Tag Archives: gluten free

How to Make Fresh Italian Basil Pesto

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The Ligurian pesto is one of those condiments that can be used not only for pasta, but also to combine with fish and meat. The recipe is simple, the important thing is to preserve the color and scent of fresh basil.

pesto di basilico

ingredients:
n. 32 basil leaves washed and dried (best of basil and ‘young)
100 g pine nuts (preferably Italian and not Pakistanis, even though they cost half)
one clove of garlic (not all like me)
extra virgin olive oil q.s.
Rock Salt q.b
Parmigiano Reggiano
pecorino
Method:

Put the oil and the blender jar in the refrigerator for at least 15 minutes, more is better. This is one of the most important details to get the best pesto.
Put in the blender the pine nuts, garlic, basil, chunks of Parmigiano Reggiano and Pecorino Sardo, (but I like it even without), salt and oil, which has to cover the other ingredients. Turn on the blender pulse to heat as little as possible pesto and not affect the scent of basil.
This is the modern method, the tradition is to use the mortar, as you can see on the site of the Consorzio del Pesto Genovese.

The pesto can be kept for several days in the refrigerator in a glass jar, keeping clean the walls and covering always with a little oil.

You can also prepare the mono portions and freeze them, as then pull out of the freezer a bit ‘of fear before using it.

Do you like the recipe How do Pesto Ligure?

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Gluten Free

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logo gluten free

More and more people around the world have celiac disease.

This gluten intolerance is creating  feed problems for sufferers.

In the last years, in all food stores, we find gluten-free products. This is a new market and many companies have begun to produce this kind of products that often cost much more than their real value, even if you have to consider that the production of the products Gluten Free, can not be made in the rooms and with machinery that are used for foods that contain gluten, … this in part justifies the higher price!

We have grown accustomed to buy packed products, often without even reading what they contain.

With a little attention and a little commitment, even celiac disease can eat can have a normal and varied diet and save a little of money preparing their recipes at home, starting from the basic ingredients.

What are the foods that  celiac disease can eat?

This is a list that serves for all to understand what products and foods  contain gluten, and those that do not contain gluten.

PRODUCTS NOT CONTAIN GLUTEN:

  • CORN (corn) *
  • BUCKWHEAT *
  • RICE *
  • QUINOA *
  • CASSAVA *
  • MILLET *
  • AMARANTO *
  • SORGO *
  • TEFF *
  • ZIZANIA *
  • FLOUR DIET (specialized companies)

* Be careful because even if these seeds and grains do not contain gluten, often flour obtained may be contaminated with other ground products . So flour must be from authorized companies. Another nice solution could be to buy a small mill at home and use it to produce by your own the flour.

  • FRESH EGGS
  • Pasteurized eggs without added flavors
  • FRESH FISH AND FROZEN natural *
  • FRESH CLAMS
  • FRESH AND FROZEN SEAFOOD natural *
  • FISH PRESERVED CANNED
  • SMOKED FISH without additives and flavorings
  • FRESH MEAT, FROZEN *
  • HAM
  • LARD OF COLONNATA IGP
  • LARD D’ARNAD DOP
  • LARD
* Obviously not breaded or floured; not prepared recipes that may contain thickeners
  • FRESH MILK
  • UHT MILK not with added flavorings or other substances
  • FRESH CREAM
  • CREAM UHT
  • BUTTER
  • FRESH CHEESE _ SEASONED
  • YOGURT no added thickeners and flavorings
  • GREEK YOGURT no added thickeners and flavorings
  • FRESH VEGETABLES, DRIED, FROZEN
  • VEGETABLES liofilizzate
  • VEGETABLES IN VINEGAR
  • VEGETABLES IN OIL
  • VEGETABLES IN SALT
  • FRESH MUSHROOMS, DRIED AND FROZEN
  • FROZEN MUSHROOMS natural
  • FRESH VEGETABLES, DRIED, CANNED
  • FRESH FRUIT _ FROZEN
  • DRIED FRUIT WITH _ WITHOUT SHELL
  • DEHYDRATED FRUIT
  • FRUIT SYRUP
  • COFFEE
  • TEA
  • TISANE
  • WINE
  • SPIRITS unflavoured
  • SOFT DRINKS AND SPARKLING
  • HONEY
  • ROYAL JELLY
  • SUGAR
  • GLUCOSE
  • FRUCTOSE
  • DEXTROSE
  • COCOA BUTTER
  • VEGETABLE OILS
  • OLIVE OIL
  • WINE VINEGAR unflavoured
  • APPLE VINEGAR
  • Balsamic vinegar DOP AND IGP
  • BREWER’S YEAST FRESH, DRY, LYOPHILIZED
  • AGAR AGAR IN SHEETS
  • SALT
  • SPICES
  • HERBS
  • LICORICE ROOT AND RAW
  •  

PRODUCTS CONTAINING GLUTEN – BANNED THEN:

  • WHEAT (WHEAT)
  • SPELT
  • BARLEY
  • OATS
  • RYE
  • KAMUT (Khorasan)
  • SPELTA
  • TRITICALE
  • WHEAT GERM
  • MALT
  • BULGUR
  • COUSCOUS
  • SEITAN
  • SOY SAUCE
  • Polenta taragna if the buckwheat flour is mixed with wheat flour
  • MILK CEREALS
  • MILK AND BEVERAGES OAT
  • FRUIT DEHYDRATED floured
  • INSTANT COFFEE
  • BEER brewed with malted barley or wheat
  • SOURDOUGH

The advice for people who really suffer from this disease is to equip themselves in the house and prepare your own meals from raw materials allowed.

Many products permitted could be contaminated in processing and distribution, so when we go shopping we have always read the labels !

For further information you can visit the Italian Celiac Association

Granola. How to make it at home

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Granola is perfect for a good breakfast, a snack. Can be served with yogurt, milk, soy milk …., with the addition of fresh fruit, chopped chocolate . It is an evolution of muesli.
The recipe for the granola is simple. It can be prepared in quantity and store in a closed container for several days.

ricetta granola

Ingredients:
300 g oatmeal
Honey 100 g
100 g maple syrup
100 g brown sugar Muscovado or Demerara
100 ml water
100 g peeled almonds and chopped
100 g peeled hazelnuts (I used Noccio Cialda)
20 ml noccioolio (hazelnut oil)
4 g salt

Toast the oats in the oven at 180°C  for about 10 minutes, stirring often.
In a large saucepan and capacious put honey, maple syrup, sugar and water. Melt, simmer and withdraw slightly.
Let it cool down.
Add oats and salt and mix well.
Spread the mixture in one or more baking sheets lined with baking paper.
Place in oven for 15 minutes at 160˚C.
Combine also noccioolio, almonds, hazelnuts and put in oven for about 10 minutes.
Allow to cool and break up the granola.
The ingredients are approximate and can be customized by adding dried fruit of every kind. At the end you can add raisins, dark chocolate, dates, dried figs, goji berries …

granola

Raw zucchini spaghetti, pumpkin seed pesto, cherry tomatoes and goji

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Spaghetti, yes, but made with zucchini! Fresh, tasty, healthy and easy to make!

spaghetti di verdura

 

Ingredients for 4 people:

4 zucchini clear fresh and boiled
20 cherry tomatoes
50 g pumpkin seeds
20 basil leaves
20 g goji berries
extra virgin olive oil
flax seeds
salt

First, prepare the pesto. Blend first pumpkin seeds. In a cold blender container , put the basil (keep aside 4 bunches for garnish) and cover with cold extra virgin olive oil . Add the pumpkin seeds and blend . Season with salt.

Take the zucchini, wash and with the special sharpener create spaghetti zucchini. Put them in a large bowl. Add the cherry tomatoes, washed and cut in half, the goji berries and season with salt and extra virgin olive oil

Divide the Zucchini spaghetti on 4 plates zucchini. Pour the pesto pumpkin seeds. Sprinkle flax seeds previously crushed in a mortar.

Complete with a few leaves of basil.

I use this:

Strozzapreti Senza Glutine al Pesto di Semi di Zucca

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The number of people intolerant to gluten is increasing each year about 20%. These Strozzapreti Farabella are produced with corn flour, rice flour and cornstarch, then suitable for celiacs.
pesto di semi di zucca

Ingredients for 4 people:
320 g strozzapeti gluten Farabella
100 g pumpkin seeds Melandri Gaudenzio
32 beautiful basil leaves
a clove of garlic (optional)
extra virgin olive oil
40 g parmesan cheese

Prepare the pesto as in recipes Cod to Pestacchio, (use pumpkin seeds instead of pistachios); Homemade with monkfish, green beans, potatoes and pesto (use pumpkin seeds instead of pine nuts). The garlic is optional and if you decide to use it should be peeled and crushed in a mortar or blended well with the other ingredients. Add the parmesan pesto. Cook the pasta in boiling water (at least 3 liters per 500 g of pasta) salt (5 g of salt per liter). After 6 minutes of cooking, turn off the heat and let it finish cooking by covering the pan. Drain the pasta and dress with the pesto.