Tag: GlutenFree

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

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.

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:

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:

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:

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

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

Gluten-free chiacchiere (crumbly and with bubbles!) Tavolartegusto – Gordon Ramsay’s version

The Gluten-free chatter I’m a new version of the classic Carnival dessert, perfect for celiacs , intolerant or simply those who don’t want one lighter preparation! In fact in this case, it is used gluten free flour specific for fresh dough instead of that 00, more protein and digestible. The procedure is the same you get some thin sheets who then come fried! Believe me they come crumbly And full of bubbles be careful though follow all my advice And little tricksfor a dough that doesn’t split or crumble! Alternatively, you can also bake your gluten-free frappes for a result light ; but they will be inevitably more biscuity!

At this point I enjoyed swallowing the preparations: you enjoyed the Pizza, the Biscuits, the Apple Pie, the Plumcake! This time I wanted to try to make those too during the Carnival period They’re preparing in all homes who hire a different name depending on the region of Italy: Chatter, Frappe, Galani, Cenci gluten-free! Let’s talk about one simple preparation but for a truly optimal result i there are 2 secrets: first of all use the right flour . After various experiments I recommend it gluten-free flour for fresh pasta + a pinch of leavening agent. And the best combination which makes the dough elastic and workable. Alternatively you can also use the rice flourbut I’ll tell you right away you will have more difficulty to spread thinly without it ‘crumbling’ . Secondly, if you want some gluten-free chatter same as the original ones you need to use the pasta machine. Although alternatively you can roll out with a rolling pin. The thin and uniform thickness will allow you to have gluten-free Carnival Chiacchiere that melt in your mouth which you can accompany with the legendary sweet chocolate Sanguinaccio!

Gluten-free Chiacchiere recipe

PREPARATION TIMES

Preparation	Cooking	Total
50 minutes	10 minutes	1 hour


Bass	Italian	220 Kcal

Ingredients

Quantity for approximately 30 pieces
300 g of gluten-free flour for fresh pasta 40 g of sugar 2 medium eggs 60 g of milk 30 g of melted butter (which you can replace with 30 ml of sunflower seed oil) 2 tablespoons of Strega liqueur (alternatively Rum, Gran Mariner, Grappa or liqueur of your choice) grated peel of 1 large untreated lemon 1/2 teaspoon of bicarbonate of soda (which you can replace with baking powder for gluten-free sweets or savories) 1 pinch of salt 1 liter of sunflower seed oil for frying Gluten-free vanilla icing sugar for garnish

Quantity for approximately 30 pieces

300 g of gluten-free flour for fresh pasta

40 g of sugar

2 medium eggs

60 g of milk

30 g of melted butter (which you can replace with 30 ml of sunflower seed oil)

2 tablespoons of Strega liqueur (alternatively Rum, Gran Mariner, Grappa or liqueur of your choice)

grated peel of 1 large untreated lemon

1/2 teaspoon of bicarbonate of soda (which you can replace with baking powder for gluten-free sweets or savories)

1 pinch of salt

1 liter of sunflower seed oil for frying

Gluten-free vanilla icing sugar for garnish

Equipment

Method

How to make gluten-free carnival chiacchiere

First of all, place the gluten-free flour for dough together with the pinch of bicarbonate of soda mixed well together with the sugar and the pinch of salt in a bowl.

Then make a hole in the center and add the eggs, the melted butter, the grated lemon peel, the liqueur and mix with a fork starting from the centre, gradually incorporating the flour from the outside to the inside:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Then, once the liquids have been absorbed, transfer the dough to the work surface and begin to work with your hands, kneading, stretching with your hands and picking up the pieces of dough around the surface with a tarot until you obtain a loaf. smooth.

At this point dust with a veil of gluten-free flour and wrap it in cling film.

let it rest at room temperature for 30 minutes.

After the indicated time, divide the dough into 4 parts, taking care to leave the rest of the 3 parts in cling film and dedicate yourself to the first piece.

First of all, always dust the work surface with gluten-free flour and stretch the piece with your fingertips:

how to make gluten-free chiacchiere - Recipe by Tavolartegusto

Finally, form the thin sheets always using the indicated gluten-free flour, following the illustrated step-by-step procedure found in the CHIACCHIERE article

where you will find all the useful tips for rolling out the dough thinly (both with the pasta machine and by hand), cutting the chiacchiere and frying them to perfection.

The procedure is the same. The thinner the dough the more crumbly and bubbly they will be.

Remember that with the same dough you can also proceed to make baked gluten-free Chiacchiere

This is the result for some Gluten-free chatter

gluten-free chiacchiere recipe - Recipe by Tavolartegusto

storage

You can store them at room temperature for about 3 – 4 days, preferably in a cake container.

If you love this type of preparation, also discover my entire collection of gluten-free recipes

FamilyLab’s “GlutenFree Starter Pack” arrives. Recipes, Tricks, Experiences, Exclusive Courses on Gluten-Free Living! How to Get It All! – Gordon Ramsay’s version

“GlutenFree Starter Pack” from FamilyLab arrives. Recipes, Tricks, Experiences, Exclusive Courses on Gluten-Free Living! How to Get It All!

I live GlutenFree does not leave, but doubles his commitment. Maintaining constant and important programming open to all.

The recipes, tricks and answers to everyone will continuebut…

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Gluten Free Margherita Pan Pizza | I live GlutenFree

VivoGlutenFree Masterclass: Sweet and Savory Stuffed Brioche Pan – Dough that can be rolled with whisks

PUFF PASTRY 3 INGREDIENTS – MASTERCLASS 11 | I live GlutenFree

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lucadeejay

Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.