CeliacDiet

What is Celiac Disease?

Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide, but only about 30% are properly diagnosed.

Symptoms of Celiac Disease

Celiac disease can be difficult to diagnose because it affects people differently. There are more than 200 known celiac disease symptoms which may occur in the digestive system or other parts of the body. Some people develop celiac disease as a child, others as an adult.

Diagnosis, diet, and treatment

Celiac disease is an autoimmune condition that involves the immune system reacting to gluten. Gluten is a general name for a group of proteins in cereals such as wheat, barley, and rye. The only way for someone with celiac disease to avoid the symptoms is to keep gluten out of their diet.

Gluten-free focaccia with caponata

Gluten-free focaccia with caponata

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PRESENTATION

As lunchtime approaches we feel peckish and in need of a tasty idea that can satisfy our appetite in a genuine and nourishing way…Today we present gluten-free focaccia with caponata, a simple and delicious vegetarian recipe! A soft gluten-free focaccia is served with a vegetable filling, freely inspired by the typical Sicilian side dish, caponata. The filling is also enriched with a few slices of pecorino cheese and mâche leaves, which add a touch of freshness. A blend of Mediterranean flavors just waiting to be enjoyed bite after bite, perfect for a lunch break!

INGREDIENTS

Gluten-free focaccia 2
Pecorino cheese 2 oz (80 g) – semi-mature
Lamb’s lettuce 3 tbsp (30 g)
FOR THE QUICK CAPONATA
Eggplant 8 oz (230 g) – long
Cherry tomatoes 6 oz (170 g)
Yellow onions 1
Salted capers 2 tbsp (20 g)
Green olives 2 tbsp (20 g) – pitted
Pine nuts 2 tbsp (20 g)
Basil to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste

PREPARATION

To make gluten-free focaccia with caponata, start with the ingredients for the quick caponata: peel and julienne the onion, tip and dice the eggplant into 0.8 inch cubes. Lastly, cut the tomatoes in half .

Place the onion in a non-stick pan with a drizzle of oil and brown on a low flame for around 10 minutes. Add the eggplant, brown on a high flame for another 10 minutes, then add the tomatoes. Flavor with the desalted capers, pine nuts and coarsely chopped olives. Add salt, pepper and cook for another 10 minutes, then season with a few hand-torn basil leaves: Now place the focaccia on a tray and grill in the oven at 392° for 5 minutes.

In the meantime, cut the pecorino cheese into roughly 0.2 inch thick slices. Now you are ready to assemble the ingredients: slice the focaccia in half and add the pecorino cheese slices.

Add 2 spoons of caponata and complete with the mâche. Close the focaccia and repeat with the second piece. Your gluten-free focaccia with caponata is ready to be enjoyed.

STORAGE

Gluten-free focaccia with caponata is best enjoyed freshly prepared. The caponata can be stored in the refrigerator for 2 days, in a sealed container.