Wednesday, July 13, 2011

Caserecce with Caramelized Onions, Bacon, and Mushrooms

I love pasta but I need it to not taste "gluten free". This dish turned out so delicious that you would never know it is not regular pasta. The onions caramelize with the bacon and build a base of smokiness that is heightened by the freshness of the basil and the saltiness of the cheese. Paired with a glass of Chianti and a side salad of baby greens, with a light vinaigrette, it is a meal to remember. I hope this recipe brings love and warmth to your home.

Here is how:
1. Bring a large pot of salted water to a boil over high heat.

2. Meanwhile, heat 2 Tbs. of extra virgin olive oil in a large skillet over medium heat. Add 1/4 pound of bacon (cut into strips) (Hormel black label is gluten free) and 1 sweet onion (sliced) and cook for about 10 minutes to render the bacon fat and caramelize the onions. Add 1 pound of wild mushrooms (sliced), 2 garlic cloves (minced) and 2 Tbs. of fresh rosemary leaves. Cook for 12 more minutes until the mushrooms are caramelized as well. Season with salt ad freshly ground black pepper and move the vegetables into a serving bowl. Keep warm.

3. Add 12 oz. of gluten free Caserecce pasta (I used Jovial organic brand) and cook for 8-9 minutes until al dente. Drain the pasta and add it to the vegetables.

4. Add 1/4 cup of freshly grated Parmigiano-Reggiano cheese and 1/4 cup of grated mozzarella to the bowl. Also, add a large handful of chopped fresh basil and toss gently. Serve with more cheese.

Here is to memorable meals at home! xo

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