Prize Contest "A Celiac dinner" here is the Menu! When I saw the contest created by Simon's blog
Glu . Sun, which plans to create a menu tailored to a person celiac, I began to mull over, in fact, you know I am very sensitive to the issue of CD, although I do not either ... you broods broods came out this menu , the recipes are all created on purpose ... so I hope that my thinking has dato dei frutti adeguati!!!
Ho pensato di fare un' Insalata Invernale allo speck in cialdina di grana come entrée, come piatto principale delle crepes radicchio e taleggio e come dessert un gattò di ricotta con light curd all'arancia . Passerò ora a descrivere nel dettaglio tutte le ricette!
INSALATA INVERNALE ALLO SPECK IN CIALDINA DI GRANA
Ingredienti (per 1 pers.):
una manciata mixed salad of cutting (lollo rosso and green, arugula, baby spinach Roman)
1 / 4 apple with peel, I used the rennet, but use your favorite
3 or 4 slices of bacon,
a walnut kernel,
3 or 4 tablespoons grated parmesan cheese, 4th
5 rice crackers,
salt
oil.
Procedure:
spread the grain in a pan put on the fire until melted, then turn it with a spatula to let it stand for a minute on the fire, reversed after the Septum Its a cup and gently let them take a cup shape, do not cool down quickly if it is more malleable, in the meantime, wash and dry the salad, the bard apple,
remove the core and quarter riducetene put in the salad, diced and seasoned with olive oil and salt (not too much grain, and the bacon is already salty), bring to the table before you dial the plate, take the Septum of grain fill it with apple salad, lay the slices of bacon and Walnut, next put the rice crackers. The wafers can be prepared in advance but must be filled last, the risk is that otherwise you ammoscino.
CREPES radicchio and Taleggio
Ingredients (10 medium-sized crepes):
for the batter:
160 g of rice flour, 2 eggs
large
120 ml ca. of milk, 2 tablespoons
extra virgin olive oil, salt
.
for the sauce: 800 g approx
of chicory (I used the round), 200 g
taleggio,
5 slices of bacon, parmesan
,
oil
garlic,
butter, salt
.
for the white sauce:
25 g butter, 25 g
starch
250 ml of milk, salt
,
nutmeg, pepper
.
Procedure:
first prepare the crepes, place the flour in a bowl of rice, eggs and oil begin to stir with a whisk and pour the milk little by little until obtain a fairly liquid batter, salt and let stand for at least an hour. After resting resume stir the batter, if it is too thick to stretch it a bit 'of milk, warmed and buttered a small non-stick frying pan with a ladle pour a small amount of batter, when the cracks will come off with a spatula to turn it and cook one minute on the other side, do this until the end of the batter, the cracks can be stored for a day. Dedicate now in white sauce, in a small saucepan, melt the butter, once melted Mix in the starch and cook briefly, then add the warm milk, taking care not to create any lumps, cook until the sauce to crowding, once ready salted, spiced with nutmeg and pepper.
can leave the sauce cool, radicchio, washed and peeled, cut and put in a pan to cook with little oil and a clove of garlic, salt and left to dry, when you see the radicchio has lost almost all its water turn off the heat, wait a few minutes and squeeze well with your hands. Chop the Taleggio and half slices of bacon, pancakes compose the rolls: Take a crack at the center put a half slice of bacon over it a little heap of radish and over three more pieces of Taleggio cheese, rolled up to so proceed esaurimanto ingredients. After a buttered baking dish, spread a bit on the bottom 'of white sauce, available on the rolls, preferably do not overlap, once you have finished this, pour spoonfuls sopra la besciamella, completate con una spolverata di grana, ponete in forno a 200° per 15-20 minuti, servite caldo.
GATTO' DI RICOTTA CON LIGHT CURD ALL'ARANCIA
Ingredienti (4 monodosi):
per il gattò
250 g di ricotta,
50 g di zucchero,
1 uovo,
6 cubetti di cioccolato fondente,
aroma o scorza d'arancia,
sale,
burro.
per la crema:
1 arancia,
1 tablespoon sugar, 1 tablespoon of starch
.
for decoration:
powdered sugar, or gluten free or obtained by grinding granulated sugar in the house. Procedure: the ricotta cheese with sugar, let it rest for a bit 'of time (an optional step), cut the chocolate into pieces, separate the yolk from the clear and fitted this with a pinch of salt' last until stiff, add the egg yolk with sweetened ricotta and lavoarate all with the whisk, flavoring, add the chocolate and with gentle movements from bottom to top the whipped egg, place the mixture into 4 buttered cups, caldoa bake in the oven 180 degrees for 20 to 25 minutes, checked the area with a toothpick,
the cat is good both warm and cold I have served cold with the warm curd-like. Let us, indeed, like the Kurds, squeeze the orange into a saucepan, stir together the starch and sugar, place in a water bath and slowly, taking care to avoid lumps, add the orange juice, wait until thickened, stirring continuously, if you want a more liquid cream put less starch. Turn out the cats, put on the top or near the light curd, decorated with sugar icing.
I hope that my menu is up to the contest, these recipes also performing strongly consglio crepes of rice flour, in my opinion, much better than those of wheat flour and the sauce thickened with the starch of a finesse unmatched: try it!
Line a baking pan, I used a springform pan of 24 cm., Baking paper, sprinkle on the bottom a little 'white sauce, pour half of the tortellini and gently compacted, and then a layer of bacon, cut into slices of mozzarella and diced (not all), cover with the other tortellini, arrange them well and finished with diced mozzarella, spread the sauce and sprinkle with plenty of last parmesan! Place in oven at 200 degrees for 30-35, if it were too brown cover then with a aluminum foil, otherwise it was too pale, turn on the grill for a few minutes. 
