Category: Gluten Free

Pasta with Basil and Pine Nut Pesto

Pasta with Basil and Pine Nut Pesto

fortunatonicotra

I make pesto quite often for my family.   It is the one green sauce that my youngest son, Luca, will eat daily if given the opportunity. 

The classic pesto sauce originated in Genoa, Italy, along the Italian Riviera where basil grows abundantly.  The classic way to serve pesto in that area is with pasta, potatoes and green beans with a trofie or trenette shaped pasta (which might be difficult to find here).  I like long pasta like spaghetti with my pesto, or fusilli, which holds the sauce well.   In fact, I really like the taste and texture of gluten-free lentil pasta with classic pesto. It is a favorite of my daughter’s.  

Pesto can be made ahead of time and refrigerated in a sealed container, topped with a bit of olive oil, for approximately 2 weeks.

Chef it Up:  Once you master the classic basil and pine nut pesto, you might want to toast some extra pine nuts and serve them on top like I did here.  It adds a great texture.  You can also build onto the recipe by trying the traditional Genovese rendition that adds potatoes and green beans to the pasta dish.  Do you like other herbs and nuts?  Substitute mint for the basil and almonds for the pine nuts, which is a favorite of mine.

Servings: 6

Ingredients

  • 1 pound pasta (spaghetti, fusilli, and penne work well with pesto)
  • 4 cups loosely packed fresh basil leaves
  • ¼ teaspoon kosher salt, plus more for the pasta water
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoons pine nuts, toasted
  • 4 tablespoons freshly grated Grana Padano or Parmigiano Reggiano, plus more for serving
  • 4 tablespoons extra virgin olive oil, plus more for grating

Instructions

  1.  Bring a large pot of salted water to a boil.
  2.  In a food processor, combine the basil, salt, and garlic.  Add half of the olive oil and blend at low speed, stopping to press the basil down around the blades.  (The basil will form a paste).
  3. Add the pine nuts and pour in the remaining olive oil and blend until the nuts are finely ground.  Then add the cheese and blend again.
  4. Add the pasta to the pasta water and cook until al dente. 
  5. Remove the pasta with a slotted spoon or tongs, and add to a medium size bowl with the pesto. Mix together until the pasta is well-coated. 
  6. Add a drizzle of extra virgin olive oil and a little extra cheese if desired.  Note: Never heat your pesto!
Potato and Herb Frittata

Potato and Herb Frittata

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Italians are not known for eating large breakfasts. They might start their day with an espresso or cappuccino with a simple pastry, toast or cookie.  The frittata, an egg-based Italian dish similar to an omelette, is typically eaten for lunch, dinner, or as a snack.  At my house, we typically eat it as a weekend brunch or lunch. 

My children like their scrambled eggs loose and fluffy, so making a cheesy, creamy frittata that is not too “eggy” is how I get them all to enjoy it.  (I also keep it light on the vegetables, and often make it with potatoes, scallions, and just a few herbs instead).  Frittatas keep well, so you can also use them as sandwich fillings or serve them with a simple green salad. 

Servings: 8

Ingredients

  • 12 eggs, whisked just until the egg yolks and whites are blended
  • 3 tablespoons heavy cream or half and half
  • 3 cups cooked potatoes, sliced (you can also mix in some seasoned vegetables with your potatoes – just adjust the amount so that the total equals 3 cups)
  • ½ cup of chopped scallions (include the green part)
  • 1 cup (4 ounces) grated, shredded, or crumbled cheese (my preference is Grana Padano, Parmigiano Reggiano, or sharp cheddar)
  • Salt to taste
  • 2-3 chives, chopped
  • 1 tablespoon extra virgin olive oil
  • 2-3 leaves of fresh basil, chopped or torn for garnish

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Crack the eggs into a medium-size mixing bowl. Add your cream or half and half and the salt. Whisk just until the egg yolks and whites are blended.
  3. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
  4. In a 12-inch cast iron skillet (or other oven-safe skillet), warm the olive oil over medium heat for 1-2 minutes. Add the potatoes and scallions and cook for 2-3 minutes. Season with salt, to taste.
  5. Whisk the eggs again and pour over the potatoes.  Using a spatula, distribute the mixture evenly across the pan.  If you chose to reserve some of the cheese, sprinkle the remainder on top of the frittata now.
  6. Cook for approximately 30-60 seconds until the outside of the frittata turns lighter in color and then transfer the frittata to the oven. 
  7. Bake for approximately 7-10 minutes, until the eggs are puffed and opaque, and the center of the frittata still shakes a little bit when you move the pan.  (Remember that a frittata continues to cook after it’s removed from the oven, so leaving it a little loose is important so you don’t have a dry frittata with the texture of a sponge.)
  8. Garnish with a few basil leaves, slice, and serve.

Note:  If your family likes vegetables in their frittatas, I like a zucchini, mozzarella and basil combination. Chives, bell pepper and basil also go well together.  For something a little less Italian, I like manchego with cilantro and chives.

Whole Roasted Cauliflower “Cacio e Pepe”

Whole Roasted Cauliflower “Cacio e Pepe”

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I love whole roasted cauliflower and romanesco with good quality olive oil, salt, freshly ground pepper, and grated pecorino. If you don’t have pecorino in the house, feel free to use Grana Padano or Parmigiano Reggiano cheese for a milder flavor. It is so simple to make, and there is typically some left over for the next day.

Servings: 4-6

Ingredients

  • 1 large head cauliflower
  • 2 garlic cloves, whole, with skin on
  • 5-6 sprigs of thyme
  • 5-6 chive stems
  • 5-6 sage leaves
  • 6 tablespoons of extra virgion olive oil
  • Salt to taste
  • 3/4 cup freshly grated pecorino cheese
  • Freshly ground pepper to taste

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Rinse and pat dry the cauliflower. Remove the outer leaves and cut off the bottom so that it is flat. Rinse your herbs.
  3. Add the cauliflower to a Dutch oven or medium sized heavy bottomed pot.
  4. Add two cloves garlic, herbs, three tablespoons of extra virgin olive oil, and salt to taste.
  5. Add 1/2 cup of water, cover, and place in the oven for 35-40 minutes.
  6. Insert a long toothpick or skewer into the cauliflower to see if it is soft and ready to pull out of the oven. If not, allow to remain for another 5-10 minutes until soft.
  7. Uncover the cauliflower. Turn on the broiler, and continue to cook for another 7-10 minutes until the cauliflower is golden. If you prefer that it is more charred, you can leave it in for a few extra minutes.
  8. When the cauliflower is golden and tender, remove from the oven. Allow to rest for 5 minutes.
  9. Slice the cauliflower into thick wedges. Sprinkle with sea salt, grated pecorino and freshly ground pepper. Finish with the remaining extra virgin olive oil and serve.

Rice Noodles with Cherry Tomatoes and Chili Oil

Rice Noodles with Cherry Tomatoes and Chili Oil

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Pasta is the noodle of choice in my household, but my family loves a good rice or soba noodle dish at least once a week.   I began cooking more gluten-free noodles at home for myself and my daughter since we seem to have a slight intolerance to gluten.  This  dish combines a few Italian flavors with a few not-so-Italian flavors that I actually like to use regularly.  In addition, I love the cherry tomato/soy combination.

Servings: 4

Ingredients

Instructions

  1. Rinse the rice noodles in a bowl of cold water to remove the extra starch. 
  2. Bring a large pot of salted water to a boil.
  3. Add the noodles and allow to boil for about 4-5 minutes, so that the noodles are still al dente. The amount of time you allow them to boil will vary slightly by brand. When draining the noodles, reserve about 1/2 cup of the water.
  4. Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the garlic and stir gently until it’s soft and golden, about 2-3 minutes.  Add the sliced chili; cook and stir gently, until softened for about 1 minute.  
  5. Add the cherry tomatoes, soy sauce, and ¼ cup of the hot noodle water and stir together for an additional minute.   
  6. Add the drained noodles to the skillet, and toss to coat with the sauce.  Add the pistachios (or other nuts) and season with additional salt if needed. 
  7. Turn off the heat and add freshly torn basil leaves.   
  8. Serve in medium size deep bowls.  Drizzle with a little extra virgin olive oil and if desired, black sesame seeds.

CHEF IT UP: To make this dish extra creamy and full of flavor (but without the soy sauce), remove basil leaves from two sprigs of basil and blanch them right before you start the dish.   Using a regular or immersion blender, mix the blanched basil leaves with ½ cup of cold water and ½ cup of extra virgin olive oil.  Add the mixture right after you cook the cherry tomatoes, disregard the soy sauce, and proceed with the remaining instructions. 

Homemade Ricotta

Homemade Ricotta

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I used to make house-made ricotta daily at Felidia, and sometimes would make it on weekends with my daughter at home.  I love it on toasted bread with some seasonal fruit for a late breakfast.  I also like to serve it as a snack before dinner, or I’ll add a dollop to certain pastas and soups for some added freshness. For the best results, use organic dairy.

Servings: Makes 2-3 cups

Ingredients

  • 2 quarts whole milk
  • 1 cup heavy cream
  • ½ cup buttermilk
  • ½ teaspoon kosher salt
  • 3 tablespoons freshly squeezed lemon juice.

Instructions

  1. Line a large sieve with a double layer of damp cheesecloth. Set it over a bowl. 
  2. Add the dairy and salt to a medium heavy-bottomed saucepan over medium heat. Slowly bring the mixture to a boil.  
  3. Add the lemon juice, and reduce the heat to the low.  Begin to stir your ricotta mixture gently for two minutes until the mixture begins to curdle.
  4. Remove from heat, and let the ricotta sit without stirring for an additional 5 minutes.
  5. Pour the mixture through the cheesecloth, and let it drain for 30 minutes. The homemade ricotta is what you have left in the cheesecloth. 
  6. Chill until ready to use.

Note:  Homemade ricotta is delicious for breakfast, but I enjoy it anytime of day. Try adding a dollop of freshly made ricotta to a spicy tomato sauce or a spring vegetable soup for a little extra flavor and freshness.

Basil Spread

Basil Spread

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Servings: 4-6

Ingredients

  • Kosher Salt
  • 4 cups packed fresh basil leaves
  • 1 cup packed fresh parsley leaves
  • ¼ cup pine nuts, toasted (slivered almonds would also work)
  • 1 large clove garlic, crushed and peeled
  • ½ cup extra virgin olive oil
  • One 15 ½ ounce can cannellini beans, rinsed and drained
  • ⅓ cup freshly grated Parmigiano Reggiano or Grana Padano

Instructions

  1. Bring a large saucepan of salted water to a boil.  Add the basil and blanch until bright green and wilted, about a minute.  Cool in an ice bath, drain, and wring very dry.
  2. Place the basil, parsley, pine nuts, garlic, and a large pinch of salt in the work bowl of a food processor.  Pulse to make a chunky pasta. 
  3. With the processor running, add the oil in a steady stream to make a thick sauce. 
  4. Add the beans, and process to make a smooth bright green puree.  Sprinkle in the grated cheese, and pulse to incorporate. 
  5. Serve at room temperature.

Recipe Adapted from Felidia:  Recipes from My Flagship Restaurant (By Lidia Bastianich, Fortunato Nicotra, Tanya Bastianich Manuali; Alfred A. Knopf, 2019)

Hummus Quesadillas

Hummus Quesadillas

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Quesadillas are not typically Italian, but I like a good quesadilla-style sandwich for lunch on weekends.  My daughter started eating hummus in high school, so I started feeding her my version of hummus, a basil and white bean puree.    And why the chickpea tortilla?  I love that it’s gluten free, but I also grew up eating panelle (chickpea fritters) in Sicily. It’s a little nostalgia in every bite.  

Servings: 4

Ingredients

  • 1 cup of Basil Spread (or store-bought hummus)
  • Four 8-inch chickpea tortillas (regular or whole wheat tortillas can also be used)
  • ½ cup of arugula (you can use Italian arugula, rocket arugula, sylvetta arugula or kale)
  • 2-3 beefsteak tomatoes, sliced
  • ½ cup of toasted almonds (optional)
  • 12 slices of medium tofu (optional)
  • 2 tablespoons olive oil or vegetable oil to brush the pan

Instructions

  1.  Spread the Basil Spread (or hummus) over half of each tortilla. Lightly cover with equal amounts of arugula and tomato slices.  (If you’d like, add the almonds and/or tofu for a little extra protein.)
  2. Fold the blank half of the tortilla over to create a half-moon shape.
  3. Brush a non-stick skillet with the olive oil oil or vegetable oil, and preheat over medium heat.
  4. Place the folded quesadilla in the pan.  With the palm of your hand, press lightly to make sure it’s adhering to the pan.  Cook until the bottom is lightly golden and crisp.  Carefully flip and cook the other side. (You can also use a grill pan to toast your quesadillas.)
  5. Transfer the quesadilla to a cutting board, and finish cooking the remaining quesadillas.  Allow each quesadilla to rest for a couple of minutes before cutting into three wedges with a chef’s knife or pizza cutter .  Serve immediately.