- GLUTEN FREE TUNAFISH MEATBALLS:
INGREDIENTS:
17.64 of sweet potatoes
12.60 of tuna in oil
1.41 oz of fresh chive
handful of capers
salt and pepper to taste
1 egg and 1 egg yolk
1 grated lemon peel
1.05 oz of buckwheat flour
- Boil the sweet potatoes and pass them through a potato masher.
- Drain the tuna and chop with a fork or blender.
- Join potatoes and tuna, together with salt and pepper in a bowl . Add capers, chopped chives, eggs and grated lemon peel with flour.
- Form the balls with the help of a spoon.
- Preheat the oven to 392 F.
- Bake the tuna balls on a baking paper tray in the middle of the oven for 30 minutes until the right time.
2. CAPRESE WITH WHITE CHOCOLATE GLUTEN FREE :
INGREDIENTS FOR A 9.44 INCH MOLD:
7.05 oz of finely cut almonds
3.174 oz of finely grated white chocolate.
1.06 oz of starch
0.40 oz of 5 Petra flour (or flour gluten-free buckwheat)
0.61 oz of yeast
3.53 oz of rice oil (or olive oil)
6.35 oz of whole cane sugar
8.81 oz of eggs
0.64 oz of grated lemon zest + half lemon juice
0.11 oz of vanilla salt.
Mold 9.44 inch
INGREDIENTS FOR A 7.08 INCH MOLD:
5.29 oz of finely cut almonds
4.23 oz of finely grated white chocolate.
1.41 oz of starch
0.53 oz of 5 Petra flour (or flour gluten-free buckwheat)
0.28 oz of yeast
2.64 oz of rice oil (or olive oil) or butter
3.70 oz of whole cane sugar
6.59 oz of eggs
0.64 oz of grated lemon zest + half lemon juice
0.11 oz of vanilla salt.
Mold 7.08 inch
METHOD :
1) Mount the egg yolks for 5 minutes with 5.29 oz of sugar until you obtain a compact mass.
2) Continue to mix and pour in the oil and flavor with lemon zest.
3) Incorporate flour, potato flour, and baking powder sifted ..then salt.
4) Beat the egg whites with the remaining sugar and add them to the beaten egg yolks … alternate with finely cut almonds and grate the white chocolate.
5) Soak the mixture with the lemon juice.
6) Grease and flour the mold ..pour the dough ..bake to 347 F for 30 minutes ..then lower temperature to 320F..cover caprese cake with parchment paper and continue cooking for other 30 minutes .
7) Freshly baked stand the cake for 10 minutes and place it on a wire rack to cool.
8) Once cold decorate with powdered sugar and lemon zest.
3. CHOUX PASTRY GLUTEN FREE:
I was inspired by the masterclass of Pastry Chef Francesco Favorito
INGREDIENTS FOR APPROX 45 CHOUX PASTRY:
8.81 oz of water
5.29 oz of butter
0.17 oz of salt
5.29 oz of base mixture or 4.69 oz of rice starch + 3.53 oz of rice flour + 2.82 oz of potato starch
400 g of eggs
Baking at 428° the first 15 min; then 347F the last 12 minutes
1) In a small saucepan join water, butter, flour, allow to almost boil, always stirring; then when it is detached from the wall of the pot it is ready to be put in standing mixer.
2) The secret of the success of the choux pastry is to join the eggs one at a time. We have to wait that each egg mixes well, even 20 min if necessary.
I have also tried by making the dough by hand and with this technique to incorporate and slowly each egg
PASTRY CREAM GLUTEN FREE: THIS IS THE RECIPE THAT I USED
INGREDIENTS:
1/2 liter whole milk
2.82 oz of corn starch
1 whole egg and 2 egg yolks
4.41 oz of coconut sugar
zest of one lemon
1) Put sugar in a saucepan and eggs and mix with a hand blender / electric mixer.
2) Add the sifted corn starch and incorporate it delicately.
3) Pre-heat the milk and drip over the eggs by always stirring with a whisk.
4) Add the lemon rind washed and dried.
5) Place the saucepan on the stove and stir constantly until cooked.
6) When cooked, transfer the cream into a bowl, cover with plastic wrap and let cool thoroughly, prepare it for an hour before.
FOR THE CHOCOLATE GLAZE :
7.05 g dark chocolate, 3.53 oz of butter, 0.70 oz of glucose
PASTRY CREAM WITHOUT LACTOSE:
INGREDIENTS:
7.05 oz of water
24.69 oz of rice milk
3.53 oz of white wine
10.58 oz of white sugar
8.81 oz of egg yolk
1.05 oz of extra virgin olive oil
1 orange with juice
3.88 oz of corn starch
1 vanilla bean
Method:
1) Put sugar and eggs and stir with a whisk, then add the orange juice, seeds of the vanilla bean, wine and water.
2) Add the sifted cornstarch, stirring constantly and slowly.
3) Heat the rice milk with the seedless vanilla bean and drip over the eggs by always stirring with a whisk.
4) Add the extra virgin olive oil
5) Place the saucepan on the stove and stir constantly until cooked.
6) When cooked, transfer the cream into a bowl, cover with plastic wrap and put in a blast for 10 / 15min
4. PARMIGIANA MON AMOUR (GRANDMA GIULIA):
INGREDIENTS:
2 large purple aubergines
4 medium mozzarella
3 cans of fresh tomatosauce
parmesan cheese to taste
basil and salt to taste
1) Peel and cut the aubergines into regular slices, then put them under a weight and drain them of their water by adding some salt. Rest for half an hour.
2) Meanwhile, prepare a good tomato sauce, with shallots or garlic and a pinch of sugar to add while cooking to remove the acidity of the tomato.
3) Cut the mozzarella into slices, grate enough Parmisan cheese.
4) After the aubergines have lost their water, prepare two dishes: 1 with home-made breadcrumbs, the other with an egg for breading. Then pass all the slices in the egg and then in the breadcrumbs
5) Prepare at least two non-stick frying pans with a lot of oil for frying and dip the breadcrumbs as soon as the oil starts to crackle
6) Prepare a nice plate with greaseproof paper to let the fried aubergines dry well from the remaining oil
7) Preheat the oven at 356 F and begin to fill your baking dish in layers starting from a rich layer of tomato sauce then aubergines, mozzarella and finally Parmesan cheese, continue so until the ingredients are finished. Cook for 30 minutes at least 356 F.
