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Gluten free Pizza Recipe – Ricetta per pizza senza glutine pomodorini e mozzarella

Gluten free Pizza Recipe – Ricetta per pizza senza glutine pomodorini e mozzarella

By on Sep 21, 2015 in Recipes, Travel journal, United Kingdom | 0 comments

Ingredients 250gr. Polselli Mix pizza flour 70ml. warm water 1 tbsp dried active yeast 1 tsp salt 2 tsp sugar 200gr fresh mozzarella cheese 10 baby tomato plums extra olive oil fresh basil Since I come from Naples – where pizza originally comes from too – I cannot use other recipes but this: a very traditional pizza mozzarella and small fresh tomatoes. To make the gluten free dough, pour the gluten free flour into a large bowl. Add sugar and salt into the bowl and stir. In half a glass of warm water, stir in the yeast with a tablespoon. Then, add the yeast water to the flour bit by bit, until it comes together. Add the remaining water. Dust a clean surface with flour, then knead the dough with your hands for almost 10 minutes (I used the bowl because I had no space to do otherwise). Keep the dough still very wet, and leave in a warm room (even the turned-off oven) until the dough has almost doubled in size. Preheat your oven to 180ºC whilst the dough is rising in the other one (in the house I live now there are two ovens, so I can do it. But you can also cover with a damp cloth and leave in a different, warm place). Whilst waiting for your rising dough, cut the tomatoes and the mozzarella cheese. I always prefer not to use a knife to cut mozzarella, but the hands. That helps mozzarella melting in a more effective way. When the dough will be doubled in size – in about 1 hour, knead the dough with your hands again and keep adding a bit more flour if necessary. When you are happy with the consistency, place it on a tray dusted with flour stretching the dough in order to have a base about 1cm thick. Tear up the mozzarella cheese on the dough, and then spread around the tomatoes. Then, sprinkle over the fresh basil leaves and a bit of extra-virgin olive oil and a pinch of salt. Place in the bottom of the oven for about 40 minutes so the base gets nice and crispy while the top is cooking. Once your pizza is...

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Four seeds gluten free bread Recipe – Ricetta per Pane senza glutine ai quattro semi

Four seeds gluten free bread Recipe – Ricetta per Pane senza glutine ai quattro semi

By on Sep 13, 2015 in Recipes, Senza categoria, Travel journal | 0 comments

When I first moved to the UK, I noticed how common is seed’s use in bread and bakery products, even in the gluten free ones. And I love it! They’re source of proteins and vitamins, guess with a bit more calories than the normal bread, but the taste worth it. That’s why, when I was recently asked for creating a bread recipe within the Italian contest “non c’e Spiga che tenga” by the Confraternita della pizza forum, I thought that this could be a good option. First, the seeds: I choose those free from cross-contamination. It’s not that easy, but it’s important to find a company that uses a different supply chain when proceeding that products. My four seeds? pumpkin, sunflower, sesame, pine nut. The ingredients: Four seeds gluten free bread 80g mixed seeds (pumpkin, sunflower, sesame, pine nuts) 350g gf flour (I used the Polselli Mix pizza this time) 320ml warm water 1 tsp salt 2 tsp sugar 1 tbsp dried active yeast Extra olive oil to grease http://https://youtu.be/7s6DxuF3i84 First, roast the seeds in a frying pan for 2 minutes, stirring continuously a medium heat. Then, put them in a bowl to cool. Melt the yeast in a half glass of warm water with a table spoon. Sift the bread flour into a large bowl and add salt, sugar and the yeast melt in water. Mix together thoroughly. Pour in the other water and beat vigorously until the dough holds some shape. Add most of the seeds (just reserve a few ones apart) and beat to mix the seeds into the dough. Let the dough raising for about 2 hours in a cool place (e.g. In the turned off oven). When the dough is raised, take it into a lightly olive oil greased tin, and sprinkle the reserved seeds over the top. Preheat the oven to 200C (the electric ones). When the temperature is ready, put the tin into the oven. Bake for 1 hour approximately (after 55minutes please control how it is going) until the bread is golden brown. Leave it cool and serve it as a normal bread. Enjoy it! Per la versione italiana di questo post leggi qui:...

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Gluten free Sicilian cake Recipe – Ricetta per Cassata senza glutine

Gluten free Sicilian cake Recipe – Ricetta per Cassata senza glutine

By on Jan 5, 2015 in Recipes, Sicily | 0 comments

Thanks to my aunt Eliana, here you can find the full recipe for this yummy gluten free Sicilian cake. With a very special orange flavour…Enjoy! You need: Pan di spagna (a sort of spongy gluten free cake) 1 egg yolk 2 eggs 100g of sugar 100g of rice flour + 10g of rice starch or 110g of gluten free flour Cream filling 400g of sheep’s ricotta a cheese 250g of icing sugar 1 tablespoon of orange liqueur 100g of candied orange Mixture to sprinkle the cake 1 tablespoon of orange liqueur Half a glass of water 1 table spoon of sugar 1 sachet of vanilla Almond paste Almon flour200g of peeled (mix peel almond) 200g of icing sugar 1 egg white Sugar icing-cover 250g of iing sugar 1 tablespoon of orange liqueur 1 egg white 1 one tablespoon of lemon Juice How to: Pan di spagna Put the egg yolk and the two eggs with sugar and beat in a mixer. Then, mix the flour by hand delicately from the top to bottom. Place the dough in a buttered and floured baking pan and bake at a temperature of 190° C for about 35 minutes. Cream filling Put all the ingredients together and blend and beat the dough with a mixer. When it’s ready add candied orange chopped into cubed. Almond paste Put all the ingredients together and mix into a mixer. Roll out the paste with a rolling pan and cut it to make a strip. Put the strip so obtained to the outline of the cake. Sugar icing Put the ingredients into a mixer and with the icing obtained cover the surface of the cake. Finally decorate with candied fruit. Put the cake into the fridge fo about 5-6 hours at least. It would be better to eat the cake the day after! Recipe’s soundtrack: Alleria – Pino...

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Gluten free Neapolitan Pastiera

Gluten free Neapolitan Pastiera

By on May 15, 2014 in Napoli, Recipes | 0 comments

Gluten free Neapolitan Pastiera I wouldn’t open a new section in my blog with a recipe from a different place. It’s originally made in Naples…and so am I 🙂 Thanks to my aunt Eliana to write me down and cook this super-tasty gluten free cake! Ingredients Short crust pastry: 200 gr. gluten free flour 100 gr. sugar 100 gr. butter 1 egg 1 vanillin bag Knead quickly and put it in the fridge to keep the dough resting. Stuffing: 50 gr. rice 200 gr. milk 150 gr. ricotta (Italian soft white unsalted cheese made from sheep’s milk) 2 eggs 1 orange/millefiori flavour cinnamon lemon’s skin grated Procedure Cook the rice into the milk with a teaspoon of butter and a pinch of salt. Turn often and, when the rice will be cooked, leave it cool down adding the lemon’s peel grated. Add the ricotta cheese, two yolks, cinnamon, orange flavour and the two eggs white whipped up. Grease a tin with 220 mm diameter. Line it with the crust pastry 5 mm thick. Pour the dough in and finalise decorating with little crust dough 11 mm thick diagonally, drawing rhombus. Ehmm…I’ll be definitely asking to my aunt for my next recipe ‘how to bake a crust pastry’!! Put in the oven for 1 hour with 180°C. When cooked (the cake will get a fair brown colour) leave it get cool into the oven off for 10 minutes. When it gets cooler, sprinkle with icing sugar. Enjoy! PASTIERA (Senza glutine) Ingredienti: Pasta frolla: 200 gr. farina (senza glutine) 100 gr. Zucchero 100 gr. Burro 1 uovo 1 bustina vaniglina Impastare velocemente e fa r riposare in frigo l’impasto Ripieno: 50 gr. riso 200 gr. latte 150 gr. ricotta 2 uova 1 fiala di acqua millefiori Cannella q.b. Scorza limone grattugiata Procedimento Cuocere il riso nel latte con aggiunta di un cucchiaino di burro ed un pizzico di sale. Girare spesso ed a cottura ultimata farlo raffreddare aggiungendo la buccia di limone grattugiato Aggiungere la ricotta, i due tuorli, la cannella, acqua di millefiori ed albumi montati a neve. Foderare l’interno di una teglia imburrata di circa 220 mm di Ø (diametro) con pasta frolla di 5 mm di spessore Versare...

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