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My gluten strudel

I had a great nostalgia for my strudel, what I did before the celiac disease came into my house by force, and that I have ever done in the belief that the pasta, which is known to be resilient and resistant to withstand the filling without breaking in cooking nor in preparation, it was impossible to do with our meal.

But nostalgia has led me to a ride on websites and blogs looking for a gluten strudel really convince me, without which no recipe has stimulated me to try. In the end I decided to throw myself, decided to cash in a failure on my old recipe, one that made the pasta though highly stretchable stretched very finely. The original recipe with wheat flour comes from Germany, passed by a friend and an aunt to my mother and me ... ... ... .. then I do not know who to thank, but the result gluten-free by replacing the equivalent of wheat flour with the gluten-free, was just perfect.

Ingredients for the dough strudel 2: 1 egg, 120 ml of water, 120 of corn oil or sunflower oil, 60 of white vinegar, a pinch of salt, 400 grams of flour ( I used 200 grams of Bi-Aglut for bread and pastries and 200 grams of Schar Mix B). Optional, 2 tablespoons of sugar (this is a sweet self I put them there)

Ingredients for filling: 4 apples, sugar, raisins, pine nuts, walnuts, almonds, bread crumbs (I used one of Nutrifree), cinnamon, dark chocolate pieces (Esselunga), optional (but fond of chocolate as I could not put it).

Procedure: work ingredients in a mixer or by hand (start with the usual fountain of flour and mix first water, vinegar, sugar, salt, beaten egg, then the oil). Knead until a soft but firm dough and refrigerate for an hour wrapped in foil.

Peel and slice the apples, cover them in sugar gradually. Put the raisins to soak in a bit 'of rum and coarsely chop the walnuts, almonds, chocolate. No dose, I still abound:))

Divide the dough in two and roll out the pastry finely between two sheets of parchment paper, using a little 'flour. It should be a sheet roughly rectangular, very thin.

Sprinkle the pastry (not edges) with bread crumbs, then lay the sweet apples, raisins, dried fruit sec ca chopped chocolate, a hint of cinnamon.

Fold the edge of the pastry to few cm over the filling, then with the help of the parchment paper and tightly roll up the entire final moistening the edge to make it adhere well. Brush with beaten egg.

Repeat with the second loaf and bake at 160 ° C for about 45 minutes. Cool and sprinkle with powdered sugar. Serve warm or cold.

Pentolaccia On the occasion of the carnival AIC that my volunteer group has organized for years and which provides, among other things (besides the production of over a thousand mixed donuts and fried on the spot ... ..) a table of desserts made by the members, I redid the strudel, this time using the puff pastry branded DS. The result was excellent as required and as a flavor, but I must point out that I wanted to work the dough as I do with the pastry, that is folded and refolded many times to obtain with certainty the effect peeled. I have no pictures of the inside because in the confusion of the attack to desserts I forgot to take a photo, but the mix was decidedly peeled for a result and then a little ' My recipe differs from German, the latter more classic but perhaps less pleasing to the palate Italian:)). Of the two mixes I prefer the German one, but my opinion is very personal.

Anyway I finally removed the desire to eat again ... strudel. and believe me I really ... ..

lick ... a mustache!

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Pyramid tricolor panna cotta

My little, very little tribute to our united Italy for its sesquicentennial birthday: a tribute to our flag as the flag, sweet, made with natural products gluten-free. It is simple panna cotta, colored with pistachios, mint and strawberries. The only difficulty I found in the thickened transform parts and put them on one another without doing irreparable damage.

Ingredients cream green : 400 ml of fresh whipping cream, 1 sheet of edible gelatin (I used one of paneangeli, not on the formulary but which the company guarantees the absence of gluten), 2 tablespoons of sugar, 100 grams of the natural pistachios, a few leaves of mint.

Ingredients for the white cloth 600 ml of fresh whipping cream, 1 sheet and 1 / 2 of edible gelatin, 3 tablespoons sugar.

Ingredients for the cream, red: 800 ml of fresh whipping cream, 2 sheets of edible gelatin, 4 tbsp sugar, 500 grams of ripe strawberries and beautiful red.

Needed: three containers of three different sizes (I used aluminum rectangular pans, I would like to make a fresh round three but could not find a suitable container: ((

Procedure:

Cream Green lightly sauté the shelled pistachios in boiling water, cool them and remove the skins. Go into the blender along with the mint leaves and add them to cream and sugar in a saucepan. Soak gelatin in cold water and bring cream almost to boiling by melt sugar and mix well pistachios and mint. Turn off the stove, add the squeezed gelatine and mix well to dissolve. Pour the mixture into smaller containers to cool to room temperature, then store in refrigerator for several hours.

red cloth : Soak gelatin in cold water. Blend strawberries, pour in the cream, add sugar and put it on the stove. Bring the cream almost to a boil, stirring well, add the squeezed gelatine, turn off the stove and stir well to dissolve. Pour into the larger container, let cool to room temperature then place in refrigerator for several hours.

white cloth soak the gelatin, bring cream and sugar almost to a boil, add the squeezed gelatine and dissolve it well to fire off. Allow to cool to room temperature, then store in refrigerator for several hours.

assemblers sweet when all three parties will be very dense and firm, unmold the red on the pan or dish. ... and this is the most simple. Then remove the other two parts, carefully, on a plate or tray and then transfer them to plan well, with the help of at least two broad palette to form a small pyramid. And this is a bit 'more complex view the texture of panna cotta, but it fails:))

Decorate with red and kiwi fruit and serve cold. And maybe you think we live in a beautiful land, and that is all of us to avoid ruining it completely.

Long live a united Italy!

With this recipe I participate in the contest Antonella "Recipe for a united Italy."

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Artichokes

Actually I have no idea how to call this recipe ... But my mom always made them the artichokes well, my grandmother too, and it matches them to their and my homeland, to which I have that wonderful Naples immense nostalgia.

There are no precise doses .... the important thing is to clean the artichokes in the right way, like this:

Remove any tough outer leaves, cut off the higher, also cut the stem so the artichoke can stand upright. Spread your fingers with the leaves, so that you enter the dressing well. Clean and cut the stalks into small pieces.

NB wear gloves to avoid having black fingers!

Choose the number of artichokes in a pot that can hold them all stand on the bottom. Fill spaces with small pieces of stem.

Place the center of each artichoke is a bit 'of chopped garlic, a bit' of chopped parsley, then salt and pepper on everything in the pot. Finally, pour olive oil and put on the fire rather lively. When everything starts to brown pour a little 'wine and let evaporate, then plug the pot, reduce heat and finish cooking, being careful not dry out too much (possibly add very little water). The cooking time depends on the artichokes, however, usually about twenty minutes is sufficient.

You can eat the leaves around ... with your hands, to enjoy the softer side and delete the rest. And later, he savors the heart soft and tasty! The stems then ... buonibuonissimi ..... But ...

... mouth-watering!

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Neapolitan pie with apples and onions

I've always had a passion for pies, so when I started cooking gluten-free, now twelve years ago, I have not given peace until I found a recipe for a dough suitable and for years I used what I found here. Lately, however, I feel in the mood to experiment and change, and I decided to groped the road to true dough crust, the without eggs and yeast. So, following the instructions found on a book called "Pizzas cakes and pies ..." ed. Giunti Demetra, and using a flour that for this kind of dough it seemed appropriate, I made this pie very unusual for my great joy has been approved by all the diners. Here's the recipe:

Ingredients:

For the pastry crust: 300 grams of flour for bread and Bi-Aglut pastries (bag 1 kg), 250 grams of cold butter with a refrigerator, a pinch of salt, 75 ml of cold water.

For the filling: 2 medium onions blondes, 2 apples, 100 ml cream, mixed ground spices (I used coriander, nutmeg, cinnamon, cloves, ginger), salt and pepper.

Procedure: pour the flour in a large bowl or on a work surface, put the butter in the groove, a pinch of salt and water. Knead briefly as possible in order to obtain a smooth and homogeneous mixture, then divide the dough into two rolls, one of which almost double the other, and refrigerate for half an hour.

Take the dough from the refrigerator largest, widen and flatten the dough with your hands, then fold it in half, flatten with rolling pin, roll it and fold it back again, pulling it slightly. Since it is not an elastic dough as it should, and do not add flour, I perform these steps (longer to describe than to do) by making the dough between two sheets of parchment paper.

At this point, cut the dough to a diameter of at least 10 cm higher than the pan (to understand, my dish is 20 cm in diameter the widest part and I cut the dough to a diameter of about 30 cm) and gently roll around the rolling pin, place it into the pan covered with parchment paper.

gently pushing the dough against the bottom and the walls of the pan, cut the excess all around, then put on the bottom layer of thin slices of apple.

Pour a layer of apples very thinly sliced \u200b\u200bonion, and sprinkle with spice mixture. Then make another layer of apples, another onion, and season again. Alternate layers in this way, pouring the last cream. Use the second loaf to form, in the manner already described, a thin co why "of pasta, and transfer on the cake Numidian edges so that they can adhere well to the pasta sides. Decorate the surface with patterns of pasta to taste.

I advanced a bit 'of pasta, so I did a tiny little cake for my daughter, who can not stand, let alone cooked apples and onions. I filled with a potato sliced \u200b\u200bvery thin, seasoned with butter, salt and sage.

At this point I have to open a parenthesis. I stuffed with a half I stopped, worried by that the unusual taste could not be fully appreciated, and then decided to make a rather thin layer. But it is coming off a pie so delicate that twice as many ingredients in the filling there would have been fine. So if I used one onion and one apple for my stuffing, the ingredients have reported two apples and two onions because we definitely would have been fine, making the cake taste fuller and less disguised than the pasta around.

Bake at 190 ° C for 40 minutes and serve lukewarm.

considerations: the pasta is coming fine, crumbly but very large, delicate and slightly browsed through the movement of the folded twice. The filling as mentioned above could easily be doubled.

short is very good!

contrary ...

... mouth-watering!

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A very welcome

How can we deny that an award does a huge favor? A little 'less commitment involved .... but is the least, to thank Paola blog "Eat ... gluten-free ".

The rules of this stylish prize:

1 - To thank those who have it won, and I do it again here after having done so on his blog. Easy.

2 - say seven things about himself ... oh, a little 'less easy. But I'll try.

3 - Pass the award to ten other people. And for me this is really the most difficult, because for one reason or another I pass it to all the blogs I follow ... each one of them taught me something, those gluten-free cooking to those who speak of animals or faith or fashion houses or creations of different ... so in the end this decision does not take them, I dedicate this award to all of you who read and I read, to those who do not, who does it every so often or a lot, those who know, who do not. You are all very important to me, and all worthy of not one but dozens of awards.

There remains the matter of the seven things about me .... Ouch.

1. I shoulder a half century of life, more than a year ... but the enthusiasm I feel for the things around me, for my joy of living, for my curiosity ... I sometimes wonder if instead of 51 years I do not yet have 15 ... then unfortunately wrinkles and identity card, I remove the illusion: ((

2. I really love my job, even though about a year and a half ago I decided, for reasons too complicated to explain here, to leave the place I thought to work until the day (farther) the pension, and still suffer. Changing a department I'm kind of job that I loved, and I cried for months. But over time I found my serenity, and the desire to give something good to my current department, that does not give me the same satisfaction, but that still makes me feel very good ... I love that I can establish the relationship with patients, I'm happy when I see them heal, and suffer terribly from seeing too many young people suffering from serious illnesses. I often feel unhappy and powerless in the face of suffering.

3. I would be given more powers, which I have not. Especially to clear suffering. But after all this is part of step 2.

4. I love the sea and the mountains in the exact same size. Walking on wet sand or take a path through the woods, hold your breath in front of the evolution of a dolphin on the horizon or seeing a deer peeking behind a tree to give me strong emotions, and swim in the clear waters or skiing in the silence I give the same number.

5. I'm lazy and disorganized, stubborn and proud, and I try to be fifty years to correct these defects. Not very successful.

6. I put my family above all else. I know it's trite, but for me there is nothing more precious.

7. I deeply believe in friendship, despite many disappointments.

8. I love cats, I have two now, my beautiful jet-black Minou Tishy of seven years, a few days when he came into my house, a tiny, almost dying, and I pulled up with a bottle. Today it has about four and a half months and is a beautiful and lively tabby kitten.

9. ... But it had to be seven?!?

After all, it was so complicated! :))

Thanks again, Paul, and good Sunday to all!