Category: Gluten Free Italian

Bracciole

Once upon a time, three generations of my Italian family would gather around the table every Sunday afternoon for a meal of pasta and meatballs with plenty of “gravy”.  Meatballs and sausage were Sunday staples at our house, but every so often my mother would make a special treat.  Thin slices of beef were rolled and stuffed with prosciutto, cheese, garlic and breadcrumbs, then tied in a bundle and simmered all morning in a rich tomato sauce.  It’s called Bracciole.  If you grew up in an Italian family like I did, you no doubt had a mother or grandmother who made this popular braised dish.

For me, the recipe brings back long ago memories of that huge pot simmering on the stove and our family, parents and grandparents all having Sunday dinner together.

Cuts of meat suitable for Bracciole include flank steak, top round, bottom round, or veal.  If you are lucky enough to live near an Italian market, you can purchase thin slices of beef cut specifically for making Bracciole.  If not look for a top round or flank steak that you can pound thin.

4-6 Servings, can be doubled or tripled for a large family

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Ingredients:

  • 5-6 thin slices of top round, or about 1 lb. top round, bottom round or flank steak
  • salt and pepper to taste
  • thin slices of prosciutto, you will need one slice per bundle
  • grated cheese (use Romano or Parmesan)
  • 5 minced garlic cloves, divided use
  • gluten free Italian seasoned breadcrumbs
  • 1 tbsp. olive oil
  • 1/4 cup red wine
  • 1/4 cup beef broth
  • 2 tbsp. gluten free tomato paste
  • one large (28 oz.) can or 2 medium (14.5 oz.) of gluten free tomato sauce
  • 1/2 tsp Italian seasoning
  • 1 tsp basil
  • 1 tsp oregano
  • fresh parsley or chives, for garnish (optional)

Preparation:

If you purchased one large cut of meat, you would need to pound it to an even thickness of 1/4″ using the flat side of a meat mallet.  Trim any visible fat and place the meat between 2 sheets of plastic wrap.  Starting in the center, begin pounding it as thin as possible without tearing.  I was able to get mine pre-cut from the market, a real time saver!  Prepare your work area by lining your cutting board or countertop with parchment or plastic wrap.  Lay out the meat slices.

Season the beef with salt and pepper, then layer with a slice of prosciutto.  Sprinkle each with about 1 tbsp. gluten free Italian breadcrumbs, 1 tbsp. grated cheese and 1/2 tsp. of the minced garlic.

Starting at the narrow end, roll up the meat into bundles.

Secure each bundle with cooking twine or toothpicks (twine is more secure but toothpicks are easier to remove).

Heat a Dutch oven or use a deep, heavy skillet with a cover.  Coat the bottom with olive oil and begin browning the meat on all sides.

Don’t crowd the pan, brown the meat in batches if needed.

Remove the meat, keeping the pan on low heat.

Add the wine and deglaze the pan, using a spatula to scrape up those delicious, browned bits.

Add the tomato paste, beef broth, remaining garlic and herbs.

Stir it all together and continue cooking over low heat to make a reduction.  Doesn’t that look good?

When most of the liquid has evaporated, add the tomato sauce, along with the meat bundles.

Cover and cook on lowest heat for 3 hours.  Use a simmer mat if you have one (highly recommended!) to keep the sauce from burning at the bottom of the pan.

Serve alongside your favorite gluten free pasta, with extra sauce and grated cheese.  Garnish with fresh parsley or chives.  Don’t forget to remove the twine and toothpicks!

Notes ♪♫ Is Bracciole gluten free?  Except for the breadcrumbs, yes.  I used Aleia’s gluten free breadcrumbs and of course I checked the labels on my tomatoes, cold cuts, grated cheese, etc.  Other than that, I followed my mother’s recipe exactly.  Proof that many of your old family favorites can still be enjoyed by changing just an ingredient or two!

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Gluten Free Chicken Parmesan

At the beginning of my gluten free journey, one of my first successful home cooked meals was a personal favorite of mine, Chicken Parmesan.  I am Italian so this was a big deal!  In this post, I’ll show you how with just 2 ingredient swaps I made a gluten free adaptation of this classic comfort food that tastes just like the one you remember!

Serving size, 1-2 cutlets per person

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Ingredients:

  • thin sliced boneless chicken breast, 6 oz. per serving
  • white rice flour
  • 1 egg + 1 tbsp. water
  • Tuscan seasoning
  • gluten free seasoned Italian breadcrumbs (I recommend Aleia’s)
  • olive oil
  • marinara sauce, jar or homemade
  • shredded cheese (mozzarella, parmesan, fontina, gruyere)
  • Italian parsley for garnish

Preparation:

To save time, I bought thin sliced chicken breast.  For thicker cuts, you will need to place the chicken between 2 sheets of plastic wrap and pound to 1/2″ thickness with a meat mallet.  Cut into 6 oz. serving portions.

Before you get started with the chicken, preheat the oven to 350º.  Stir together a small batch of marinara sauce.  I used a 29 oz. can of tomatoes, 3/4 cup diced onion, 1 minced garlic clove, 1 tsp. brown sugar, 2 tsp. basil and 1 tsp. oregano.  You can of course just warm up some jar sauce (I won’t tell 😉 ).

Set up 3 breading trays, one with rice flour, one with the beaten egg + water, and one with gluten free breadcrumbs.  Sprinkle the rice flour and egg with seasoning.

Heat 2 tbsp. olive oil in a large non-stick skillet.  Pat each piece of chicken in the seasoned flour.  Next, dip the floured chicken in the egg, shaking off the excess.  Finally, roll in the breadcrumbs, turning to coat both sides.

Cook the chicken 3 minutes per side, until nicely browned.

Don’t crowd the chicken in the pan, if necessary, cook it in 2 batches.

The chicken does not need to be cooked through at this point, it will finish in the oven.  Transfer the browned cutlets to a baking sheet.

Top each piece with a ladle (~1/4 cup) of marinara and shredded cheese.  While mozzarella is traditionally used in this recipe, you can use any cheese you prefer.  I love gruyere or fontina cheese, for their mild flavor and superior melting characteristics.

Finish in the oven for 15-20 minutes or until the cheese is melted.

Garnish with parsley and serve with your favorite gluten free pasta.

I made Jovial Caserecce brown rice pasta, and it was delicious!  Confession, all the while I was cooking, I had my eye on the biggest piece of chicken, and I finished every bite!

When I made this for company, no one knew it was gluten free.  Mum’s the word!

Notes ♪♫ Plain white rice flour works better than gluten free all purpose flour in this recipe.  Don’t use a flour blend that contains gum, as the breading may turn out soggy.  Also, some prepared sauces, seasoning mixes and even grated cheese may contain hidden gluten, always check the ingredient labels!

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Gluten Free Pasta e Fagioli

Today I’m making Pasta e Fagioli, a favorite on the menu of Italian restaurants everywhere.  Of course, for those of us with Celiac disease, ordering any type of soup at a restaurant is not an option, or at best a roll of the dice.  Luckily, most soups are easy to recreate at home!  Especially when most of the ingredients are naturally gluten free, just be sure and check the labels!  And as I always say, don’t shy away from cooking with beans.  The Navy beans that I used in this soup are especially easy to work with and always turn out great.  You can of course use canned beans, I won’t tell!

8 – 10 Servings

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Ingredients:

  • 1 cup (dry) Navy beans
  • 2 gluten free Italian sausage links
  • 3/4 cup sweet onion, finely chopped
  • 3/4 cup celery, finely chopped
  • 3/4 cup carrot, finely chopped
  • 4 garlic cloves, minced
  • 2-3 tbsp. olive oil
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 cup white wine (optional but good)
  • 1 can (14.5 oz.) gluten free diced tomatoes, pulsed in chopper
  • 3 cups gluten free beef stock
  • 1-1/2 cups gluten free chicken stock
  • 1 cup gluten free Ditalini pasta

Preparation:

Start the soup the night before, by soaking the navy beans overnight. Always look them over for any foreign material (i.e. errant grains that may sneak in or even a pebble!).  I also rinse them in a colander under cold water to minimize any trace gluten residue, then place in a small sauce pan with cold water, cover and let them stand until morning.  The next day, drain and rinse again, then return to a clean pot.

Add cold water, cover and place on a very low simmer for 2 hours.

Next, get the other ingredients ready.  We’ll be making a Soffritto (a flavor base composed of sautéed carrots, celery, and onion that forms the foundation of so many Italian recipes), so the veggies need to be finely minced.  I used my electric chopper to make the prep work super fast and easy.

I used about 1/2 of a medium sweet onion, 3 med stalks of celery and 1 large carrot.  You will have about 3/4 cup of each, don’t worry, it doesn’t have to be precise 😉  Mince the garlic and set aside.

In a stock pot or Dutch oven, heat 2 tbsp. of olive oil.  Remove casings from the sausage and add to the pot.  I used Open Nature Italian Chicken Sausage.  Brown the sausage then cut into pieces and continue cooking through, about 3 minutes.

Remove sausage from the pan, reserving any leftover oil.  Cool slightly and add to the chopper.  Pulse a few times to break up the meat.

In the same pan, add another tbsp. of olive oil and 1/4 tsp. red pepper flakes.  Stir 30 seconds to intensify their flavor.

Next add the minced garlic, stir and cook for 1 minute.

Now add the carrots, celery and onion to make the Soffritto.  Stir frequently for 2 minutes, you will see the veggies begin to break down and release their liquid.

Add back the chopped sausage along with the white wine (if using).  Stir together and cook 2 minutes.

Place the diced tomatoes in the chopper and pulse a few times.  Stir the tomatoes into the pot, along with the beef stock, chicken stock, sage and thyme.

Add the drained, cooked beans.  Cover and simmer on low heat for 45-60 minutes.

Finally, cook the Ditalini separately in salted water, drain and add to the soup.  (Note, you may see recipes where the pasta is cooked directly in the soup, but I find that gluten free pasta works best when cooked separately.)

Garnish with parsley and serve with grated cheese (optional) and a thick slice of gluten free bread.

Notes ♪♫ I was especially happy to find Le Veneziane Gluten Free Ditalini pasta, traditionally used in this soup.  You can use any small, gluten free pasta or break up any gluten free pasta into small pieces.

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Italian Pot Roast

When I was growing up in the 1960’s, Sunday morning in our Italian neighborhood was all about making the sauce.  I can still see my Mom’s Farberware Stockpot simmering on the stove, filled to the rim.

She often cooked a pot roast right in the sauce, as it was so easy to do and the resulting meal was delicious.  The aromas filled our home and beyond, in fact it seemed every kitchen in the neighborhood was busy preparing their own Italian Sunday Dinner.

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I always think of my mom when I make this recipe, but instead of stovetop I prefer using my crock-pot, which makes it virtually hands off while you go about your busy day.  The roast can be cooked on the weekend and reheated during the week, for an easy meal when you get home from work.  Chuck roast is an economical cut of beef and after nine hours in the crock-pot the meat will be melt in your mouth tender!

Ingredients:

  • 2-4 lb. chuck roast, allow 1/2 lb. per serving
  • 4 garlic cloves cut into slivers
  • 1/2 sweet onion, diced
  • cooking spray
  • olive oil
  • 1/2 cup red wine
  • 1 large can (28 oz.) tomato sauce
  • 3 tbsp. tomato paste
  • 1-1/2 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. marjoram
  • 1/2 tsp. parsley
  • 1 tbsp. brown sugar

Preparation:

I got a great deal on a 4 lb. chuck roast, so I cut it into 2 pieces and froze half.  A roast like this will shrink during cooking, so when planning portions I allow 1/2 lb. per person.  If you have leftovers, this pot roast is great in sandwiches the next day.

To get started, set up your crock-pot and mist with cooking spray.  Cut the garlic cloves into long slivers.  Use a paring knife to make slits in the top of the roast and insert the garlic slivers.

Sear the roast on all sides in a hot skillet with olive oil, then place it in the crock-pot.

Add onions to the same skillet and cook until translucent.  Add them to the roast then deglaze the skillet with the red wine and pour over everything.

Whisk the tomato paste into the tomato sauce along with the remaining ingredients, through brown sugar.  Add to the crock-pot and cook on low for 9 hours.  Give it a stir about halfway through.  You can serve it immediately, but my personal preference is to refrigerate it overnight.  The flavors will continue to meld, and the sauce will thicken.

The next day, reheat the roast on the stovetop over low heat.  You can see that mine was so tender that it had broken into two pieces.

Most of the onions will have melted into the sauce at this point, but if you want an extra smooth sauce (or have picky eaters) you can puree it with a stick blender.

Slice the roast and arrange on a serving platter.

Serve with your favorite gluten free pasta.  Jovial gluten free penne is one of mine.

Bring to the table with extra sauce and grated cheese.  The only thing missing here is fresh parsley from my herb garden.  I guess I’ll have to wait for summer and make this again!

Notes ♪♫ When starting the gluten free diet, you may feel like you will never enjoy your old family recipes again.  The truth is many recipes like this one are naturally gluten free.  The only thing I changed was the pasta.  With a little patience and experimentation, I have learned that many of my childhood favorites can be recreated and enjoyed!

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Gluten Free Stuffed Peppers

Bell peppers are available year-round and come in so many beautiful colors!  We really love these Italian style stuffed peppers, so I decided to make a few.  The sausage and rice stuffing is delicious and can stand on its own as a casserole.  Since it can be made ahead, this is a nice easy meal to have when you get home from work.  Choose peppers that are uniform in size, and check that they can stand upright.

For a really special touch, try using my homemade Mushroom Soup and homemade Italian Sausage in this recipe, both are fabulous!  Of course, you can use store bought if you like, just make sure the ingredients are gluten free.    

This recipe will yield enough stuffing for 4 medium peppers.  In this post I am stuffing 2 peppers and serving the rest as a casserole.

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Ingredients: 

  • 1/2 cup long grain brown rice (uncooked) 
  • 1-1/2 cups gluten free Lower Sodium or Unsalted Chicken broth 
  • olive oil 
  • 1/2 sweet onion diced 
  • 3  garlic cloves minced 
  • 1 cup sliced mushrooms
  • salt and pepper to taste 
  • 8 oz. gluten free  Italian Sausage, casings removed
  • 1-1/2 cups gluten free Mushroom Soup 
  • 1/4 cup 1% milk, plus more as needed 
  • paprika 
  • 1/3 cup shredded gruyere cheese 
  • 1/3 cup gluten free  Italian breadcrumbs 

_____________________________________

  • 4 bell peppers, color of your choice 
  • 1/4 cup grated gruyere or Parmesan cheese 
  • 1/4 cup gluten free Italian breadcrumbs 
  • 2 cups purchased marinara sauce for serving or-
    • 1 medium can tomato sauce
    • 1/4 cup onion
    • 2 garlic cloves
    • 1 tsp. brown sugar
    • 1/2 tsp. each basil, oregano and marjoram
    • salt and pepper to taste 

Preparation: 

Cook the rice in the chicken broth.  I used long grain brown rice which takes about 50 minutes to cook, so I gave it a 35-minute head start before adding to the casserole. 

Next heat a deep, oven proof skillet to medium low and add the onions, mushrooms and garlic with a little olive oil.  Season with salt and pepper.

Cook for 2 minutes, stirring frequently.

Push the veggies to the side, leaving a space in the center of the pan and add the sausage.

Break up the meat with a spatula to brown it all over, then stir into the veggies.

When the rice has simmered for 35 minutes, add it to the skillet along with any broth that has not been absorbed.  Add the Mushroom Soup and 1/4 cup milk.

Sprinkle the top with paprika and place the skillet in a 350° oven.  Bake for 30 minutes uncovered. 

While the casserole is baking, make a small batch of marinara (or heat up prepared sauce).  Heat olive oil in a small saucepan, and begin cooking the onion and garlic, stir frequently until the onions are translucent.

Add 1 can of tomato sauce, 14.5 oz.  Season with basil, oregano, marjoram, ground pepper and 1 tsp. of brown sugar.

Simmer on very low heat while the casserole finishes cooking.

Stir the casserole after 30 minutes and add an additional 1/4 cup milk if it appears dry.  Continue baking for another 30 minutes.  The casserole should be set but moist.

Sprinkle the top with the Gruyere cheese and breadcrumbs. 

Broil on low for 5 minutes or just until the top is nicely browned.  You can prepare up to this point a day ahead.

Cut the tops off the bell peppers and remove the ribs and seeds.

Blanch in boiling water for 3 minutes.

Use tongs to remove the peppers from the water, and set them aside on paper towels to drain and cool. 

Arrange the cooled peppers in a baking dish coated with cooking spray and spoon in the stuffing.

Top with more cheese and breadcrumbs, then bake for 35 minutes at 350°.

Finish under the broiler for 1-2 minutes, just until the tops are browned. 

Remember I said the stuffing can stand alone as a casserole?  For those who don’t care for the peppers you can set aside some stuffing and simply top with cheese and breadcrumbs and finish under the broiler.  It’s delicious!

Serve with marinara sauce as a main course or side.  The peppers freeze well.  Just cool to room temperature and wrap them in foil, then store in freezer safe bags.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  My favorite gluten free breadcrumbs, I always have them on hand in my pantry.

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Borlotti Bean Soup

I love the smooth, creamy texture of Borlotti beans.  Also known as Cranberry beans, they are easy to work with, and an Italian favorite for winter soups.  When using dried beans, an overnight soak followed by a long slow simmer is the secret to success.  For soft, creamy beans that aren’t tough, don’t add salt until the final steps of the preparation.

I make soup frequently over the winter months.  I usually make a small pot, as it’s just the two of us and we don’t want to be eating it for weeks!  This recipe makes about 4 servings, but you can definitely double or triple the recipe for a larger family.

4 servings

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Ingredients:

Preparation:

Soak the beans overnight, then drain and rinse.  Add them to a soup pot with cold, unsalted water and 2 bay leaves.  Cover and simmer 45 minutes, drain and rinse.  Then one more time, back into the pot with cold unsalted water, cover and simmer 45 minutes, drain and rinse.

Wipe the pot clean and add a little olive oil.  Cook the carrots, celery, onion and garlic over low heat until vegetables are translucent and release some of their liquid.  Season with salt and pepper to taste.

Add the cooked beans, sage, thyme, turmeric and one more bay leaf.  Season with salt and pepper.

Add the chicken broth and simmer 1-1/2 hours.  Taste and adjust the seasoning if needed.

Remove from heat and add the cooked pasta or rice.  Cover and let stand for 30 minutes before serving.

Notes: ♪♫ If you like a creamier soup, you can partially puree the beans and veggies before adding the pasta.  Don’t forget to remove the bay leaves first!

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Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples in my Cucina!  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Ingredients:

  • 14 jumbo shrimp, peeled and deveined
  • 4 oz. gluten free Italian sausage
  • 2 tbsp. olive oil
  • 1/2 medium sweet onion, diced
  • 1 tbsp. garlic, minced
  • 14.5 oz. can diced tomatoes
  • 4 oz. gluten free fettuccine pasta
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. marjoram
  • salt and pepper to taste
  • ladle of pasta water
  • 3 tbsp. milk (or cream)
  • fresh Italian parsley, for garnish

Preparation:

Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!

 

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Easy Gluten Free Italian Sausage Patties No Salt

Why make your own sausage? 

Today we have so many brands of gluten free sausage that are widely available.  So why am I going through the trouble of making it from scratch?

The short answer, a couple of years ago when my blood pressure started going up, up, up I decided to embrace lower sodium cooking.  As a woman of a certain age, I can tell you when that check engine light goes on, you had best take it seriously!

I decided to make this homemade Italian Sausage with no added salt, so that I could use it freely without worry about adding yet more salt to a recipe.

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I have also replaced my favorite convenience items like chicken broth, canned tomatoes and beans with the unsalted or lower sodium version.  Some of my purchased spice blends had an amazing amount of salt, so sadly they too had to go.  I now mix my own blends, and they are better, fresher and less expensive.

Ok, back to the sausage.  I love using Italian sausage in my recipes.  I add a little to my Meatloaf, Meatballs, Pizza, even my Shepherd’s Pie!  These sausage patties are perfect for adding a little extra flavor to ground beef recipes!

Maybe you’re not worried about sodium.  Why then make your own sausage?  Because you control the ingredients.  Want less fat?  Instead of all pork use a combination of pork and turkey or use all turkey or chicken.  Don’t like fennel?  Leave it out.  Like it spicy?  Add more hot pepper flakes.  You get the idea.

Note- I am not grinding my own meat nor am I using casings.  Remember, I called this an easy recipe?

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Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey (optional, you can use 2 lbs. pork)
  • 2 tbsp. red wine vinegar
  • 1-1/2 tsp. peppercorns, ground
  • 2 tsp. parsley
  • 2 tsp. garlic granules
  • 2 tsp. onion granules
  • 2 tsp. basil
  • 1 tsp paprika
  • 1/4 tsp. red pepper flakes, ground
  • 1/2 tsp. ground fennel seed
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1 tsp. brown sugar

Preparation:

Measure the spices before you begin.  I used a coffee grinder to break up my peppercorns, fennel seed and red pepper flakes.

Add the pork and turkey to a large bowl.

Use 2 forks to break apart the meat and mix it together.  This will take some time and patience, as you want it well mixed but not compressed.

Add the vinegar one tbsp. at a time, mixing well after each addition.  Whisk the spices together and sprinkle over the meat, using the forks to incorporate the spices throughout the mixture.  If you’re not watching salt go ahead and add some here.

I used a scale to measure out 4 oz. patties.  I pressed them between wax paper squares.  This recipe yields 8 patties.

The patties need to rest for 12 hours in the refrigerator prior to cooking, this allows the flavors to meld, and the vinegar tenderizes the meat.

After 12 hours in the fridge the sausage patties are ready to be cooked or frozen.  They are great for breakfast or in a sandwich.

Use them in meat sauce, casseroles and stuffing.

Notes ♪♫ In most of my recipes I will recommend that you add salt or seasoning to taste.  Whether you need to limit salt for medical reasons or just a personal preference, when you cook from scratch you are always in control.

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Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family.  Look at those crispy edges!  My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!).  Baked in a 9 x 13″ pan, it is very filling so a little goes a long way.  Serve as a main course with a simple salad, or in smaller portions alongside another dish.  You will have anywhere from 6 to 12 servings.

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Ingredients:

  • 12 oz. lean ground beef
  • 4 oz. Italian sausage (pork, turkey or chicken)
  • 1 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • tomato sauce – 1 can 29 oz. + 1 can 15 oz.
  • 1 tbsp. brown sugar
  • fresh ground pepper
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 eggplant sliced on a mandolin
  • 16 gluten free lasagna noodles
  • 16 oz. tub ricotta cheese
  • grated Parmesan cheese
  • cooking spray
  • fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board.  Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly.  Let them sit for 20 minutes then salt to taste.

Make the meat sauce.  Sauté the onions and garlic in 1 tbsp. olive oil.  When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano.  Season with ground pepper.  Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano.  Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray.  Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant.  Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese.  Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly.  Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered.  Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free!  A tip, when making gluten free Lasagna do not pre-cook the noodles.  No matter what the box instructions say.  Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

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Gluten Free Spaghetti with Squid Rings

Gluten Free Spaghetti with Squid Rings

This simple pasta dish is the embodiment of comfort food.  It is out of this world good.

Here in my home state of RI, squid is usually available year-round.  In fact, Calamari is the official state appetizer of Rhode Island.  If you can’t find fresh squid, look for it in the frozen section.  You can use squid tubes, tentacles or a combination in this recipe.  I’ll admit, I am a little squeamish about those tentacles!

Be sure to soak the squid in milk for 30 minutes before cooking.  This makes the flesh tender and lends a creaminess to the sauce.  Finishing the dish with garlic oil puts it over the top!

 4 servings

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Ingredients:

  • 6 oz. gluten free spaghetti
  • 8 oz. squid tubes, cut into rings (tentacles optional)
  • 1/3 cup milk
  • Italian seasoning, to taste
  • 1/4 cup olive oil
  • 5 garlic cloves
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 14.5 oz. can diced tomatoes
  • ¼ tsp. brown sugar
  • 1/2 cup white wine
  • ½ bag baby spinach (about 2 handfuls)
  • 3 tbsp. chopped fresh Italian parsley

Preparation:

Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk.  Sprinkle with Italian seasoning and soak for 30 minutes.  Squid can be tough if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender.

Next make the garlic oil.  Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes.  I used a simmer mat to keep the heat low.  When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.

Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil.  Add the tomato paste to the center of the skillet and let it cook 2 minutes.

Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning.  Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.

Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.

Cover and cook 7 minutes.

Uncover, add the baby spinach and stir it in just until wilted.

Drain the spaghetti and place on a serving platter.  Top with the squid and tomato mixture.  Finish with the garlic oil (you may remove the garlic first or leave it in), and garnish with chopped parsley.

Friends, this was the best seafood pasta dish and a very special dinner for two.  Not to mention easy and economical!  Enjoy this restaurant quality meal in your home tonight!

Notes: ♪♫ I used Bionaturae gluten free spaghetti in this recipe.  It’s a great choice if you are missing traditional “white” pasta.  The first time I had it in a restaurant, I thought they had mistakenly served me regular pasta!  It’s so good, no one will know it’s gluten free.

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