Tuesday, December 11, 2012

Fancypants Lasagna. Gluten-free style.

The other day, I noticed gluten free lasagna noodles in the refrigerator case at my favorite local health food market, Rosewood. RP's brand, made in Madison, Wisconsin.


Seems like a great excuse to make a lasagna, particularly since I have been craving it with the cold weather. First step: make a killer sauce. 

This one wanted tons of vegetables: seared cauliflower, caramelized mushrooms, white corn, baby peas, and spinach, on top of a mirepoix (red onion, carrot, celery) and many cloves of garlic. Also, just one Marconi pepper in a nod to the trinity.

Oh, and like 2-3 pounds of meat: thick bacon, fancy Caw Caw Creek Pastured Pork sweet Italian sausage, and local ground beef.

Also: two big cans of whole, peeled San Marzano tomatoes, over half a bottle of Nero d'Avola red wine, some beef stock, 2 little cans of tomato paste, and a bunch of dried thyme, fresh oregano, rosemary, parsley & basil from the autumn garden. Good olive oil, salt, pepper, black pepper.


Definitely went for it. Much simmering ensued. The next evening, time to layer up. Cheeses? Ricotta, gorgonzola, parmesan & mozzarella.



 Bake time. 


Cut it. 

The gluten-free lasagne noodles, made with brown rice flour, are fantastic. Love them. Will use them again in a heartbeat. Also will cut them to make short pappardelle and maltagliate. Victory.



1 comment:

  1. incredible submits. this is terrific content for a blogger who moreover writes invented story, poetry, and many others. I’ve had a feel in my spoil thru fire that the two worlds of walking a weblog and all specific writing had been extra dissertation writing provider related than they regarded. This submits is spot on in enlightening how some ethics affect to any writing position.

    ReplyDelete