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RIPIRNA escarole GLUTEN-FREE PIZZA

endives The pizza is a typical dish of Neapolitan cuisine. It is prepared mainly during Christmas, especially in the days of Christmas Eve and New Year, and is consumed at lunch in the illusion of making a light snack, waiting for the big night binge .

is now prepared at any time of year, I do often as a main dish for dinner, as an alternative to pizza. It 's a dish of which I am particularly fond, and this year because of my new status as celiac, I could not test it in that version gluten-free. very successful experiment!, I wiped out, let's say devoured all, it was so good in 2 days.

Ingredients:

for the dough:

190 ml water 100 ml milk

1 teaspoon salt

2 tablespoons of flour mix oil
180 100 B Schar
Agluten flour for bread flour 70

Farmo LP 1 cube of yeast dissolved

for the filling:

4 heads endive smooth

raisins, pine nuts

green olives

nuts

4-5 anchovy fillets in oil

salt-pepper oil

lard or oil for the pan

For the dough: place the order you see ingredients in the bread machine, having the accortenza to dissolve the yeast in a small amount of water provided. Press and knead the program leavens my last approximately 1 hour and 35 minutes.

For the filling: Peel and rinse escarole, let them drain well. In a large saute pan oil, with garlic, walnuts, olives into small pieces, the 'raisins, pine nuts and anchovies (I have not made), salt and pepper. Sauté a few minutes, remove the garlic and put endives, take a few minutes. Drain excess liquid.

Now, anoint a pan with lard or oil if you prefer, just picked up the dough ready, helping with the flour, work quickly and divide it into 2 parts. Roll one part into the mold and bucherellatelo anointed with a fork, put the filling and cover with remaining batter drained, pitted too. Brush with oil. Bake on the bottom of the oven at 180 degrees until it fully colored. The mixture is uncuoredifarinasenzaglutine.

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TIRAMISU CAKE 'ROSE

This is a tiramisu cake, tiramisu version of the classic but designed as pie. It has as a basic sponge cake filled with mascarpone cream, but this time without raw eggs, and enriched by a central layer of ladyfingers. The bathroom is at the cafe and the coverage is cocoa powder. I mean you got the watering? ... And then take note, there is very good and will make a great impression.

Ingredients:

for the base
a sponge diam. 24 cm

a packet of biscuits
cocoa powder
a machine for 3 cups of coffee soaked ladyfingers

for cream
550 ml mascarpone

250 ml whipping cream sweetened

6 tablespoons sugar

8 tablespoons of sweetened espresso

for wet:

a maker of coffee 1 cup sugar to taste milk

water 200 ml

1 tablespoon sugar

Prepare a cake pan dia. 24 cm. according to your favorite recipe, I did the day before. Preparing for the coffee sugar and let cool, you need to soak the ladyfingers.

Now on to the wet: in a small saucepan, heat water, sugar and coffee, when hot add the milk used to dilute the flavor of the coffee taste here and follow your taste , leave to cool.

wore by cream: In a large bowl mix the mascarpone with the sugar until the mixture is soft, add eight tablespoons of coffee (I followed my taste) and cream previously mounted smontarte amalgamated without the cream.

go on to fit the cake: Cut the pds in 2 wet both discs. On the basis of the PDS do a layer of cream, then add a layer of ladyfingers soaked in coffee, cover it with cream and dusted with cocoa powder. Put another disk pds wet, and then the third layer of mascarpone cream, taking care to also cover the entire side edge of the pie. Sprinkle with plenty of cocoa. Last step of the height of the cake cut the biscuits and place them around the circumference. The cake is ready, but first must go to the fridge for a few hours.

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CREPES WITH RICOTTA AND SPINACH

The Italian crepes crepes, thin pancakes are prepared with a few simple ingredients that lend themselves to the preparation of many tasty recipes both sweet and savory. A delicious first course, suitable for a Sunday lunch, when there is more time to devote to cooking. It 'easy to prepare, (I said easy, not fast) and ... tasty gluten-free (but do not speak to the diners, not no one will notice!).

Ingredients for 6:

FOR CREPS

250 gr flour Schar gluten-free bread and pasta

2 eggs

350 ml milk

salt 50 g butter

FOR THE FILLING

400 gr ricotta

250 g spinach (follow your own taste when put to more)

3 tablespoons grated Parmesan

salt - pepper

FOR THE SAUCE ROSA

a knob of butter 2 tablespoons flour

Schar bread and pastas

1 tablespoon of starch potatoes,

400 grams of milk, salt, pepper

nutmeg

2 tablespoons of tomato sauce

For Pancakes : put in a bowl with high sides eggs with salt, add the flour and cold milk gradually, stirring to remove lumps, then add the melted butter cooled down before the batter and let stand one hour at room temperature, stirring 4-5 times. With paper towels, anointing with oil from the bottom of a frying pan or crepe pan is otherwise non-stick and 18 cm. in diameter.

Heat the skillet over medium heat, allontanatala from heat, pour in half a ladle of batter and turn it quickly so that the compound is being extended to cover with a thin layer around the bottom. Rimettela on flame and let it cook for a few seconds, turn them over to cook the other side and slide the pancake onto a plate. Continue until all the batter.

For the filling: thoroughly washed spinach, place them in a nonstick pan of water and let them dry thoroughly, then add a knob of butter and saute a few minutes. Chop finely with the help of the crescent, place them in a bowl with the ricotta, salt, pepper, and cheese, stir the mixture and let sit for half an hour.

For the Bechamel : put a knob of melted butter in a saucepan, where you blended without lumps 2 tablespoons gluten free flour and 1 tablespoon of potato starch, and added to flush 400 grams of milk (regulator according to the texture not too dense) it thicken stirring constantly, and when it reaches the desired consistency add salt, pepper, nutmeg to taste Let it cool and slowly add 2 tablespoons of tomato sauce, stopping when it reaches the desired rose.

Assembly: now, take a crack at a time and filled with ricotta and spinach, folded in on itself, or if you prefer to roll them. At this point in a large pan, place the bottom layer of béchamel rose, lying inside the crepes stuffed crossing slightly. cover with plenty of sauce, and finally sprinkle with parmesan. Bake at 180 degrees for about 15-20min. Serve hot.

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GLUTEN FREE GLUTEN-FREE BREAD WHITE TOWN

Delicious gluten-free bread, soft and fragrant, made with a mix of flours that are here , is easily cut without crumbling, and there's no aftertaste. This replaces the bread that I believed to be the ideal or only bread flour can be found Glutafin here, that it is good but remember the panbauletto of a famous brand, now that I've tried this so I can say that looks like ordinary bread gluten. Just good, although I do not hive is so and in this case the reasons could be two: the first is my fault I did not have patience and I immediately fired, the second claim is correct the amount of water.

Ingredients:

400 acqua

15 gr sale ( circa un cucchiaino)

20 gr olio (io ho messo un cucchiaio)

280 gr. farina Mix B schar 20 gr lievito di birra (sciolto in circa 30 ml di acqua tiepida tolta dai 400 con un cucchiaino raso di zucchero)

140 gr farina Glutafin select
80 gr Farmo Lp

Inserire gli ingredienti nel cestello della mdp nell'ordine che vedete indicato, azionare il programma impasta e lievita. Quando pronto prelevate l'impasto aiutandovi con della farina (non troppa) e porlo in una ciotola, compattate Still using the dough with flour and form loaves on a baking tray covered with baking paper. If you prefer to brush them with water and oil (I have not done), bake at 250 degrees for about 10 minutes then reduce to 200 degrees for 30 minutes also depends on your oven. Let cool.

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MUFFINS CARROT AND ALMOND SCENTED CINNAMON SQUARE LEMON

MUFFINS CARROT AND ALMOND SCENTED CINNAMON GLUTEN

delicious muffins spicy and intense flavor thanks to the chopped almonds and the smell cinnamon, vaguely reminiscent of an apple pie, but much more full bodied and tasty, the recipe is fragoleecioccolato .

ingredients for about 12 regular muffins: 150 gr

Schar gluten-free flour mix c
50 grams of gluten free flour for cakes agluten
50 gr melted butter
2
eggs 125 g sugar cane
250 g finely grated carrots
2 handfuls of almonds
1 / 2 teaspoon ground cinnamon
just over 1 / 2 packet of baking powder allowed
a pinch of salt icing sugar
allowed

In a bowl, beat eggs with sugar. When the mixture is puffy and fluffy, add flour sifted with baking powder, then melted butter and a pinch of salt. Embed then carrots, almonds and cinnamon. Pour into molds of silicone and bake for 20-25 minutes at 180 degrees. Let cool and sprinkle with powdered sugar.

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GLUTEN FREE GLUTEN

Actually sweets should be called "lemon clouds" around the web have made them all a little bit, I tried them in version without gluten, I made two times, first came really swollen and soft as clouds using a 'unique brand of gluten free flour. Then I remade them by mixing two different brands of flour and the result is what you see in the picture, not risen much, but the taste and the flavor was flat, good and lemons as I like.

So I post the recipe with 2 variations and the choice is yours:

150 g butter at room temperature

150 grams of gluten free flour mix c Schar

50 grams of gluten free flour for cakes agluten

(or just mix 200 grams Schar c)

1 teaspoon baking powder allowed plenty

150gr sugar

1 lemon peel and juice

4 eggs 3 tablespoons milk (optional only if the dough should be very dry)

sugar allowed

Cream butter and sugar, when soft add the yolks one at a time, then the sifted flour and baking powder, continue stirring and stir in the juice and grated lemon peel (the amount of juice followed the your taste) 3 tablespoons milk and then finally the egg whites with a pinch of salt, performing movements from the bottom up not to remove the compound. Pour into a 24x24 baking pan lined with parchment paper. 160 degrees for 20-25 minutes. Let cool and sprinkle with powdered sugar and cut into squares. Or you can decorate with icing sugar few drops of lemon and 1 teaspoon of water.

NB version glutinosa use 100 gr 00 flour and 100 gr potato starch

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FOCACCIA TOMATOES TO GLUTEN-FREE CAKE

I saw this cake on uncuoredifarinasenzaglutine because it inspired me to make the dough soft serve 2 potatoes, and indeed, leavens the dough is soft and fine, the taste is mild and lends itself to filled in many ways, I I tried it with tomatoes and is very good. Accortenza should only cook well both above and below.

Ingredients for convenience carry the recipe found here

280 grams of flour Mix B

Farmo flour 120 g (without milk)

100 gr Pandea
flour 2 medium potatoes

400 g in 230 g of water was boiled potato

1 cube of yeast 6 tablespoons sugar 1 tablespoon oil

1 ½ teaspoon salt and oregano tomatoes

For this recipe I use the much bread machine, in fact she kneads and rises, and I do not just have to roll it into the pan. But we come to the proceedings:

Boil and mash potatoes. Pour in the bread machine and add sugar, yeast dissolved in warm water and flour. When he starts to knead, add the salt and 3 tablespoons of oil, and let it work.

Meanwhile cut the tomatoes into wedges and salt them to lose their water vegetation.

Take the dough and roll it out in the pan covered with parchment paper or greased with oil if you prefer to helping you with your hands too greasy oil, the tomatoes and oregano on the cake and sprinkle with 3 tablespoons of oil. Let rise in warm place for 15 minutes. Bake at 250 degrees for 25 m. about the penultimate step of the oven.

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Postcards from the Line B Tuscolano


Here's how to end the year in the district Tuscolano Don Bosco.
Thanks and thanks the President of the AMA Hall X °.
What can we expect from 2011?
Pictures taken on 31/12/2010 at about 13:55.