As the world begins to awake from an anti-gluten-free slumber into a reality where celiac disease isn't one's way of declaring special treatment from a chef or being deliberately difficulty around the dinner table. No, It is, in fact, a real illness that is caused by an immune reaction to gluten; most commonly found in wheat, barley and rye. So, suppose you carry such a burden, it's perfectly reasonable to feel slightly uncomfortable around cuisines that have been gluten heavy for generations. But, with this illness becoming increasingly prevalent throughout society and with an ever-increasing amount of gluten-free products on our supermarket shelves, it's now easier than ever to exchange recipes with one and other.
We're pretty cuckoo about Italian food here at The Wilder Kitchen, and we understand that romanticising about this charming cuisine can be daunting when suffering from celiac disease. So to ease that discomfort, we shall endeavour to bring you more gluten-free recipes. Starting with two beautifully simple dishes. The Wild Mushroom & Truffle tagliatelle will recreate that picture-perfect culinary display that an evening in Italy never fails to deliver and The Parsley & Almond tagliatelle shall have you daydreaming about those small rustic restaurants with the sound of Italian passion resonating all around you. Most importantly, these dishes are simple, delicious and will most certainly be sitting comfortably at the top of your favourite weeknight meals.
Wild Mushroom & Truffle Tagliatelle
Serves 3 - 4
2 tbsp truffle oil
1 tbsp of non-dairy butter
1 garlic clove (crushed)
1 box of wild mushrooms (halved)
4 tbsp of balsamic vinegar
1 tbsp of brown sugar
250g soy cream
1 & half cups of vegetarian parmesan - Note, nutritional yeast will make this recipe Vegan!
1 bag of Gluten-free tagliatelle
Large handful of walnuts (crushed)
salt & pepper - to taste
In a pan, heat up the truffle oil and butter on medium heat for 2 minutes.
Now add the garlic and cook for 1 minute.
Throw in the wild mushrooms and crushed walnuts (saving a little for garnish and cook for a further 5 minutes, stirring regularly.
Pour in the balsamic vinegar and brown sugar and continue to cook for another 5 minutes, stirring regularly. The mushrooms will now begin to glaze beautifully.
Notch the heat down to a simmer and pour in the soy cream and vegetarian parmesan. Simmer for 10 minutes, stirring at regular intervals.
Season with salt & pepper.
Bring a pan of water to the boil with a little salt and olive oil.
Empty the box of Gluten-Free Tagliatelle into the boiling water and cook in accord, this is usually around 8 - 11 minutes.
When the pasta is cooked, drain and return it the pan.
Fold in your wild mushroom sauce until fully immersed and serve immediately with some more grated parmesan and crushed walnuts.
Parsley & Almond Pesto Tagliatelle
Serves 2 - 3
2 tsp of olive oil
Large handful of fresh curly parsley
Large handful of almonds (roughly one and a half cups)
4 tbsp of vegetarian parmesan
250g soy cream
Half a lemon (juiced)
Salt & Pepper
2 eggs (poached) Note - This is optional.
Gluten Free Tagliatelle
Bring a pan of water to boil with a little salt and olive oil.
Empty the box of Gluten-Free Tagliatelle into the boiling water and cook by following the packet, this is usually around 8 - 11 minutes.
Whilst the tagliatelle is cooking, transfer all rest of the ingredients into a large bowl or food processor and blend until a smooth pesto has formed.
When the pasta has cooked, drain and return it to the pan.
Fold in the parsley pesto until fully immersed and serve immediately with some grated parmesan and If you're feeling like it, a poached egg!