Grilled rosemary pork filet over a bed of funghi trifolati side of braised broccoli with toasted walnuts
I know when spring is here
when allergies start but why is it still so cold? I am still in “soup” mode maybe today I will make a nice veggies and meat ragout
garlic, 3 carrots, 2 stalk of celery, 1 large onion, 2 cans of crushed tomatoes or the equivalent of fresh tomatoes, 2 cups of good dry red wine, olive oil, salt and pepper to taste, a bouquet garni consisting of rosemary,sage, oregano, bay leaf, and thyme
3 links of sausage, 1/2 a dz baby ribs, veal and beef neck bones
Chop all the veggies cook in a large pot with some olive oil and garlic, add the meats cut in large pieces, after all is browned add the wine and let the alcohol fume away and the bouquet, add the tomatoes bring to medium heat stirring accasionally let cook for 2 hrs until meat is tender a falls of bones, serve with pasta or rice ENJOY
CTS
Up nice and early today
with another storm (snow that is) in the past I woke up to a nice sunny morning, my hand feels still no right (for those who don’t know) had surgery on my right hand and it is taking forever to get back to “normal” if there is such a thing haha.
Been cooking a storm and the show is really giving me great courage and satisfaction on what I do …..I am very inspired today …..lets see what comes out of that…..
So so much to catch up..
My surgery went fine (almost) work is great and Thanks to you all my show is getting the attention we all love!
Gluten Free Tiramisu
In the past, on my YouTube channel, I have shown you how to make a traditional Tiramisu (see link below). As you all figured out recently, I am on a Gluten Free wave since I discovered my high intolerance to it. So recently I have made a gluten free version of Tiramisu using Special gluten free lady fingers, and believe me, it came out better than ever …but remember gluten free does not mean calories free hahaha CTS
Gluten Free Gnocchi
Gluten Free Gnocchi Pomodoro e Mozzarella
Another item that was a big hit of the evening was the gnocchi. This is typically mostly gluten free, being that it is potato based but pulled together with a little flour, which we substituted with rice flour.
As an Italian, my biggest issue with gluten free would be pasta and even though gnocchi is not actually pasta is very often categorized as such. Gnocchi being a potato based dish, it is already virtually gluten free but as the original recipe calls for wheat flour as a binder, we can easily substitute it with rice flour. Here is my version…
Gluten Free Gnocchi
800 gr. boiled potatoes (I used Yukon Gold)
200 gr. rice flour (untreated)
1 egg
salt and pepper to taste
Pomodoro Sauce
3 cups peeled chopped fresh tomatoes
2 tbsp. olive oil
2 cloves garlic smashed
fresh basil leaves
salt and pepper to taste
bocconcini (Fresh little mozzarella balls)
fresh grated parmesan cheese
Once the potatoes have been boiled and peeled (peel them while warm for best results), pass them through a ricer press into a large bowl. Add the rest of the ingredients and mix well using the best tool in the kitchen, your hands. Depending on the moisture content of the potatoes, you might have to add more flour at this point. Be careful not to add too much rice flour, as the dough could get too hard or chewy. Form a loaf and cut into one inch square logs. Roll them into long ½ in cylinders and using a knife or a scraper, cut them down into ½ inch pieces. I have a gnocchi rolling board, but the next process can easily be done by using the back of a fork. To add ridges, press each little piece upwards to form ridges on each gnocchi. This is not only esthetical but useful to hold the sauce on the gnocchi.
While the gnocchi are resting, you can make the pomodoro sauce by simply stewing the fresh tomatoes (refer to our YouTube video to see how to peel tomatoes) in olive oil and garlic for about 15-20 minutes. As the sauce is cooking, boil the gnocchi which will first sink when you put them into the boiling water, as they float to the top they will be done. Start to scoop them out in batches with a slotted spoon and add them to the pomodoro sauce. Once they are all in the sauce, add fresh basil, salt and pepper and toss. Put in a baking dish or individual terrines. Toss in the bocconcini, sprinkle the top with parmigiano reggiano cheese and put under the broiler a few minutes until a golden crust is formed. Take out and serve.
Gluten free palline di Natale
As some of you out there know about my new discovery of having a certain level of intolerance to gluten. It was a randomly discovered by my doctor on a routine test. At first it took it lightly, but as I get deeper into it, learning more on the subject and meeting more people with this very complex issue, I decided to share more details with all of you out there. What I thought might be a problem, is actually becoming a very health lifestyle.
I am also contemplating writing a gluten free cookbook. In the meantime, lets look at some recent successful gluten free experiences.
This year I thought it would be special to have a gluten free Christmas Eve with the family. Here I share with you a few of these wonderful dishes.
One of the biggest hits of the evening was….
Rice balls stuffed with mozzarella encrusted in a gluten free crust and the essence of truffle.
I was lucky enough to get my hands on some fresh truffle this year, but here is a version for all of you to enjoy.
GF Rice Balls
- 1 c. jasmine rice
- 1 lb packaged low moisture mozzarella (cut into ½ inch cubes)
- 2 c. brown rice flour
- 2 eggs (beaten and seasoned with salt and pepper)
- 2 c. gluten free bread crumbs
- dash of sea salt
- truffle oil (optional to taste)
Simmer the rice with 2 cups of water until the water is absorbed. Once the rice has been cooled, so it is easy to handle, it will also be sticky. Scoop out enough to roll them into about golf ball sized ball. Using your thumb, press a hole halfway into the middle and insert a cube of mozzarella then mold the rice around the opening and ensure the mozzarella is well covered with the rice to prevent leakage when cooking. Now we are ready for the triple process of rolling the ball first in brown rice flour, then in egg wash, and a final coating of gluten free breadcrumbs that can be found in most supermarkets these days. The rice balls are simply fried in canola or vegetable oil. If you do not have a fryer, you can use a frying pan with enough oil to top the thickness of rice balls. Cook them to a golden brown. Drain them on paper towels. Sprinkle with a dash of sea salt and drizzle with truffle oil before serving. Get ready to be the star of the evening.
