Vegetable Millefoglie (my favorite)
1 Large Eggplant
2 Zucchini
1 Boiled potato
3 Fontina slices (cheese)
* Salt and Pepper
* Extra Virgin Olive Oil
* Oregano
OVEN TEMP 200 F
Cut the eggplant into thin slices lengthwise. Mash the potato with a potato masher. Dice the zucchini. Put the mashed potato and the zucchini into a bowl and dress with salt, pepper, oil and a large pinch or oregano. Mix well.
Line a baking dish with parchment paper and place the eggplant slices in the dish with a few centimeters between each other. Top with some of the zucchini mixture and a slice of Fontina. Make another layer with the eggplant slices and zucchini mixture. Top with grated Parmesan cheese, drizzle with olive oil and bake for 25minutes. Once out of the oven let rest for a couple of minutes and Enjoy!
Potato Gnocchi
1kg. of white potatos
90 g. of flour (gluten free if needed)
40 g. cornstarch
30 g. durum-wheat flour (remove for gluten free option)
1 egg yolk
Pinch of ground nutmeg
Salt and Pepper to taste
Wash and dry potatoes. Line a baking sheet with parchment paper, with a thin layer of coarse salt and potatoes. Boil the potatoes starting in cold water, remove and cool completely.
Peel potatoes and using a ricer mash the potatoes on a lightly floured marble table or in a stainless steel bowl. Incorporate the remaining ingredients and knead the potato dough quickly so that it does not become sticky, adding flour as necessary.
Divide the dough into pieces and, on a floured surface, roll the pasty into a thick string and cut into smaller pieces (about the size of a thumb or 2cm). Be sure to cut the gnocchi the same size as to ensure even cooking. Roll each gnocchi in the palm of the hand and use a fork to create indentations and
puff the ball. Lightly flour.
Cook the gnocchi in boiling salted water in small batches for 2-3 minutes (when they float they are done) remove with a skimming ladle.
Serve immediately with sauce. Yummy!
Tiramisu’
2 eggs separated
70 g. of sugar
250 g. Mascarpone cheese
Savoirdi cookie
1 cup Italian coffee
1 Tsp Brandy Liquor
Cocoa Powder
Whip together the 3 parts sugar and egg yolk until well
mixed.
Beat egg whites and 1 part sugar with a mixer until firm but not stiff.
Add Mascarpone cheese to the sugar/egg YOLK mixture.Once incorporated gently fold your egg WHITE mix into the mascarpone base.
Quickly dip the cookies in the coffe/brandy mixture to wet but not soak them. Layer the cookies and crean in small dishes beginning with the cookie and finishing with the cream. Sprinkle on top with cocoa powder.
Chill in the fridge for at least 1 hour before serving.
GLUTEN FREE OPTION:
Opt out of the cookie and layer the cream with cocoa powder. Cream, powder, cream, powder ect…its just as good!
SIDE NOTE : On being Gluten free in Italy...
So when I first discovered my gluten allergy I panicked. Not because I was in a semi sate of depression due to the lack of bread I would now be able to consume, but rather because I had just started preparing (paying) for my semester in Italy, carb capital of the WORLD. To my surprise, upon arrival in Firenze I found this town to be very well equipped with gluten free foods and alternatives. Many restaurants out here have several options or even separate "senza gluten" menus full of delicious pastas and breads! Also to my surprise most grocery stores carry gluten free products for pretty inexpensive prices. Plus I've found the chefs out here to be very kind and helpful when it comes to food allergies. If they don't have an option or gluten free product most of the time they will make me something special to accommodate this sad forced diet. Here are a few places I have found, and really liked, that are gluten free friendly for all of us "Celiacer's" to enjoy!
Golden View Open Bar
Via de Bardi 58, 50125 firenze 055 214 502
Pizza Man
Via dell'Agnolo, 107, 50122 Firenze
Ristorante Le Botteghe Di Donatello Di Palange Rita & C. Snc
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