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Tortellini without gluten for Christmas: the recipe – Italian Cuisine

Tortellini without gluten for Christmas: the recipe

The tradition, the taste and the atmosphere of Christmas, but without gluten: here is the recipe and the tips to prepare delicious tortellini, suitable (also) for those who are celiac

Christmas it is not Christmas without tortellini. Why should anyone with celiac disease renounce this delicious tradition? On the market they are ready, gluten-free. But the joy and satisfaction of preparing them at home will be another. The ritual of kneading, spreading and filling is also perpetuated by using suitable flours. A portion only for the celiac guest (or landlord)? Or all gluten-free: they are delicious! And they do not present greater difficulties than the classic recipe. The important thing is to choose the right flour: they can be bought ready-made mixtures of gluten-free flour, specially designed and balanced for egg pasta. Alternatively you can opt for a mixture, in equal parts of rice and corn flour. Furthermore, it is fundamental to work pasta for a long time, to then give it adequate rest. Once ready, you can boil the tortellini in the capon broth, as usual, and serve them in the cooking broth. If you prefer a "dry" dish, you can cook them in boiling salted water and serve them with butter and parmesan.

The recipe for gluten-free tortellini for Christmas

Ingredients for 4 people

For the egg pasta

300 g of gluten-free flour
4 eggs
Rice flour
1 pinch of salt

For the stuffing

300 g of pork loin
100 g of mortadella allowed
100 g of raw ham allowed
150 g of grated Parmigiano Reggiano
1 egg

Capon broth for serving and cooking


For pasta

Break the eggs into a bowl, beat them with a fork, add the flour and salt, then start kneading. When the mixture has taken on consistency, continue to work it energetically on the work surface. Knead for a long time, until it is no longer sticky. You can use the kneader. Form a loaf, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

For the stuffing

Cut the loin into pieces and roast it in a knob of butter, salt, cook and leave to cool; pass the meat to the meat grinder together with the mortadella and ham. Add the Parmesan, egg and nutmeg and mix thoroughly.

Roll out the dough to obtain a thin layer, using the special machine. On the work surface floured with rice flour, lay the pastry and cut it into squares of 3.5 cm on the side. Place a little filling on each square, fold the dough into a triangle and press the edges with your fingers. Slightly bend the outer corner of the triangle and loop it around the finger.

While making tortellini, the remaining dough should be kept covered with a sheet of plastic wrap, so that it does not dry out. Boil the tortellini in the capon broth and serve in their cooking broth.

Preparation time: 2 hours + 1/2 hour of rest

Chocolate Pine Cones – Chocolate Pinecone Recipe – Italian Cuisine

»Chocolate Pine Cones - Misya Chocolate Pinecone Recipe

Put the biscuits (I used the chocolate ones for an even more intense taste, but you can use biscuits of your choice) in the mixer and chopped.
Melt the butter.

Combine biscuits, cocoa, butter and milk in a bowl and knead until the mixture is smooth, soft but compact.

With your hands just damp, divide the dough into 6 parts and shape each piece to form the base of your pine cone, a sort of cone.
Finally, starting from the base of the cone, start adding the cereals to simulate the flakes of your pine cones.
Let it rest in the fridge for at least 30 minutes.

The chocolate pinecones are ready: decorated to taste with icing sugar and served.

Sardinian Papassini Recipe – Italian Cuisine – Italian Cuisine

Sardinian Papassini Recipe - Italian Cuisine

  • 500 g flour
  • 300 g icing sugar
  • 200 g caster sugar
  • 200 g lard (or butter)
  • 125 g raisins
  • 100 g peeled almonds
  • 80 g milk
  • 50 g walnut kernels
  • 10 g ammonia for cakes (or baking powder for cakes)
  • 2 pcs eggs
  • 2 pcs egg whites
  • cinnamon powder
  • colored sugar (diavolina)

For the recipe of Sardinian papassini, soak the raisins in water and let it soften for at least 1 hour. Mix the flour with the granulated sugar, a pinch of cinnamon and lard, obtaining a set of crumbs. Heat the milk and add the ammonia; pour it on the crumbs together with the eggs and knead. Once you have obtained a homogeneous mixture, add the almonds and chopped walnuts and finally the raisins, whole and well squeezed.
Wrap the dough in the foil and let it rest for 12 hours in the refrigerator. Divide the dough into small loaves, flatten them with your hands, roughly, up to about 5 mm thick, then cut out the diamond-shaped biscuits.
Place them on a plate covered with baking paper and bake at 180 ° C for 12-15 minutes. Meanwhile mix the icing sugar with the egg whites to obtain the icing. Pour it on the cold biscuits and complete with colored sugar. To know You can replace lard with butter and ammonia with baking powder: the biscuits will always be good but will lose their particular flavor.

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