Gluten-free baked pasta (Easy and delicious recipe) Tavolartegusto – Gordon Ramsay’s version

gluten-free baked pasta sauce - Recipe by Tavolartegusto


There Gluten-free baked pasta it’s a first course super tasty, variant of classic baked pasta. Made with gluten free ingredients which makes it suitable to all the family, gluten intolerant , celiacs but also those who simply choose a healthier version, light And digestible of one of the cornerstones of Italian cuisine without sacrificing taste !

For the happy preparation just choose a format gluten-free pasta: penne or rigatoni. Then make the classic tomato sauce with meatballs and enrich with the magnificent super gluten-free Bechamel velvety! to complete, mozzarella cheese, parmesan, basilquality extra virgin olive oil and gluten-free baked pasta it is ready to cook. Thanks to all tricks illustrated step by step it will come out gratinated And stringy just like the traditional version! Believe me its goodness it will make you forget that you are giving up gluten. A bit like it was for Pizza and Focaccia you loved madly! In the process you will find some variations very delicious to make one every time Original and delicious gluten-free baked pasta! Perfect as a first course Sunday with familyfor the more special occasions like Christmas, Easter and if there’s a few slices left over, that’s it wonderful even the next day.

How to make gluten-free baked pasta

First of all, cut the mozzarella into cubes, let it drain and set it aside.

Then prepare the sauce:

Pour the tomato puree into a pan, diluted with 2 – 3 pieces of water with which you have cleaned the bottle, 2 tablespoons of oil and fresh basil.

Cook with the lid on for about 15 minutes over low heat, season with salt and add more basil at the end of cooking and leave to cool.

gluten-free baked pasta sauce - Recipe by Tavolartegusto

While the sauce is cooking, prepare the gluten-free Bechamel:

mixing the rice flour with the butter with a hand whisk in a saucepan over medium heat, until it thickens into a cream. Then slowly pour in the milk, stirring constantly with a hand whisk and wait for it to congeal into a creamy sauce, add salt and nutmeg at the end. then cover with a contact film:

gluten-free bechamel for gluten-free baked pasta - Recipe by Tavolartegusto

Finally, focus on the meatballs:

First of all, mix all the ingredients together, evaluating whether to add a few more teaspoons of milk or an extra sprinkling of gluten-free breadcrumbs depending on the consistency! Then make meatballs measuring 1.5 cm. Fry in boiling oil or sauté in a pan with 3 tablespoons of extra virgin olive oil for 1 minute:

gluten-free baked pasta meatballs - Recipe by Tavolartegusto

Assemble and cook the gluten-free baked pasta

First of all, drop the chosen gluten-free pasta into boiling water and coarse salt. Cook for half the time indicated on the package. It must be semi-hard and very, very al dente.

Then drain it and place it in a pan that you have previously cooled in the fridge. Finally, season it with just over half of the tomato sauce, 1 tablespoon of parmesan, basil and almost all the meatballs.

Mix well. Then in a baking tray on which you have sprinkled a layer of sauce, add a first layer of seasoned gluten-free pasta, half mozzarella, a little sauce, a few spoons of gluten-free bechamel, basil and parmesan.

Finally add a second and final layer of pasta, a little sauce, scattered spoons of béchamel sauce, the leftover meatballs, more mozzarella (set aside a handful), a light sprinkling of parmesan and basil:

gluten-free baked pasta to bake - Recipe by Tavolartegusto

Then cook in a static oven at 180° for about 35 minutes on the medium side. After 25 minutes, open the oven, add the mozzarella in the holes on the surface, a drizzle of oil on the surface for gratinating and a small sprinkling of parmesan. turn on the grill and complete cooking.

Remove from the oven and serve.

Here she is Gluten-free baked pasta streamlined and exquisite

gluten-free baked pasta - Recipe by Tavolartegusto

Variants Gluten-free baked pasta

From this classic version you can create tasty variations and instead of meatballs And the tomato sauce you can make a gluten-free baked pasta with Ragu

or vary it and make an important and delicious sauce such as Neapolitan Ragù or the very creamy sausage sauce.

You can also prepare a version of gluten-free baked pasta blank without tomato. Following the procedure of white baked pasta or pasticciata with bechamel.

Finally, with gluten-free pasta you can make a tasty pan of gluten-free vegetarian baked pasta with vegetables to taste or with pumpkin.

storage

You can store your pan either raw in the fridge for 1 day or cooked for 2 days. Reheat in the oven or microwave and it will be as tasty as freshly made.

Finally, you can also proceed to freeze it in practical single portions and then defrost in the fridge before heating it.

Also discover all the other gluten-free recipes

Healthy chocolate desserts: guilt-free – Gordon Ramsay’s version

Healthy chocolate desserts: guilt-free


Immersing yourself in the world of healthy chocolate desserts is a journey that combines the pleasure of the palate with care for your well-being. This culinary adventure leads us to discover how it is possible to indulge in the luxury of a chocolate dessert without feeling guilty, thanks to recipes that combine taste and health. An experience that turns out to be a true act of love towards oneself, a way to pamper oneself without giving up lightness.

The revolution of healthy chocolate desserts

Modern gastronomy has embarked on a path that aims to reinterpret pastry classics in a healthy way. The challenge is to create chocolate desserts that keep their charm intact, but that are at the same time light and nutritious.

Alternative and nutritious ingredients

The secret of these desserts lies in the choice of ingredients. We favor wholemeal or alternative flours, such as almond or oat flour, which provide fiber and essential nutrients. Butter is replaced with vegetable oils or avocado, a source of good fats. Refined sugar leaves room for natural sweeteners like honey, maple syrup or coconut.

Chocolate: an ally for health

Chocolate, the undisputed protagonist of these desserts, is chosen in its purest and most beneficial variants. Dark chocolate, rich in antioxidants, is ideal for these preparations. Furthermore, the moderate use of bitter cocoa allows you to intensify the flavor without weighing down the dessert.

Creativity in the kitchen for tasty and healthy desserts

Creating healthy chocolate desserts doesn’t mean giving up taste. On the contrary, it is an opportunity to experiment and discover new flavor combinations.

Innovative and tasty recipes

There are infinite recipes that combine health and pleasure. From sweet potato brownies to courgette and chocolate muffins, from raw food cakes to avocado and cocoa mousse. Each recipe is an opportunity to surprise and delight the palate. Here are some ideas:

The satisfaction of creating homemade desserts

Making healthy chocolate desserts at home is a rewarding experience. In addition to the pleasure of enjoying a dessert made with your own hands, there is the awareness of having created something good for your body. A way to take care of yourself, pampering yourself with a sweet sin without guilt.

Healthy chocolate desserts represent a revolution in modern pastry making, combining the pleasure of taste with care for well-being. A culinary journey that teaches us to pamper ourselves without giving up lightness, discovering the pleasure of creating tasty and nutritious desserts at home.

Spaghetti Scammariati by Edoardo De Filippo, the ancient Lenten recipe from 1837 with the best meatless sauce there is – Gordon Ramsay’s version

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Spaghetti with scammaro they are a typical dish of Campania that dates back to 1837. During Lent, the monks were required to observe a diet of thin. However, some of them, for health reasons, were allowed to consume richer foods, but they had to do so in private, in their cells, away from the eyes of the other monks. The term “cammarare” has become synonymous with consuming protein foods of animal origin in the room, while “scam” has become the opposite, that is, eating lean foods. All you have to do is try them.

Spaghetti with scammaro

Ingredients

  • spaghetti 400 g
  • garlic 1 clove
  • raisins 1 tbsp
  • capers
  • extra virgin olive oil
  • bread crumbs
  • parsley
  • salt
  • pepper
  • salted anchovies 2
  • black olives 100 g

Preparation

The first thing to do to prepare spaghetti with scammaro is to wash the anchovies carefully, removing the bones and cutting them into small pieces. Subsequently, lightly desalt the capers and pound them slightly. Place the raisins in a bowl with warm water to soften them. Pitted the olives and cut them into small pieces. While the pasta is cooking in lightly salted water, take a large pan and fry the crushed garlic in extra virgin olive oil. Add the anchovies and let them melt helping yourself with a ladle.

Add the capers, olives, raisins drained and squeezed well, a handful of pine nuts and season the whole. Before draining the pasta, take a ladle of cooking water and add it to the sauce to make it creamier. Drain the spaghetti when they are still very al dente and transfer them to the pan with the sauce, mixing well to make them flavorful. Add plenty of chopped parsley and another spoonful of breadcrumbs, then cook for a few more minutes, mixing everything together. Your spaghetti with scammaro they are ready. Enjoy your meal.

Read also: Spaghetti with Cannavacciuolo seafood, creamy and enveloping with the chef’s secret: “I don’t cook cherry tomatoes in oil”

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