tell the truth, I knew very little of CD .. I thought the person who had the disease were confined to starchy foods not to eat! The reality however is different and for those interested please read this brief guide compiled by blogger Simon of glu.fri (click here , the Italian version is under the English!)
I said. . as well as understand what are the restrictions which must submit a celiac and realize how expensive they are gluten-free products (available in pharmacies or supermarkets), the thing that struck me most was the immense fantasy who has this problem, developed to create gluten-free recipes.
I have prepared a menu free of gluten, and celiac dear you're listening (or rather the view ...: D) if you like, we gladly invite chez moi, this is the menu you will find!
PS If, despite the 200 readings, I missed something that has gluten, have pity on me .. I've got the whole set! (And anyway, if anything, you come to dinner chez moi, will alter the hypothetical ingredient; D)
APPETIZER Fried rice
Ingredients (serves 6):
500 grams of rice
3 eggs 150 gr. cheese Toscanelli
1 ladle of tomato sauce (already cooked)
200 grams of mortadella, cut into small squares (some brands that produce gluten-free)
200 grams of cheese into cubes Galbanino
bread crumbs (gluten-free package)
parsley
pepper
salt
extra virgin olive oil
Procedure:
Boil rice in salted water, let cool and add eggs, parsley, pepper, the ladle of sauce, grated cheese Toscanelli.
Take a bit 'of the compound, spread it on hand at the center and add a bit' of mortadella and Galbanino. Close it and give the desired shape.
Pass the kumquat in breadcrumbs and fry in plenty of extra virgin olive oil (Salento us if we just forced to use sunflower seeds or ....).
FIRST Risotto mushrooms, cheese and pears
Ingredienti (per 4 persone)
300 gr di riso
200 gr di taleggio a dadini
200 gr di funghi champignon
1 pera grattugiata
1 cipolla
1 aglio
brodo vegetale
un bicchiere di vino bianco
sale e pepe
olio evo
Procedimento:
Put oil in a nonstick pan, finely chopped onion and garlic. Let brown and then add the mushrooms, take them with white wine and add the rice. After the wine has evaporated continue cooking rice add a little 'time to the broth.
In the last minutes of cooking add the cubed Taleggio, pear and grated pepper.
DOLCE polenta fritters and raisins
Ingredients:
500 grams of polenta
200 grams of rice flour
75 gr di uvetta
40 gr di burro
150 gr di zucchero
3 uova
olio per frittura
Procedimento:
Cucinare la polenta. Aggiungere poi il burro, lo zucchero, l'uvetta e le uova.
Aggiungere infine la farina di riso.
Quando l'impasto risulta omogeneo, dare la forma che si desidera e friggerle.
Se si vuole aggiungere lo zucchero a velo.
With this menu, enter the contest
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