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Gluten-Free Spaghetti Carbonara

For the Egg Mixture
1 each whole eggs
2 ounces Parmesan cheese-grated
1/2 teaspoon cracked black pepper

To order
2 ounces meats (equal parts of pancetta and guanciale)
1 teaspoon garlic-minced
1 teaspoon chopped parsley
6 ounces cooked gluten-free spaghetinni
Parmesan-cheese-pepper mix (mixed thoroughly before ladling)

Vigorously whisk the egg until well mixed, then whisk in the parmesan and black pepper.

In a saute pan over medium high heat, add the meats and garlic and saute until the garlic is slightly golden brown. While sauteing, reheat the cooked pasta in boiling water and then add to the pan once hot.

Use additional liquid from pasta water to give desired sauce consistency.

Empty the contents of the pan into a bowl and then stir in the parsley and the egg mixture, mixing thoroughly with tongs and then serve.

Source: Angelina’s Ristorante

Gluten-Free Seafood Cioppino

serves 4 to 6

2 pounds Roma tomatoes(quartered)
3/4 pound julienned fennel
1 pound julienned onions
1 cup white Wine
4 tablespoons of butter
1/4 cup Basil (chopped)
1 tablespoon garlic (minced)
1/2 teaspoon of Thyme (finely chopped)
2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flake
1 tablespoon lemon juice
2 pounds grouper (cubed 1 inch by 1 inch by 1 inch)
20 Prince Edward Island mussels

Heat a rondo pan or a deep, large stock pan to medium heat. Add the oil, onions and fennel and lightly caramelize.

Add garlic, pepper flakes and herbs and let aromatics sweat.
Deglaze with white wine.

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Add tomatoes, drop heat to simmer and let roll for one hour.

Add equal volume of Fra diavolo stock, or spicy tomato sauce stock, to cioppino base and let simmer for additional 20 minutes. Season to taste. Set aside. This can be made ahead.

When you’re preparing the meal, heat up a large pan with blended oil and sauté grouper over medium-high heat to a golden brown sear.

Cook half-way and add mussels to pan with additional garlic if desired.
Sweat garlic and deglaze with the cioppino base.

Drop heat to a simmer and allow mussels to open and release their juice.

Simmer for additional minute with 4 tablespoons of butter and season to taste.

Divide into bowls.

Source: Angelina’s Ristorante

Sauteed mussels

20 mussels
1/2 cup white wine
1 tbsp. butter
20 ounces gluten-free marinara, store bought or homemade

Place the mussels, wine and butter in a medium sauce pan; cover and cook on high heat until the mussels open.
Add the marinara and return to high heat.
When marinara is boiling, place mussels in a bowl.

Source: South Fork Grille, Estero.

Portobello mushroom stack

Brine ingredients
1 cup balsamic vinaigrette
1 tablespoon minced garlic
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon white pepper

Main ingredients
1 tablespoon vegetable oil
1 large Portobello mushroom or mushroom cap
4 asparagus stems
1/2 cup julienne roasted red pepper and red onion
1 cup baby spinach
2 thick slices of fresh Mozarella

Clean one Portobello mushroom by removing stem and gills.

Dredge in brine and cook in oven at 350 degrees until soft.

In a medium sauce pan, add the vegetable oil and heat, sautee asparagus, pepper, and onion until onions become transparent.

Add spinach and cook until wilted

Place sauteed vegetables on mushroom top with fresh mozzarella and return to oven until cheese is melted. Drizzle with balsamic reduction or glaze.

Source: South Fork Grille, Estero

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