Gluten Free Fettuccine / Tagliatelle

Description

An uncooked gluten free option made with a rice flour blend and eggs.

At a Glance

Item Code

40391

Weight

3/3 lbs

Case Count

18 Approximately 8 oz. portions each

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Recipe Ideas

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Gluten Free Fettuccine with 4 Cheese Marinara and Grilled Chicken

Ingredients (4 servings):

  • 1.5 lb Gluten Free Fettuccine
  • 4 pieces of 6 oz chicken breast (thinly sliced and pounded)
  • 1 qt basic tomato sauce
  • ¼ cup fresh parsley, minced
  • ¼ cup fresh basil, minced
  • 2 oz gorgonzola cheese, crumbled
  • 3 oz Grana Padano, grated
  • 2 oz Mascarpone
  • 2 oz Asiago, grated
  • Salt and pepper
  • Evo

Directions:

Season chicken with salt and pepper and grill with diamond marks. Set aside and keep warm. Heat tomato sauce to a simmer then add cheese. Use immersion blender, blend until cheeses are dissolved. Fold in parsley and basil. Blanch fettuccine for 2-3 minutes then toss to coat in the sauce, Serve immediately with grilled chicken breast and grated Parmigiano.

About the Dish:

““Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onion. However, the name “marinara” has a different connotation in Italy. It usually implies a red sauce with seafood. As an example, the famous “Pizza alla Marinara” is a red sauce based pizza with anchovies and garlic. In Italy “Marinara” literally translates to “marine”.”

Gluten Free Fettuccine with fresh baby Spinach, Sweet Peas and Orange infused Quinoa

Ingredients (4 servings):

  • 1.5 lb Gluten Free Fettuccine
  • 6 oz Wild Caught Salmon (4 pieces)
  • ½ cup multicolor Quinoa
  • 1 cup freshly squeezed orange juice
  • 1 tbsp white wine vinegar
  • Zest from one orange
  • 4 oz fresh baby spinach
  • 1 cup sweet baby peas
  • 2 shallots, minced
  • 1 tsp fresh thyme, stemmed
  • 1 tsp fresh sage, minced
  • 1 tbsp fresh parsley, minced
  • 1 tsp marjoram, stemmed
  • 1 lemon, quartered
  • Salt and pepper
  • Extra Virgin Olive Oil

Directions:

Place quinoa orange juice and vinegar in a small pot. Simmer for 15 minutes until all juices have been absorbed. Season with salt. Season salmon with salt and pepper. Sear salmon in a cast iron skillet with olive oil. Squeeze lemon juice over salmon and set aside, keep warm. In a large skillet saute’ shallot with olive oil then add peas and spinach. Season with salt and pepper. Blanch fettuccine, strain and toss in the skillet with spinach, fresh herbs and orange zest. Arrange fettuccine onto serving plate and top with quinoa and salmon.

About the Dish:

““Quinoa is a gluten free whole grain that grows in a rainbow of colors. The most frequently used are white, red and black. Quinoa is popular for the protein content that it provides. It’s not so much for the amount of protein but the type that makes quinoa stands out. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good amount of fiber and iron.””

Gluten Free Fettuccine with Shrimp, Hickory Bacon and Potato Strings

Ingredients (4 servings):

  • 1.5 lb Gluten Free Fettuccine
  • 4 oz Shrimp, peeled and deveined
  • 6 slices hickory smoked bacon
  • 2 large Yukon gold potatoes
  • 2 tbsp rosemary, finely chopped
  • ¼ cup dry white wine
  • 1/3 cup green onions, chopped
  • ½ cup Vidalia onion, thinly sliced
  • Salt and pepper to taste
  • 2 tbsp Cold butter, divided
  • granulated garlic
  • vegetable oil

Directions:

Peel potatoes and use a turning slicer for vegetables to make potato strings. Keep potatoes in cold water until frying time. In a skillet saute’ bacon until almost crisp. Add onions, rosemary and shrimp and cook for a minute. Quickly deglaze with wine and cook until shrimp are done. Season and set aside. Drain potatoes and pat dry. Divide into 4 nests. In a small pan heat vegetable oil to 350 then fry potato string nests to crisp (work in batches). Season with salt, pepper and granulated garlic then set aside and keep warm. Blanch gluten free fettuccine 2-3 minutes. Drain and toss to coat in the shrimp skillet with green onions. Turn off heat and fold in cold butter. Arrange potato nests on serving plate and top with fettuccine. Serve immediately.

About the Dish:

““Gluten is a mixture of proteins found in wheat and related grains. It gives elasticity to dough and helps rising and retaining shape in wheat baked products. Approximately 1 percent of the US population is gluten intolerant and has celiac disease (a reaction to gluten). The only solution is a strict gluten free diet and if not treated it may result into intestinal cancer.””

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