GuFf

because gluten-free food doesn't have to be rubbish

Not a pancake

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The observant among you may have already clocked that this is not a picture of a pancake. I debated posting some pancakes but, honestly, apart from the fact that I suspect you’re all pancaked out, I did also have help making the pancakes last night (yup, with all my, erm, amazing culinary skills, flipping a pancake without getting it all over the stove is still beyond me) and I feel it wouldn’t be right to take credit for someone else’s work. We’re very anti plagiarism here y’know. So this is, in fact, some tagliatelle. And no I didn’t make that either, I got it out of a box. I did make the sauce though. Not very impressive I realise. Especially because it’s essentially a sauce of lemon and cream. This is the kind of simple but delicious dish that your might order in an Italian restaurant if you couldn’t make up your mind (and, y’know, you actually ate in Italian restaurants because you weren’t coeliac), and then think that you should try and recreate it at home. It’s the sort of recipe that absolutely does not need a recipe, yet it took me seeing a recipe for it to actually make it. Take this recipe as your prompt and go and make this for dinner.

Creamy lemon tagliatelle
Adapted from Smitten Kitchen

The green bits are the final remnants of my giant bunch of parsley that has been going into all sorts of dishes over the past week. You could also use basil, or any other green herb. I would only use a tablespoon next time, so the pasta doesn’t look quite so, well, healthy, and I’ve reflected this in the ingredients.

Ingredients
200g gluten-free tagliatelle
2 tablespoons olive oil
100ml single cream
Zest and juice of 1 lemon
1 tablespoon parmesan cheese
1 tablespoon parsley, destemmed and finely chopped

Method
1. Cook the tagliatelle in a large saucepan of salted water for 8-10 minutes, depending on the make, until al dente. Drain and set aside.

2. In the same (now empty) saucepan pour the olive oil, cream, lemon zest and a small pinch of salt and cook over a high heat so that they bubble. Cook for about 2 minutes, or until the mixture has reduced by about a third and is looking nice and thick, then stir in the parmesan, lots of black pepper and the chopped parsley.

3. Add the tagliatelle to the saucepan and mix thoroughly, so every strand is covered in sauce (well, almost). If you like the sauce a little thinner, then add a tablespoon or two of water. When everything is comprehensively mixed together dish up onto plates and top with another sprinkle of parmesan and a little more parsley.

Serves 2.

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Written by guffblog

9th March 2011 at 19:54

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