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.

Print This Post Print This Post

Gluten Free Peas and Elbows

Do you get bored with the same old side dishes?  I tend to always go with rice or potatoes for dinner, but it gets monotonous!  So, here’s a little something I made to change things up one weekend.  I served it with steak, but this nifty little side dish would go well with chicken or pork chops too!

This post contains affiliate links.

Ingredients:

  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 1 cup gluten free chicken stock
  • 1 cup (3 oz.) gluten free elbow macaroni
  • 1/2 cup water
  • 1/2 cup frozen peas, defrosted
  • 1 tbsp. butter
  • 1 heaping tbsp. shredded parmesan
  • 1/2 tsp. seasoned salt
  • sea salt, to taste
  • fresh chives, for garnish

Preparation:

In a small nonstick saucepan, sauté the onion in 1 tbsp. olive oil until the onions are translucent.

Add 1 cup gluten free chicken broth, 1 cup water, salt to taste and seasoning of choice.  Bring to a simmer and add the elbows, cook to package directions.  With 5 minutes left on cook time, add the peas and simmer 5 minutes longer.

Stir in 1 tbsp. butter, a heaping tbsp. of cheese (or more if you like) and transfer to a serving bowl.

Garnish with fresh chives or parsley.  I love this easy side, so it will definitely be going into the dinner rotation!

Notes ♪♫ I used Jovial brown rice elbows in this recipe.  One of my favorite brands of gluten free pasta, I was thrilled to find elbows at the store.  If they aren’t available where you live, you can get them here on Amazon.

Print This Post Print This Post

Gluten Free Veal Stew with Peas (Spezzatino con Piselli)

This Italian classic is comfort on a plate!  A rich tender veal stew, slowly braised with mushrooms and peas in a light wine sauce.  It pairs beautifully with rice or pasta.

While veal can be quite expensive, veal stew meat is an economical cut that when cooked slowly over low heat becomes melt in your mouth tender.  No wonder this “peasant food” dish is so popular.

This post contains affiliate links. 

I used a 4-quart nonstick sauté pan for this one dish meal.  It was a gift (thank you Santa), but you can get one here!

4 Servings

Ingredients:

  • 3/4 lb. veal stew meat
  • 1/4 cup superfine rice flour
  • salt to taste
  • 4 tbsp. olive oil
  • 1 shallot, minced
  • 1/4 cup white wine (not cooking wine)
  • 1-1/2 cups gluten free broth (chicken or vegetable)
  • 2 tbsp. tomato paste
  • 1 cup sliced mushrooms
  • 1 cup frozen peas

Preparation:

Season the meat and coat with flour.  You can use any gluten free flour, but for browning meat I like superfine white rice flour, (the finer grind assures your dish won’t taste gritty).  Save your expensive gluten free blends for baking.

Heat olive oil in a large nonstick sauté pan and begin cooking the shallots.  Add the meat, leaving space in between.  Brown the meat about 5 minutes per side.

Add 1/4 cup of wine to the pan.  When it has almost evaporated stir in 1-1/2 cups of broth and 2 tbsp. tomato paste.  Cover and simmer on low for 90 minutes.

During the last 20 minutes of cooking add the sliced mushrooms, cover and continue simmering.

During the last 10 minutes of cooking add the peas, and finish cooking uncovered to thicken.

How to serve

This stew is great served over rice, pasta or polenta.  Here’s mine served over white rice.

Notes ♪♫ Like many of my recipes, this classic Italian dish required only one ingredient change to make it gluten free.  You don’t have to reinvent the wheel to follow a gluten free diet and still enjoy healthy, delicious food.

Print This Post Print This Post