' a Caccavella Stuffed With Fish. Gluten Free.
' a Caccavella Stuffed With Fish. Gluten Free.
A big dinner, Cook a one and only non-celiac disease and gluten-free pasta.
An excellent and unique taste for everyone.
My choice: ' a Caccavella "Gluten-Free.
Great for me celiac but an exceptional result with our friends not Celiacs who appreciated.
' a Caccavella by Gragnano (cities near Naples) gluten free and filled with: a typical type of pasta that is produced by the Fabbrica della Pasta Senza glutine .
' a Caccavella is a kind of slug more than normal: its shape, like a large conch shell, is that of a small pot that is called “ caccavella ” in Neapolitan.
' a Caccavella is the world's largest pasta shape. The weight is around 100 g and the diameter is about 9 cm.
It is a type of format hardly available in supermarkets, but you can buy caccavella online: receive very quickly, gluten-free version for non-coeliacs or by contacting the company.
I – simply – phoned the company that supplied the list of dealers in Rome (Our base city).
For the preparation of the recipe you need to follow some precautions.
As anticipated, the caccavelle weighing over 100 grams each.
Important and essential cooking in boiling salted water for about 15 minutes before stuffing (fill).
Drain one by one; gently remove from pan with slotted spoon and drain well in the cooking water.
For the filling, pay attention to its texture that must be fluid: not too thick but not too liquid.
I recommend serving the caccavelle on the table in a terracotta pot.
There are endless variations for the topping (stuffing) This type of pasta: I tried a seafood stuffing, but good vegetarian version with artichoke Gratin, the one with tasty meat sauce or the vegan version with vegetables curry spicy.
For the large size, You shall serve a caccavella at Diner (our photography plays two caccavelle – We wish the couple of friends).
An important idea for lunch or dinner.
INGREDIENTS: 4 / 6 people
For the dough:
• pasta format "' Caccavella "gluten-free 500 grams
• extra virgin olive oil
• 1 .5 Large yellow onion or scallions
• 4 medium Zucchini
• 400 grams of shrimp
• 100 grams of ricotta or cream (I used the ricotta)
• 200 grams croaker fillet
• salt to taste
For the sauce:
• Bechamel sauce gluten – I used " Besciamella Chef "gluten-free
• 50 grams butter
• 50 grams of flour without gluten
• 500 milliliters of milk
• salt to taste.
Step by step:
Cook the caccavelle in salted water with a dash of oil (they must be al dente, must not overcook) for about 15 minutes.
Remove with a slotted spoon (delicacy: Be careful) and let it dry on a clean cloth.
Make the béchamel, making it melt in saucepan over low heat the butter. Pour all the flour together and turn constantly with a wooden spoon until it formed a paste similar in texture to polenta.
Add, a little at a time and always turning, previously heated milk.
Stirring constantly, bring to boil the sauce, reducing it to the desired density.
Complete with salt (and with nutmeg if you like).
I didn't have time and I used " Besciamella Chef Senza Glutine ”.
Clean and dice the zucchini. Clean and shell the prawns; dice the fish fillets.
Put in a pan with a round of oil and the onion (or shallots) cleaned and chopped and FRY for about 3 minutes.
Add 1/2 glass of water, season with salt and cook the zucchini to make them soft without being fried.
Add the croaker cut into squares Cook for 2 / 3 minutes over medium heat, stirring with a wooden spoon.
Then add the prawns and cook a few minutes.
Mix with the ladle.
Let cool and add the ricotta (or the cream) to make the mixture nice soft and creamy.
Butter a cookie sheet and make a white sauce.
When the " Caccavelle "I have lukewarm, fill with the mixture of Zucchini, croaker shrimp and ricotta – use a spoon.
Arrange in a single layer in the baking dish.
Sprinkle with a few tablespoons of sauce and with some flakes of butter, then place in an oven preheated to 190 degrees, for about 15 minutes.
Remove from oven and serve warm.
Enjoy your meal
** I have cooked many pasta shapes of many companies over the years because I was diagnosed with celiac so long ago. This was the first time I cooked this format and used this company.
The result exceeded all expectations: perfect cooking, maintenance of cooking, excellent flavor but especially the judgement of Diners (non-celiac disease) It was important to.
They didn't find any difference with their pasta.
For me a satisfaction but also ensures you can host a party without having to prepare different dishes: Prepare the same dough for all.
Our friends Celiacs can find Gluten Free pasta of “ La Fabbrica Della Pasta Senza Glutine ” in over 60 countries around the world.
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