Gluten-Free Recipe of the Week, and local GF sightings

Check out this plate of yumminess, compliments of my dear friend Nicole Hagg of Denver, Colorado.  Nicole was kind enough to offer the recipe:

Gluten free pasta con piselli e prosciutto

1 lb (or what you need) pasta (Nicole uses GF brown rice mini shells)

1 T olive oil

1 T unsalted butter

3/4 C. diced or sliced onions

1 T minced garlic

2 oz prosciutto, cut into 1/4-inch strips

1/4 C dry white wine

1 1/2 C heavy cream (If you are watching yoru waistline, Nicole suggests using ¾ half-n-half and ¾ skim milk)

3/4 C frozen sweet peas

3/4 tsp salt (which you can skip if you use salted butter)

 1/2 tsp black pepper to taste

nutmeg (whatever you like; for the record – my all-time fav spice)

3/4 C grated Parmigiano-Reggiano (for the end)

1/4 C chopped fresh parsley leaves (optional)

 1. Boil pasta water – little salt.  

2. While you’re cooking….heat olive oil and butter in about 12” sauté pan; once melted add onions.  Sauté until translucent, about 3 minutes. add garlic & saute for a bit – maybe 30 seconds.

3. Add prosciutto & saute for 1 minute. deglaze pan w/ wine  & cook until it is nearly evaporated, about 30 seconds.

4. Add cream, salt [if you’re using] nutmeg & pepper & let cream reduce by 1/2, 4 to 5 minutes.

5. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.  

6.  Put frozen peas in the colander where you will strain the pasta – usually just enough hot water to defrost and warm them, but not make mushy.  

7. Then add the pasta and now-dethawed-peas into the sauce, mix, top w/parmesean-reggiano et voila!!

I would note that brown rice pasta has a mind of its own, and its mind changes depending on whose house it is being cooked in.  It took me a while to exact the science of cooking it without it becoming mushy mess.  Proceed with caution!  I also find that cooking it with a little olive oil keeps it from sticking together as much.

And when you are done enjoying your main meal, be sure to stop by CB Scoops in West Medford,  which not only has a wonderful selection of ice creams, but also carries gluten free cones!  Many thanks to my friend Lauren Sciarratta for tipping me off to this treat!