GLUTEN FREE RECIPES SPAGHETTI MARINARA SPAGHETTI MARINARA Cooking time: 20min Preparation time: 10min Serves: 4 Ingredients: • 500g Nutri Free gluten free spaghetti • 4 tbsp of quality olive oil • 1 tbsp of crushed garlic • 1 tsp of salt & cracked pepper • 12 green prawns with tails on • 8 mussels • 12 scallops • 2 squid tubes cut into rings • 2 tbsp of Italian parsley roughly chopped • fresh chilli (optional) Spaghetti marinara is a signature Italian pasta and seafood dish. In Italian, ‘marinara’ originates from the word ‘marina’, meaning ‘marine’ in english...hence seafood. This recipe is a tasty gluten free alternative, to spaghetti marinara. Method: 1) Place Nutri Free spaghetti in boiling salted water, cook until ‘al dente’. 2) Heat olive oil in a large frypan. When oil starts to smoke, add the prawns, scallops & garlic, seasoning with a generous amount of ground black pepper. 3) When garlic begins to brown, add mussels & when they begin to open, add the squid. Cook for 2-3 minutes. The juice from the mussels & other seafood will combine with the oil to make the sauce for the dish. 4) Drain pasta well & add it to the fry pan, while mixing it through the seafood add parsley & salt to taste. GLUTEN FREE RECIPES PENNE CARBONARA PENNE CARBONARA Cooking time: 15min Preparation time: 10min Serves: 4 Ingredients: • 500g Nutri Free gluten free penne pasta • 1 tbsp of quality olive oil • 100g pancetta (coursely chopped) • 2 lightly whisked whole eggs • 2 egg yolks • 1/2 cup (40g) finely grated parmesan & shaved pecorino romano cheese • 2 tbsp of Italian parsley roughly chopped • 1 tsp of salt & cracked pepper Carbonara is an Italian pasta dish based on fresh eggs, pecorino romano and black pepper. The dish was created in the middle of the 20th century. This recipe is unrecorded before the Second World War. It was first recorded after the war as many Italians were eating eggs and bacon supplied by troops from the USA. Method: 1) Place Nutri Free penne in boiling salted water, cook until ‘al dente’. 2) Heat olive oil in a frying pan over high heat. Add the pancetta & cook, stirring occasionally, for 2-3 minutes or until crisp. Remove from heat. 3) Whisk the eggs, egg yolks & parmesan in a medium bowl until well combined. Season with salt & pepper. 4) Drain pasta well, add to fry pan with the pancetta & pour over the egg mixture. Gently toss until just combined (the heat of the pasta will cook the eggs). 5) Top with shaved pecorino romano and garnish with parsley. GLUTEN FREE RECIPES PASTINA MINESTRONE PASTINA MINESTRONE Cooking time: 60min Preparation time: 30min Serves: 8 Ingredients: • 500g Nutri Free Ditalini pastina • 1 tbsp olive oil • 1 clove garlic, peeled & chopped • 1 red onion, peeled & finely chopped • 2 carrots, peeled & chopped • 2 sticks celery, chopped • 1 zucchini, chopped • 1 small leek, chopped • 2 x 400g cans chopped tomatoes • 1 large potato, scrubbed & diced • 4 cups vegetable stock • 1 can of cannellini beans • 1 bunch of spinach • 1 tsp of salt & cracked pepper • 5 tbsp grated parmesan cheese Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pastina (small pasta shapes). Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. Method: 1) Heat a large pot over a medium heat & add olive oil. Add the garlic, onion, carrots, celery, zucchini, leek & cook slowly for about 15 minutes, stirring now & then, until the vegetables have softened. 2) Add the tomatoes, potato, cannellini beans & vegetable stock, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft & cooked through. 3) Add the spinach & pastina, cook for 10 more minutes, until the pastina is cooked. If the soup is too thick for you after cooking the pastina, thin it by adding more stock. 4) Finish by seasoning with a little salt & black pepper & top with parmesan cheese. GLUTEN FREE RECIPES WHOLEMEAL PENNE BOLOGNESE WHOLEMEAL PENNE BOLOGNESE Cooking time: 60min Preparation time: 10min Serves: 4 Ingredients: • 500g Nutri Free wholemeal penne pasta • 2 tbsp olive oil • 1 large brown onion, finely chopped • 1 carrot peeled, finely chopped • 1 stick celery, finely chopped • 400g lean beef mince • 250g pork mince • 1/4 cup tomato paste • 2 x 400g cans whole peeled tomatoes • 1 tsp of salt & cracked pepper • 5 tbsp grated parmesan cheese Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. Genuine ragù alla bolognese is a complex sauce which involves slow cooking using a variety of techniques, including sweating, sautéing and braising. Method: 1) Heat oil in a frying pan. Add onion, carrot & celery sauté for 2 - 3 minutes or until tender. Add beef & pork mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Stir in tomato paste & cook for 1 minute. Add salt & pepper. 2) Add canned tomatoes to pan. Stir to combine. Reduce heat to medium-high. Bring to the boil. Cook uncovered for 5 minutes. Reduce heat to low. Simmer covered for 1 hour. Increase heat to medium and boil gently uncovered for 10 minutes or until bolognese is thick. 3) Cook pasta in a large saucepan of boiling salted water untill ‘al dente’. 4) Drain pasta, add to the fry pan with sauce & mix through. Serve with grated parmesan. GLUTEN FREE RECIPES COUS COUS SALAD COUS COUS SALAD Cooking time: 30min Preparation time: 10min Serves: 4 Ingredients: • 3⁄4 cup Nutri Free couscous • 1⁄4 butternut pumpkin, diced • olive oil spray • 1⁄2 eggplant, cut into 2 cm cubes • 1 zucchini, cut into 2 cm pieces • 3⁄4 cup boiling water • 1⁄2 red onion, finely sliced • 1⁄2 red capsicum, finely sliced • 150g baby rocket leaves Dressing: • 1 clove garlic, crushed • 2 tsp red wine vinegar • 1 tsp balsamic vinegar • 1⁄3 cup extra-virgin olive oil • 1⁄4 tsp honey Cous cous is a traditional Berber dish of semolina (tiny granules of durum wheat) which is cooked by steaming. Cous cous is a staple food throughout Algeria, Morocco, Tunisia, & Libya. However Nutri Free Cous Cous is a gluten free alternative which is made up of 100% corn instead of semolina. Method: 1) Preheat oven to 250ºC. Place pumpkin pieces in a deep baking tray & spray lightly with oil to coat. Bake for 10 minutes then add the eggplant & zucchini (also sprayed lightly with oil). 2) Roast for a further 20 minutes or until cooked. Remove from oven & set aside. 3) Combine the Nutri Free cous cous & boiling water in a bowl, mix with a fork, cover with plastic wrap & let stand for 7 minutes. 4) To make the dressing place all ingredients in an airtight jar & shake until combined. 5) Loosen the couscous with a fork until light & fluffy. Add the roast vegetables, onion, capsicum & rocket leaves. Mix the dressing through the salad until coated.
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