If you think that those who suffer from celiac disease, has hard life, you have not read "I am celiac, not sick." Gluten-free recipes
Celiacs are not born to become. It is estimated that 500 thousand Italians who do not even know they intolerant to gluten. Recent studies have shown that the frequency of celiac disease is increasing and how this appears more often among adults and even among the elderly. So a disease (celiac disease is only until the time of diagnosis, then it becomes a condition of life, compatible with an optimal state of health) is no longer exclusively the preserve of paediatricians. This is a phenomenon which has led the Italian Celiac Association (AIC) to launch an appeal to pay attention to the signs of celiac disease among them its ages and not only among children . The hypothesis considered by experts to be more reliable would be linked to environmental factors : abundant and almost exclusive consumption of flour made from high-yield grain production in the fields, but very rich in gluten "toxic", are probably the basis the loss of tolerance to gluten in old age. All this has an important effect on clinical practice and it means that you should never let our guard down, paying attention to possible symptoms of celiac disease even if you are not born with this problem.
The only treatment currently available for celiac disease is total and permanent exclusion from the diet to all starchy foods such as pasta, bread, pizza and cookies. A restriction which certainly influences the life of every day. If celiac be easier at home, the harder it is be outside. But this does not mean stop attending restaurants, ruling out a social life and retreat into the house. With some changes you can lead a normal life at home with friends or relatives, school, restaurant, travel and holidays. Nowadays more and more gluten free products on the market (the symbol of crossed Spiga identifies celiac food unfit for consumption) and, thanks alProgetto Eating Out of the Italian Celiac disease, an increasing number of exercises that offer a service appropriate to the needs of celiacs.
Here are some recipes approved by Valmarana Ross, president LombardiaOnlus AIC, from the book guide Raffaella Oppimitti , author of the bestseller CELIAC are not sick! (Edizoni Red!, 117 pp. 12 €), which after less than one year from the first edition is sold out and is being re-released in October with a second edition, to bring to the table a gluten free menu . For the realization of these dishes, remember to always use only ingredients brands allowed for celiac , which are listed in the Handbook of food AIC or the National Register of gluten-free foods.
Fish fake
Serves 4, Preparation: 10 min., Cooking: 20 min.
Ingredients: 2 cans of 80 g of tuna in olive oil, 2 eggs, 6 tablespoons prepared for bread, 4 tablespoons grated Parmesan cheese, salt to taste.
Design: drain well and chop the tuna with a fork, pour into a bowl and add eggs, prepared for bread, grated cheese and salt. Wrap in aluminum foil giving the shape of a sausage and put it in a pot of boiling water, making it cook for 20 min. on low heat. Place it in the refrigerator so that solidify, still wrapped in aluminum. Serve sliced. You can garnish with pickles, olives and capers.
Scaloppine with carrots
Serves 4, Preparation: 15 min.; Cooking 10 min.
Ingredients: 8-10 small scallops of veal, 4 medium sized carrots, 4 tablespoons of flour for dough salt, 1 onion, extra virgin olive oil olive oil, salt to taste.
Design: Past the cutlets in flour placed on a flat floor, making sure that they are well covered. Clean, wash and cut carrots into thin strips, julienne the . In a skillet brown the chopped onion with a little oil, add the meat, you do brown on both sides, after it is freed from the excess flour add the carrots, add salt to taste and cook until they do not have formed a smooth cream.
Tiramisu Fruit Serves 8, Preparation time: 30 min.; Rest 1 hour in refrigerator
Ingredients: 250 g finger biscuits, 2 oranges, 2 bananas, kiwi 5, 250 ml of fresh cream from mount, a dozen nuts and cocoa to taste.
Method: Whip the cream with the electric mixer; clean preparation of sliced \u200b\u200bbananas and kiwi, oranges and laid the squeeze juice into a bowl, cleaned and chopped nuts and whole kernels of lasciatene for decoration. Soak the ladyfingers with the orange juice and arrange in a serving dish, preferably with high sides. Make it an even layer, arrange the slices on alternating fruit, cover with whipped cream and dusted with cocoa. Makes about how many layers you want. Finally sprinkle with plenty of cocoa and garnish with walnuts. Refrigerate for at least 1 hour and serve cold.
cake pineapple and walnuts Serves 6; Preparation: 20 min., cooking: 40 min.
Ingredients: 75 g of flour (or potato starch or cornstarch), 200 g sugar, 50 g of butter, 3 eggs, pineapple, walnuts and 1 tablespoon of baking powder.
Design: in a baking pan, preferably nonstick, put 100 g of sugar and 4 tablespoons of pineapple juice, then put on the fire to caramelize turning constantly, and when the sugar has dissolved and has taken on a golden brown , remove from heat immediately and place a few slices of pineapple on the bottom in a single layer and walnuts. Let stand. In a bowl, using a whisk, mix the egg yolks with remaining sugar, butter previously melted, flour, baking powder, egg whites until stiff and you have the pineapple juice left. Pour the batter into the pan over the slices of pineapple and place in oven at 150 ° C for 40 min. Freshly baked cake immediately remove it from the pan and place in serving dish, if you leave the cake to cool in the pan, the caramel will solidify and will not want to remove.
Here are some recipes approved by Valmarana Ross, president LombardiaOnlus AIC, from the book guide Raffaella Oppimitti , author of the bestseller CELIAC are not sick! (Edizoni Red!, 117 pp. 12 €), which after less than one year from the first edition is sold out and is being re-released in October with a second edition, to bring to the table a gluten free menu . For the realization of these dishes, remember to always use only ingredients brands allowed for celiac , which are listed in the Handbook of food AIC or the National Register of gluten-free foods.
Fish fake
Serves 4, Preparation: 10 min., Cooking: 20 min.
Ingredients: 2 cans of 80 g of tuna in olive oil, 2 eggs, 6 tablespoons prepared for bread, 4 tablespoons grated Parmesan cheese, salt to taste.
Design: drain well and chop the tuna with a fork, pour into a bowl and add eggs, prepared for bread, grated cheese and salt. Wrap in aluminum foil giving the shape of a sausage and put it in a pot of boiling water, making it cook for 20 min. on low heat. Place it in the refrigerator so that solidify, still wrapped in aluminum. Serve sliced. You can garnish with pickles, olives and capers.
Scaloppine with carrots
Serves 4, Preparation: 15 min.; Cooking 10 min.
Ingredients: 8-10 small scallops of veal, 4 medium sized carrots, 4 tablespoons of flour for dough salt, 1 onion, extra virgin olive oil olive oil, salt to taste.
Design: Past the cutlets in flour placed on a flat floor, making sure that they are well covered. Clean, wash and cut carrots into thin strips, julienne the . In a skillet brown the chopped onion with a little oil, add the meat, you do brown on both sides, after it is freed from the excess flour add the carrots, add salt to taste and cook until they do not have formed a smooth cream.
Tiramisu Fruit Serves 8, Preparation time: 30 min.; Rest 1 hour in refrigerator
Ingredients: 250 g finger biscuits, 2 oranges, 2 bananas, kiwi 5, 250 ml of fresh cream from mount, a dozen nuts and cocoa to taste.
Method: Whip the cream with the electric mixer; clean preparation of sliced \u200b\u200bbananas and kiwi, oranges and laid the squeeze juice into a bowl, cleaned and chopped nuts and whole kernels of lasciatene for decoration. Soak the ladyfingers with the orange juice and arrange in a serving dish, preferably with high sides. Make it an even layer, arrange the slices on alternating fruit, cover with whipped cream and dusted with cocoa. Makes about how many layers you want. Finally sprinkle with plenty of cocoa and garnish with walnuts. Refrigerate for at least 1 hour and serve cold.
cake pineapple and walnuts Serves 6; Preparation: 20 min., cooking: 40 min.
Ingredients: 75 g of flour (or potato starch or cornstarch), 200 g sugar, 50 g of butter, 3 eggs, pineapple, walnuts and 1 tablespoon of baking powder.
Design: in a baking pan, preferably nonstick, put 100 g of sugar and 4 tablespoons of pineapple juice, then put on the fire to caramelize turning constantly, and when the sugar has dissolved and has taken on a golden brown , remove from heat immediately and place a few slices of pineapple on the bottom in a single layer and walnuts. Let stand. In a bowl, using a whisk, mix the egg yolks with remaining sugar, butter previously melted, flour, baking powder, egg whites until stiff and you have the pineapple juice left. Pour the batter into the pan over the slices of pineapple and place in oven at 150 ° C for 40 min. Freshly baked cake immediately remove it from the pan and place in serving dish, if you leave the cake to cool in the pan, the caramel will solidify and will not want to remove.
0 comments:
Post a Comment