These little crackers are full of protein and flavor so they make the perfect afternoon pick-me-up or late night snack. Unlike a lot of gluten free flours, chickpea flour is packed with lots of good-for-you things: protein, fiber and iron. I added also a small amount of rice and buckwheat […]
Last year my daughter Maria found out she was intolerant to gluten. A BIG deal indeed in our bread-and-pasta-lover family! So after mourning for a couple of days (!) I started to explore the gluten-free realm and was very pleased to discover that you can still make wonderful food without gluten :). Even […]
A non-traditional gluten-free spaghetti dish with a traditional ragu’ Bolognese. Roasted until tender and scraped with a fork, the squash comes apart in noodle-like strands that hold the sauce well. Are you vegetarian? Make a sauce with a blend of mushrooms—some shiitake, fresh cremini and portobello —that mimic the texture of ground […]
Gluten and Health Benefits The quick answer is that it can be either, but it all depends on the individual. Gluten is most often associated with wheat and wheat-containing foods that are abundant in our food supply. Negative media attention on wheat and gluten has caused some people to doubt […]
In Palermo, one of the undisputed specialties is panella, made of chickpea flour and cooked like polenta, chilled, and then cut into thick slices that are fried in olive oil. Fried panelle are eaten as is, or multiple slices are piled in a sesame bun and enjoyed as a big […]
These vegetarian meatballs made with cheese in place of meat, derive from a traditional peasant cuisine of the South of Italy, “cucina povera”, which was made of simple ingredients and leftovers but of great taste and authenticity. These delicious and nutritious meatballs can be great as an appetizer, or served with a […]
The trick to making perfect guacamole is using good, ripe avocados. How do you pick the right avocado? The ready-to-eat avocado feels slightly soft under your fingers when you press on its skin. If it’s very firm allow a few more days before eating. photos coco zordan Once you have cut your […]
Nusät means nutmeg in Milanese dialect (or language as the people of Milan proudly call it). Till the 19th century that spice, imported from Madagascar, was very popular in Lombardy ,mainly used to enhance the flavor of dishes that were usually very simple like the “Nusät”. This Pumpkin Pie was one […]