3 gluten-free pasta recipes full of flavor.
What an invention gluten-free pasta is! Thanks to it, celiacs can enjoy delicious dishes like the ones we share with you. Take out your apron and turn on the stove.
Linguine with pesto.
Doesn't pesto taste like a Mediterranean dish? At Biribox we love this sauce for its versatility, as it goes wonderfully with short or long pasta, in salads or as a garnish.
For this recipe (4 people) you will need:
Ingredients
350g of Rummo gluten-free linguine no. 13
350g of Rummo gluten-free linguine no. 13
Pesto:
150 g basil
50 g of peeled pine nuts
1 clove of garlic without core
100 g fresh sheep ricotta
500 g extra virgin olive oil
45 grated Parmigiano Reggiano cheese
A pinch of pepper and salt.
1 clove of garlic without core
100 g fresh sheep ricotta
500 g extra virgin olive oil
45 grated Parmigiano Reggiano cheese
A pinch of pepper and salt.
Preparation:
Wash the basil, dry it gently.
Add all the ingredients to the container and beat for 3 minutes until creamy.
Add all the ingredients to the container and beat for 3 minutes until creamy.
Sometimes it is difficult to find fresh ingredients or you may have little time to cook, in this case at Biribox we have the best solution: Pesto Genovese with Biffi Olive Oil
Gnocchi with ragout.
A perfect combination where the delicacy of the gnocchi is combined with the strength of the flavour and texture of the ragù.
For this recipe (4 people) you will need.
Ingredients:
For the ragout.
800 g beef cut into small pieces for stew
300 grs of pork belly in pieces
2 medium onions
2 medium carrots
2 cans 400g peeled tomatoes
800 g beef cut into small pieces for stew
300 grs of pork belly in pieces
2 medium onions
2 medium carrots
2 cans 400g peeled tomatoes
3 tablespoons of tomato concentrate
50 ml of extra virgin olive oil
1/4 liter of red wine
basil
salt and black pepper
1/4 liter of red wine
basil
salt and black pepper
Preparation:
Chop the onion and carrot.
Heat the oil in a saucepan over high heat. When the oil is hot, add the meat and bacon, also cut into pieces, and cook until golden. Add salt and freshly ground black pepper.
Remove the meat from the pot.
In the same saucepan, add the chopped onion and sauté in the meat juices.
Add the meat and the glass of wine. Simmer over medium heat until some of the liquid has evaporated.
Add the tomato paste and the peeled tomatoes and bring to a boil. Reduce the heat to low, allowing it to cook covered until the meat is tender, stirring for even cooking.
When the tomato is very thick and the meat is completely tender, your ragout is ready!
As you can see, it is a preparation that requires a lot of time and care. For those who do not have time, we recommend Mutti's Vegetable Ragout , which will save you a lot of time in the kitchen.
Heat the oil in a saucepan over high heat. When the oil is hot, add the meat and bacon, also cut into pieces, and cook until golden. Add salt and freshly ground black pepper.
Remove the meat from the pot.
In the same saucepan, add the chopped onion and sauté in the meat juices.
Add the meat and the glass of wine. Simmer over medium heat until some of the liquid has evaporated.
Add the tomato paste and the peeled tomatoes and bring to a boil. Reduce the heat to low, allowing it to cook covered until the meat is tender, stirring for even cooking.
When the tomato is very thick and the meat is completely tender, your ragout is ready!
As you can see, it is a preparation that requires a lot of time and care. For those who do not have time, we recommend Mutti's Vegetable Ragout , which will save you a lot of time in the kitchen.
Spaghetti with truffle and parmesan.
A dish full of nuances that is impossible to resist.
Ingredients (5 people)
1 package Rummo gluten-free spaghetti
1 package Rummo gluten-free spaghetti
For the sauce:
100ml gluten-free cream
2 egg yolks
1 tablespoon butter
50gr of parmesan
3 teaspoons Tartufi Jimy black truffle sauce
salt and pepper.
Preparation:
Grate the Parmesan cheese, add the liquid cream and mix lightly in a bowl.
Add the yolks and truffle.
Touch of pepper.
Add a couple of tablespoons of the cooking water and stir into the pot with the pasta until it is very al dente.
Ready!
You can give it a final touch with a drizzle of Tartufi Jimy truffle oil . Because being gluten intolerant does not mean giving up flavor.