Many of these recipes are authentically gluten free*. I try to keep to the traditional recipe as much as possible but will offer small changes (after the “*” in the name of the recipe) in order to fit dietary needs. Enjoy!
*Gluten free recipes are free of wheat, durum wheat, semolina, spelt, gamut, einkorn, farro, barley, rye, oat, malt and couscous. My favourite brand of gluten free pasta is “Le Veneziane”.
Primi (First courses)
Secondi (Main courses)
|Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania||Costoletta alla milanese (breaded veal cutlets) * use gluten free breadcrumbs-Lombardia||Branzino con finocchio (sea bass with fennel) – multi-regional||Frittata di tartufo nero (grated black truffle omelette) – Umbria|
|Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Campania||Arrosto morto (pan-roasted beef rib-eye) *substitute cornflour/cornstarch for flour –Emilia Romagna||Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) *substitute cornflour/cornstarch for flour and use gluten free breadcrumbs Campania and Sicilia||Ossobuco alla milanese (braised veal shank) * *substitute cornflour/cornstarch for flour|
|Polpettine (meatballs) *use gluten free breadcrumbs||Abbacchio al forno (roast lamb) *substitute cornflour/cornstarch for flour||Polpettone (meatloaf) * use gluten free breadcrumbs-Emilia Romagna||Brodetto marchigiano (fish and seafood stew) – Le Marche|
|Rombo al forno (roast turbot with potatoes)|
Contorni (Side dishes)
|Patate al forno (oven roasted potatoes with garlic and rosemary)||Broccoli con aglio, peperoncino e acciughe (broccoli with garlic, chilli and anchovy)||Pinzimonio (crudite with olive oil dip) – Toscana||Agretti (oppositeleaf Russian thistle sautéed with garlic and anchovy)|
|Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) * substitute cornflour/cornstarch for flour and use gluten free breadcrumbs- Campania and Sicilia||Carciofi alla romana (artichokes with parsley, garlic and mint) – Lazio|