Get inspired to cook more healthy vegan Italian food with Antonia Ricciardi, a private chef based in Cambridge UK. Antonia trained in physics and worked in the publishing industry, but her roots in the family restaurant in Southern Italy stayed strong. In our podcast conversation, you’ll learn more about:
- Antonia’s inspiring shift from the sciences to the culinary world, ingeniously weaving Italian flavors into her vegan dishes.
- Her favorite substitute for meat in vegan Bolognese sauce – and how the people of Bologna actually make it!
- The powerful wellness benefits of raw food, with a special spotlight on Antonia’s delectable raw cakes from her Cambridge, UK shop.
- Antonia’s practical guidance for anyone embarking on a plant-based diet or a career in vegan cuisine.
- And her clients’ favorite dishes!
Tune in with Vegan Family Kitchen Podcast host, Brigitte Gemme, and Antonia Ricciardi to explore the fascinating world of Italian plant-based cooking, where tradition meets healthy innovation. Savor this episode and ignite your culinary passion!
And see her vegan frittata recipe below the video!
Listen right her, on YouTube (below), and on all podcast platforms (Apple Podcast, Spotify, etc.).
Antonia Ricciardi’s vegan frittata recipe
Yields four 8-inch frittata.
Imperial measures provided for your convenience.
- 260 grams (1 1/2 cups) chickpea flour
- 8 grams (1 1/2 teaspoons) salt
- 5 grams (1 tablespoon) nutritional yeast
- 2 grams (1/2 teaspoon) baking powder
- 28 grams (2 tablespoons) lemon juice
- 20 grams (1 1/2 tablespoons) extra virgin olive oil
- 310 grams (1 1/4 cups) water
- In a large bowl, whisk together all the dry ingredients. Whisk in the wet ingredients and add them to the dry mix.
- Add olive oil to an 8-inch non-stick skillet with a thick bottom and heat over medium-high heat.
- Pour the batter into the skillet, spreading the batter evenly throughout the bottom of the pan. Lower the heat to medium and cover the skillet with a lid. Careful not to burn the bottom!
- When the top of the frittata is almost dry, flip it upside down. You can use a flat lid or a plate, sliding the frittata onto the lid. Be careful as there may be some drops of very hot oil.
- Finish cooking on the other side, which will take less time to cook.
This version is enriched with nutritional yeast, lemon, and baking powder, which gives the frittata a more spongy texture and more delicate flavor.
In the Tuscan tradition, there is also the “Cecina,” which has different proportions, and made with only chickpea flour, water, oil, and salt. It is baked in the oven after letting the batter rest overnight.