The table can be good, fun and convivial even without gluten. Having to give up bread, pizza, traditional spaghetti may seem like a tragedy – in Italy, then! – but it is not: thank goodness there are countless other ingredients, foods and recipes that make life happy and special dinners. How to cook Gluten Free and don't lose friends (EDT edizioni) is a gluten-free recipe book, but full of joy: not only more than 50 dishes from all over the world to discover new and delicious flavors, but also many suggestions for making you live – and eat – together omnivores and gluten free . London-based author Anna Barnett promises to help newcomers in the fabulous world of gluten-free, when amateurs wonder if they will survive, smile again, stop complaining, still enjoy dinners and appetizers; and for veterans to give them new recipes that don't make them feel sad, angry, embarrassed.

Ingredients for 4 people

For the stuffing
10 heaped tablespoons of cottage cheese
1⁄2 freshly grated nutmeg
a bunch of fresh parsley
two bunches of chives
200 g of peas, fresh or frozen (thawed)
salt and freshly ground black pepper

For pancakes
6 large eggs, beaten
6 cubes of spinach
a curl of butter
a handful of parsley
fresh chopped
olive or peanut oil,
for frying
salt and freshly ground black pepper

Method

In a bowl mix the ricotta, the grated nutmeg, a nice pinch of salt and lots of black pepper. Season with salt and set aside.

In a mixer pour all the ingredients for the pancakes (apart from the oil), salt and pepper, then blend until you obtain a homogeneous liquid compound with a bright green color.

In a large pan, heat a little oil over medium heat. As soon as it is hot, pour a ladle of the green dough (about half) and cook until it is thicker but not completely cooked. At this point, spread half the ricotta on one half

pancake and add half parsley, chives and peas. Fold the pancake on the filling and cook for about 30 seconds more, to heat the ricotta.

Serve gently and keep the first pancake warm while you prepare the second one.

Season with salt and serve.

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