recipes
Gluten free pasta with ragu di Mortadella
Serves: 2-3
2017-06-08
Ingredients
- 250g wholemeal gluten free pasta (Dr Schar)
- 1 small onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 2 cloves garlic
- 1 small red chilli, finely chopped
- 200g thick cut mortadella, diced
- 1 glass white wine
- 1 can tomato polpa
- 200ml chicken stock
- 2 tbsp olive oil (Borges)
- Handful crushed pistachios
- Chopped parsley
- Fresh seasoning
Method
Cook the vegetable in hot olive oil until turning slightly brown. Add the chilli and mortadella, pour over the wine, allow evaporation. Pour in the tomato and chicken stock, season to taste and set to simmer for 15 minutes. Meanwhile cook the pasta in plenty of boiling salted water. Toss the pasta into the ragout, sprinkle with parsley and pistachios. Serve piping hot with grated Parmesan cheese.
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