21 April 2008

Totally gluten free & vegetarian pasta dish

As a main course for this gluten free dinner I wanted to make Cannelloni with Spinach and Ricotta, but I couldn't use the normal wheat cannelloni, so after some thinking and browsing I thought about making rice pasta, I came across this recipe and method, I slightly changed the recipe to avoid gluten. Then for the stuffing of the Rice Cannelloni I substituted the ricotta with goat cheese which gave a very nice taste.

Rice pasta
I obtained 6 "rice pancakes" 24 cm/9" in diameter
150 gr white rice flour
1.5 TBSP potato starch
2 TBSP corn flour
100 ml cold water
1 TBSP oil
1/2 tsp salt

Ladle a thin layer of batter in an oiled baking tray and place it in a steamer for 5 or 6 mn, when cooked take the tray out and let it cool, use a spatula to remove, continue until all the batter is used up.

Rice cannelloni with spinach and goat cheese
For 6 people
Inspired by Mary Berry's recipe in Complete cookbook
Tomato sauce
1 large onion peeled and chopped
3 garlic cloves peeled and chopped
2 celery stalks chopped
2 carrots chopped
1 x 28 oz tin peeled tomatoes
1 small tin of tomato purée
2 chicken stock cubes if you do not have any fresh chicken stock
Thin with water (about 300 ml)
Salt and pepper
In some olive oil lightly brown the onion, garlic, carrot, celery then add the tomatoes and tomato purée, stir in the stock, water, salt and pepper to taste. Cover and let it simmer for 30 mn or so.
When cooked purée the sauce with an immersion blender.

While the tomato sauce is cooking prepare the Spinach and Goat Cheese filling
1 medium onion or shallot chopped
3 garlic cloves chopped
700 gr / (1.5 pound) cooked spinach
225 gr / 0.5 pound fresh goat cheese
A pinch of freshly grated nutmeg (to taste)
In some olive oil lightly brown the onion and garlic, add the spinach on high heat for a couple of minutes, remove from the heat and let it cool a little, then add the Goat Cheese and salt and pepper to taste.
Assemble the Rice cannelloni with the spinach and goat cheese filling in a Pyrex dish, see picture, then pour tomato sauce (if I don't use all the tomato sauce I freeze the left over) and top with some grated Parmesan cheese and bake for 30mn at 200 C/392 F.

Let it rest for 5mn before serving.

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