Jacqueline Mallorca - Gluten-Free Italian: Over 150 Irresistible Recipes without Wheat--from Crostini to Tiramisu

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acknowledgments

Cookbooks dont spring fully formed from the foreheads of their authors, at least, not from mine. I couldnt have written Gluten-Free Italian without the support of my sterling literary agent Carole Bidnick, and my supportive, perceptive editor at Da Capo Press, Rene Sedliar.

My heartfelt gratitude goes also to Barbara Bochner, Alan Linder, Ginny Nile, Gail Reid, Inge Roberts, Anna Noelle Rockwell, Genevieve di San Faustino, Jill Sentz, and Mary Tonon. All these good friends and great cooks tirelessly tested and/or tasted recipes and offered insightful comments and encouragement.

In addition, I would like to express my warm appreciation to photographers Sara Remington and Judi Swinks, along with their respective food and prop stylists Kami Bremyer, Erin Quon, and Nani Steele. Their combined creativity and talent speak for themselves.

metric conversions

As a rule, American home cooks work with cups and tablespoons, ounces and pounds, not the more precise metric measurements commonly used by professional chefs and in all European kitchens. The following metric equivalents will hopefully be of help to those who are not familiar with the American system... and conversely, assist American cooks who wish to convert a recipe that originated in another part of the world.

Remember that the weight of dry ingredients varies according to the volume or density factor: 1 cup of rice flour weighs far less than 1 cup of sugar, and 1 tablespoon doesnt necessarily hold 3 teaspoons. See the end of this section for frequently used gluten-free baking ingredients.

METRIC ABBREVIATIONS

1 g = 1 gram
1 k = 1 kilogram
1 ml = 1 milliliter
1 l = 1 liter
1 cm = 1 centimeter

AMERICAN AND METRIC EQUIVALENTS

1 teaspoon = 3 to 5 g
1 tablespoon = 15 to 20 g
2 tablespoons = 1 ounce = approx. 30 g
cup = 4 ounces = approx. 115 g, or 125 ml
1 cup = 8 ounces = approx. 225 g, or 250ml
2 cups = 1 pound/1 pint = approx. 500 g, or liter
2 pints = 1 quart = 1 liter
2 pounds = 1 kilo

LINEAR MEASUREMENTS

inch = 1 cm
1 inch = 2 cm
6 inches = 15 cm
8 inches = 20 cm
10 inches = 25 cm
12 inches = 30 cm
20 inches = 50 cm

OVEN TEMPERATURE EQUIVALENTS, FAHRENHEIT (F) AND CELSIUS (C)

100F = 38C
200F = 95C
250F = 120C
300F = 150C
350F = 180C
400F = 205C
450F = 230C

FREQUENTLY USED GLUTEN-FREE BAKING INGREDIENTS

Brown rice flour	1 cup = 6 oz. or approx. 175 g
White rice flour	1 cup = 6 oz. or approx. 175 g
Tapioca starch	1 cup = 5 oz. or approx. 150 g
Potato starch	1 cup = 6 oz. or approx. 175 g
Confectioners sugar	1 cup = 5 oz. or approx. 150 g
Granulated sugar	1 cup = 8 oz. or approx. 220 g
Corn flour	1 cup = 4 oz. or approx. 110 g
Walnut halves and pieces	1 cup = 5 oz. or approx. 150 g
Hazelnuts and almonds	1 cup = 6 oz. or approx. 175 g.
Almond meal	1 cup = 4 oz. or approx. 110 g

celiac resources

This alphabetically arranged list includes only suppliers and resources that are currently among the best and most widely known; a Web search will reveal an avalanche of options that continues to increase.

GLUTEN-FREE FOOD SUPPLIERS

AprsVin (grape seed flours and oils): www.apresvin.com
Arrowhead Mills (gluten-free flours and grains):
.wwwarrowheadmills.com
Bobs Red Mill (gluten-free flours and grains):
. www bobsredmill.com
Gluten-Free Mall (gluten-free groceries): www.glutenfreemall.com
Gluten-Free Oats (guaranteed gluten-free oats, oatmeal, and
oat flour): www.glutenfreeoats.com
Gluten-Free Pantry (gluten-free groceries): www.glutenfree.com

CELIAC SUPPORT ORGANIZATIONS

American Celiac Disease Alliance: www.americanceliac.org
Celiac Disease Foundation: www.celiac.org
Gluten Intolerance Group: www.gluten.net
National Foundation for Celiac Awareness:
www.celiaccentral.com

PUBLICATIONS

Gluten-Free Living: www.glutenfreeliving.com
Living Without: www.livingwithout.com

INFORMATIONAL WEBSITES

www.glutenfreeexpert.com (Jacqueline Mallorca)
www.celiac.org
www.celiacchicks.com
www.glutenfreeeasy.com
www.glutenfreeda.com
www.glutenfreefox.com

contorni/ vegetable dishes

AN ITALIAN CONTORNO, a side dish or border for the meat course, provides nutritional balance and color as well as wonderful flavors. In practice, most of these versatile, veggie-based dishes double as warm or room-temperature appetizers and can become a main course when served in larger portions.

For the gluten-challenged, health-minded cook, contorni provide the best possible way to enjoy a huge variety of vegetables. Adding a little olive oil, a handful of crispy gluten-free crumbs, and a few shavings of Parmesan makes all the difference.

stuffed mushrooms with pancetta

Serve these mushrooms warm or at room temperature as an appetizer, or as an accompaniment for roast chicken or steak. Gluten-free bread crumbs absorb the flavorful juices and contribute to a satisfying texture.

SERVES 4 AS AN APPETIZER OR SIDE DISH

Olive oil cooking spray

12 medium white
mushrooms, about
pound
2 tablespoons extra-
virgin olive oil
2 tablespoons finely
chopped yellow onion
1 garlic clove, chopped
3 tablespoons finely
chopped pancetta or
unsmoked bacon (salt
pork)
2 tablespoons chopped
flat-leaf parsley
cup Homemade Bread
Crumbs (page 163)
1 ounce (about cup)
grated Parmigiano-
Reggiano
Fine sea salt and freshly
ground black pepper

Preheat the oven to 375F. Spray an 8 x 10-inch shallow baking dish lightly with olive oil.

Wipe the mushrooms with a damp paper towel. Remove and chop the stalks.

Arrange the mushroom caps in the baking dish, hollow side up.

Warm the olive oil in a skillet over moderate heat. Add the onion, garlic, chopped mushroom stalks, and pancetta. Saut until softened, about 5 minutes.

Turn off the heat and stir in the parsley, bread crumbs, and Parmesan. Season the mixture with salt and pepper and spoon it into the mushroom caps. Dont worry if some crumbs fall into the dish.

Spray the mushrooms lightly with olive oil. Bake until tender and lightly browned on top, about 15 minutes. Serve warm or at room temperature.

BREAD CRUMBS

SO REVERED IN the Italian kitchen that it is never wasted, day-old bread is recycled into bread crumbs and used in countless ways. Happily, excellent gluten-free bread is easy to makesee Chapter 9or you can utilize the interior of a commercially prepared, mellow, frozen gluten-free loaf with a light texture such as Glutinos Gluten Free Fiber Bread or Gluten Free Flax Bread. Be aware that most of the other loaves available in natural foods stores are too sweet and too highly flavored for use in savory dishes.

Soft, gluten-free bread crumbs are sometimes available commercially but are expensive, and gluten-free cracker crumbssometimes erroneously labeled as bread crumbsare not sufficiently absorbent to take up good flavors and contribute the right texture. To prepare bread crumbs, see page 163.

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