Category: Gluten Free Italian

Gluten Free Eggplant Timbale

Eggplant Timbale.

Also known as Timballo, or Timpano, this dish gets its name from the Italian word for “drum” and refers to how the contents are pressed into the pan to create the drum shape.  It is truly a dramatic presentation.

It has long been on my culinary bucket list to make this classic Sicilian pasta dish.  Labor intensive?  Yes, but is well worth the time and effort when you bring this stunning dish to the table.  Perfect for Italian Sunday Dinner!

There are many variations of Timbale throughout Italy.  The Sicilian style, like this one is traditionally wrapped in eggplant.  What else is in it- gluten free penne, meatballs, tomatoes and cheese.  Ordinary ingredients perhaps, but this recipe puts them all together in a most impressive presentation!  It looks and tastes amazing!  Like a classy, sophisticated lasagna.

It took me several hours total to prep the ingredients and assemble the dish, although I made the sauce and the meatballs a day ahead.

Don’t be intimidated by all the steps.  In this post I break the recipe down and make it easy for you to follow.  You can opt to do some of the prep in advance as I did, or all at once if time permits.  Remember to allow for a few hours rest in the refrigerator before baking, as this helps the Timbale to set up and hold its shape.

This dish is often baked in a springform pan, but for a small family, an 8” round baking dish pan works perfectly (although it was a little tricky flipping it over!).  For a larger family, use 2 eggplant and make extra sauce, then bake in a springform pan or make 2 of the 8” cake pans.

This is an incredible meal, and you will be surprised at how filling it is.  Even with this smaller version you may have leftovers for lunch.

4-6 servings

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INGREDIENTS:

Sauce

  • 28 oz. Can tomato sauce (reserve ½ cup for the meatballs)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 tbsp. Olive oil
  • 2 tsp. Brown sugar
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • Fresh ground pepper, to taste

Meatballs

  • ½ lb. Ground beef
  • ¼ lb. Gluten free Italian sausage
  • ½ cup tomato sauce
  • 1 egg
  • ¼ cup gluten free rolled oats
  • ¼ cup potato flakes
  • ¼ cup gluten free seasoned breadcrumbs
  • ¼ tsp. Gluten free Italian seasoning

Eggplant

  • 1 medium eggplant
  • Olive oil
  • Salt and pepper
  • Cooking spray

Pasta

  • 4 oz gluten free pasta (I used Jovial penne)

Other

  • ½ cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup gluten free seasoned breadcrumbs

PREPARATION:

First, make the marinara sauce.  Heat a heavy saucepan or deep skillet with 1 tbsp. Olive oil.  Add the diced onions and cook, stirring frequently until they are translucent.  Add the garlic and stir for 30 seconds.  Next add the tomato sauce, reserving ½ cup for the meatballs.  Stir in the sugar, basil, oregano and fresh ground pepper.  Cover and simmer on low for ½ hour, then remove from the heat and cool to room temperature.  Check out this post for more detailed instructions on making a marinara sauce.

Now I can just hear you saying, can’t I cheat and use jar sauce?  Of course you can, just be sure it’s gluten free and I’ll never tell! 😉

Next, we will make the meatballs.  Whisk together the egg, reserved ½ cup of tomato sauce and Italian seasoning.  In a separate bowl, combine the rolled oats, potato flakes and breadcrumbs.  Add the beef and sausage to the egg mixture and work it in with your hands.  Read more about making meatballs in this post.

When the meat is well combined, add the dry ingredients and continue working the mixture to distribute everything evenly.  Line a baking sheet with foil and mist with cooking spray.  Form 24 small meatballs (about 1-½ inch) and place them on the baking sheet with space in between.  Broil 3 minutes per side on high, then set them aside and cool to room temperature.  *Note that I only used one dozen meatballs in this recipe, you will need all of them if you make a double batch or use a larger pan.

For the eggplant, cut off a slice at the stem and one from the bottom so that you can stand it up on your cutting board.  If you prefer, peel the eggplant by running a sharp knife down the sides to remove the skin.  If you don’t mind the skin, leave it on, it will look beautiful in the finished dish.

Cut one small round off the top then slice the eggplant lengthwise into thin strips, about ¼” wide.  I used a mandoline so that my slices would all be the exact same thickness.

Cook the eggplant in a large grill pan brushed with olive oil.  Season the slices as you cook them.  The goal here is to cook the eggplant just to where the slices are bendable, they will finish cooking in the oven. Don’t crowd the pan, cook it in batches if needed and drain the slices on paper towels.

Finally, cook the pasta to 2 minutes less than the package directions.  I recommend Jovial Brown Rice Pasta for this recipe because it holds up well to boiling and baking.  After cooking, drain and rinse the pasta under cold water.

And now (finally) we are finally ready for the assembly.  Mist your baking pan or springform pan generously with cooking spray.  Cut a circle of parchment paper to fit the bottom of your pan and place the small round of eggplant in the center.

Next begin layering the largest slices around the pan, letting them drape over the side, like this.  Save a few smaller slices to cover the top.

Whisk together 1 cup of sauce and ½ cup of ricotta cheese.  Fold in the pasta, half of the meatballs (about a dozen) and half of the grated cheese, then spoon the mixture over the eggplant and top with more sauce (you can reserve a cup of the sauce for serving).

Fold the eggplant slices inward, then use the smaller slices to fill in the center.  Cover with plastic wrap and gently press down on the mixture, so that it will set up in the shape of the pan.  Refrigerate for 2-3 hours before baking.

Preheat the oven to 350 degrees.  Remove the plastic wrap and sprinkle with the remaining grated cheese and breadcrumbs.

Mist a sheet of foil with cooking spray and cover the pan.  Don’t make it too tight, you don’t want the foil to stick.  Bake for 30 minutes, then carefully remove the foil and bake 30 minutes more.  You should see bubbling on the sides of the pan.

Now for the unveiling.  You really could serve it just like this, and I took a lot of pictures in case of a faux pas when I flipped it over!

The easiest way to do this is to run a butter knife around the edges then cover the pan with a plate and quickly invert it.  Careful, the pan will still be hot.

TADA!!! There it is!  Peel away the parchment paper and let it rest for 10 minutes before serving.  I like to garnish with fresh basil.

Slice into wedges and serve with more sauce and grated cheese.

Friends, what a meal!  This is not a dish that I will make often, but it is truly a joy for this home cook to say that I’ve done it!  And as for being gluten free, I promise no one will even know.  You do not have to give up delicious pasta dishes on the gluten free diet, and this recipe is a true testament.

Notes ♪♫ Always check ingredient labels.  You know that your pasta and breadcrumbs must be gluten free, but don’t forget to check the sausage.  How about that grated cheese?  I always buy a block of cheese and grate my own, so I don’t have to worry about additives.  For those who cannot have oats, you can add a bit more potato flakes and breadcrumbs to the meatballs.

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Gluten Free Orecchiette with Pancetta and Peas

What are Orecchiette?

One of my favorite pasta shapes, orecchiette are a small, cup shaped pasta said to originate in the Puglia region of southern Italy.  Orecchiette means “little ears” in Italian.  You can see why!

Forming this rustic pasta is easy and kid friendly, everyone will enjoy making it as much as they love to eat it.  It’s a wonderful project for a Sunday afternoon, when you can take your time and enjoy the process!

A little dough goes a long way!  This recipe makes plenty for two people and you can double or triple the ingredients as needed.  Follow the easy steps, showing you just how to make this pasta along with the classic pairing of pancetta and peas!

Note ♪♪ I used the new Gluten Free Bread Flour from Better Batter in this recipe.  Shop Better Batter and use my code MGFC30 at checkout to receive 30% off any non-sale item!

Ingredients:

For the dough

To finish

  • 3 tbsp. olive oil
  • 2 oz. diced pancetta
  • 1 cup frozen peas, defrosted
  • 1/2 tsp. Italian seasoning
  • pinch of red pepper flakes
  • grated cheese
  • fresh ground pepper

Preparation:

Weigh the flour.  I have tested this recipe many times to come up with exactly the right dough consistency for this pasta, and accuracy is important if you want to get the same result!  Combine all of the dough ingredients in the bowl of a stand mixer.  Beat with the paddle attachment for 5 minutes on low.  The dough will be soft, but not wet.  It should not stick to the beater.

Scrape down the sides of the bowl and bring the dough together in a ball.  Wrap it in plastic wrap and let it rest at room temperature for 10-15 minutes.

Lightly flour a cutting board and divide the dough ball into 4 sections.

Work with one section at a time, and keep the remaining dough covered so it doesn’t dry out.  Start by rolling each section into a cylinder, like this.

Cover and let it rest for 10 minutes.  This is the secret to working with gluten free dough.  Remember, it doesn’t stretch like gluten dough, but after a little rest it will be more cooperative.  I repeated this process twice, before I finally was able to roll each section of dough into a rope, 3/4″ thick.

Use a bench knife to cut the ropes into 1/2″ pieces (note- smaller is better, they will grow quite a bit when cooked!)

Roll each piece between your palms to form round, dime sized balls.  For the final shaping, use a knife to pull the dough ball toward you, like this.

Then invert it over your thumb or forefinger, to form the “ear” shape.

Line a baking sheet with parchment or waxed paper, and dust lightly with flour.  Place the finished Orecchiette on the baking sheet.  Cover with plastic wrap and refrigerate if not cooking immediately.

To finish the dish, bring a large pot of salted water to a rolling boil.  Render the pancetta in 2 tbsp. olive oil for about 5 minutes then add the peas, Italian seasoning and red pepper flakes.  Cook several minutes longer, stirring frequently.

Slide the Orecchiette into the water and cook for 3 minutes, stirring occasionally.  They will float to the top.

Gently remove them with a slotted strainer and toss with the pancetta and peas.

Drizzle with more olive oil, and finish with grated cheese and some fresh ground black pepper.

Notes ♪♫ Orecchiette is one of those pasta shapes that is very hard to find in gluten free (do tell if you have spotted it!).  Fortunately, they are very easy to make, and even a simple meal becomes extra special when you add fresh, homemade pasta.

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Burgundy Beef Tagliatelle

When you have comfort food on your mind, look no further than this hearty meal of sirloin tips, gently braised in a wine and mushroom sauce with gluten free noodles.

Years ago, I had something like this in a restaurant and never got it out of my mind.  It was easy to recreate at home, and I used Jovial gluten free tagliatelle noodles because they have the look and texture of egg noodles that you would traditionally see in a dish like this.  It came out amazing.  A hearty dinner that will satisfy big appetites!

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4 Servings

Ingredients:

  • 1 lb. sirloin tips
  • 1 tbsp. white rice flour
  • 3 tbsp. olive oil, divided
  • 1/2 of a large, sweet onion, diced
  • 1 tsp. Montreal steak seasoning, divided
  • 3/4 cup red wine (I used Barefoot Merlot)
  • 1 package white or baby bella mushrooms, cut into 1/4″ thick slices
  • 2 tbsp. butter, divided
  • 6 oz. gluten free egg tagliatelle pasta
  • 1/2 cup gluten free broth (beef, chicken or vegetable)
  • 1 tsp. arrowroot *See notes
  • fresh parsley for garnish

Preparation:

Cut the sirloin tips into 2″ chunks, trimming any excess fat.

Heat 2 tbsp. olive oil in a heavy skillet or Sauteuse with cover or Dutch oven.  Toss the beef with the white rice flour, and brown in a single layer over medium low heat.

Season with 1/2 tsp. Montreal steak seasoning.

In a few minutes you should have good color on the beef and be able to see some caramelization.

Now add the onions and let them cook down for 3 minutes.

Add the wine and stir gently.  Bring to a simmer, then cover the pan and place in a 225º oven for 3 hours.

In the last 1/2 hour of cooking, heat 1 tbsp. olive oil and 1 tbsp. butter in a stainless-steel skillet (not nonstick).  Cook the mushrooms over low heat, just until they release their liquid and season with 1/2 tsp. Montreal Steak Seasoning.  Whisk the broth and arrowroot together and stir into the mushrooms, simmering to thicken.

Return the beef to the stovetop and stir in the mushroom mixture.

Keep the heat on low and continue simmering the beef on the stovetop with the lid off.  Allow the liquid to reduce and thicken while you cook the pasta.

Cook the tagliatelle noodles to 2 minutes less than package directions.  When the noodles are ready, drain and add to the pan with a pat or 2 of butter.

Toss well to combine and cook for a minute longer.  Garnish with parsley and serve right from the pan!

This meal is so good, the pictures don’t do it justice!

Notes ♪♫ Arrowroot flour, also known as arrowroot starch or arrowroot powder is a staple in my gluten free pantry.  Whether I just need a teaspoon for thickening, or more for bread baking, arrowroot is a nice alternative to the usual corn, tapioca or potato starch.  It is superb for making a roux, no lumps ever!

Original post Oct 8, 2021                Rephotographed Jun 28, 2024

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Gluten Free Chicken Mushroom Ragu with Fusilli

Gluten Free Chicken Mushroom Ragu with Fusilli

Like many Italian recipes handed down from one generation to the next, this one has the magical ability to transform simple ingredients from the pantry into the perfect comfort food meal.  I used boneless, skinless chicken thighs and pre-sliced mushrooms to simplify the prep.  In fact, if you buy some diced onions in the produce section, you can put away the cutting board.  How’s that for simple?

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I was featured at the senior salon pit stop

4 Servings:

Ingredients:

  • 1 carton gluten free chicken broth (you won’t need the whole thing)
  • 3 boneless skinless chicken thighs
  • salt and pepper to taste
  • olive oil
  • 1/2 medium sweet onion, diced
  • 2 tbsp. tomato paste
  • 1/2 tsp. Tuscan seasoning
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1/8 tsp. ground cloves
  • 1/2 cup white wine (not cooking wine)
  • 8 oz. package white button mushrooms, sliced
  • 6 oz. gluten free fusilli pasta
  • Italian parsley for garnish
  • grated Parmigiano Reggiano for serving

Preparation:

Add 1 tbsp. olive oil to a deep nonstick skillet over medium low heat.  Add the chicken, season with salt and pepper and cook several minutes per side.  It does not have to be cooked through at this point.

Remove the chicken to a plate and sprinkle with Tuscan seasoning.  Add the onions to the pan.  Cook for several minutes then add the tomato paste in the center.  Let it toast for a minute then stir into the onions.

Stir in the white wine, bay leaf, rosemary and cloves.  Simmer 5 minutes to reduce by half.

Add the chicken back to the pan with about 1 cup of chicken broth.  Cover and cook for 25 minutes.

Remove the chicken from the pan and shred or cut into pieces.  Add all of the mushrooms to the pan with about 3/4 cup more chicken broth.

Bring to a simmer and add back the chicken.  Cook for an additional 15 minutes.  While the ragu finishes, boil water for pasta.

To serve, drain the cooked pasta and toss with the ragu.  Sprinkle with cheese and Italian parsley.  Serve it right in the pan, with extra cheese for the table.

Notes ♪♫ I used Rummo Gluten Free Fusilli in this dish.  I noticed it at Whole Foods and picked it up there but it’s available on Amazon as well.  The corkscrew shape is perfect for this dish, and it cooked up perfectly to al dente.

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Gluten Free Italian Sausage and Cabbage with Pasta

Cabbage!  It’s not just for St. Patrick’s Day.

🥬🥬🥬

Are you a once-a-year cabbage person? I always make the traditional Corned Beef and Cabbage dinner for St. Patrick’s Day, but until recently that was the extent of my cabbage repertoire.  Then somewhere along the way, I expanded my horizons.

This humble veggie is a key ingredient in so many recipes and cuisines.  Check out my Asian inspired Chicken and Cabbage, Moo Shoo Pork and Chicken Chow Mein.  Or how about this Portuguese Cabbage Soup with Linguica?  Polish stuffed cabbage rolls, yes please!  But wait, I’m Italian.  Shouldn’t I have an Italian recipe with cabbage?  Well now I do, and it is AMAZING.

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You know I love braised dishes, where the ingredients slowly cook down and the flavors concentrate and intensify.  Usually, this process takes several hours or more, but not in this recipe.  With a little advance prep, you can have dinner on the table in 30 minutes.  So easy to make, with very little seasoning needed as the sausage flavors the entire dish.  And what a delicious meal it is.  So, let’s get started.

Dinner for two

Ingredients:

  • olive oil
  • 4 oz. sweet Italian sausage (I like Premio)
  • 2 cups sliced sweet onion
  • 2 tbsp. tomato paste
  • 4 cups shredded savoy cabbage
  • crushed red pepper flakes, to taste
  • 1/4 tsp. thyme
  • 1 cup water, more as needed
  • 4 oz. gluten free pasta (I used Farabella Rigatoni) incredible!
  • 1/4 cup grated cheese (I used a combo of parmesan and Romano)

Preparation:

Boil salted water for the pasta.

In a 3 qt. stock pot, heat 1 tbsp. olive oil on medium low, remove casings from the sausage and begin breaking it up with a meat spatula.

Continue cooking until the meat is completely browned, then add the onions.

Stir frequently and cook for several minutes until the onions are translucent.  Then add the tomato paste to the center of the pan.

Let it toast for a minute, before stirring it into the sausage and onions.

Next, add all of the cabbage with the thyme, and a pinch of red pepper flakes (more if you like).

Stir thoroughly to combine, then add about 1 cup of water.  You can use a ladle of the pasta water if it’s ready.

Cover and simmer on low for 20 minutes, adding a bit more water if it seems dry.

Cook the pasta for 2 minutes less than package directions.  Drain and add it into the pan.  You can add a little of the pasta water as needed.  Toss well and continue cooking for 2 minutes longer to finish the pasta.  When ready to serve, remove the pan from the heat and drizzle with olive oil and half of the grated cheese.

Give it a good stir then transfer to a serving bowl and finish with a little more olive oil and cheese.

Doesn’t that look good?  It was really an excellent dinner and something you can make after St. Patrick’s Day if you still have cabbage in the fridge to use up.

You can even sneak this one by the kids, just don’t mention the veggies. 😉 Picky eaters will gobble up this yummy bowl of comfort food if you let the cabbage be your little secret!

Notes ♪♫ Is it gluten free?  The only ingredient substitution needed for this recipe was the pasta, and of course I had just the thing in the pantry!  This gluten free rigatoni from Farabella was a splurge, but it was incredible.  It tastes just like real pasta- so do check it out!  If you can’t find Farabella pasta near you it is available here on Amazon.

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Gluten Free Chicken Piccata Quick Toss

Do you love Chicken Piccata?  Get all the big restaurant flavor of this classic dish with a few shortcuts that will have dinner on the table in 20 minutes, minus the gluten!

Diced chicken tenders replace cutlets in this express recipe.  Perfect for those busy weeknights when you just want to get dinner on the table, tastes like you’ve been cooking for hours! ❤️

Dinner for two

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Ingredients:

  • 1/2 lb. chicken tenders, cut into chunks
  • 6 oz. gluten free pasta
  • 4 tsp. olive oil, divided plus more for finishing
  • 4 tsp. butter, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • zest and juice of 1/2 lemon
  • 1 tbsp. arrowroot flour
  • 1/4 cup white wine (not cooking wine)
  • 1/2 cup gluten free, low sodium chicken broth
  • salt and pepper
  • 1 tbsp. small capers (more if you like)
  • Italian parsley for garnish
  • grated cheese

Preparation:

Cook the pasta for 2 minutes less than the package directions, drain and set aside.

Use a large stainless-steel skillet to brown the chicken in 2 tsp. each of butter and olive oil.  Season with salt and pepper.  Don’t crowd the pan, if it doesn’t fit then make 2 batches.

Notice the chicken isn’t quite cooked through at this point, it will finish in the sauce at the end.

Transfer the chicken to a bowl and set aside, keep warm.  Add the remaining 2 tsp. each of butter and olive oil.  Add the shallots and garlic and cook for 1-2 minutes stirring constantly.

Be ready with the wine, lemon juice and chicken broth.  Sprinkle the flour over the shallots and garlic and whisk continuously.

Drizzle the liquid into the pan as you continue whisking.

Return the chicken and pasta to the pan and toss to heat through. Cook for several minutes, the liquid will thicken as it comes to a simmer.  Stir in the capers and lemon zest at the very end.

To finish, transfer to a serving bowl and drizzle with more olive oil, then garnish with Italian parsley and a little grated cheese.

Yum, how good does that look?  I love this kind of meal for busy weeknights.  Open a bottle of your favorite white wine for this recipe, and then pour a glass for the cook!

Notes ♪♫ I love arrowroot flour for thickening.  It makes a lump free roux every time and I use it in some of my flour blends for bread baking as well.  It’s something I always have on hand in my gluten free pantry!

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Gluten Free Sun-Dried Tomato Chicken Pasta

Using simple ingredients from the pantry, this plate full of happiness is a feast for the eyes and the taste buds!  Other than the pasta, the ingredients are naturally gluten free.  A fast easy dinner to enjoy any night of the week!

Dinner for two

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Ingredients:

Preparation:

This is one of those recipes that goes very quickly once you begin, so you want to have all of your ingredients at the ready.  Heat a pot of salted water for the pasta.  Mince the garlic and grate the cheese.

Heat a deep skillet with 1 tbsp. of the olive oil and add the chicken.  Sprinkle it with Italian seasoning and paprika.  Cook for 1 minute each side (longer if you have thicker slices) and remove to a plate.

By now the pasta water should be ready, cook the pasta to a few minutes less than the package directions, it will finish cooking in the sauce.

Next add the sun-dried tomatoes to the pan with their oil.  Cook until they begin to sizzle, then remove and rough chop them or use kitchen shears to julienne.

Return the sun-dried tomatoes to the pan with the minced garlic and 1 tbsp. tomato paste.

Cook for 1 minute, stir it all together and return the chicken to the pan.

Top it with the Gruyere cheese and pour in the half and half.  Add a pinch of red pepper flakes and stir to combine.

Drain the pasta and add to the pan, toss well and cook for one more minute.

Transfer to a serving dish, drizzle with the remaining tbsp. of olive oil and garnish with Italian parsley.

Mmm, mmm, mmm.  This was SO good!  Sometimes I even amaze myself.

Notes ♪♫ For this dish, use sun-dried tomatoes in oil.  The oil in the jar is infused with flavor and gives the entire dish a beautiful color.

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Gluten Free Almond Biscotti

Biscotti are at the top of my list of treats to bake for Christmas visits and gifting.  Everyone loves this traditional Italian cookie, even Santa!

Before my Celiac diagnosis, I would bake biscotti every Christmas for my family, friends and co-workers.   I had truly missed this tradition, and so I resolved to make a gluten free biscotti with all the flavor and texture of my old recipe.

There are so many variations of biscotti, but this almond and dark chocolate combo is my favorite.  If you bake only one cookie for Christmas, let it be this one!

Almonds, almond flour and almond extract deliver a triple punch of flavor in these beloved Italian treats.  And you will be surprised at how easy they are to make!

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Ingredients:

  • 60 g. brown rice flour
  • 55 g. potato starch
  • 25 g. tapioca starch
  • 1 tsp. xanthan gum

OR

PLUS

Preparation:

Line a half sheet pan with parchment or use a silicone mat.  If using sliced raw almonds, you need to toast them first.  Just spread them in a single layer and bake for 5 minutes at 350º.  Watch that they don’t burn!  Set them aside in a bowl to cool down before adding to the batter.

If you have whole toasted almonds, you can skip this step and just blitz them a few times in an electric chopper.

Next, whisk together the dry ingredients (through nutmeg).  In the bowl of a stand mixer, cream together the butter and sugar, beat for 3 minutes.

Next add the eggs, one at a time with the almond extract.

Beat well for 1 minute then incorporate the flour mixture, just until moistened.  Last add the nuts and mix on low for a few seconds to incorporate.

Spread the dough onto the lined baking sheet in a log shape.

Use a spatula to smooth and pat it into a log, about 1/2″ thick.  Divide the log in 2 lengthwise (I used a dough scraper).  Run the spatula around the sides of the dough to smooth the rough edges.  Put the dough in the refrigerator for 20 minutes while you preheat the oven to 350º.

Then bake for 30 minutes.

I divided the dough along the crease before moving it to a rack to cool.

Probably the biggest difference between gluten free biscotti and those made with wheat flour is that instead of waiting 5-10 minutes before slicing you will need to cool it for a full 30 minutes.  You might be tempted to slice into it right away, but don’t do it or your biscotti will crumble to bits!  Allow the cookies to set for at least 30 minutes and your patience will be rewarded.

If you like a crisp, hard cookie (great for dunking) return the sliced biscotti to the baking sheet cut side up and bake for 10 minutes longer.

Before frosting, arrange the biscotti on a rack over a sheet of wax paper to keep the counter clean, and let them cool completely.  Melt the dark chocolate in a double boiler or the microwave.  I like to use a spoon or spatula to drizzle the chocolate in a zig-zag pattern over each cookie.

Let the biscotti stand at room temperature until the chocolate is completely set, then arrange on a platter.  If you are in a hurry, you can place biscotti in the refrigerator for 20 minutes to speed things up.

Now that you know how easy it is to prepare this holiday treat, start your own Christmas tradition and bake up a batch for gifting your family and friends.

Merry Christmas from My Gluten Free Cucina

Notes ♪♫ Since gluten free baked goods are notorious for crumbling, I find that using sliced almonds rather than whole helps the biscotti hold together with nice, clean slices.  Either way, they taste great!

 

Originally published 12/29/2019                 Updated 12/15/23

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Gluten Free Shrimp Scampi

Sometimes you have a meal in a restaurant, and it just sticks in your mind until you finally take the time to recreate it at home.  This is one of those meals.  I love seafood pasta and Shrimp Scampi has to be at the top of my list for all-time favorites.

Did you know this dish is super-fast and easy to prepare?  Yes, a five-star dinner that is quick enough to make on a weeknight!

Dinner for two

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Ingredients:

  • 2 garlic cloves, sliced thin
  • 1/8 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 cup (about half of a 14.5 oz. can) fire roasted diced tomatoes
  • 1/2 lb. large shrimp, peeled and deveined
  • 1/2 tsp. sea salt
  • 2 tbsp. white wine
  • 2 tsp. lemon juice
  • 2 tbsp. unsalted butter
  • 4 oz. gluten free spaghetti
  • 2 tbsp. shaved Parmigiano Reggiano
  • 1 tbsp. chopped Italian parsley

Preparation:

Heat the olive oil in a nonstick deep skillet or Sauteuse Pan.  Add the sliced garlic and red pepper flakes.  Cook for 30 seconds.

Add the tomatoes, salt, and wine.  Simmer 10 minutes.  Heat a large pot of salted water for the spaghetti and bring to a boil.  Add the spaghetti and set your timer for 1 minute less than the package directions.

When you have 8 minutes to go on the spaghetti, add the shrimp to the sauce with the lemon juice.  Cook for 3 minutes then turn to finish.

Drain the spaghetti and add it to the pan with 2 tbsp. unsalted butter.  Cook for 1 minute longer to marry the flavors.

Transfer to a serving bowl and garnish with fresh Italian parsley and shaved Parmigiano.

Notes ♪♫ I know the food police will say that combining cheese with seafood flies in the face of Italian culinary tradition.  But when I had this dish at a restaurant, it came topped with Parmesan shavings and let me tell you it was out of this world!  Use the good stuff, real Parmigiano Reggiano, shaved fresh right before serving.  I am 100% Italian and trust me, it’s wonderful.

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Gluten Free Italian Veal Cutlets

For a special Sunday Dinner, make your family a nice platter of Italian Veal Cutlets.  This was one of my dad’s favorite meals, I especially remember how he loved to order a veal cutlet sandwich at one of the local restaurants.  So be sure to make enough for dinner and leftovers for sandwiches the next day!

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I am fortunate to live in an Italian neighborhood where we can find thin sliced veal cutlets at the market.  At today’s prices, it’s a splurge but if you are making a nice dinner for two you can get away with less than a pound.  Serve with gluten free pasta and extra marinara sauce.

Ingredients:

Preparation:

Set up 3 breading trays (or use plates), one with rice flour, one with beaten egg and one with breadcrumbs.  Preheat the oven to 350º.

Heat a large nonstick skillet with several tablespoons of olive oil.  Keep the heat on medium low.  Working quickly, dredge each piece of veal in the flour, then dip in the egg mixture.  Shake off the excess egg and dredge in the breadcrumbs.  As you finish coating each piece add it to the skillet.  Cook 2 minutes per side until nicely browned, then transfer to a baking sheet.  Continue with the remaining slices, adding more olive oil to the pan as needed.  The cutlets do not have to be cooked through at this point, they will finish in the oven.

Ladle marinara over each slice and top with grated cheese, as much as you like.

Place in the oven for 15-20 minutes, just enough to melt the cheese.

That’s it.  Not complicated at all.  Serve with a nice plate of pasta and some good gluten free bread to soak up the sauce and you’ve got a fine meal on the table in under an hour (they’ll think you’ve been cooking all day though).

Notes ♪♫ Veal cutlets need to be sliced very thin.  If you can’t get them this way at the store you will need to place the meat between 2 sheets of plastic wrap and pound to 1/4″ thickness with a meat mallet.  If veal is not in the budget, you will be happy to know you can also make this recipe with chicken!

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