Gluten Free recipe from Chef Vecio Fritolin

Our young and talented chef, Daniele Zennaro is ranked among Italy’s top chefs contributing to or participating in important shows, manifestations and cook books. Here you’ll find one of the recipes created by Daniele for Italy’s first gluten free cookbook, Gluten Free d’Autore: 12 menus 12 chefs.

 

While gluten is certainly off-limits for celiacs, it’s being limited by many people today, because once they’ve tried gluten free, they find themselves feeling much more energetic. As demand for gluten free products increase, so does the request for savory, flavorful recipes. So whether or not you’re gluten intolerant, we think you’ll enjoy this easy to make dish. Otherwise, come visit and we’ll prepare it for you!

gluten-free-autore-daniele-zennaro

Rice lasagna gratin

  • 500 g  green asparagus
  • 50 g cornstarch
  • 300 g Grana Padano 18 months or equivalent
  • 250 g di rice sheets to bake
  • 4 large eggs
  • white vinegar
  • EVO
  • salt
  • peppercorns

Wash and clean the asparagus, eliminating the woody parts at the base. Put aside the tips and juice the stalks.

Take a pan and fill with the asparagus juice, bring to a slow boil and thicken with the cornstarch, mixing constantly to obtain an asparagus bechamel sauce.  Add 150 g of Grana Padano. Put aside and keep warm.

Boil the asparagus tips together with the rice sheets for 4 minutes in a large pot of salted water. Have a bowl of water and ice ready to quickly cool. Separate the asparagus from the rice sheets.

Cuts the sheets with a pasta cutter with a 12 cm diameter and compose 4 pieces of lasagna, alternating 3 disks with the béchamel, the asparagus tips and a dusting of grated Grana Padano. Leave enough tips of asparagus aside to garnish each plate of lasagna.

Complete by baking in an oven preheated to 180° celsius.

While the lasagna is in the oven, bring a small pot of water to a low boil, adding salt and vinegar, poaching them while constantly mixing around the egg, creating a vortex that will hold the egg’s shape. Remove and dry with paper towels after 2 minutes.

Take the lasagna out of the oven, placing each at the center of the dish. With the help of a small spoon, create a small indentation to hold the poached egg. Place the remaining asparagus tips for garnish along with a drizzle of olive oil…. and Buon Appetito!

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