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Italian Delicacies These were handed down through the family from Chef Allan’s Italian great-grandmother’s traditional recipes. We know they’re at least 200 years old. They’re naturally low carbohydrate and sugar free. The Sauce. Most tomato sauces use sugar! Why? Unripe tomatoes! Ripe tomatoes are naturally sweet, and cook-up even sweeter. They still have carbohydrates and must be used sparingly, but they’re nothing like regular sugar laden sauce – taste-wise or carb-wise. A delicious genuine sauce of this style and region of Italy, uses large chunks of tomato, herbs, olive oil, and mild whole garlic cloves. It cooks up “chunky”, “liquidy”, and very flavorful, with none of the rancid garlic taste that can come from improper cooking. Great grandma Maria would simmer her sauce all day, beginning in the morning, for the evening meal. Amazingly, we now have a bottled sauce that is just like hers - Timpones! Super Low Carbohydrate! Not a couple of grams of carbohydrates per tablespoon, but 5 GRAMS PER HALF CUP!!! All natural real ingredients and uses RIPE tomatoes.
Mama Maria’s Traditional Lasagna (Naturally
Low Carb) Besides the sauce, another secret of great traditional Italian food is home made crepe/egg noodles. That’s how Maria made it. The only difference was she used a little white wheat flour. You can too if it fits your carbohydrate intake parameters, otherwise, this higher egg content is no-compromise (except they’re a bit more delicate and tricky to handle while cooking – practice your technique). Finally, it is important to use only WHOLE MILK Ricotta and Mozzarella. That’s what they used traditionally, and does it ever make a difference in flavor and texture! And, it’s lower carbohydrate than “low fat” or “skim” cheeses! If you want a meat sauce: We make ours without meat, because we enjoy the delicate flavor of the tomato sauce. But if you generally use a meat sauce, adding meat may be more to your taste and make the Lasagna more enjoyable to you. Prior to making the noodles, sauté beef, sausage or your favorite meat in it’s own fat, or with a little virgin olive oil, then stir in the Timpones tomato sauce and simmer for approximately 5 minutes. For the noodles/crepes, you'll need a frying or crepe pan suitable for the size crepes you’ll be making. A larger size is thinner, a bit more difficult to work with, and makes a thinner Lasagna. A smaller size makes a thicker Lasagna pie. You’ll need a round cake baking pan, to fit the size crepes you’ll be making.
The Ricotta Mix: 1½ Cups Whole Milk Ricotta ½ t Black Pepper (we use course ground, but you can adjust to taste) - ¾ Teaspoon (or more if you like spicy!) 1 T Chef Allan’s no carbohydrate Italian Rush seasoning blend (available from Low Carb Yummies) 1 T Chef Allan's low carbohydrate Garlic Blast seasoning blend ½ t Chef Allan's Seasoned Salt Blend all ingredients together by hand, and let sit. Best if made at least a few hours or a day prior, so the seasonings have time to bloom and infuse the ricotta cheese. Egg Noodle Crepes: (these proportions are for 4 crepes for a 4 layer Lasagna) In measuring cup, beat 4 eggs with: ¾ t (heaping) Chef Allan’s zero carbohydrate Italian Rush seasoning blend ¼ t (heaping) Ground Black Pepper (we use course ground, but you can adjust to taste) 2 T Heavy cream (whipping cream) ¼ t (heaping) Chef Allan's low carbohydrate Garlic Blast seasoning blend 1/8th t or 2 Pinch of Salt If you want to add some flour, and substitute soy for the traditional wheat flour, try using 2 T Low Carb Yummies unsweetened bake mix (no carb soy protein isolate), carbolite low carb bake mix, or soy flour. (or use nothing at all – it still works)
Preheat skillet or crepe pan with 1 T virgin olive oil. Pour ¼ of egg mixture into skillet (that’s why we used the measuring cup). Move pan quickly to MAKE SURE MIX COVERS BOTTOM OF PAN EVENLY! If you don’t you’ll have thin spots that break easily when handling. Don’t worry if they break though, it will all come together in the cake pan anyway. Let the noodles cool completely before using.
Next, ready: GREASE PAN WELL (with virgin olive oil or butter), Then: Bake at 400 for approx 40 minutes, or till the mozzarella is browned/unbrowned to your liking (check to make sure you aren’t burning it). Nice served with parmesan, crushed dried red chili pepper or chef Allan's Italian Rush blend (if you want it spicier), Chef Allan's low carbohydrate Garlic Blast seasoning blend if you want more non-spicy Italian flavor, salt and pepper (warn people to taste it first though, because this recipe is already nice and spicy!) |
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Carb count accuracy is important to us because we are diabetics and dieters ourselves. The carbohydrate amounts given are "to the best of our knowledge". Most are from manufacturers. FDA DISCLAIMER: The information contained on this website has not been evaluated by The Food and Drug Administration. It is not meant to diagnose, treat, cure, or prevent any disease. Individuals suffering from any disease or illness, should consult with a physician or health care professional. Always check with your physician before starting any diet, changing it, or taking supplements/drugs.
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