By Jacqueline Mallorca
A groundbreaking cookbook that places modern and comforting Italian nutrition inside effortless succeed in of every body who desires to keep away from wheat or gluten.
Read or Download Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat–from Crostini to Tiramisu PDF
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Additional resources for Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat–from Crostini to Tiramisu
When the hour is up, add the salt (it doesn’t make beans hard if added at the start of cooking—that’s a myth—and gives them a much deeper flavor) and bring to a simmer. Skim off any frothy scum that may float to the surface. Simmer gently, uncovered, until the beans are just tender, about 1 hour for small beans, 1½ hours for Great Northern. Add more boiling water if necessary to keep the beans covered. Leave the beans in their cooking liquid until ready to use, then drain. The cooked beans can be refrigerated for three days, or frozen.
PASTA, GLUTEN-FREE Polenta is ground cornmeal cooked in water, broth, or milk to make a form of porridge that’s served with cheese, vegetables, meat, or seafood. When cooled, it sets into a firm shape that can be sliced for broiling or baking with various sauces. Coarse-grain raw cornmeal can take up to an hour to cook, which is why many Italian cooks now use instant or fine-grain cornmeal for everyday home cooking. Precooked polenta is available in shelf-stable rolls in American supermarkets. It will do in a pinch but lacks texture and flavor.
Cover, reduce the heat slightly, and steam until tender, about 5 minutes more. Season the chard with salt and pepper and stir in the vinegar. Divide among four heated plates and sprinkle each serving with one-quarter of the crispy croutons. VARIATION : You can cook broccoli rabe (rapini) in exactly the same way, but chop the tough stems off at leaf level and discard them. Then blanch the leaves and florets in salted boiling water for 3 minutes, drain, squeeze dry, and sauté. When cooked this way, even the skeptical take to rapini’s characteristic, slightly bitter flavor.