugar 1 vanilla pod or 1 sachet of vanillin slivered almonds Let's prepare the shortcrust pastry. Pour the almond flour (I chop 50 g almonds) and Revolution, sugar and baking powder into a bowl. Add the cold, chopped butter and start kneading with your hands to make a sandy mixture. Combine the egg and vanilla and continue kneading until an even dough. Wrap it in plastic wrap and place in the refrigerator to rest. Turn on the oven to 170°, line a 20/22-centimeter-diameter mold with baking paper: wet it and wring it out well so it sticks to the bottom and edges. You can also butter and flour it if you like. Now prepare the filling: cut the pears into pieces. In a separate bowl, cream the ricotta cheese with the vanilla, whole eggs and sugar. Add some pear pieces and mix. Take the shortcrust pastry out of the refrigerator and roll out the dough with a rolling pin, you should get a thickness of about 5 millimeters, then transfer it to the cake pan. Pour the ricotta cream inside, decorate the surface with more chopped pears and the slivered almonds (I put the leftover shortcrust pastry in small pieces instead of almonds), then bake for about 45 minutes then cover with aluminum foil and bake another 15 to 20 minutes. Take the pear cake out of the oven, let it cool, place it on a serving plate, and serve it to your guests covered with powdered sugar. Having cottage cheese, it is best to consume the cake within 2 to 3 days. If it is hot, store it in the refrigerator.

Who doesn't occasionally have a few egg whites left over? Sometimes they dance around inside the refrigerator first on one shelf and then on another, waiting to be used up. A simple and good recipe is for meringues with whipped cream. Where I live there was once a bakery that made them really delicious. Of course, these are not the same, but there are hardly any left over! Ingredients: 100 g egg whites 200 g gluten-free powdered sugar a teaspoon of cornstarch (optional) 400 ml fresh cream Whip the egg whites (preferably at room temperature) with the whisk starting slowly and then increasing the speed. After a few minutes, add the sugar a little at a time (possibly the teaspoon of cornstarch as well). We will need to get the egg whites whipped to a nice firm consistency. Turn on the oven to 100° in static mode. Now if you want you can use a sac-à-poche with a large notched nozzle, but you can just as well use a spoon as I did today. Line the baking sheet with baking paper, put a tablespoon of egg white and spread it a little bit trying to make a circle not too thin (or use the sac-à-poche). Continue like this until the mixture is used up. Place the baking sheet in the oven and leave for about 2 hours. If moisture forms inside the oven, insert a wooden spoon into the opening so the moisture can escape. After the 2 hours try peeling one off the paper to see if it has dried well. If it is still sticky in the center, continue baking for 20 to 30 minutes. Turn off the oven, leaving the meringues inside until cool. Whip the cream and with a spoon (or sac-à-poche) add it on top of the meringues. They can be stored in the refrigerator for 1 or 2 days; better put them in the freezer. In this case wait a few minutes before biting into them😊 I do not put sugar in the whipped cream because I find that it is already sweet enough in the meringue, of course if you want you can add it. If you want you can top them with fresh fruit.

I love asparagus and when I find it I can hardly resist. Today I cooked them in the oven with some flavorings and breadcrumbs. The flavorings can be different depending on taste. Ingredients: a bunch of asparagus gluten-free breadcrumbs salt mixed seasonings (I put sweet paprika, sage and rosemary) oil salt Turn on the static oven to 180°. Clean and wash the asparagus. Spread them out on the baking sheet covered with parchment paper. Sprinkle them with the breadcrumbs, seasonings, salt and a little oil. Bake for about 30 minutes.

I often enjoy watching Davide Zambelli's videos. You always find nice and doable recipes like this one. It is a quick and scenic recipe, great for a Sunday lunch. Ingredients for 4 people: 600 g ricotta (if you can find it fresh, even better) 200 g spinach cooked and well wrung out 2 eggs 10 tablespoons or so of breadcrumbs 4 tablespoons grana or parmesan cheese salt and pepper For seasoning: butter or oil 120 g grana or parmesan cheese hot water Chop the spinach with a food processor. Transfer to a bowl, add the cottage cheese the cheese, eggs, salt and pepper and mix well. Then add, the breadcrumbs starting with 8 tablespoons. We should get a soft but not sticky dough. If you see that it is still too soft, add one or two more tablespoons of breadcrumbs. Let it rest for 15 to 20 minutes. Take the dough again and, with your hands, make balls the size of a walnut. Put a pot with plenty of water on the stove, and when it boils, put the gnocchi on to cook for 8 minutes. Meanwhile, make the parmesan cream by putting the cheese in the blender with a little hot water. Start with a little water to prevent the cream from being too runny. Blend a little and add more water until the cream is semi-liquid. Drain the gnocchi with a skimmer, place them on plates and top with the butter and Parmesan cream. The parmesan cream is not obligatory, we would miss it, but it definitely gives an extra touch 😊

Yesterday at lunch we made a nice carbonara and had 3 nice egg whites left over. So this morning I decided to try making pancakes (which I love) with oats. They're a little rustic because I didn't even put sugar since I topped them with jam, but they're not bad at all. Ingredients: 100 g about egg whites 45 g gluten-free oats A pinch of baking powder or baking soda Grind the oatmeal flakes to a flour, add the egg whites and baking powder and operate the food processor again. Turn on the stove keeping a medium flame. Use a nonstick pan and, after a few minutes, pour in half the batter. After 2 or 3 minutes you will start to see small bubbles and then it is time to flip the pancake. Cook 3 minutes on the other side as well, remove and pour in the rest of the batter. I used jam because it is homemade, but we can use a little of what we like. Hazelnut cream, pistachio cream, classic maple syrup, honey or just fruit. Let your imagination run wild and enjoy.

When I was a child, near my family lived a lady of Slavic descent who lived alone. Every now and then she would come to visit us and sometimes, she would bring us some pastries she had made. I remember Krapfen with jam worthy of the best bakery! A few years ago I found in the recipes the one for “Festive Balls,” small truffles that made many children and adults happy at kids' birthdays. In the photos you can also see balls made with white chocolate or pistachio cream. In this case, instead of cocoa, put either 100 g of white chocolate (maybe put it a little in the freezer so it is easier to chop) or 130 g of pistachio cream. Ingredients: 250 g mascarpone cheese 100 g butter 200 g gluten-free powdered sugar 2 egg yolks 100 g gluten-free cocoa (in variants, replace it with 100 g white chocolate or 130 g pistachio cream) 250/300 g gluten-free dry cookies Liquor (optional) Chocolate or colored sprinkles or momperilla or coconut (again, check that they are gluten-free) Beat the mascarpone cheese with the room temperature butter, sugar and egg yolks until well blended. Then add the cocoa, liqueur and chopped cookies, mixing very well. We need to obtain a rather dense mixture with which to make balls the size of a walnut to be passed later in the sprinkles or momperilla. Let's put them in a container that should be closed and stored in the refrigerator for at least an hour. The topping of the balls can be different according to taste; chopped nuts can also be used. We can also freeze them to take out when we have an occasion. You will find it hard to resist!

When it's hot you try to turn on the stove as little as possible. Today I decided to make risotto pasta so I only use one pan where I cook everything. Ingredients for 2 people: 140 g pasta 160 g mozzarella for pizza 1 eggplant onion tomato sauce oil basil oregano Chop the onion, dice the eggplant. Dice the mozzarella cheese. Sauté the onion with a little oil, then add the eggplant. Stir a little and then add the tomato sauce (to taste) the basil and a little water. Cook over medium heat with the lid on for about 15 minutes then add the pasta directly to the pan along with a little water. Let it cook for the cooking time of the chosen pasta (in my opinion better a short pasta) stirring occasionally and adding more water if it gets too dry (little at a time). When cooked, the pasta should be dry. With the heat off, add the mozzarella and, if you like, a sprinkling of oregano. Stir and serve. I preferred pizza mozzarella, but you can also use the other one, which, however, must be drained otherwise it will release too much liquid. Feta also goes very well with it.

When the kids were little, I met a Swiss-Italian girl who passed me some recipes that were a bit special. She also gave me the one for these English cookies that are a little different from the usual. They are quick and easy to make even at the last minute. Ingredients: 125 g butter 125 g sugar 200 g gluten-free cake flour 1 egg 1 pinch of baking powder 100 g milk/fondente chocolate gluten-free milk 80 g chopped dried fruit (walnuts or hazelnuts or almonds) pinch of yeast. Beat the sugar and butter until they become a cream. Add the egg, sifted flour and baking powder. Add a few tablespoons of milk to make a soft but not liquid dough. Spread the dough on the lined baking sheet and bake at 180° for 18 to 20 minutes. Meanwhile, melt the chocolate in a double boiler or in the microwave. As soon as the dough is baked, remove from the oven and pour over the melted chocolate spreading it well with a spoon and distribute chopped nuts on top. Cut the cookie into squares or lozenges (pizza cutter is perfect). I also always make them at Christmas to give to friends as gifts along with other cookies. Even by themselves they still make a nice gift. You can see them in the little clear bags.

Having the beet already cooked, making beet risotto takes very little time. I enriched it with a nice burratina😊. Ingredients for 2 people: 160 g carnaroli rice 100/120 g beet 1/4 onion vegetable broth oil salt grated parmesan cheese Chop onion and sauté in oil. Pour in the rice and toast it. Add vegetable broth a little at a time and bring the rice to cook. Chop the beet with a little stock and pour it into the rice 5 minutes before it is cooked. Stir in Parmesan cheese and, if desired, butter. Instead of burrata, you can enrich with stracchino, gorgonzola or other soft cheese.