We have prepared a lot of savory pies together, but today I would like to surprise you with a savory crumb with a delicious radicchio filling! But the peculiarity is that we will prepare it gluten-free and egg-free!
Video of the Recipe
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Identity Card of the Recipe
- 218 KCal Calories per serving
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Ingrediants
For the filling
- 75 g of cornstarch
- 75 g of yellow cornmeal
- 75 g of potato starch
- 110-120 ml of water
- 6 g of salt
- 1 g of guar gum
- 3 g of instant yeast
- 30 ml of extra virgin olive oil
For the filling
- 200 g of radicchio
- 1 tablespoon of extra virgin olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 teaspoon of garlic powder
- 100 g of robiola
Materials Needed
- Low-sided tart pan
- Bowls of various sizes
- Cooking pan
- Chopping board
- Spatula
- Baking paper
Preparation
- First, devote yourself to the preparation of the filling. Cut a large red radicchio into strips, then rinse it several times in water and drain it with a salad spinner. Collect the radicchio in a pan, add salt, pepper, garlic and a drizzle of oil: cook over medium heat for about ten minutes, taking care to stir often.
- Meanwhile, prepare the dough. In a bowl, mix the yellow corn flour (the flour for polenta) with the cornstarch (corn starch) and the potato starch: add the salt, the yeast for pies and the gum. guar Mix the dry ingredients, then add the water and the oil: knead quickly until the mixture is slightly moist and "crumbly".
Did you know that ...
When preparing gluten-free dough, it is important to use an ingredient that is able to give structure to the mixture: in this case, we recommend using guar gum or xanthan gum. If you can't find it, you can buy the gluten-free flour mix, which contains the right amount of stabilizer.
- Line a 24 cm baking sheet with parchment paper and make a crumb base, keeping the edges slightly thicker.
- Mix the radicchio with the robiola and distribute the mixture over the dough base. Finish by sprinkling the remaining dough crumbs on the surface.
- Place in the oven immediately and bake at 170 ° C (mode: static) for about half an hour.
- Remove from the oven, cut into slices and serve the crumbled salty still warm.
Alice's comment - PersonalCooker
This crumbled is very special, you have to try it! It is also good with many other fillings: crunchy and tasty, the perfect idea for a gluten free buffet!
Nutritional values and Health Comment on the recipe
The Sbriciolata al Radicchio gluten-free and egg-free is a medium-calorie recipe that belongs to the set of appetizers.
Energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are essentially complex, monounsaturated fatty acids and peptides of medium and high biological value. Cholesterol is low and fiber is irrelevant. It does not contain gluten but has no significant biological value. small concentrations of lactose; there are no histamine-rich ingredients or histaminoliberators.
The Gluten-Free and Egg-Free Sbriciolata with Radicchio is suitable for most diets. In excessive quantities it is contraindicated for overweight and some metabolic pathologies (type 2 diabetes mellitus and hypertriglyceridemia). It is also relevant for celiacs, for histamine intolerant but not for lactose intolerant. It respects the vegetarian philosophy but not the vegan one.
The average portion of Gluten Free and Egg Free Sbriciolata al Radicchio is about 100 g (110 kcal).
