Whether you eliminate gluten for allergy or diet purposes, you certainly do not want to feel like you’re missing out on flavor (or pasta!). This month, Chef Adam from Il Palio in The Siena hotel in Chapel Hill, NC hosted a gluten-free cooking class at Southern Season where he demonstrated how to make Il Palio’s most popular recipes minus the gluten. Lucky for you, he shared his recipes with us so now we’re sharing them with you! Get your forks ready because you’re about to twirl up the goodness.
Pappardelle with Duck Ragù
4 store-bought duck confit legs
1/4 cup extra virgin olive oil
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
Salt and freshly ground black pepper
A small hand full of pitted Taggiasca olives (about 12-15)
1 1/2 tablespoons rosemary leaves
1 garlic clove, minced
3/4 cup tomato paste
1/2 cup dry red wine
2 cups chicken stock
6 tablespoons unsalted butter
1/2 pound pappardelle pasta
1/2 cup freshly grated Grana Padano cheese
Microwave the duck legs at high power for 1 minute, until warm. Remove the skin from the legs and reserve it for another use. Pick the meat from the bones and reserve for use later.
Fry 1 tablespoon of rosemary leaves and reserve for later.
In a large, deep skillet, heat the oil. Add the onion, carrot, and celery, and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, about 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes.
Add the olives, rosemary, and garlic and cook over high heat, stirring, until fragrant, about 1 minute.
Add the duck and stir gently to coat with the vegetables.
Add the tomato paste and cook for about 5 minutes, stirring throughout the process.
Add the wine and simmer for 1 minute.
Add the stock and simmer until the liquid is reduced to 3/4 cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm.
In a large pot of boiling salted water, cook the pasta until al dente; drain.
Add the pasta to the ragù and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the 1/2 cup of cheese and the remaining butter. Season with salt and pepper and serve.
Garnish with fried rosemary
Gluten-Free Pasta Dough
1 1/4 cups (184g) King Arthur Gluten-Free All-Purpose Flour
2 teaspoons xanthan gum
4 large egg yolks
1 large egg
2 to 4 tablespoons (43g to 71g) water
Place the flour and xanthan gum in a food processor, bread machine, or bowl.
Add the egg yolks and egg, and mix. Then knead, adding only enough water to form a smooth dough.
Form the dough into a rectangle about 1" thick, wrap well, and let rest at room temperature for 30 minutes
Flourless Chocolate Torte
Yield: 1 nine inch cake
11 oz. 60% chocolate pieces
200 g unsalted butter, cut into small pieces
1 teaspoon espresso or double strength decaf
1 teaspoon vanilla
½ teaspoon almond extract
1 cup granulated sugar
5 large eggs
Small amount of cocoa powder to dust pan
Butter 9 inch round cake pan and line with parchment paper, then butter the paper and dust with cocoa powder.
Melt chocolate and butter over double boiler, set aside to cool.
Beat sugar and eggs together for two minutes.
Slowly add the chocolate mixture into the egg mixture.
Stir in vanilla and almond extracts and espresso.
Pour mixture into the prepared 9 inch pan. Wrap three layers of aluminum foil around outside of pan to prevent water from seeping in. Then place one piece aluminum foil tightly over top of cake pan and place pan into large round pan. Add enough very hot water to the outer baking pan to come halfway up the side of the cake pan.
Bake at 350 degrees for one hour and ten minutes. Remove foil from top of cake and bake for an additional 10 minutes to form a thin crust on top of the cake.
Carefully remove the cake from the water bath and place on a cooling rack. Allow to cool completely for at least 3 hours. Release from spring pan, wrap in plastic, and refrigerate. Keep refrigerated or freeze.
886.6 grams (1 qt) heavy cream
240 grams (1cup) butter milk
Whisk ingredients together, cover container with cheese cloth, and allow to sit for 48 hours. Then refrigerate.